Difference between revisions of "Leavened Ryebread Dough"
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==About== | ==About== | ||
Formed after leaving [[Unleavened Ryebread Dough]] to sit on a [[Baking Table]] uninterrupted for about 30 minutes | Formed after leaving [[Unleavened Ryebread Dough]] to sit on a [[Baking Table]] uninterrupted for about 30 minutes | ||
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| + | Elemental purity formula: purity = (flour purity + water purity + sourdough starter purity)/3 | ||
Revision as of 15:21, 3 January 2013
 Leavened Ryebread Dough
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About
Formed after leaving Unleavened Ryebread Dough to sit on a Baking Table uninterrupted for about 30 minutes
Elemental purity formula: purity = (flour purity + water purity + sourdough starter purity)/3
