Wing It Wholewheat Sour
Since I've been building up some new starters this past week I had some active discard to hand so decided to whip up some kind of wholewheat tinned loaf for some nice toast in the mornings.
Came out pretty well, nice texture and gentle malty flavour from the extract together with the rye starter depth.
White Wheat Flour 350g, Wholewheat Flour 100g, Salt 7g, Water 270g, Rye Starter 100g, 1 tspn malt extract
Mixed, rested 1hr, (S+F, rest 30min) x 4, shaped and tinned, proofed 2hrs and baked