Experimenting with sprouted rye...
30% Sprouted Rye Sourdough
Dough flour (all freshly milled):
105g 35% Whole spelt flour
105g 35% Whole Red Fife wheat flour
A bit of background about me, I quite new to bread baking having only really starting this year and having some success following the methods of Peter Reinhart in Artisan Breads Everyday for commercial yeasted breads. I decided that I would like to try sourdough and if I was going to do that I would also try my hand at making a sourdough starter.
My first attempt didn’t seem to work out, I followed Peter Reinhart’s instructions from Artisan Breads Everyday, but after several days and little apparent activity I gave up and started again.
Hi Friends!
Overnight Country Brown — Happy Easter
Tom
This is basically a Pain de Campagne but with a bit more whole grain. I figured that a fairly plain loaf, meaning no add-ins aside from the flax, would go well with an Easter Dinner meal.
Recipe:
Makes 3 loaves
150 g high extraction spelt flour (200 g Spelt berries)
150 g high extraction rye flour (200 g rye berries)
150 g high extraction Kamut flour (200 g Kamut berries)
820 g unbleached flour
50 g freshly ground flax (50 g flax seeds)
950 g filtered water
24 g Himalayan pink salt
On today's installment of cooking with Pop-Pop, we will take you through the steps for reviving Slo-Mo from his golden, albeit chilly refrigerated slumber, and prepare for a bake. For this exercise, we will need the following. 60 g of sleeping wild yeast @ 100% Hydration 1- 4 cup Pyrex glass storage container with a lid 1- 1/2 Pint Ball canning jar with a lid 1- slender mixing spoon 1- digital scale Bread flour UN-chlorinated Water.
I have been quite lazy over the past couple of weeks buying my hot cross buns from the local bakery. I finally decided to get busy and bake a batch. The recipe I used was Floyd's recipe which I searched on this site and uses commercial yeast. I normally use a natural yeast starter, but have also been lazy of late in feeding my starter. Next batch of buns perhaps.
Happy baking and Happy Easter! Ski
I've been enamored of Kamut and recently I've been making a bread w 25% Kamut ( sometimes with just whole grain, sometimes with 1/2 Whole grain and 1/2 White Kamut). I've liked the crisp crust and the lovely rise. The flavor hasn't been quite as full as I like even when I was using just whole grain. Recently I added just 5% rye and it hit the sweet spot for me. Nice oven spring, crisp crust and a lot of flavor. I find that Kamut really needs a lot of time to rise properly and often I need to adjust around it's quirks. But totally worth it.
A while ago, A&B Naturals, the local store that sells my breads on weekends, let me know that the "lunch crowd" were hungry for some nice rolls to go with their smoothies.
Since I like trying out new things and find it rather boring to always bake the same breads, I jumped at the chance to test some new recipes for rolls that had been on my to-do list for a long time.
Viewing my flour supplies, I decided to go with kamut, an ancient wheat with a lovely golden color and delicate, nutty taste.
