today’s sourdough

February 4, 2012

sponge – half-rye, half-white

added to two cups of white flour, a half-cup of whole-wheat flour, and a half-cup of buckwheat flour

followed this basic recipe, but added lots of other stuff like dried basil from the garden, black pepper, caraway seeds, sesame seeds, and even a small dash of kefir.

the trick? i used the dough hook on the food processor!

it’s WONDERFUL! the buckwheat flour is nutty, and the whole-wheat is hearty. one of my new favorite breads!

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