November 22, 2015 - 6:35am
Millet porridge and sprouted flour redo.
Very seldom do I repeat a bread, always something new and interesting to try, but this one was so good had to try again. Plus it's a test drive for rolls on Thanksgiving. The Millet porridge gives the crumb a moist almost fluffy at the same time texture and the sprouted grains add some sweetness.
Also out for a test drive are some corn muffins made from some fresh ground organic corn meal, fresh ground white whole wheat and some AP. These are naturally leavened and treated more like a raised bread than a quick bread. The liquid is milk and some sorghum syrup and coconut oil are added. Right now in the bulk ferment stage.
Stu