Whole Rye and Whole Wheat #sourdough
This is another formula from the excellent Jeffrey Hamelman
(http://tinyurl.com/lgj6b4).
50% white, 25% rye, 25% wholemeal. The rye is accidified as a pre-ferment
for 16 hours prior to final mixing. It tastes really nice with a subtle
rye tanginess. The crumb is quite dense and moist.
