Any time I grind wheat, it’s impossible, for me at least, to get the exact amount of flour I need. Whatever is leftover, usually 10 – 20 grams, or even less, I dump into a zipper bag and save for a project that won’t matter if I mix it in. It could be hard red, hard white, rye, Einkorn, spelt . . whatever I happen to find.
I can’t even remember what day I started it . . Friday, I think. I made bread and dumped the contents of the bag of “orphan” flour into the bread, and then added the extra I needed to reach the goal.
Vince said it’s the best bread I’ve made yet, and, of course, I can’t duplicate it. There will always be those mystery loaves as long as I’m grinding a variety of flour.
Every night I fall asleep watching sourdough videos so I’m learning more about it and different techniques and . . I’m having fun!
Nancy Hager says
I am attempting sour dough baking. Key word there is attempting. I have had a couple of epic fails. I am hopeful that today’s loaf is better. Once I can get a half way good tasting loaf I really want to try dark rye but right now I don’t have everything I need to make it. I am keeping entertained that is for sure.
Judy Laquidara says
Definitely master it with regular all purpose of bread flour before trying the rye! I love rye.
Nancy says
Good news my loaf turned out to be pretty good. My husband asked me to make more.
Judy Laquidara says
Great news!
carolyn says
That is a GORGEOUS loaf of sourdough! Well done!
Judy Laquidara says
Thank you!
Rebecca in SoCal says
I love multi-grain bread! Never thought of it for sourdough. Yum.