RecipeMuncher

Today’s bake: six loaves of Norwich Sourdough and two of a variation on Cracked Rye – Polenta Sourdough. Since I had no cracked rye but was fairly swimming in rye meal, I substituted an equal amount of that (rye meal is a little finer than cracked rye). I also substituted barley malt syrup for molasses, and proofed for three hours instead of two and a quarter (this is the difference between January baking and May baking). I have no complaints about the result, and I really love the (...)