Today I show you how I use my starter to create a yummy Sourdough Bread.

Recipe for the Rye-Wheat Sourdough Bread (Mischbrot)
Pre-dough: Mix 265g of water with 265g of rye flour and 5g of Starter. Cover and leave around 18-20 hrs at 20deg C.

Once the starter has risen and is bubbly mix it with 340g Rye Flour, 150g Wholewheat Flour (you can also use Plain or Bakers Flour), 260g Water and 16g Salt. Knead for about 5 mins and then rest it (covered) for 1 hour. After the initial 1 hour rest, take the dough, shape it and put it into a banneton for about 2 hours at 24 deg C. The volume should have increased now.

When you're ready to bake, score the bread lengthway across and wait for about 2 minutes. Then bake it in a preheated oven at 250 deg C for 10 minutes. Reduce temperature to 205 deg C and bake for another 55 minutes.

Enjoy!