No not a publishing company, or a fancy new German housewares line - just a humble cobbler's loaf and miller's miche.
Easter came early in our house this year J
No, seriously, I wanted to re-jigg my Hot Cross buns recipe in time for Easter and decided to start practicing well in advance.
The result has exceeded all my expectations – deliciously fluffy buns, studded with a variety of spiced fruit – read the whole recipe on my blog here
There are times when I stare at my pantry and decide to be creative and use leftover flours in bread, this is one of those times.
I had some Whole spelt flour, and Whole wheat flour, and therefore decided to use both in a 50% wholegrain sourdough hearth bread. I made up a formula that benefits from my ripe White liquid starter, here it is:
Preferment:
Bread Flour: 188 g
Water: 188 g
White Starter: 1.5 Tbl
Dough:
Whole Wheat Flour: 280 g
Whole Spelt Flour: 120 g
All Purpose Flour: 251 g
Well, I have strung everybody along for long enough ...
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So I'm about three months into my sourdough "experiment", have my starter (I call him Niles) nicely sour and thriving. Having tried a number of recipes, my biggest problem has been consistency. The nice thing about making bread... one dollar experiments.
Has anyone else noticed that the bags of 5lb bag are an ounce light? My last three bags have been short, and that's not counting the bag itself!
Cheers,
Wingnut
Organic Sprouted Wheat Berry with Whole wheat and Rye & 50% Sourdough Starter.
400 gm. Organic AP flour
60 gm. Organic KA WW
30 gm. Organic Medium Rye
11 gm. Kosher salt
1 TPSP Brown Sugar (Just cause I thought a little sweetness would go well with the wheat berry taste)
300 gm. H20
250 gm. 100% hydration starter fed twice
~ 1/8 tsp instant yeast (just to help in my cold damp Seattle kitchen J)
~ 1 cup sprouted wheat berries
12:00 AM March 9, 2013 (72 hrs)
Red
Lots of small bubbles on the surface only. Sorry; too hard to photograph. :(
Blue
Flattened to sides of container but no difference in volume. Based on the time passed, the directions say I should refresh now. But it hasn't puffed up the way Sweetbird's did . Line of dough on container is the true measurement. I've decided to give this another 24 hours and see what happens. Ugh...
12:30 AM March 10, 2013 (96.5 hrs)
Red
Same surface bubbles as yesterday....
Blue
I have NO IDEA if this one is going to work. I've given this one 72 hours rather than 48 in hopes that it would puff up the way Sweetbird's did but so far it looks like a pancake that was left out to rot!!
