With a little help of (my) malt
I’ve started adding some inactive rye malt to my dough. In this batch 30 g (+ 30 g old bread, 30 g wholemeal rye + 210 g wheat (550er) @ 80% hydration).
#brot #bread #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social