Sending this to Yeastspotting. Click here for my blog index. By now, you all know that I never get bored with 36 hour sourdough baguettes, just keep making and eating them -- with a bit of variation each time1) Rye sourdough, with dried lavender. Lavender adds a subtle herby fragrance to flavor profile. AP Flour, 425g ice water, 315gdried lavender, 1TBSP salt, 10grye starter (100%) 150g-Mix flour, dried lavender, icewater, and autolyse for 12 hours. -Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.2)Rye sourdough, with caraway seeds. Such a classic combo, can't believe I just got to it now. AP Flour, 425g ice water, 315g caraway seeds, 15g salt, 10grye starter (100%) 150g-Mix flour, caraway seeds, icewater, and autolyse for 12 hours. -Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.3)Rye sourdough, with millet for extra crunch and nutrition. AP Flour, 425g ice water, 315g millet, 50g salt, 10grye starter (100%) 150g- soak millet in enought water overnight, drain- Mix flour, drained millet, icewater, and autolyse for 12 hours. - Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.4) White starter, 20% spelt flour. Extra earthy flavor from spelt. AP Flour, 325gspelt flour, 100g ice water, 315g salt, 10gwhite starter (100%) 150g- Mix ap, spelt, icewater, and autolyse for 12 hours. - Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.
