Experimentation with my Low Effort Sourdough Whole Wheat Sandwich Bread recipe continues.
Today, I tried 75% whole wheat, 25% bread flour. It looks about the same as the 50/50 version, but has a bit more bite and a nuttier aroma as expected. The bit I sampled with some butter was tasty. So far, I’ll call it a success. I’ll see how it is with sandwiches.
That does sound tasty. Do you use oat flour, or rolled oats?
I know what I’m doing next weekend. Thanks for the advice!