Black bean bikini contest
Pre-warning; this bread takes a week to make so is not one to make if you fancy some fresh bread to have with tea in the morning. During this fermentation process glutens and fructans in the flour are broken down, which is why some people that cannot tolerate super market breads can enjoy sourdough as the gluten content is lower. This recipe does offer quite a tangy taste so I used both rye and wholegrain wheat to balance it out with something a bit nuttier. Mix 50g rye with 50g wholegrain flour and ml warm water in a large jar. Whisk well and leave the top off for hour before sealing and leaving for 25 hours. Everyday for the next six days, "feed" the starter but tipping away half of the original starter and adding 50g of each wholegrain and rye flour and ml slightly warm water.