New in October 2023These new recipes include a change to using sourdough starters made with malt flour only. The result in whole grain bread, is a pleasing alternative to the more usual wheat flour sourdough. Also included is a short cut to making a porridge with a portion of the bread dough flour, which increases the hydration and therefore contributes to crumb softness. This alternative is to add a portion of parched grains, such as bulgur, brewer's wheat or rye flakes. Click on the following links to view recipes.All malt sourdough startersParched grainsPain de Mie sandwich loaf with bulgur and all malt sourdoughSandwich buns - whole wheat flour, bulgur flour & all-wheat-malt sourdoughWhole durum wheat extruded pasta New in 2026 An all-wheat-malt sourdough with salt and the addition of fine bulgur wheat as an example of a parched grain, together with 100% whole wheat flour, has become my most usual daily bread formula. The malt is made in California from organic wheat grown in California as is the bulgur wheat. Yes, this can be made-up as an artisan hearth loaf, but I see that the square sliced bread still wins for sandwiches and toast. The recipe below is easy to make at home, but I'd like to see it made commercially and packaged in moisture-proof layered paper bags. Click on link below for introduction and recipe. California Malt Sourdough introduction and recipe for a Square Slice Sandwich Loaf