Share a little about the ingredients and techniques used to create this dish/item. White bread flour and dark rye (500g/300g), 1T salt, lump of sourdough starter, water (600g); 2T each cocoa powder, vegetable oil and sugar, with oat bran for decoration. Caraway to taste (up to 2T). What are you most proud of? Keeping my starter alive for 3 years. What advice would you give someone starting this project? Get good at making ordinary French bread, then try substituting some white whole wheat (amazing stuff, King Arthur), or whole wheat; when you feel ready to try rye use one of Peter's recipes.
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