So I found a place with Millet Flour, So I have been playing with various combos over the last few weeks. Hit on a pretty good one.
Millet/Barley Wild Yeast Sourdough
AP - 600g 50%
Whole - 300g 25%
Millet - 150g 12.5%
Barley - 150g 12.5%
H20 - 1025g 87%
Salt - 30g
Bake was
@500F covered for 12 Minutes
@450F uncovered for 13
@450F on oven rack for 20
A little dense, but good posture and texture - the Millet does not help with the rise, but adds lovely flavor. It has a lovely sweetnes along with the grain and sour notes. Coated with cracked Barley for extra crunchy goodness bits.
Second loaf.
(I want to play with some Indian Millet next)
Cheers...