Hey! Here’s a photo from my archives. 20% rye sourdough (with 25% high gluten flour and the rest AP). Overnight bulk ferment at 15C. For a while during COVID I was baking once weekly for some supplemental income. This was early on in my learning process for how to manage larger batches. It was helpful to have a commercial fridge available to slow things down, as I am in the tropics.

  • Richape
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    1 year ago

    Some nice looking bread! Brilliant to use for extra income 👍🏻

    I like to find an excuse to add rye ☺️ really like the taste!