February 19, 2014 - 5:49pm
Barley&Amaranth Sourdough
This bread consists of
445g KA BF, 54%
99g Amaranth flour, 12%
206g T85 wheat flour, 25%
150g 100% hydration Levain (flour 9%, water 9%)
66g barley, 8% (dry weight) then scalded/soaked
626g water 75%
16g salt 2%
This bread is great tasting, real earthy, kinda smells like wet hay, I attribute that to the amaranth, or maybe its the barley, maybe its both.