First wild yeast breads
These batards are the first progeny of the sourdough starter i made using gaaarps' tutorial, and also my first 100% wild yeast loaves ever.
Basically the loaves are Reinhart's basic sourdough in the BBA, but I substituted whole wheat for 6oz of the bread flour, and also a cold overnight soaker with 4oz oatmeal, 3 oz polenta, 1.5oz flaxseed and 12oz water. I bumped up the salt from 0.5oz to 0.7oz.
This is tasty bread. The smooth sweetness of the oatmeal is a nice counterpoint to the tang of the sourdough, and polenta and seeds add a little "tooth".
Had I not come across TFL, I doubt these loaves would ever have existed. Which would be a shame indeed. My thanks to all.