Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.
Next up are some whole wheat breads from the Art of Baking with Natural Yeast. There's a need for a do over already.
Bread #27: Correcting for airhead tendencies produces a perfect rye. Maybe not perfect, but incredible. Helps to write directions for myself. I am now a proud parent of a thriving starter and a nice, nice bread. My dog Scout's favorite food is bread, but he prefers something else because he does not like seeds. Next up might be an ode to my starter, which is rising those doughs as well as any store-bought yeast - and so much healthier. Feel like I'm on my way to becoming a Michael Pollan groupie. http://ow.ly/mB6yj
