Ingredients Levain- 40 grams starter 40 grams wholewheat 40 grams bread flour Dough- 750 grams bread flour 110 grams whole wheat flour 50 grams rye flour Seasoning- 1 cup chopped olives (green and black) 2 tsp Herbs de Provence 1 zest of lemon Make the bread Building the levain– mix the ingredients together, and let rest for 4 hours. Dough- mix the dough ingredients together about three hours into the levain rest. Let rest for one hour to let the flour and water mix together. Mix the flour and levain– after the dough had a chance to rest for anRead More
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2 Cups All purpose flour 1 Cup Semolina flour 1 12 oz. Can of your favorite IPA 1 Tbs Sugar 1 Tbs Salt 1 packet of yeast Step 1 – Proof the yeast – Mix the yeast, sugar, and beer, make sure the beer is at room temperature, and wait for the yeast to bubble. When the yeast bubbles you know it activated. Step 2 – Mix the ingredients – Put the flour, semolina, and salt into your mixer with a dough hook. Let the dry ingredients mix for a minute, then add the activated yeast mixture. I left myRead More