I haven't posted in a while but I have been baking. This weekend I made Hamelman's Five-grain levain. The only changes I made was to use whole rye berries as opposed to rye chops and also pumpkin seeds in place of the sunflower seeds. I didn't realize I was out until it was to late. I baked one of the loaves on the day the mixed the dough and put the rest of the dough in the refrigerator overnight. I wanted to compare the flavor and texture the cold fermentation had on the dough. I also had to try the Meteils au Bleu after reading Pamela's "The Saga of the Little Meteils au Bleu." They turned out great. I was proud of the sourdough because the loaves had great oven spring. I also was able to find the bleu d'Auvergne. The blue cheese that was recommended for this bread. Oh MY! This is some funky cheese. Not just a few little strips of mold in this cheese but globs of furry gooey mold! The bread turned out delicious. I have also been working on baguettes. I will try to post my results soon. Here are a few pictures of the spoils.

5 Grain Levain baked day of mixing dough

Crumb of 5 Grain Levain baked day of mixing

5 Grain Levain after cold retardation

Crumb of boule 

Meteils au Bleu

Insides. Soooo good