Sourdough Oat Bread Take 2
Okay, I got rid of the baking soda in the bread. It doesn't taste like baking soda anymore. I added 1/4 cup honey to the bread instead of diastatic malt, added zest of one orange and one more cup of oatmeal substituted for about that much flour.
Results- better but still not a loaf to write home about, rather bland in flavor. My husband says it's not near as flavorful as the 100% whole wheat bread from Peter Reinhart's Whole Grain Breads. Hmmm, what to do next?
A little more salt? I'm using about 2 tsp. for 2 loaves. I'm thinking of uping the whole wheat flour and doing a preferment of wild yeast starter like the WGB bread and putting together an oats soaker as well a la Reinhart. Is it the oats that make the bread so ho-hum?
Or maybe just forget this recipe, because it seems like by the time I've tweaked it there won't be much left of the original. Any ideas for improving the flavor profile of this loaf gratefully accepted.