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Whole Wheat Sourdough with Sprouted Rye

It’s no secret that baking is hard! Not to mention with sourdough AND at high altitude! We spent a couple days in the kitchen with Chef Sal Proia at Cabin Juice learning the secret tips and tricks on how to make good, healthy and delicious sourdough! Here’s how it goes:


  • 800 grams whole wheat flour
  • 200 grams of rye flour
  • 950 gr water, 
  • 150gr starter
  • 500 gr sprouted rye berries, 
  • 20 gr sea salt


  1. Measure out 15 – 20g of starter
  2. Measure 100g of water
  3. Add 100g whole wheat flour to water, mix thoroughly
  4. Let rest overnight, feeding every 12 hours
  5. Rinse and soak rye and emer grain overnight
  6. Make sure to have plenty of water in soaking container, 4:1 ratio, water to grain
  7. Next day: drain and rinse sprouts
  8. Add 150g of starter and mix thoroughly
  9. Add 800g whole wheat flour and 200g rye flour
  10. Mix until combined, cover for 30 – 45 minutes
  11. Add 20g sea salt and 50g water
  12. Add 500g sprouted grains
  13. Mix all together thoroughly
  14. Cover and let rest for 3 hours, making folds every 45 minutes
  15. Dust table with flour and remove dough from container
  16. Sprinkle with flour and cut into 2 loaves
  17. Shape the dough by spinning it until round
  18. Let rest for 30 minutes
  19. Shape the loaves again by spinning
  20. Transfer dough to 10” banneton baskets
  21. Sprinkle cornmeal in the bottom of a dutch oven
  22. Transfer dough to the dutch oven and score the top
  23. Bake at 450 F for 45 – 55 minutes
  24. Remove lid after 25 minutes of baking
  25. Let cool, enjoy!

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