Rye Sourdough Flat Bread with COMTE Cheese

Sourdough Starter: 2 tablespoons rye sourdough culture 350 g stone ground rye flour 380 g water Starter fermented at room temperature for 12 hours and than was refrigerated for 8 hours. Final Dough: all of the rye sourdough starter 103 g milk 138 g Comte cheese, grated (http://anjaeatscheese.wordpress.com/2012/06/05/gruyere-de-comte/) 10 g salt 13 g black caraway […]

3 Cheese and Prosciutto Bread Sticks

200 g bubbling rye sourdough starter 740 g water 1520 g white whole wheat flour 11 g salt 11 g black caraway seeds 230 g Tinter cheese, shredded (http://anjaeatscheese.wordpress.com/2012/02/04/tintern-welsh-cheddar-with-chives-and-shallots/) 180 g Grass Fed Swiss Cheese,  shredded (http://anjaeatscheese.wordpress.com/2012/08/10/new-zealand-grass-fed-swiss-cheese/) 250 g Daisy brand Low Fat Cottage Cheese sliced Prosciutto, minced ( I added only 113 g , but […]

Sourdough Rye Bread with Cooked Wheat

I don’t like spending too much time on making bread so made my rye sourdough culture work for me. Sourdough Starter 1 tablespoon rye sourdough culture 500 g water 480 g stone ground rye flour I mixed the ingredients and let the starter  ferment for 20 hours. In the meantime I cooked some wheat berries […]