I spent the weekend on a mini-vacation in West Virginia visiting friends and playing music—my perfect holiday! It was a little odd heading south into snow, but life was nevertheless stirring. And did I mention there was a butter tart tasting? My personal favourite and the hands-down winner in the neo-trad category was appropriately created by OMG.
This week I will be making the multigrain again, for Conny who requested it, and little baguettes that combine wild yeast and commercial yeast starters to create an aromatic bread with a crisp thin crust. Eventually I would like to tell you more about the ingredients, but for now, here is a simple list.
Multigrain (except where noted, all of the ingredients are organic and locally grown and milled). Oh, and Sky Pilot is the name of my starter.
K2 sifted red spring wheat flour, water, levain (P&H white flour (Western Canada), water, Oak Manor sifted stoneground wheat flour, Sky Pilot), multigrain mix (in equal parts: Hack Farm flax seeds, Oak Manor stoneground yellow cornmeal, conventional pumpkin seeds (somewhere), K2 rolled oats, K2 millet flour, K2 purple cornmeal, Cedar Down Farm whole unhusked barley, Forbes Wild Foods wild rice, whole K2 rye kernels, whole K2 spelt kernels), K2 red spring wheat flour, conventional K2 white winter wheat flour, sel gris from (France).
P&H white flour (Western Canada), water, K2 sifted red spring wheat flour, levain (P&H white flour (Western Canada), water, Sky Pilot), poolish (P&H white flour (Western Canada), water, yeast), sel gris (France).