Rye baking inspired an all rye sourdough starter at 150% hydration with 30% of fermented rye described by @evelyns.crackers – but with the rest strong wheat flour. Instead of caraway or coriander toasted cinnamon and raisins were added. Incvredily easy to handle, and very tasty.
Presentations on January 26 (7AM EST)
Dawn Woodward – Rhubarb Rye Galette. Rye Sourdough Baking, Two Variations. Estonian Style Rye Sourdough with Beet Kvass.
Ellie Markovitz – Tortillas, Sourdough Primer: How to feed your mother and how to make pita bread, English muffins and a basic loaf – plus Alua (Corn Kvass), Brazilian Fermented Rice Cakes
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