Multi-Grain Grits Egg Sourdough
I had some leftover cheesy grits from a recent brunch at one of our favorite local places and it needed to go someplace besides my belly. I decided to add some egg yolks and a mixture of freshly milled high extraction flours similar to my last bake. The flours were freshly grounded whole wheat (Big Country from Barton Spring Mill) sifted twice and milled twice as well as some
Source: thefreshloaf.com