Sourdough Notes

Use Sarah Owen’s Recipe as a template.

Experiment with flour ratio in both leaven and dough. ie use 50 percent rye, 50 percent whole grain in the leaven.

Experiment with the volume of starter used in the leaven. I am doubling this and it still works.

Experiment with the volume of leaven used in a loaf of bread, I am finding that the more leaven I use, the faster the process of rising in the fridge and the sooner you can get the bread in the oven. At 26/7/20, I am using 25g starter, 40g rye flour, 40g wholegrain flour, 70ml water.

Experiment with ratio of plain flour, rye flour and whole grain flour used in the dough. At the moment I am using 380g plain, 40g rye and 40g whole grain. I use 280ml water instead of 300ml water if I am using double leaven as above.