Crumb

Crust

Taste

Turned out wayyyyy sloppier than the previous barley loaf. Has to be due to having accidentally made a barley starter instead of a wheat starter.

Baked: September 12th, 2025
Posted: September 27th, 2025

Doughtoro

Born July 1st, 2023

100% Hydration level

Bread Flour

250g

50%

Whole Tibetan Purple Barley Flour

200g

40%

Whole Red Wheat Flour

50g

10%

Water

375g

75%

Whole Barely Levain

100g

20%

Salt

Hydration