Sour Dough Starter
1/8 litre luke warm water mixed with enough rye flour to form a paste, place in a glass jar with a tight fitting lid. Let stand for 2 days at room temperature, stirring once in a while but always closing tightly. On third day it should smell sour, add 1/8 L luke warm water and rye flour to make a paste again. Put back in a jar, and let sit for another night. Now it is ready and can be used immediately or kept in the fridge in a tightly sealed jar for up to 4 weeks.
Sour Dough Bread
Mix 2 tbls starter with 3/4 litre luke warm water, and add 325 gr spelt flour & 325 gr rye flour. Mix well and let stand in covered glass bowl for approx 12 hours.
Mix 1/4 L luke warm water with 2 tbls salt & 2 tbls honey, then add 250 gr spelt & 250 gr rye with the water and the dough. Remember to take 2 tbls of this for your next starter. Can add any seeds you wish at this time.
Oil two forms and fill with dough, let rise for approx 2 hours.
Bake with a bowl of water for 85 min at 175 C or 350 F.
Fieldstone Granary Ltd
4851 Schubert Road
Armstrong, BC
V0E 1B4
