Ingredients CardRye sourdough, 70% rye6 loaves · about 5.3 kg Dough 20 ⅔ cupswhole rye flour6 ½ cupsbread flour5.42 lbwater at 35 °C1.32 lbripe rye levain (100% hydration)2 ozfine salt0.75 ozcaraway seeds Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
