The original idea was a bread that is 50% bread flour and the other 50% one or more of the ancient grains. For the preferment, I mixed some starter (75g) with bread flour (200 g), rye flour (200g), and water (450 g) and left the covered bowl to sit overnight at room temperature.
The original idea was a bread that is 50% bread flour and the other 50% one or more of the ancient grains.
For the preferment, I mixed some starter (75g) with bread flour (200 g), rye flour (200g), and water (450 g) and left the covered bowl to sit overnight at room temperature.
The next morning when the surface was sufficiently bubbly I poured water (838 g) into my Cambro tub and stirred in much of the preferment (885 g) until it was dissolved.
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The original idea was a bread that is 50% bread flour and the other 50% one or more of the ancient grains. For the preferment, I mixed some starter (75g) with bread flour (200 g), rye flour (200g), and water (450 g) and left the covered bowl to sit overnight at room temperature. The next morning when the surface was sufficiently bubbly I poured water (838 g) into my Cambro tub and stirred in much of the preferment (885 g) until it was dissolved.
50% Bread Flour, 50% Other Stuff WatertownNewbie Wed, 09/02/2026. For this bake I opted to supplement the ancient grains with rye.
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