I've done whole wheat… what about multi grain?
Yesterday I made a whole wheat loaf that turned out great. When he tried it, my husbands comment was, “Well, I guess the only thing left for you to figure out is multi-grain.” My interest in sourdough started with a multi-grain sourdough we bought at the local grocery store bakery and loved, so that has kind of been the goal of all my sourdough learning.
I only started baking with whole wheat a few months ago (not long before getting my starter), and multi-grain is pretty much completely foreign to me. I have no idea where to start, where to buy ingredients, what ratios to use… anything.
So, I need some tips and advice. What is the best “beginners” multi-grain method/recipe? Easiest flours to incorporate? Anything to help me get started.
Thanks in advance!
Source: Fresh Loaf