SD flatbread

Little experiment :

Flatbread with olive oil, hemp seeds, garlic, oregano and creamy cashew sauce 😋

I used Prairie Gold whole wheat white flour and refrigerated, unfed rye starter

400g whole grain white flour

290 g cold water

6g salt

20g old inactive rye starter

I made the dough at 7:30pm, kept something like 12 hours at 65°F, then about 5 hours in my oven with a light on. The dough was extremely soft and stretchy. Next time I plan to use more active starter and shorter fermentation time

Taste was very good, subtle and a little sweet with some yogurty notes. Texture slightly chewy, bread like, but still very pleasant. Very nice crunchy edges of the flatbread, with delicious thin crust 😋

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