A few of late.
Ötztaler Saatenbrot. (https://www.mannbackt.de/2023/09/25/oetztaler-saatenbrot-echtes-alltagsbrot-mit-sauerteig-92448/?srsltid=AfmBOoqnXwXcQzivyHDuwz6LdkCGkMtJBXAI4QVYNM_lqmUS3qaRbtez)
60-40 blend of home-milled Khorasan and Central Milling´s T 85 flour, which would correspond to a T85 French or T 850 German flour. With lievito madre. (mine)
Kerniges Toastbrot with flax seeds and oatmeal, lievito madre. (https://www.facebook.com/groups/366444498953863/posts/915143520750622/)
Kraftiges Roggenschrotbrot. (book: Rustikale Brote aus deutschen Landen, by Bernhard Kellner.)
French country levain - 70% bread flour, 18% 50:50 blend of winter and spring hard red wheat, 9% spelt, 3% rye, all home milled. (adapted from the late French baker Gerard Rubaud).
Münchener Hausbrot, seen here. (Book: Der Brotdoc: Heimatbrote: Traditionsreiche Brote aus dem eigenen Ofen. Mit Sauerteig, Vorteig & Co, by Björn Hollensteiner, a friend of mine).
