I was really wanting to bake after my potato bread barm and rye.I bought some great sausages and cheese from my local shops and well had some starter ready to roll!
First was a levain we did back in baking school simple and tasty
Then the crumb
Nodding at German rye I thought I would follow a friends well translated formula. Roggenmischbrot a rye starter and a mix of whole wheat and rye in the final dough.[img]http://sourdough.com.au/gallery/d/7310-2/CIMG0345.JPG[/img]
dense but fragrant with both rye and whole wheat, great with cheese for brekkie!
I also have a baguette working for the morning, stay tuned!