Buttermilk rye with Trinity multigrain
A variation of previous bakes. More pleased than ever with shaping and scoring…thank you TFL . This iteration has home milled 300 g spelt, 300 g Yecora Rojo and 400 g AP Arrowhead Mills flour. 40 g rye storage starter used to make 280 g YW and home milled rye levain at 100% hydration. I do not feed my stored starter prior to bakes and my stored YW hasn’t been fed in weeks. Both present with rapid growth so I have let them be.