Sourdough Rye Bâtard

Rye Wheat Sourdough

Sourdough Rye Bâtard

Liquid levain, natural starter bâtard with 16% rye, three hour bulk fermentation then overnight retardation. The perfect complement to gorgonzola and toasted walnuts.  Experimenting with new ingredients and techniques.

Rye Wheat Sourdough Close up