Classic Sourdough Boule – no knead

In this recipe I have used 100% wholemeal rye sourdough because when I returned from holiday it was super active after just few feeds. And, I even took it straight from my starter jar. Bread baking is all about technique and ingredients. You can use the same recipe over and over again but using different flours and timings and the results will surprise you.

It's a never ending journey giving you pleasure and joy but sometimes frustration.