22 Feb 03



This bread is turning into a real old chestnut. It's favored by the family for it's chewy crust and soft insides. I added some oat flour to this batch. It's a 3-day bread.
Starter:
  • 300 g all purpose flour
  • 300 g whole wheat
  • 450 g water
  • 150g buttermilk
  • 1/2 TBS yeast
  • 350 g sourdough stater

    • Day 2 Meal:
  • 200 g all pupose flour
  • 200 g water

    • Dough:
  • 445 g all purpose
  • 203 g oat
  • 260 g fine rye
  • 360 g water
  • 35 g salt