While making my sourdough I realized that I ran out of all purpose flour. And had only a smidgen of Rye berries left. Fortunately I had a quart of Kamut that served as a nice substitute.
I did weigh everything to get to the 2000 grams of flour, but I didn't write down the formula. It has whatever a quart weighs of Kamut, whole white wheat, a bit of whole rye and all purpose flour in some unknown ratio.
- David Esq.'s Blog
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Looks great and I bet it tastes great too!
bread of some kind:-) Well done and
Happy Baking Abe
It's great when you can fly by the seat of your pants, and still turn out beautiful, flavorful bread. Keep up the good work!
I find that almost any combination of flours make a great bread as long as it isn't too high in rye and assuming there is at least 50% all purpose flour involved. I need to keep upping the whole grain until I am unhappy with the bread ... I just keep falling back on old standbys with a lot of AP flour involved.
Yes, I like to bake something more familiar when I am short on time, and tend to save the more experimental stuff for when I am more relaxed. Sometimes that just doesn't happen, so I just need to push myself to do it.