A four-day ferment* –
whole wheat, rye, corn and bread flours,
sourdough and dry yeast!
*(Potato starch, kosher salt, maple syrup and brown sugar join caraway seeds to a not-quite savory not-quite sweet but oh-so good with salt-n-pepper and olive oil – or butter eat-out-of hand bread. I baked one loaf in a Pyrex loaf pan and the other free form boulle. Will toast some today (day three) and see how it takes to pineapple preserves and butter and holds up to duty as crouton.)