I haven't refreshed my CLAS for almost a month, so this "bake" "forced" me to check on it. Thankfully, it's doing fine in the fridge; the pH is 3.9 after a brief warm-up in the water bath.
See my new toy?
The old one...
The intention behind this bake was to use enough barley to impart a distinct barley flavor, while having a low enough % to retain a good crumb. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I also soaked some pearled barley overnight, and added it to the dough at 15%.
Ok, time for my weekly bake, so I thought it would be a good opportunity to up my Whole Wheat percentage to 50%. Just to make it impossible to compare at all to previous bakes, I thought I'd also do my first overnight pre-mix (a la Trevor Wilson), AND up the hydration from my usual 68% to 75%. Nothing like changing lots of variables all at once! :)
Tritordeum flour experimentation and summary.
Recall that Tritordeum is a recent grain developed in Spain these past few decades and is a hybrid of wild barley and semolina with the advantage of numerous health and sustainability benefits.
Crisp scrolls filled with layers of tahini and cinnamon. Easy and delicious. A keeper.
The experience is enhanced by listening to Giovanni Gabrieli's brass sonata - pian' e forte
Hi Fresh Loaf community,
I'm on a quest to find a recipe for an extremely healthy spelt rye sourdough bread recipe. I'm seeking your input on a recipe guideline.
Green bread might be my favorite after yellow bread.
Pandan Candlenut 20% Sprouted White Quinoa Sourdough
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
90g 30% Sprouted white wheat flour
…or: how many variables can we change at once?
A few things have caught my attention in the last week or so:
