God only knows what I’d be without you, Dinah.
50% whole white flour, and 50% rye. Not the brick-like, stinky, German pumpernickle you think of with most sourdoughs, but a dense & lofty stone hearth loaf exploding with the flavour of fresh-milled rye.
Dinah gets to work the night before this loaf is born for maximum organismic activity. The taste and texture are dynamite. It’s calorically dense, but so chocked full of sourdough critters that you won’t feel weighted down throughout the day.
Perfect for breakfast, toasted, with olive oil and salt.