Tuesday, August 11, 2015

Fast Slow Bread

We ran out of bread today so I mixed up blended wheat flour with rolled oats, coarse cornmeal, sourdough starter, Fleishmann's instant yeast, kosher salt and water. It rose fast and yet it had gluten from the starter. I shaped the dough into small loaves and baked them at 450 in greased loaf pans.