I attempted to cut the recipe from Mouthfeel to 1 cup instead of 5 cup proportions, but then, because that’s not how baking works and also my starter is in a baker’s sour sort of territory things went a little funny:
base dough is:
1 cup all of the milled golden promise/maris otter alike barley flour
1 cup water
2 tablespoons salt
2 table spoons sourdough starter
olive oil
to which I added about 4&1/2 more cups of unbleached whole wheat flour afterwords and still ended up with a runny batter when all is said and done.
That still made a bread, though!
all photos benjamin reynolds 2018
A not quite flat, kind of tangy tasting bread. It goes quite well with jam. I would make another attempt, but I think my funky sourdough starter has progressed into a much different territory, now. I might hand it off back to Cascadia Homebrew and see whether it’s become some kind of wild yeast haven for brewing.
While I’m on the subject, here’s a trip through all the times I remembered to take pictures of “feeding the baby”:
So, yes, I’ve been feeding it all kinds of things. From the start it was just flour, a little bit of the barley that had gone unmilled and warm water. …but now it’s been fed honey, bee bread and homemade corn syrup. And it smells less sour and more like a maris otter-y kind of perfume.