Danni3ll3's blog

This weekend's bread is all about including whole grains. The levain is a combo of the 3 starters I have. I coddled it all week and it rewarded me with tripling in just a few hours when I made the final levain. 

Here is the recipe!

1. Sprout 50 g each of Kamut, Spelt and Selkirk wheat berries. 

2. Autolyse sprouts with 700 g water, 550 g no-additives unbleached flour, 102 g multigrain flour, 100 g fresh milled Kamut, 100 g fresh milled Spelt and 100 g fresh milled Selkirk wheat. Let sit for a couple of hours. 

This bread is the result of combining the 3 starters that I have been maintaining. I have been feeding it all week to ensure it was nice and lively, and it seems to have paid off. The only problem was that hubby was trying to be helpful and he washed the container before I could remember that I needed some to feed and keep in the fridge. So I need to go back to my 3 original starters and repeat what I did last week. Oh well!

My friends finally convinced me to sell them my bread so this is my first batch of loaves for this endeavour. I am charging them just enough to cover my costs to supply them and the soup kitchen with bread. Of course, do I stick to the tried and true! Nope! I had to change a few things and was rewarded with overproofed loaves. Serves me right!

As mentioned in my other post, I was busy baking a ton (for me) of loaves today. This is Oats 4 Ways recipe. It also makes 2 large loaves or 3 small ones. Bake for a shorter time if making the smaller ones.

1. Toast 75 g rolled oats and then soak overnight in 150 g of boiling water.

2. Soak 75 of oat groats overnight in 150 of boiling water.

It was like a baking marathon session today. I can only bake 2 loaves at a time and I had 10 loaves to bake! I more than doubled up on what I usually do because I can't bake next weekend and I wanted to give a couple of loaves away to friends and family.

So the first set of 5 loaves were this multigrain and sprouted wheat sourdough. This makes 2 large loaves or 3 small ones.

1. Sprout 75 g of hard spring wheat berries. I used an old variety called Selkirk. This took a few days. When the tails were as long as the berry, I put them in the fridge.

This is an adapted redo of last week's loaf where I put way too much water in the dough. Changes were to add some leftover local organic yogurt and to only use toasted black sesame seeds as an add-in. So this is the recipe:

50 g toasted black sesame seeds

100 g yogurt 

567 g water

578 g unbleached flour 

87 g Spelt flour 

This is not one of my finest moments. I put too much water in the dough, there probably was too much levain and to top it off, it overproofed in the fridge overnight. I need to redo this one in the near future. 

This is take 2 on making Injera. Unfortunately, I have never had it before so I am operating in a vacuum when it comes to texture and flavour. I read it is supposed to be spongy and have a sour flavour. 

Yesterday, I followed a recipe that used commercial yeast as well as baking powder and vinegar among other ingredients.  So today when I  was reading up on how it is made traditionally by fermenting teff flour, I thought why not use my sourdough starter?

This bread is inspired from several sources: my bread baking class, Joc1954 Cranberry Tarragon bread and a request to make a Cranberry Wild Rice loaf from one of the volunteers at the soup kitchen. 

And the very special thing about this bread is that it was leavened using JamieOF's sourdough starter. He (guessing he is a he, if not, I apologize!) sent me some of his explosive starter which he had dried. This was new to him and reviving it was new to me.