Late August means lots of wonderful ripe local tomatoes and the end of the best corn of the season. One meal I really enjoyed couple of weeks ago was on a Sunday when I made bread again. It consisted of a corn, black bean and cherry tomato salad with some slices of freshly-baked bread.
I was especially ambitious that weekend; since I had no more of my whole grain breads in the freezer, I decided to make a double recipe — 4 loaves — with two different formulations. One recipe was the 75% whole grain levain which has become my mainstay. The other was a variation in which I substituted 16% fresh-milled durum flour for an equivalent amount of sprouted organic whole wheat from the same home mill. Both wholesome and delicious.