Base Dough (Rye)

This is how the rye base dough looks after feeding:

Base Dough (Rye)

This is how the rye base dough looks before feeding:

Wholegrain Seeded, with Coarse Oates (Rye Base)

[Panasonic SD-255, programme "French" = 6h]

300 gr. rye sourdough base
300 gr. Sainsbury's "Taste the Difference" wholegrain seeded bread flour
200 gr. Doves Farm organic strong  wholemeal bread flour
8 tablespoons Mornflake coarse oatmeal
2 teaspoons salt
280 ml water

Base Dough (Wheat)

Take the sourdough base out of the fridge.
Feed the sourdough base two or three times, with 8h intervals in between.
Use Hovis strong white bread flour for feeding.
Feed with 100 gr. flour and 100 ml water at a time.
Let the sourdough base raise another 8h before the preparation of the baking dough.
Put the sourdough base back in the fridge after you prepared the baking dough.

Base Dough (Rye)

Take the sourdough base out of the fridge.
Feed the sourdough base two or three times, with 8h intervals in between.
Use Doves Farm organic strong wholemeal rye bread flour.
Feed with 100 gr. flour and 100 ml water at a time.
Let the sourdough base raise another 8h before the preparation of the baking dough.
Put the sourdough base back in the fridge after you prepared the baking dough.