Following a recipe found on The Fresh Loaf, I tried my hand at a 5-Grain Seeded Sourdough. But when I looked at my local Trader Joe’s, Ralph’s, and Albertson’s, I couldn’t find the 5-grain cereal that the recipe calls for, nor could I find pumpkin seeds. Improvising, I made the soaker out of 4 oz rye flour, 2 oz sunflower seeds, and 1 oz rolled oats.
Other modifications: I proofed the dough for over 24 hours to make it more palatable for a certain toddler’s digestive system.
This is the dough after I had put it to the first rise:
After 12 hours of rising, I folded it over:
I put it in my banneton (which I’m loving, it’s the 2nd time I’ve used it), and this is how I found it this morning:
After 45-50 minutes at 450:
We couldn’t resist and we had to try it (it’s so good, Emmett immediately asked for more):
Thanks for the recipe! I’ll definitely be trying it again with the proper ingredients.