Thanks to this forum! My first loaf of PR's 100%WW - images
Hi, I am a complete novice to bread making outside a ABM. Now that I have discovered that I can soak-sprout-dry-grind my own flour I am made my very first attempt at baking a loaf of 100% whole yeast wheat bread using my own sprouted grain flour. I found PRs recipe here on the forum looking for a recipe listed in metric units since I read that I was a good approach and I have a good scale. After watching bread kneading videos on Utube for days I decide I was ready to give it a try!
For the soaker I used a sprouted/dried/ground spring wheat berries (prairie gold) medium fine grind, and for the biga and final dough I used sprouted/dried/ground spelt ground very fine in Family Grain Mill. Since I live at high altitude (8895) in Colorado I added about 2tablespoons of VWG to the final dough. I forgot to add the final amount of salt to the final dough and thought I might have made a fatal error.
The information and lessons on this forum were indispensible! Thanks to everyone here! The loaf turned our perfectly! I had very low expextations, being my VERY FIRST ever loaf of bread I have ever made outside the ABM.
What do you think?