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Ingredients
US|METRIC
4 SERVINGS
- 50 grams sourdough starter
- 350 grams rye
- 200 grams rye berries
- 200 grams boiling water
- 150 grams rye (fine to medium cracked, 150g water)
- 550 grams rye (fine to medium cracked)
- 150 grams water
- 22 grams salt
- 120 grams maple syrup (traditionally cane sugar syrup is used but I prefer maple syrup)
- 1 Tbsp. sunflower oil (or rapeseed, for the tin)
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