German sour adapted from halfpenny

German sour adapted from  halfpenny http://www.thefreshloaf.com/node/33528/hippie-bread-german-accent

(please follow instruction from above site)

i converted the cups to grams... and used fruits YW

Soaker (Poolish)
122.5g whole wheat flour
11.15g wheat bran
18.3g wheat germ
45g buckwheat flour
48g cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter 100% hydration
¼ cup yeast water ( Banana)
2/3 cup warm water

Sponge (Scrap Dough)
330g white unbleached flour
½ cup steel cut oats
1/3 cup rolled oats
1-2 tsp salt
1 cup liquid sourdough starter
½ cup yeast water (raisin)

Final Dough
Make more yeast water (see above)
330g  white unbleached flour
½ cup molasses
½ cup honey
2 tsp celery seed
3 tsp poppy seed
1/4 cup flax seed (toasted n corse grind)
All sponge dough (pinch this off in 1 inch chunks as you add it)
All soaker dough
1 cup liquid sourdough starter. 100 hydration

1/2 cup of the Yeast Water (Riasin) added more YW 

 i made 4 medium small loaves

good taste of sour and lovely hint of celery seeds.. great texture. fruit YW made it soft .. eventhough it looks densed

had it with eggs and bacon and lots of greens.. 

yummy. 

thank you halfpenny it is a keeper :)

it is a good change from dried fruits version to wheats and oats

evon