Baking with Peter Reinhart
What's new in the Baking World? Peter Reinhart, representing Johnson & Wales University and the Bread Bakers Guild of America, held a two day (2/28/14 - 3/1/14) class at Alon's Bakery and Market in Atlanta, Ga. The focus of the class was Baking with Ancient and Sprouted Grains as part of the BBGA's "The DNA of Baking 2014" series. Also in attendance was Peggy Sutton of To Your Health Sprouted Flour Co., providing sprouted flours used in the baking class.
Sprouted flour? Sprouted flour is freshly milled from organic grains that are sprouted, dried and milled at temperatures below 110°F to maintain enzymes, vitamins and minerals produced during the sprouting process. Gluten Free grains and flours; Aramath, Black Beans, Blue Corn, Brown Rice, Buckwheat, Garbanzo Beans, Lentils, Millet, Oats, Quinoa, Sorghum, Yellow Corn. Gluten Grains & Flours; Barley, EInkorn, Emmer, Kamut, Rye, Spelt, Wheat. Website: www.healthyflour.com
The breads baked during the class were, 100% Sprouted Whole Wheat Flour (Master Formula), Casacara Seca Lean Dough, Sprouted Ancient Grain "Straun" Harvest Bread, Sprouted Flour Breakfast Focaccia, Sprouted Khorasan Bagels, Sprouted Whole Wheat Focaccia with Probiotein, Sprouted Flour Cornbread and Sprouted Rye.
The Sprouted Whole Wheat Flour master formula was very hydrated.
Another benefit of the sprouted grain is a preferment is not needed. Since the sprouting of the grains frees up sugars similar to prefermenting. So a same day bake provides a full flavored loaf. But the taste difference is quite noticeable. If you've ever tried the mash process in Peter Reinhart's book WHOLE GRAIN BREADS you've tasted the sweetness the mash provides. With the sprouted flour, you'll find the sweetness along with other pleasant notes of flavor without having to mash the flour.
To say the least, all the baked products were fantastic, and meeting other bakers from far away places, both professional and serious home bakers, was a treat. So fellow bakers keep an eye out for Peter's new book due out in October.