I am going to get technical here but sourdough culture is heterogeneous (sp?) yeast while the yeast most people associate with baking is homogeneous yeast. I can give you an outline for this recipe but I do not have an exact one.
After replenish your sourdough, remove some for next time, add about 1 1/2 c. water. Add 2 teaspoons salt (or more) Mix in 1/2 - 1 C sunflower seeds. Mix in 3 + cups of rye flour until you have a soft dough. Wetter is better then dryer. Knead for 20 minutes. Let have a bulk fermentation for about three hours with folding (similar to punch down) once if not twice depending on the strength of your dough. Shape. Let rise for a couple hours. Bake for an hour at about 375. If you want a crusty crust, add steam.
With those ingrededients, that is the basic recipe.
Have fun experimenting! It is what I do with sourdough and levains, especially since they do not like where I live compared to where I used to live!
After replenish your sourdough, remove some for next time, add about 1 1/2 c. water. Add 2 teaspoons salt (or more) Mix in 1/2 - 1 C sunflower seeds. Mix in 3 + cups of rye flour until you have a soft dough. Wetter is better then dryer. Knead for 20 minutes. Let have a bulk fermentation for about three hours with folding (similar to punch down) once if not twice depending on the strength of your dough. Shape. Let rise for a couple hours. Bake for an hour at about 375. If you want a crusty crust, add steam.
With those ingrededients, that is the basic recipe.
Have fun experimenting! It is what I do with sourdough and levains, especially since they do not like where I live compared to where I used to live!
