Multigrain Sourdough (#2)

Autumn is such a lovely season! But it is also the beginning of the rainy season. What can you do to deal with the rain?  You stay home and bake! I did some changes to the previous formula.  What I wanted to do was to up the amount of whole wheat flour and introduce a hint of sweetness.  I chose malt syrup this time and I loved the result. Here is the modified formula:

Starter     15g 100% hydration starter   69g whole wheat flour   69g water         Final Dough     124g 7 or 8 grains Bob’s Red Mill Hot Cereal   168g boiling water for soaker   325g bread flour   150g whole wheat flour (plus 1 to 2 Tbsp)   168g water for soaking grains   224g water   10g salt   22g malt syrup