Eikorn and white flour blend, rye starter This came out slightly flatter than i hoped, fermented a bit long and dough slightly slack, however was soft sweet and nutty to eat, will definately be using more einkorn it's yum and i like the golden colour, crust was thin and crispy Log in to post comments8 commentsView post
Rye and white bread flour mix I followed Chad Robertson's recipe for country rye loaf here, flavour is great, sweet and nutty, although crumb is a little firm Log in to post comments3 commentsView post
