My "usual" Bread
Hello fellow bakers,
The other day I was making some of my usual bread and decided to snap a couple pictures of the finished loaf (unfortunately with my terrible phone camera). I've gained so much from the blogs on the site I figured I should also add a recipe of my own into the vast bread vault.
First I made a starter using :
85 gr. active wheat starter (fed night before)
85 gr water
28 gr wheat flour
28 gr freshly milled coarse rye
28 gr freshly milled whole wheat
I then left this to ferment for about 6 hours.