Home milled (blended) flour
I decided to have some fun this week creating a new stater based on 100% whole wheat and blending my own flour in a vitamix. This is the first bake using the new starter.
It is a small loaf containing, 280 gr total flour, 73% hydration, and 3.5 gr salt. The flour mix was 60% white flour (11% protein) and 40% home blended whole wheat. I did not blend the berries too fine to avoid overheating, so there was a lot wheat bran visible particles. I prepared a stiff levain at 60% hydration, which had 15 g whole wheat starter at 100% hydration and 30 gr whole wheat flour. Bulk fermented for 4 hours and short retarded in the fridge after shaping for another 5 hours. I baked it straight out of the fridge in cold oven initially. Overall the result was quite positive including crispy crust, soft crumb and subtle flavors.
Even though I am not actively blogging or commenting, I have been following you all and checking out all nice pictures posted every day.