Porridge and Sprouted Breads

I got some fantastic ideas from several Fresh Loaf members (Alfonso, AbeNW11 and dabrownman) since my last post comparing Tartine vs. Forkish process. I’ve followed their recommendations and thoroughly embrace the approach of no discard of sourdough starter and levain. I’m sure my starter, which remains nameless, appreciates that it gets to stay in my refrigerator perpetually. In addition, I refresh the starter these days following the three-stage builds that Alfonso recommended, discarding a small amount in the second build to make it quicker. These are all great helpful solutions in managing and maintaining the sourdough starter. Less wasteful and more efficient. Thanks for all the tips! These are images of some breads that have come out of my oven lately. The porridge and sprouted breads are getting a lot of bake time as you can tell. Can’t be happier piling on more whole grains and nutrients in my bread!

 http://flourishen.blogspot.com/2015/01/farro-porridge-hazelnut-bread.html

 http://flourishen.blogspot.com/2015/02/sprouted-quinoa-spelt-bread.html

 http://flourishen.blogspot.com/2015/08/sprouted-buckwheat-bread.html

 http://flourishen.blogspot.com/2015/08/sourdough-crackers.html