Monday, November 22, 2010

Sourdough Made With Whole Wheat, and Rye

The crumb was pretty light and open, considering the hefty flours. I did use two cups of bread flour in the sponge, which I think helped. This bread took close to three days, but the boys really liked it as a base for chutney and cheese sandwiches. It seems to keep well, which is always nice.

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