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Correo Electrónico
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Ingredientes
- 142 g whole rye flour (1 C plus 2 T)
- 85 g whole wheat flour (2/3 C)
- 1/2 tsp salt
- 3/4 C potato water (water from boiling potatoes) cooled to 75 degrees F
- 1 T vital wheat gluten
- Starter
- 71 grams 80 percent hydration sourdough starter.
- 213 grams (1 2/3 C) whole wheat flour
- 3/4 C water
- Final Dough
- All of the soaker
- All of the starter
- 128 g (1 C) whole wheat flour
- 1 1/4 tsp salt
- 1 T instant yeast
- 227 g (8 ounces) cooked potatoes. You can also use leftover mashed potatoes.
- 113 g (1 small) fresh onion, diced
- 2 1/4 tsp honey
- 1 T caraway seeds
- Extra flour for adjusting the dough
- Recipe adapted from Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
View Full Recipe at Karen's Kitchen Stories
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