Greetings,
I recently tried the recipe on page 135 entitled "Millet Porridge and Cherry Loaf" as it sounded interesting to me. I closely followed the published recipe as it was my first attempt at this sourdough bread. My only deviation was incorporating 250 g. of Janie's Mill Sifted Artisan flour as part of the "bread flour". The hydration of the "dough" that I prepared was way off. I am wondering if anyone has attempted this recipe, and if so, what was your experience?
Very kindest regards....
I have the book and will make this recipe my next bake. When you state that the hydration was "way off" do you mean that it was too moist or too dry? With approx. 633 gr of liquid and approx. 745 gr of flour, the hydration is 85%. That's a fairly moist dough.