100% whole grain sourdough with sprouted white whole wheat , sprouted spelt and rye.This recipe is a translation into the whole grain world of Gérard Rubaud's bread, I say this since as it might not be obvious why these mixtures were chosen. Recipe follows.
George, yet another fine bake. I would like to see more bakers adopt firm starter / levain techniques and your bakes are an excellent demonstration of what can be done.
Really that is the most impressive whole spelt loaf I think I've ever seen George.
Benny
George, yet another fine bake. I would like to see more bakers adopt firm starter / levain techniques and your bakes are an excellent demonstration of what can be done.
Michael
Thanks Michael ! I think you are 100% correct that the firm levain techniques has rich opportunities to offer the baker.
This is part of the reason I am posting these bakes here so others will join in too and share their investigations.
George