Sprouted flour, rye and corn soaker, YW, sourdough bread.

This loaf has sprouted flour that consists of Millet, Eincorn, Buckwheat, and Barley as well as a soaker of left over bolted rye flour from last week's bake and some fresh milled corn meal. Most of the hydration comes from YW and there is a small amount of starter added as well as some AP and VWG. The vital wheat gluten was added because last time such a mix was attempted there was not enough structure to the dough, we don't keep bread flour on hand and had to dig the VWG out of the freezer where it  had been languishing for over a year maybe two.. The dough was mixed, the gluten exercised, and allowed to ferment only about 30 min before retarding. After the warmed and slightly risen dough was formed and placed on a bran covered basket it proofed for about  4 hours. It was baked in a DO.

Bread had good spring and the crumb structure was just what was wanted. The taste is nutty and sweet with just a hint of the starter. The more YW is used and the technique is improved upon the more it is becoming a standard in my bread baking process.