Golden Quinoa Struan
I just pulled my Quinoa Struan out of the oven a little while ago, and I'm rather pleased with the results.
I used reinhart's multigrain struan formula and used 6ozs of cooked quinoa in the overnight soaker. I also used Heartland Mill Golden Buffalo flour, which I'm playing aroudn with. I've used "Gold 'n' White" flour before (a high-extraction flour, meaning the coarse bran sifted out of whole wheat flour), and I was pleased with it, so I ordered 25 lbs of this to see how it performed. So far so good i think. Since it called for a substantial amount of yeast to be added for the final proof, I think it rose rather quickly, and was probably ready before I made it back home. I had to reform it and considered letting it proof a second time, but I thought it might become a mess if the yeasts were given too much free reign.
I haven't tasted this loaf yet (it wasn't done cooling), but it smells great. It looks like it would be great for sandwiches or toast. I was intrigued when it called for milk in the soaker, and I wonder how that will impact the bread.