On Dec 17, 12:49*am, Monte > wrote:
> On Dec 15, 4:18*pm, "hutchndi" > wrote:
>
> > oops, wrong link. the next one is closer to what I was trying to share. The
> > sir galahad is closest to their supermarket product, the one I use.
>
> >http://www.kingarthurflour.com/profe...l-bakery-flour...
>
> Thanks

People have been baking sourdough bread for over 6000 years now and
they used what ever grain they used. Wheat, rye, barley millet oats
etc. Sourdough just need some carbohydrate and water and you make
bread. Their protein contents etc were all over the place yet managed
to make good breads. Experiment with simple low protein flours, buy
some grains and use a small coffee grinder to make some beautiful
aromatic whole grain flours throw some chick peas, borlotti beans in
and some mashed potatoes, boil them with brown rice. makes wonderful
breads. Paddy