9 March 03



Sourdough whole wheat: I used more sourdough starter up front on this one than I normally do. I also gave tiny boost to the dough when I mixed it up by adding 1/4 tsp yeast (in addition to what I had in the starter). I'm hoping the sourdough will stand on its own someday and deliver the yeast we need.
Starter:
  • 200 g all purpose flour
  • 150 g oat flour
  • 515 g sourdough starter
  • 350 g water
  • 1/2 tsp yeast

    • Dough:
  • 56 g all purpose
  • 385 g stone ground wheat
  • 223 g fine rye
  • 125 g water
  • 24 g salt
  • 1/4 tsp yeast

    • It came out nice: crispy crust with soft, non-chewy insides.
    blah