Hey look Mom! No sprouts in this bread…….We had planned on making a Dark Pumpernickel based on the IJTB formula that greedybread made a few weeks ago. But this recipe calls for making a rye starter from scratch that calls for a discard at the end of 48 hours.
Lucy loves her science. We were watching a show on the Science Channel where noted physicists were predicting their favorite way of how the earth could be destroyed – a lovely topic if there ever was one ....and sure to make one as comfy as could be.
Lucy has had a bit of Desert Durum berries burning a hole in her pantry. We can’t get any more until this year’s AZ crop comes in since last year’s crop is all sold out. She decided to use it up with some whole sprouted and milled 4 grain consisting of rye, spelt barley and wheat.
It had been forever since we had last used our yeast water – months in fact. It had been hiding out in the fridge like a forgotten SD starter. We wondered if it was still alive. After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.
Lucy was beside herself this week after she found out that folks will be getting head transplants pretty soon. She immediately wanted to have her fellow Swabian Hero, Einstein’s head transplanted onto her cute little stubby legged body. I old her that a brain, even one as good as her hero’s, that has been sitting in formaldehyde for 60 years probably wasn’t a good pick.
Lucy was going to do something else but came back to one of my favorites – Mediterra’s Pecan and Cranberry Sourdough. This great bakery, located in the small AZ town of Coolidge, AZ, supplies the local Whole Foods with some of their upscale breads – including this one. Here is there web site http://mediterrabakehouse.com/
Lucy decided to go whole hog with this one claiming that she wanted to do a 100% sprouted whole grin bread just to see what it would taste like…. even if it would too easily over ferment, over proof and become Frisbee in the end. She is way more interested in taste than form or structure it seems.
This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole: emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.
A loaf of sprouts made the flour for this bread.
A puff paste latticed blueberry tart.
1/1/2015 - New Years Eve Pizza
1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds
1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA
