Sending this to Yeastspotting [1].

Click here for my blog index. [2]

 By now, you all know that I never get bored with 36 hour sourdough baguettes, just keep making and eating them -- with a bit of variation each time

1) Rye sourdough, with dried lavender. Lavender adds a subtle herby fragrance to flavor profile.

AP Flour, 425g
ice water, 315g
dried lavender, 1TBSP
salt, 10g
rye starter (100%) 150g

-Mix flour, dried lavender, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].

2)Rye sourdough, with caraway seeds. Such a classic combo, can't believe I just got to it now.

AP Flour, 425g
ice water, 315g
caraway seeds, 15g
salt, 10g
rye starter (100%) 150g

-Mix flour, caraway seeds, icewater, and autolyse for 12 hours.
-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].

3)Rye sourdough, with millet for extra crunch and nutrition.

AP Flour, 425g
ice water, 315g
millet, 50g
salt, 10g
rye starter (100%) 150g

- soak millet in enought water overnight, drain
- Mix flour, drained millet, icewater, and autolyse for 12 hours.
- Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].

4) White starter, 20% spelt flour. Extra earthy flavor from spelt.

AP Flour, 325g
spelt flour, 100g
ice water, 315g
salt, 10g
white starter (100%) 150g

- Mix ap, spelt, icewater, and autolyse for 12 hours.
- Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].