I started three days ago with tempering the hard red spring wheat to 15% moisture. Grinding and sifting last night to get a 86% extraction. Making and baking today. It was very wet. I might have misweighed or miscalculated. I worked in a little flour and it ended up the best tasting bread I have made in a long time. Made with flour, water, salt, and starter. It was sweat, a little sour, and had a wonderful wheat flavor. I got the red color crust I like. The family thought it was good also.
A 80% home ground HRS wheat and 20% KA AP flour loaf.
This is the pizza I made for my wife this week.
Some of my son Jack's baking this spring break week.
It was a good week.
Greg R
