Carbon-Conscious Cooking - Book - Page 18
Rye
Sour
a different take on sourdough
100
450
50
2
20
grams starter
grams bread flour
grams rye flour
tbsp caraway seeds
grams salt
whole-wheat flour for
dusting
Incorporate the starter and 350 grams of warm water
by hand, then add flours until shaggy. Rest 30 minutes
before mixing in salt, 50 grams warm water, and seeds.
Rest 30 mintues, stretch-and-fold, repeat 4 times. Rest
30 minutes then work into a taut round, rest again for 30
minutes. Add as little flour as possible in this process.
Shape the dough, then place in a dusted towel-lined
wicker basket, refrigerate for 12 hours.
Preheat Dutch oven in the oven at 500F for 30 minutes.
Transfer dough to Dutch oven and score, then bake
covered then uncovered, 20 minutes each at 450F.
carbon footprint
The footprint of commercial yeast, used
in storebought bread, is equivalent to a
car driving 7.4 miles, while that of flour
from a sourdough starter is equivalent to
1.5 miles.
That’s 5.9 miles less.
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