Just a quick write-up because I'm tired, but I also don't want to forget. Again.

Barley-Rye Sourdough

Ingredients

• 100% flour: 80% hard whole wheat, 10% rye, 10% barley
• 65% water
• 20% active (ripe/fed) starter (100% hydration)
• 4% honey
• 2% salt

Directions

1. Feed your starter and make sure it's nice and active.
2. Combine whole wheat flour and water. Mix well, cover, and let stand for 1-12 hours.
3. Add the starter and honey and work them into the dough.
4. Add the salt and work it in as well.
5. Use the rye and barley flour to generously flour the work surface and turn the dough out onto it.
6. Knead in the remaining flour.
7. Once the flour has been worked in, wet your hands and try to work in a little more water if you can.
8. Place dough in covered bowl and set aside to ferment. Rising time will vary depending on room temperature and starter activity.
9. Knock dough back and shape as desired.
10. Cover and allow to rise again (either at room temperature or in the fridge).
11. Bake at 230°C (450°F) with steam for the first 15 minutes, then remove steam pan and reduce heat to 180°C (350°F) and bake until done (usually ~20 minutes for my standard sized loaves, but will vary depending on loaf shape and size and how well-proofed it was).