Experiments in Sourdough

No	Starter	Water	Flours	Salt	Extras	Method	Vessel	Bake	Result
13	150 g	210 g	100 g rye 200 g strong white	9 g	50 ml olive oil	Autolyse I fold & prove	Baking tin		Focaccia
12
11	250 g	210 g
7	150 g	210 ml	100 g rye, 200 g strong white	9 g	50 ml olive oil + more drizzled Fresh thyme or rosemary Sprinkle of salt flakes	Autolyse, 6 x fold & prove, form in tin, 1 -2 hours rise	Baking tin	22-ish mins on 220°C fan	Sourdough focaccia Oil drizzled on when doing the dimples and a little more when it comes out of the oven.