So I keep stalling on posting about bread. I have so many old "fresh baked bread" pictures piled up now that it's crazy. It was one of those "I want to wait til I have time to post a recipe, or at least the full story about how I worked up this bread recipe."
Yeah, that doesn't seem to be happening anytime soon... Oh well - screw it. Here's some bread I made recently, using the King Arthur Flour sourdough starter I've had going in the fridge for awhile. I started off with the King Arthur Flour basic sourdough recipe (included on their web site and it comes with the starter), and decided to have a little fun with it...
But I swapped in whole wheat flour, unprocessed oat bran, potato flour, millet and some slightly-boiled wheat berries (I have all the measurements written down somewhere). Because this seemed like it would make a heftier bread, I also upped the amount of yeast that works with the starter for leavening.
The bread TASTED really good. But it was also really hefty....with a good hearty chew. Maybe next time I found find a way to add a bit more leavening? Either more yeast, or more rising time? Oh well - it tasted good plain, and was also great toasted for tuna salad sandwiches!