Mesquite Glazed Sourdough

I've been making some unbelievably good sourdough this winter. I start with slowly adding rye flour and water to my culture. This takes 48 hours at a temperature of 72F (I'm using a fermentation chamber).

I prep the yeast with 2 T honey + 1/2 c of water + 1 t of yeast and let sit for 30 minutes.

Mix the following ingredients with the yeast start and wait one hour:

- 2 c white flour
- 1 c sourdough starter
- 1 t salt
- 1T caraway seed
- 2 t onion powder

Mix dough (again).

Move to baking container, sprinkle on mesquite flour and let rise for another hour. Bake at 350F for 50 minutes.

1 comment:

Eric said...

Nice. Looks like dutch crunch, aka tiger bread.