Birdseed Sourdough

Day 105: The sound you just heard was my palm connecting with my forehead. "Why didn't I think of this a long time ago?" I've been making sourdough bread in my Dutch oven for almost two years now, and it only just occurred to me to substitute a little millet flour to make my delicious "birdseed bread." The recipe calls for 460 grams of white flour. For this first experiment, I used 50 grams of millet and 410 of regular bread flour. The interior of the loaf was more yellow and had a nice, subtle crunch while remainng moist, and I did NOT need to add gluten for a good rise. The flavour isn't quite as nutty as my original birdseed bread, so I will try increasing the amount of millet flour slightly the next time I bake, and I may toss in one or two tablespoons of golden flax seed. Birdseed bread has always been one of my favourite loaves.