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This bread is a continuation of trying to perfect a technique of baking in a Kamado style but metal grill. The bread is also an experiment because of using a high percentage of old dough something I've never done before (had a left over ball of natural leavened pizza dough). I know I really need to concentrate on one thing at a time but can't seem to help myself.

Recipe:

315g old dough ( 40% fresh ground white wheat 60% KA AP)

125g active starter

200g water

35g fresh ground Rye

35g fresh ground Einkorn

230g KA AP

10g salt

So, last week I posted the first sourdough loaf that I wasn't too embarrassed to upload on here.

So far, my sourdough experiences, including today, have produced loaves which spread as much as they rise.

Over the last 2 weeks, I bought a couple of things to fulfill my curiosity in bread making. First off, I bought 'Bread Revolution' by Peter Reinhart. It is an interesting book, lots of explaination and beautiful bread pictures too. Though, there was one particular chapter that caught my attention, Sprouted Flour Bread. 

It has been some time since josh posted one of his loaves but of them from long ago was a double levain loaf that has a dark starter and an white starter mix into the dough.  Lucy was taken by this and she put it away for a rainy day but those are few and far between in the 110 F days of summer when the monsoon is far away.

Inspiration comes from a few places.  I almost never crack open either of my two bread baking books anymore, as the world of TFL is the best on the market!  My main interests in the next loaf to tackle are usually spurred on by something in the Bread Browser, the Also on TFL or someone’s Recent Blog Entries posting.

Sourdough Cinnamon Raisin Beer Bread

I have come to the conclusion that soaking the flour over night just makes bread much tastier. NOW if I could only remember to record all the amounts and ingredients I put in!

Had the idea this morning and wanted to make it today so  this is a hybrid.

100g barley + 100g buckwheat milled on the course setting of my KoMo. 

400g milk 300g water and a pinch of salt

Cook until a thick porrage forms and let cool to room temp. 

125g ripe starter,300g water, the porrage, 250g KA AP, 250g fresh milled high extraction white wheat.

Mix and let autolyse. 

Add 15g salt,  25g sorghum syrup and 4g hydrated IY.

I recently came across PiPs’ 100% WW batards and had a go at it, with a lot of success.  Now that I’ve discovered the quality of what PiPs does, I took a gander at some other breads of his. This time I decided on his 40% rye with caraway seeds.