Today’s bread: 2 c Bubbles (our sourdough starter); ¼ tsp each salt, acidic acid, citric acid; ¾ tsp diastatic malt powder; 1 T olive oil; 2 T local wildflower honey; ⅓ c each rye, semolina, spelt, barley flour, quick oats; 1 c bread flour; 1⅓ c whole wheat.
![](https://www.philipbrewer.net/wpx/wp-content/uploads/2022/01/PXL_20220127_144058054-1024x768.jpg)