Experimenting here at doughies HQ.

We’ve started a new rye sourdough culture (and after 4 days it has been looking mega strong). The pro baker in me says not to name said culture (but the rookie baker yearns to introduce you to Albert the second…dang).

So tonight decided to puff both good old wheat, and the new rye cultures, into two production leavens.

And then rather rashly decided to combine into one dough – roughly 25% rye / 75% wheat – dough had a lovely flecked nature.

#bakingonthefly – results in the morning…

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