Valli rye from Flour is Flavour (page 18) by Dawn Woodward

  • rye levain
  • diastatic barley malt flour
  • Show all ingredients...
  • Serves : 2 loaves

  • EYB Comments

    Pre ferment must be made 10-16 hours ahead. See recipe note on page 21 for variations.

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Notes about this recipe

  • Eat Your Books

    Pre ferment must be made 10-16 hours ahead. See recipe note on page 21 for variations.

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