INKA Sourdough Rye Bread

Rye sourdough starter: 422 g water 2 tablespoons rye sourdough culture 400 g stone ground rye flour Fermented for 12 hours. Final dough: 700 g rye sourdough starter 1000 g water 22 g salt 50 g INKA¬†Grain Instant Coffee (Ingredients: Barley, Rye, Chicory, roasted Sugar Beets ; at least 72% of grain) 1135 g stone […]