Sourdough Again, with a Slight Adjustment

Now that I seem to have my sourdough starter and dough development technique under control, I decided to try a small variation on my basic Tartine Bread Country Loaf. The normal recipe calls for 900 grams of Bread Flour and 100 grams of freshly-milled Whole Wheat. This time (January 9), I adjusted the flours (weights in grams):

  • Bread Flour – 850
  • Whole Wheat – 100
  • Freshly-milled Rye – 50

It seems like a minor change, but it seemed to enhance the flavor a bit, so I was happy. It made three loaves — 2 boules and 1 batard. The oven was just big enough to do all three together.

This entry was posted in Bread, Food. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s