Jeune Levain and Fresh Milled Flour.

These loaves started with a young levain that was fed just milled organic red wheat.
I purchased the berries about a week ago and decided it was time to give it a try.

I wasn't sure what to expect, but had good results and really a delicious flavor. This will become a regular approach for future loaves.

Pain au levain off the girl - a dual boule. And gazpacho from the garden!

Baguette Grill

After good success twice with the grill method. I decided to try baguettes.
Double batch of dough with regular amount of levain.
I was hoping that the smaller amount of levain would work better in the hot weather and not over proof.
It seems to have worked. Half the dough went to the baguettes (about 400grams each) and the other half to the boule.
The levain was half of white flour levain, and half rye flour tangy levain mixed and given some time to activate.

Pain au levain 
First loaf of the season from the grill.
This used half and half of my white flour levain and rye levain.
I put it on the grill a little underproofed excpecting some good activity when it it the stone.
It worked!

1.5 X

1.5 formula - additional "sour" rye levain

These 3 loaves were the first to use half of the more sour rye levain.
Really great taste on these. The method works well and I think most loaves will be made that way.

Olive Loaf

Olive Loaf
100grams "sour" levain.  24 hour full levain fermentation.

A couple of delicious loaves.

These are using some of my "sour" starter.