No vital wheat gluten this time.
Porcini Mushrooms Cheddar 30% Germinated Red Rice SD
Dough flour (all freshly milled):
150g 50% Whole spelt flour
90g 30% Germinated red rice flour
Cilantro Goat Cheese & Spicy Salami SD
Dough flour (all freshly milled):
150g 50% Whole red fife wheat flour
90g 30% Sprouted durum flour
60g 20% Sprouted kamut flour
This is what happens when I combine my top three favourite flour in one bake.
20% Sprouted Quinoa 10% Barley Sourdough
Dough flour (all freshly milled):
210g 70% Whole spelt flour
60g 20% Sprouted white quinoa flour
In my previous toasted popcorn SD post, dabrownman offered the suggestion of sprouting popcorn to soften the grain. What a brilliant idea: sprouted grains always have superior flavour!
Spinach Feta SD with 30% Sprouted Popcorn
Dough flour (all freshly milled):
Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?
Pane Tipo Altamura
Dough flour:
300g 100% Semola di grano duro (re-milled semolina)
For leaven:
True: it looks embarrassingly ugly.
Also true: it tastes phenomenally good.
30% Sprouted Quinoa Almonds Sourdough
Dough flour (all freshly milled):
150g 50% Whole spelt flour
A weeks ago, Tom (Toad.de.b) introduced Farina Bona to me, which is basically flour milled from toasted but unpopped popcorn. I love his idea of alt altus so much that I thought I had to try this flavor booster as well.
With some simple calculations, you’ll realize that the 123 formula creates dough with a hydration of roughly 71.4%. This is totally fine if you’re working with white dough but not so much for someone like me, who prefers baking with higher percentages of whole grain. That’s why I made a porridge with batter-like consistency to bring the hydration up to 92% :)
Purple & Red Rice Porridge Comte Sourdough
Although the daytime temperature is still above 25°C in HK, hawkers selling roasted chestnuts and sweet potatoes are starting to show up on the roadside. Of course I cannot miss out the opportunity to them in bread.
Miso Caramelized Chestnuts Sourdough
Dough flour (all freshly milled):
120g 40% Sprouted white wheat flour
It seems that there’re not a lot of sourdough recipes on TFL that involve peanuts. In an attempt to change that, I tossed some peanuts into the dough…
Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
Dough flour (all freshly milled):
150g 50% Sprouted kamut flour
