This was one of the most flavorful and nurturing loaves I've baked in a long time. I started with the recipe on page 192 of Tartine Book No 3 but used a flaked 5 grain cereal from a local store in place of the oats. I inoculated a porridge of 250 g water and 250 g grain with 1 T leaven and forgot about it for a week, at the end of which time it had an inviting sweet smell.
I then cooked the porridge (20 minutes on low heat) and followed the rest of the directions for the recipe except that my flours were 50% King Arthur APF and 20% Farmer Ground Whole Wheat. Didn't have any flaked oats to roll the loaves in so I used a homemade mixture of muesli and granola (the sugar in the granola will account for a few dark spots on the crust). Highly recommended.
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delicious. Love the changes you made too. Well done and
Happy baking
I went to my store to get more of the 5 grain cereal and it's been discontinued. So this might be a one-off success, though I'll look for a substitute.
in the bins but usually only one at a time. Winco has it ion the bins too
I live in Saratoga Springs NY, which is where Hillcrest is based (major flour distributor) but no Sprouts or Winco. The 5 grain I used is from Fresh Market, but they've been acquired by Kroger which maybe accounts for the change. They've also stopped carrying bulk wheat germ at a ridiculously low price.
Luckily, there's a good co-op (Honest Weight) down the road from me in Albany. And of course there's always Bob's Red Mill.