4 April 03



I'm goint to try the same bread that I made last week, but I'm going to do more whole wheat in the dough. I'll the starter go for two days on this one.
Starter:
  • 200 g all purpose flour
  • 200 g whole wheat
  • 200 g light rye
  • 300 g buttermilk
  • 370 g water
  • 1 tsp yeast

    • Dough:
  • 175 g all purpose
  • 300 g stone ground wheat
  • 1/4 tsp yeast
  • 65 g barley malt syrup
  • 23 g salt

    • The dough had a nice tangy aroma. The bread came out all right. Liza liked it, which means it was a success, since she's not partial to the super wheat breads.