Sourdough Rye Brownies

epicurious.com

blodn1

subheading: Stage 1: Refreshment:

72g (2¾ oz) wholegrain rye flour

57g (2¼ oz) water

36g (1½ oz) rye or wheat starter (8 to 12 hours after last refreshment)

subheading: Stage 2: First mix:

194g (6¾ oz) wholegrain rye flour

250g (9 oz)/5 whole eggs,beaten

100g (3½ oz) sugar

subheading: Stage 3: Final mix:

195g (6¾ oz) unsalted butter

475g (1lb ½ oz) dark chocolate, at least 66% cocoa solids

77g (3 oz) sugar

265g (9¼ oz) dark brown sugar

70g (2¾ oz) good quality cocoa powder

5g (⅛ oz) vanilla extract

3g (⅛ oz) baking soda

2g (⅛ oz) sea salt, plus extra for sprinkling (optional)

Directions at epicurious.com

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