mid September bakes
A couple of recent bakes here... The first a 50% whole wheat sourdough.
My loaves were a bit small for the brotforms I used so they didn't come out too impressive looking, but they tasted really nice, nutty and tart. I used Nunweiller's Red Fife Flour, which contributed significantly to the flavour.
I also made Hamelman's Golden Raisin Loaf.
This one is about 20% whole wheat and includes both a levain and a bit of commercial yeast.
Quite a tasty loaf, though as is to be expected it staled noticeably quicker than the pure sourdough loaves did.