It seemed like a good time to make a multigrain sourdough bread, so I reached back to the Infinity Bread template from the Community Bake of the same name. The flour components for this bake included bread flour (34%), whole wheat flour (33%), whole barley flour (20%), and whole rye flour (13%) totaling 1000g. I also made a hot soaker that included sesame seeds, millet seeds, flax seeds, chia seeds, and bulgur wheat. The texture was interesting, in that it wanted to stick to my hands (compliments of the chia and flax seeds, plus the rye flour, I think) but not the countertop. Still, they show good ears and good oven spring, plus good coloring, so I'm happy.