May 17, 2018 - 7:27am
Oat flour + mexican creole wheat
Made some sandwich loaves for the week. I had some local mexican creole wheat grains, also some oat grains. I milled them and made a blend with regular AP Flour. Also used my powerful stiff sourdough, some yeast. This time I was looking for a very soft and tender bread so I also added some honey and olive oil (4% each).
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nice bake
another awesome bake
Leslie
agree to the beautiful loaves.
Bread must be delicious, healthy and beautiful. That's what I think. Thanks!
as usual!