Misha
The bread is experimental and very successful, maybe someone will need information. This bread was baked like this - I fed a strong kefir sourdough 1 time (and not 3, as usual) and immediately baked it on it.

Bread RECIPE:
-about 450g. flour (70g corn, 80g whole grain, 300 wheat)
-1.5 stack rye-kefir sourdough
-2 tsp sea ​​salt
-1 tbsp. l. brown sugar
-1 tbsp. l. peanut butter
-1 tbsp. l. ground coriander
-1 tbsp. l. dry malt brewed with boiling water
-130 ml boiling water for brewing malt.

The proving time has slightly increased, after all, in 3 days the leaven is gaining great strength IMHO, and it gives a lot of sourness. But the bread came out good and so too. Maybe it makes no sense to spend three days on feeding the sourdough, if there is no time for this. The bread is already quite good.

s solodom1491.jpg
Bread with malt and whole grain flour.
Merri
Stella, is this bread from the oven?

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