Did you ever try the recipe for White Vienna Loaf from Waltrose Illustrated? Your entry from a year ago fascinates me.
Thanks.
With living in a humid and hot country, I find my desire to bake dwindles when the hot weather is upon us.
Here, in southern mexico, by mid february, we are into the high 90's usually. In march ,105 F is usual. Kitchens are traditionally not air conditioned, as that is where the maid works. (Read "me" for maid when it comes to baking and cooking)
I was inspired by Jane and Srishti and the other folks trying whole wheat sourdough (thanks!), so I tried it. I started with the proportions I found here: http://www.thefreshloaf.com/node/2059/100-whole-wheat-bread#comment-7919
Simple rye/honey/water starter. This one came out SUPER soft...incredibley soft. I absolutely am in love with the texture. It's kind of a mixture of all sorts of flours since I had a tons of small amounts left. I had some organic gold&white from my co-op, KA AP, KA bread flour, and rye from my coop, and a stone ground white from a water mill a couple towns over. Yea...5 kinds of flour in this bread. It's wonderful!
I really like the Multigrain Bread Extraordinaire or Struan from the BBA and have been modifying since I first made it with the hope of using sourdough as the main leavening, since Struan is an old Scottish bread I thought it would be good to have it all sourdough.
So with my Spelt starter in hand I changed the recipe once again:
My soaker was:
