Variety of Whole Grain SD breads
Lately, I have been fully dedicated to baking SD whole grain from freshly milled flour. That is SD whole grain with Flour, Water, Salt and SD (if that can count as a separate ingredient).
I have perused all the standard books and some dedicated to Whole Grain and am presently pondering how much variety we can get from such restrictions.
- Grain type and proportion
- Style of preferment (using all of the above).
So the question would be: what elements above have you found that provides the most significant differences in artisan breads? Another way to put it is this: I am trying to create a repertoire of breads with distinct personality and must admit to lacking ideas as to how to get very different results with the above constraints (except by mistake...).