Recipes

Hearty Coriander Sourdough Rye 360 grams bread flour (2 3/4 cups) 170 grams rye whole grain flour (1 1/4 cups) 395 grams water (1 2/3 cups) 100 grams ripe sourdough starter of any flour (1/3 cup) 21 grams barley malt syrup or honey (1 Tbsp) 11 grams salt (2 tsp) 7g coriander 1. Mix & Autolyse In a large bowl, whisk together your 360g bread flour, 170g rye flour, and 7g crushed coriander. Add 395g water, 100g starter, and 21g barley malt syrup. Mix until no dry flour remains.

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