The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Today's baking

Ruralidle's picture
Ruralidle

Today's baking

I haven't posted photos for a while and whilst my 100% hydration wheat leaven is having a "funny" my original, 50% hydration, starter is going strong.

The top loaf is 100% sourdough, mainly spelt flour (wholemeal and white mix) whilst the other two are mainly white flour but with 15% wholemeal wheat, 5% dark rye and 5% nut brown malt flours.  These were a hybrid dough with a 250g of white sourdough and a small amount of "fresh" yeast (it was what was left after I had thrown the blue bits away).  These are gifts so, sorry, but no photos of the crumb.

dabrownman's picture
dabrownman

decent enough for fine gifts.  Never heard of nut brown malt flout before - How is that made? Well Done and

Happy baking

Ruralidle's picture
Ruralidle

Thanks DA; I don't know how they make the flour but the details that I do have can be found here: http://bakerybits.co.uk/bakery-ingredients/flour/malted-flour-ingredients/nut-brown-malt-flour.html