Final Dough:
340 g rye sourdough starter
375 g whole wheat sourdough starter
25 g salt
100 g water
63 g black sesame seeds
81 g white sesame seeds
122 g organic 4-grain hot cereal (oat, rye, barley and wheat)
1360 g whole grain spelt flour
Combine the ingredients listed above and knead the dough. Let the dough ferment for 5 hours at room temperature. Shape the loaves and proof them in the refrigerator for 8-10 hours. Preheat your oven to 500F. Remove the loaves from the refrigerator and bake for 20 minutes. Reduce the temperature to 450F and bake for 30 minutes.
Submitted to Yeastspotting
I really like the idea of using two different types of starter. Twice as much fun right?
When you take your loaves from the refrigerator do you let them warm up to room temperature before you bake them?
No. I keep them in the refrigerator until my oven is ready.
Yes, two different sourdough culture is fun and it’s also convenient: you can make a lot of starter in less amount of time. Adding some rye in dough always improves flavor and freshness of breads.
I agree with the previous speaker; I like the idea of combining two kinds of sourdough starters! That’s on my list on things to try now