White Tea Sourdough Rye Loaves

Soaker: 100 g KAMUT®grains 200 g hot water Soak for 12 hours. Dough: 350 g whole wheat sourdough starter, 100% hydration 400 g rye sourdough starter, 100% hydration 826 g water 23 g salt 27 g white tea unopened buds from Fujian, China 120 g stone ground rye flour In a large mixing bowl combine the ingredients, cover the […]