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Crunchy Dark Rye - Day 1

We are going to make an aromatic dark rye loaf this time around. We will use two-to-one ratio for the starter to get a more golden color.

Measure 100g flour:

Measure 200g water at room temperature:

Add the tiniest bit of active-dry yeast:

Let the yeast dissolve in the water:

Mix all that together:

Until you get a very wet pancake batter:

Cover the container and let it sit overnight somewhere warm.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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