Am starting to play around with different flours and keeping some dough back for longer retarded proving times.
This one is 25% dark rye, 5% spelt and the rest strong white Canadian. Made with a mixture of my normal starter and some rye starter.
1 Attachment
@dancing james started
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Am starting to play around with different flours and keeping some dough back for longer retarded proving times.
This one is 25% dark rye, 5% spelt and the rest strong white Canadian. Made with a mixture of my normal starter and some rye starter.
1 Attachment