Everyday sourdough
About 24 hours, mostly waiting
- 500 g bread flour
- 350 g water
- 100 g active starter
- 10 g salt
Dark rye loaf
Two days, baked in a tin
- 400 g whole rye flour
- 350 g warm water
- 150 g rye starter
- 1 tbsp dark syrup, 8 g salt
Cardamom buns
Around 3 hours
- 500 g flour, 250 ml milk
- 80 g sugar, 75 g butter
- 1 egg, 7 g dry yeast
- 2 tsp freshly ground cardamom
This week's note
The kitchen has cooled down for autumn, so the bulk ferment now takes almost two hours longer. Instead of fighting it, I moved the dough on top of the fridge, which stays a few degrees warmer.