No sourdough discards here.pesos
A mostly white (5% each rye and wholemeal) sourdough loaf for Sunday breakfast and beyond.pesos
5 kg of sourdough emerges from the fridge after an overnight, active slumber party.pesos
Inspired by last week’s class from the @coloradograinchain I have been working my way to this moment. Of course I don’t have nearly enough loaf tins. 100% rye sourdough with toasted sunflower seeds and caraway soaker.pesos
A friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.
So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.
I wrote about reviving my sourdough after an extended absence.