Rye %: 91% Stages: Sponge, Final dough Leaven: Rye sour culture, Instant yeast Start to Finish: 17-21 hours Hands-on Time: 30-40 minutes Yield: Two 1¼ lb/575 gram loaves + two 2¾ oz/50g rolls During the 2019 Rye Tour to Finland and Latvia, our guide in Helsinki, sourdough baker and author Eliisa Kuusela, arranged a visit […]
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