The third installment in my yeast water experiment and I'm getting to really like the stuff. All the grains are fresh ground and sifted to between 90 and 95% extraction depending on the grain except the corn. All the water besides that in the leaven build is yeast water, white wheat was used for the build as well as the sifted out brans. The other grains were a sprouted multigrain mix (millet, rye, einkorn, and turkey red), Masa Harina, Einkorn, and Red Fife. The leaven build was started early AM, the dough mixed late AM, and the loaf baked late afternoon. The fermentation was active, the oven spring good for whole grain, and the taste very good. Next will be trying yeast water alone without the added insurance of the sourdough starter, the first time was a disaster and I hope to improve.
On another note, we are planting four rows of wheat in the garden one each of white wheat, Kamut, Turkey Red, and Red Fife. I was told by the Iowa State University Agricultural Extension Service that it wouldn't work in our location (too wet) but think that if our ancestors in this area did it so could I. Anyway all that is at risk is a few handfuls of grain. Can't wait to see what will happen.