Russian scalded rye [Brennan Johnson, Walnut Schoolhouse] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 176) by Jennifer Lapidus

  • bread starter
  • whole rye flour

  • EYB Comments

    Leaven must stand 16-20 hours, dough must rise 2.5-3 hours, and bread requires a 24-hour rest.

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Notes about this recipe

  • Eat Your Books

    Leaven must stand 16-20 hours, dough must rise 2.5-3 hours, and bread requires a 24-hour rest.

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