[information]
title = "Russian rye bread"
description = "From Vanessa Kimbell's 'The Sourdough School' (p. 127)"

keywords = ["sourdough", "rye", "vegan", "kimbell"]

notes = """
Kambell recommends scalding the wholegrain flour. If not using leaven, 1 day to 1 week old sourdough discard may be used. Keep discard in fridge till included. Charcoal is optional. Seeds are lightly toasted corriander or caraway. Autolyse is 4 hours, maintain at 28C. After autolyse add all else, temp can then be dropped to 22-24C. Kambell reccomends leaving for 2 days before eating to intensify the flavors.
"""

[ingredients]
leaven-flour = 35
leaven-water = 31
leaven-starter = 8.7
wolegrain-rye-flour = 100
water = 75
black-treacle = 5
seeds = 2.75
salt = 2.4
charcoal-powder = 1