Warthog Wheat for Sour Dough
I have been trying a number of specialty wheats. I just had some fantastic results with Yecoro Rojo. I tried the same formula with Warthog and ended with a flat loaf. So what is going on with that wheat?
On Breadtopia it says 13.3% protein which should be plenty, That is where I order it from. Janie's Mill lists it as 9.6% protein. As soon as I mixed it for autolyse, I thought - there no gluten in this wheat. It felt like the soft wheat I have gotten accidently when I ordered hard wheat but clearly did not receive "hard" wheat. I have read that the protein content of this wheat can varying quite a bit based on the winter - wet vs dry, warmer vs colder, etc.
I did persevere and the bread was OK just squat and dense - I let it rise in the Romertopf and baked it from a cold start.
I have also heard how the favor is wonderful. I was not really impressed although my kids thought it was quite good. In contrast, the Yecoro Rojo I thought was some of the most delicious bread I have ever had.
Formula for both was: 90% water, 2.5% salt, 3% honey, 20% inoculation with 100% hydration whole white winter wheat. I use the flour straight from my grinder.