Sunday, 13 February 2011
A normal-ish brown loaf for hereabouts with a ratio of around 850 grams stoneground whole wheat (strong), 150 gm strong white, and 60 gm of whole rye flour. The usual starter, reinvigourated with about 100gm of mixed flours.
The result I know will be very tastey, but a bit heavy for a sandwich. Should I have waited until morning before baking? Or supplemented the starter with some dried yeast?