This bread is a combination of Eric’s traditional whole grain bread, Ploetz’s Bauernbrot (both yeasted) and recalculated for using sour dough. I am very pleased with it: the combination of Eric’s bread, the use of some milk from the Ploetz formula and the use of sour dough, all this makes a excellent , hardy in taste but light in the crumb bread. It takes me back to my home in Europa. Enjoyed with a glass of red wine, some good European cheese and once in a while with a good Italian salami: down right bliss! I am happy to share my formula.
Barbara
Beautiful.
Yes! May we have your recipe?
I second the motion for the request of the recipe.
Will post it as a new post. Thanks for your interest.
Barbara
Where are the recipes for all these breads???
The Gallery is mostly a place on the forum where people can post photos of their bread, not so much for recipes.
There is another section on the forum for Reader Recipes. And of course breadtopia.com has a lot of recipes as well.