Whole Grain Sourdough Bread - Part 1
|Whole wheat flour||2 Cup (32 tbs)|
|Starter||1 Cup (16 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Spelt flour||170 Gram|
|All purpose flour||250 Gram|
Dissolve starter in water, stir well.
In a bowl, combine whole wheat flour, and starter-water mix.
Whisk them well.
Cover with a plastic, let rise for 12 hours.
Transfer the dough to a large bowl.
Add water, mix well.
Add spelt flour, mix well.
Add rye flour, salt, and all-purpose flour.
With a dough whisk, mix them well.
On a clean flour surface, Knead the dough for 1o minutes.
Spray olive oil in a mixing bowl.
Put the dough in the bowl, cover with a plastic.
Put it in a refrigerator for 24 hours.