Springy Sourdough

 A few days ago I mixed up a sourdough rye with wheat berries and barley that I ground in the coffee grinder, rolled oats, coarse cornmeal and bread flour. I also added water starter yeast, salt and the spontaneous experiment was that I added half and half. I baked it today and it's fantastic and very tender and springy from the milk fat. Delicious even un-toasted!