milk made up 1/2 of the liquids, 1/2 of the flour was cheap corner store AP the other half- dark flours, rye, spelt, ruch, some of which was freshly ground in the östtiroler mill. I ran out of cement so substituted a little buckwheat flour as well. It's a hybrid batch, SD with less than 2% fresh yeast in the final dough. 2.2% salt (we use unsalted butter here)
It was plenty slow on the rise, i just had patience with it.
the milk, SD and whole grain flours worked well together in the flavour dept. i'll try this one again.