Lesson 6: Cheat Sheet for Making Sourdough Wheat and Rye Bread

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Once you’re baking regularly, you may find the full recipe for Sourdough Wheat and Rye Bread to be cumbersome. Here’s a cheat sheet you can keep by your side.

Making Sourdough Wheat and Rye Bread: At a Glance

Day One:  Feed Starter

  1. To 1/8 cup starter, add 1 tablespoon flour and the same weight water. When height doubles, add 1/8 cup flour with same weight water.

  2. When height doubles, return starter to refrigerator or make levain.

Day Two: Make Dough

  1. Combine levain, flour, barley malt and water. Rest, covered, 20 minutes to 1 hour. Add salt and knead 10 minutes.

  2. Shape boule, put into brotform or bowl, and proof, covered, 1-4 hours (depending on temperature).

  3. Transfer dough to refrigerator.

Day 3: Bake bread

  1. Preheat oven and pot to 450 degrees and take dough out of refrigerator.

  2. After 1 hour, sprinkle oats on bottom of loaf and score top. Spritz inside of pot twice in first 5 minutes of baking. Bake about 35 minutes more, or until 207 degrees.

  3. Remove bread from oven and cool before slicing.

Copyright, Ellen Arian, Ellen’s Food & Soul