Saturday, February 19, 2011
Sourdough With Some Whole Wheat
-but not entirely whole wheat, as the boys wouldn't eat it. These breads had about 1 cup fed starter, 2 cups water, 2 cups strong flour as a sponge. The remainder was whole wheat-roughly 2 cups. The breads took 3 days, but they were well worth the wait. I'll try to remember what I did here come August, as I think they would be terrific with tomatoes and butter.