Monday, March 28, 2011
March edition of the Mellow Bakers
This Whole-Wheat Multigrain is a bread that uses a soaker, which is another thing I learned from this book and I've used that many times up til now, as you can see this bread was baked in 2006 also. I made a note in the book, that when you add the salt in the soaker, you make a note of that, so you won't add salt again when making the final dough.
The Whole-Wheat Levain is hardly a real whole wheat bread as it's 50% whole wheat and 50% white flour. But especially in American baking books they tend to name these kind of breads whole wheat very quick. In the Netherlands a whole wheat bread is made only with whole wheat flour. But a lovely bread regardless the name. (we'd call this mixed flour bread a "brown" bread). I added a pinch of yeast, to help the bread rise, as I'm always doubting my starters ánd to mellow the sour taste.