Saddo Abroad | Page 19 | CHRISTOPHER GILLETT

Saddo Rye Sourdough 2

Apr 9, 2014Christopher Gillettfood

For a 1lb rye sourdough: Step 1From the rye sourdough leaven you made in part 1 (which you should now store in the fridge) put just 25g in another airtight container and mix it thoroughly with 75g wholemeal rye flour and 150g warmish water. Put the lid on and leave for 12-24 hours, by which…

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Saddo Rye Sourdough, part 1

Apr 2, 2014Christopher Gillettfood

Some Facebook friends wanted instructions on how to make a rye sourdough, so what better use of a blog than this?

Anyone who seriously does want to make sourdough rye bread, here’s what you’ll need before we get started:

A bag of wholemeal rye flour (Dove or Waitrose)

A bottle of spring water (or use filtered water. We just don’t want chlorine as it will inhibit culture. Leaving a jug of water to breath for several hours will allow the chlorine to disappear)

A smallish, airtight plastic container, about 1pint in capacity

Good digital scales

Fine sea salt

A 1 pound/500g loaf tin

A plastic bowl scraper also very handy.

First step is to start your sourdough leaven, so don’t expect to bake any bread until five days from the outset. Once your leaven is alive, you’re up and running and you can bake a loaf in the course of one day, easily, most of that time spent waiting for nature to do its thing.…

CHRISTOPHER GILLETT

Tenor, Writer