Rye sourdough starter:
268 g water
35 g rye sourdough culture
268 g stone ground rye flour
Combine the ingredients listed above and let ferment for 12 hours.
522 g rye sourdough starter
1000 g water
1380 g whole spelt flour
140g stone ground rye flour
Mix the ingredients and set aside for 1 hour.
In the meantime, cover 227 g raw pine nuts with hot water and soak for 1 hour. Drain. Then add:
23 g salt
336 g pine nuts
Knead the dough and let ferment for 6 hours at room temperature .
Shape 2 loaves and proof them for 2 hours and 30 minutes.
Bake for 20 minutes in the oven preheated to 500 F. Then reduce the temperature to 47oF and bake for 30 minutes.
Submitted to Yeastspotting and