A sourdough variation

Rye flour and water starter, photo by Michael McKinney

 I have been following the Thom Leonard sourdough recipe from Artisan Baking Across America.  The recipe begins with a simple rye flour, mixed into a levain, and builds off of three or four subsequent mixtures of General Purpose flour and Bread Flour.  The recipe is notable in its lack of yeast, which I added, as well as raisins and walnuts.

Sourdough Levain, Photo by Michael McKinney

Risen Sourdough Raisin Walnut dough.  Photo by Michael McKinney

 

Finished bread.  Photo by Michael McKinney