Day 1: mix 1/2 c. each whole wheat flour and water in a bowl. Cover and let sit 24 hours at room temp.
Day 2: add 1/2 c each whole wheat flour and water and mix. Cover and let sit 24 hours at room temp.
Day 3: repeat day 2
Day 4: starter is finished and should have sweet aroma with slight sourness.
Scoop out a cup and put into jar, covered, in fridge. Use the rest for bread and make bread today! Or scoop out a cup for bread and repeat day 3 – make bread tomorrow. Put the rest in a jar, covered, in the fridge.
For starter in the fridge…
The next week: Either start at day 2 to make bread or bring to room temp and add 1/2 c flour and water weekly and then return to fridge until next week.
For bread:
starter
3 cups water
4 cups rye (or whole wheat or white)
1 tablespoon salt
3-4 cups unbleached white flour
1/4 cup caraway seeds (optional)
cornmeal for dusting*
*I find spraying the floor of my pan with pam helpful too!
1. Mix first 4 ingredients
2. Stir in enough of white flour to make a stiff dough (I find I use it all)
3. Knead briefly and shape into a round, put in a lightly greased bowl to rise for 3-4 hours.
4. Divide in half and shape into two rounds. Dust baking sheet with cornmeal and place loaves on it. Cover with damp cloth and let rise 2 hours.
5. Preheat oven to 425F. Cut an “X” in the top of the loaves and bake for 15 minutes. Then lower the heat to 375F and bake 35-45 min. or until loaves sound hollow when tapped.
6. Let cool for at least 20 min before slicing otherwise it will be gummy.