Sourdough Starter: 2 tablespoons rye sourdough culture 400 g stone ground rye flour 500 g water Fermented for 10 hours. Final Dough: all of the sourdough starter (minus 2 tablespoons) 900 g water 160 g dried mango slices (unsweetened, unsulfured), chopped 112 g cashews nuts (unsalted, dry-roasted) 24 g salt 1000 g stone ground rye flour […]