multi-grain, never the same recipe

multi-grain, never the same

Springfield, United States

Age

56Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1544 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

100%
Liquid Flour Other
multi-grain, never the same

Since 1963

it is a natural, available product

Characteristics

I like the different flavors from the multi-grain and vary the volume of water to make thin or thick depending upon the use. ie crapes, griddle cakes, bread

Taste & flavour

Recipe

Starting ingredients

  • 50% Water
  • 50% All of the above as desired

Feeding ingredients

1
When I use it I add the different flours by whim to replace the volume used. Sometimes a lot of one and maybe none of some.

Working method

1
distilled water
50% Water
2
bulger wheat, whole rye flour, dent corn flour, steel cut oats, white bread flour, buckweat
50% All of the above as desired

Result

sourdough griddle cakes (pancakes) cooked on a 100+ year old cast iron griddle. Also no-kneed bread in cast iron dutch

Preserve your sourdough for the future

Create your own