Name: Multigrain Sourdough
Yield: Makes 12 lb 5 oz/5.58 kg dough. DDT: 78°F/26°C
Ingredients: sunflower seed; oats; salt; soaker; molasses; wheat sourdough starter; pâte fermentée; instant dry yeast; bread flour; water; nine-grain cereal mix

Preparation info

Makes
12 lb
dough. DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Soaker

Bread
Vegan

Method

To prepare the soaker, combine the cereal mix, sunflower seeds, and oats with the water in a plastic tub and cover. Soak at room temperature until the soaker has absorbed the water and is slightly dry, 8 to 12 hours.
To prepare the final dough, combine the flour and yeast. Add the water, pate fermentée, sourdough, molasses, soaker, and salt to the mixer, then a

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