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I thought I would more seriously document my bread-making on this site, so I have a history that I and others can learn from. Today I baked a formula that dmsnyder posted in August http://www.thefreshloaf.com/node/57042/multigrain-sourdough-bread-made-homemilled-flours-august-8-2018 using using the technique that is used in Myhrvold’s bread encyclopedia.

There really was enough bread in the freezer for most of a week, but I had an irresistible urge to bake bread, and I had promised to make a 75% whole wheat sourdough with home-milled flour, and last week's SJSD baguettes were so good and so gone ... ?

75% Whole Wheat Levain from FWSY, made with MockMilled whole wheat (and some rye)

Some of you might have seen a post recently by user/morb1lee (http://www.thefreshloaf.com/node/57650/bulk-grain-free-samples) offering samples of his wheat grain.

Been a little while since I made these - getting better at keeping them down in the mold - half this batch stayed down thr other half popped up. No idea why !

I got a request for a “7-grain with Bulgur” that I apparently made a while ago. The only thing I could figure out was that it had to be Hamelman’s 5 grain Levain that I had made with Bulgur. So here is a 7 different flours with seeds and grains version not counting the AP flour. 

Makes 3 loaves

Liquid Levain build 

272 g flour 

343 g Water 

55 g Starter (if kept in the fridge, fed a few times prior to using in the Levain)

Soaker

100 g bulgur

100 g Flaxseeds 

A weeks ago, Tom (Toad.de.b) introduced Farina Bona to me, which is basically flour milled from toasted but unpopped popcorn. I love his idea of alt altus so much that I thought I had to try this flavor booster as well.

  If you have been following my blog posts you know by now that I love a good porridge bread.  This one is no exception.

The addition of the coffee flavored maple syrup to the porridge and main dough added a nice slightly sweet undertone.  You don't really taste the coffee but overall combined with the rice this one is a keeper.

The crumb came out perfect; moist, soft and open.  This is one that is good enough to eat by itself.  I finished off the whole loaf using it for sandwiches and gave one away to a few of my dog park friends.

I called into South Metro Tafe Beaconsfield yesterday to make a booking for lunch at Quinlan's Training Restaurant for next week and was informed that the facility will be closing for good at the end of this term which is only 5 weeks away. 
I was given the opportunity to endulge myself and spend this morning with a number of Commercial Cookery students in the training restaurants bakery. Under the circumstances i thought it wise to grab the chance while i could.

This week’s round of RWC SD.  Changes for this one were:

• Dropped WW addition, increased Semolina
• Reduced hydration to 67% (was going to make baguettes, but didn’t)
• Increased 75F proof to 2 hours before overnight

Did my usual mix, rest, pinch, stretch/fold, rest, s/f, rest, s/f rest, bulk, etc.

This bread is based on Chad Robertson's Tartine 3 brown rice porridge bread.  As Robertson says, "...combine well-cooked whole grain rice with a highly hydrated whole wheat dough and let the loaves fully ferment with natural leaven to make the nutrients contained within the finished bread readily available for digestion."  I opted to use organic black rice for its rich nutritional value and cut back on the total amount added to the dough to keep the bread a bit lighter; I also added a small amount of oat porridge for complimentary taste and texture.  The dough was mixed with