Barley Bread
Ingredients
- 160 g white sourdough starter
- 150 g milk (I used 2% milkfat)
- 150 g plain Greek yogurt (mine was 0% fat but regular fullfat Greek yogurt would work fine)
- 200 g all-purpose unbleached flour (Hadjiandreou uses bread flour with a higher gluten percentage but I had none on hand. I might have gotten a more open crumb if I had used that)
- 120 g all-purpose unbleached flour (again he uses bread flour)
- 100 g barley flour
- 10 g salt (Hadjiandreou uses 8 g)
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