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...