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 […]