Rye Sourdough Starter:
400 g water
400 g stone ground rye flour
2 tablespoons rye sourdough culture, active
Let ferment for 12 hours.
Whole Wheat Sourdough Starter:
150 g water
150 g whole wheat flour
2 tablespoons whole wheat sourdough culture, taken from the fridge
Let ferment overnight.
Soaker:
162 g boiling water
162 stone ground rye flour
Set aside for 12 hours.
Pistachio nuts:
227 g unsalted pistachio nuts
227 g boiling water
Set aside for 12 hours, then drain.
Final Dough:
700 g rye sourdough starter
300 g whole wheat sourdough starter
310 g soaker
373 g drained pistachio nuts
360 g shredded pear (2 medium Bartlett pears)
24 g salt
700 g stone ground rye flour
209 g water
In a large bowl, combine the dough ingredients and let ferment, covered, at room temperature for 7 hours.
Dough at 10 AM
Dough at 5 PM
Shape a loaf and preheat your oven to 500F. Bake for 20 minutes at 480 F for 20 minutes at 430 F and for 20 minutes at 400 F.
Submitted to Yeastspotting and
