Flax, sesame, and sunflower rye from Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader and Lauren Chattman

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Notes about this recipe

  • Dionysiaca on February 06, 2025

    There are two inconsistencies in this recipe. First, the volume of water is given as 300 grams, but then an instruction says to add 'the remaining 350 g of water'. If you add as much water as this, the resulting dough is much too slack. If you follow the tabular measure of 300 g, all is well and the bread is very good. Secondly, the liquid measurement is given as 22 cups - ! - clearly a misprint for 2 cups.

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