Members recipe
Multigrain Sourdough
Built around bread flour and wheat flour -- the method starts by soaking the seeds in a little water 20 minutes so they do not steal.
A crackly-crusted, open-crumbed loaf with the deep flavor only time can give. Here it's built on bread flour, wheat flour and water -- a advanced, bakery recipe that starts by soaking the seeds in a little water 20 minutes so they do not steal, and is ready in roughly 40 minutes.
A 40-minute cook time that's mostly hands-off simmering or roasting.
A more involved technique that rewards patience with real depth of flavor.
Built around bread flour, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 cups bread flour
- 1 cup whole wheat flour
- plus 5 more ingredients
Method
Soak the seeds in a little water 20 minutes so they do not steal moisture from the dough, then drain.
The rest of this recipe is for members.
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