We were out of red and white rye malt when we made out last batch of SD multi-grain bagels with sprouts. Since our multi-grain bakes that we like the best have been a combination of spelt, rye and whole wheat we decided to make a batch of red and white multi-grain malt using these 3 grains.
We made another batch of our YW / SD bagels trying to work out the kinks with a few minor changes starting with 26% whole grains. Instead of a 20 hour retard, we retarded the shaped bagels for 15 hours. The whole grains this time were spelt, rye and whole wheat in stead of just WW.
After watching David Snyder develop his SFSD and baking it several times it tuned out to be as good as his San Joaquin and Pugliesi Capriosso. All 3 are fine SD breads but each is a little light on whole grains that we love so much around here for taste, as well as, health reasons. We would like to get to at least 25% whole grains in most of our breads.
We never have pizza night on a Tuesday so it seemed like the perfect time to have one. We wanted to test out a new multi-grain pizza dough made 3 ways - Yeast water, Sourdough and a YW / SD combo starter to see which one we liked the best. My wife played her part as taste tester with me this time since my apprentice never gets pizza of any kind for taste testing as she wolfs it down - faster than a shark.
Yesterday when I woke up and saw Phil’s post on Word Bread Day I knew we had to get cracking in order to get some kind of bread at least started on this world wide day devoted to bread. Phil’s and Ying’s fantastic posts this week using figs seemed like a good place to start - not that my attempt would add up to half of their masterpieces.
