Bread loaf made with the Lammas Fayre flour

I’ve been snowed in for days and today to alleviate my boredom I baked a loaf of sourdough bread:


I used Lammas Fayre’s medieval blend — the “peasant” one with pea and bean flour added. The starter is one that started with the lees of a batch of mead. 


My starter had been in the refrigerator so long that I ended up adding some regular bread yeast (a teaspoon). I did a sponge (starter, flour, water, extra yeast) and let it go overnight. This morning I took out some to save for new starter, added salt and more flour, kneaded, then let rise until doubled in size. I baked it in a cast iron Dutch oven at 400•F for 30 minutes, then 350•F for 30 more. It’s got a really good flavor and a surprisingly light crumb. 

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