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:
She made it to 15 so Lucy got her promotion to Baker's Apprentice First Class. She sends her congrats to all the mothers out there on this special day.
Lucy celebrated by picking cherry tomatoes this morning. Mom asked for ribs for dinner and they are dry rubbed in the fridge we wll make some some sausages and maybe so chicken thighs too.
I've learned many things in my 60+ years, but one thing gets forgotten sometimes, and that is: Don't do too many things at the same time!
Preparing the dough for (Jeffrey Hamelman's) Pain au levain I was distracted and poured 400ml warm water into the starter, instead of the 280ml. Thankfully I realized my mistake, and added a 50g mix of rye, and bread flour. The dough was a little more hydrated than usual, but felt great during the S&Fs, and in to the fridge it went.
Time for the weekly bake and I decided that I want to improve my shaping of a 'torpedo' style loaf
with more tampered ends. Not quite there but making a start...
Research first and I've found the following bakers on IG which shared their shaping and watched their videos endless times...
