Sourdough-style Loaf

Rye Starter

• 50 g rye flour plus 5 Tbsp (see tip)
• 50 g water cold, plus 5 Tbsp

Loaf

• ½ tsp dried instant yeast
  o 5 g fresh yeast crumbled
• 400 g strong white bread flour plus extra for dusting
• 200 g water cold, plus extra for baking
• 1 Tbsp fine sea salt
• olive oil for greasing