40% Whole Grain: Emmer and Einkorn
Today's bake is another using my sour raisin yeast water as the predominant leavening. I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish. This was also an overnight cold retard during bulk. I've made this once before at 30% whole grain, so I bumped it up to 40% for today. I think I could go up to 50% and get similar results, but
Source: thefreshloaf.com