The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted white whole wheat + 30% whole grain mix

George Q's picture
George Q

Sprouted white whole wheat + 30% whole grain mix

100% whole grain sourdough with sprouted white whole wheat , sprouted spelt and rye.This recipe is a translation into the whole grain world of Gérard Rubaud's bread, I say this since as it might not be obvious why these mixtures were chosen. Recipe follows. food

George Q's picture
George Q

 food

George Q's picture
George Q

 food

George Q's picture
George Q

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George Q's picture
George Q

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Benito's picture
Benito

Really that is the most impressive whole spelt loaf I think I've ever seen George.

Benny

mwilson's picture
mwilson

George, yet another fine bake. I would like to see more bakers adopt firm starter / levain techniques and your bakes are an excellent demonstration of what can be done.

Michael

George Q's picture
George Q

Thanks Michael ! I think you are 100% correct that the firm levain techniques has rich opportunities to offer the baker. 

This is part of the reason I am posting these bakes here so others will join in too and share their investigations.

George