Pistachio and Pear Sourdough Rye

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 andBYOB 125 x 125

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