I haven't posted photos for a while and whilst my 100% hydration wheat leaven is having a "funny" my original, 50% hydration, starter is going strong.
The top loaf is 100% sourdough, mainly spelt flour (wholemeal and white mix) whilst the other two are mainly white flour but with 15% wholemeal wheat, 5% dark rye and 5% nut brown malt flours. These were a hybrid dough with a 250g of white sourdough and a small amount of "fresh" yeast (it was what was left after I had thrown the blue bits away). These are gifts so, sorry, but no photos of the crumb.
decent enough for fine gifts. Never heard of nut brown malt flout before - How is that made? Well Done and
Happy baking
Thanks DA; I don't know how they make the flour but the details that I do have can be found here: http://bakerybits.co.uk/bakery-ingredients/flour/malted-flour-ingredients/nut-brown-malt-flour.html