This time I slightly altered the recipe - letting the rye + starter mixture mature overnight, then I added the wheat flour, salt and spices.
In total this bread had over 24 hours to rise. The result is unusually puffy and tastes nice too.
This time I slightly altered the recipe - letting the rye + starter mixture mature overnight, then I added the wheat flour, salt and spices.
In total this bread had over 24 hours to rise. The result is unusually puffy and tastes nice too.