The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Struan Bread (Reinhart's Bread Revolution)

mungie's picture

Sprouted Struan Bread (Reinhart's Bread Revolution)

The Sprouted Struan Bread in Reinhart's Bread Revolution provides for a whopping 2.9% instant yeast (baker's percentage). Could this be a mistake? The recipe in the book calls for 5 teaspoons (!!!) of instant yeast for 522g of flour. The formula is as follows:

Sprouted whole wheat flour: 87%

Sprouted corn flour/cornmeal: 8.7%

Sprouted brown rice flour: 8.7%

Salt: 2.9%

Instant yeast: 2.9%

Brown sugar: 16%

Water: 54%

Buttermilk: 33%

Cooked brown rice: 11%

Any insight would be greatly appreciated.