jkandell's blog

There's been a lot of discussion here about Hamelman's seeded levains (5 Grain Sourdough and Seeded Levain).  Here is an alternative recipe which I find more to my taste-buds and I encourage fans of seeded bread to give it a try.

Wholewheat Anise-infused Apple Sour bread

Started as the all-white flour Apple Sour bread from the Cordon Bleu Professionals Baker's guide.

Adapted by fellow Arizonan Stephanie Petersen for whole wheat.

Then tweaked by me.

The "sour" refers to week-old fermented shredded apples, not to the flavor.

The texture is moist, the smell and flavor are woodsy with a light background of anise. The apples are inperceptably in the background.