For the reissue of my book, we are testing all sorts of formulas and grains. And we are looking at formulas from other bakers and adapting them to my food processor mixing method. Here is a taste of Eric Kayser’s Pain aux Cereales. I mixed it in my test food processor. And most interestingly, I used three flours from Main Grains, their high extraction wheat, whole wheat and rye. The results were fragrant and chewy with the added crunch of the seeded coating.
Next up trying the Maine Grains in a baguette au levain.