Slowly getting back into baking.
Poolish starter : 1/3 pizza flour, 1/3 barley flour and 1/3 AP Flour. Pizza Flour is locally made heirloom winter wheat. Used some older dry brewing yeast, Fermentis Safale S-04. Fast ferment @ 4 hours.
Main ferment :
1 C starter, 1/3 whole wheat and 2/3 AP Flour some salt and more yeast.
Poolish starter : 1/3 pizza flour, 1/3 barley flour and 1/3 AP Flour. Pizza Flour is locally made heirloom winter wheat. Used some older dry brewing yeast, Fermentis Safale S-04. Fast ferment @ 4 hours.
Main ferment :
1 C starter, 1/3 whole wheat and 2/3 AP Flour some salt and more yeast.
