h1

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!

Advertisements

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 )

Google+ photo

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

Connecting to %s

%d bloggers like this: