Hi everyone,
I'm a chef, passionate about bread, doing my best to offer real good bread to the our clients in the restaurant.
I had a couple of questions I was hoping someone could answer.
Are there any advantages/disadvantages of maintaining a sourdough with a blend of flours? For example feeding a sourdough a mixture of wheat and rye flour - and I mean continuously feeding it this mix of flours.
As a keen bread baker I often blend my flours a little. I buy an incredibly strong Canadian white flour and will sometimes use some of this (1/3 to 2/3) with a weaker but tasty flour, such as the Malted Grain I use.
Right at the moment I'm running a bit short on flour and won't be able to get to my supplier, 30+ miles away, for a week at least. Yesterday I needed to make a loaf so decided to try using some fine oatmeal I'd got - about a 50/50 split with my white. It took literally hours!
