Ukranian Sourdough to Cry for

 I made a multigrain sourdough that tasted so old world it made my Ukrainian friend Irina, cry.

Combining corn, wheat, oat, and rye into a single loaf yields a hearty, deeply flavorful multigrain sourdough. The wheats and rye provide the structural gluten networks and tangy sour notes, while the corn adds sweetness and a golden crumb. The oats contribute moisture and a soft, chewy texture. [1, 2, 3, 4, 5]

Multigrain Sourdough Formulation

This combination allows for a rustic profile. You can successfully incorporate these grains by either making a porridge (to keep the crumb moist) or blending the flours directly into your base dough. [1, 2]

• Wheat: 70% to 80% of total flour. Provides the core gluten structure, volume, and elasticity.
• Rye: 10% to 15% of total flour. Ferments quickly, adds a deep earthy/sour complexity to the flavor profile, and extends shelf life.
• Corn: 5% to 10% of total flour (used as cornmeal or corn flour). Can be scalded with boiling water prior to mixing to gelatinize the starches and create a softer crumb.
• Oats: 5% to 10% of total flour (as rolled oats or oat flour). Oats absorb a lot of water, leading to a moist, tender interior.
• Hydration: 75% to 80% (Adjust as needed, since oats and corn can absorb significantly more water than standard wheat flour). [1, 2, 3, 4, 5, 6]