Hello All,

Until now (over a year) I have been able to find answers without logging in.  I so appreciate the time you folks give to helping others!

I went from kneading to bread machine and, now that I'm retired, enjoying the process of trying to master the process of artisan bread.

A few months ago I purchased starter from KAF and have been experimenting with your guidance.  I've armed myself with natural quarry tile, clear flour, a food scale, and a roaster to cover the loaves to spray for spring. In my quest to find the corn-rye i remember from the Bronx in the 60's none of the recipes i've tried (Hammelman's, etc.) have quite hit the mark for what I remember.  So i kind of give up on that quest.

Now every morning  I try to understand other interesting sourdough recipes but, alas, they are too scientific for my brain!  I'm in search of a multi-grain rye with a white starter, if that's possible.  I tasted a 12-grain bread that I think would have been made with that combination, possibly with some wheat four also.

All of the above is background to ask if there are [possibly less "pure"] mixed sourdough bread recipes for the scientifically-challenged?

Thank you again for all your help!

Margaret