Ingredients CardRye sourdough, 70% rye6 loaves · about 5.3 kg Dough 2100 gwhole rye flour900 gbread flour2460 gwater at 35 °C600 gripe rye levain (100% hydration)54 gfine salt18 gcaraway seeds Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
