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Boron Elgar[_1_]

On Sun, 14 Oct 2007 09:31:21 -0000, wrote:

>I've been using this recipe since I came across it and am wondering if
>anyone has made any interesting modifications. I've added whole wheat
>flour and tried some corn meal, but that's about it. It makes a very
>nice, simple loaf but I would like spruce it up a little. Anyone?

Add half a cup any of the following:

steel cut oats
coarse grind cornmeal
dark rye flour or rye chops
spelt flour
semolina flour
any mix of seeds/nuts, such as flax. poppy, sunflower, etc

I use the 1-5/8 cup for the water in the recipe and so it tolerates
the addition quite well.

You can, of course, change the flour ratios, too. just watch your
hydration. Verify that the dough looks/feels similar to what it
usually does when you're done with the first mix. This can get tricky
as some flours will ultimately absorb a bit more moisture than others,
but you seem to know what you're doing.

It is a pretty forgiving recipe, actually and you can play with it all
sorts of ways.

In the morning or after its long rest, you can mix in some olive oil,
herbs and olives for another variant.

Flour is cheap. Experiment and have fun.

Boron