Elsie_iu's blog

No vital wheat gluten this time.

Porcini Mushrooms Cheddar 30% Germinated Red Rice SD

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

90g        30%       Germinated red rice flour

Cilantro Goat Cheese & Spicy Salami SD

Dough flour (all freshly milled):

150g      50%       Whole red fife wheat flour

90g        30%       Sprouted durum flour

60g        20%       Sprouted kamut flour

This is what happens when I combine my top three favourite flour in one bake.

20% Sprouted Quinoa 10% Barley Sourdough

Dough flour (all freshly milled):

210g      70%       Whole spelt flour

60g        20%       Sprouted white quinoa flour

In my previous toasted popcorn SD post, dabrownman offered the suggestion of sprouting popcorn to soften the grain. What a brilliant idea: sprouted grains always have superior flavour!

Spinach Feta SD with 30% Sprouted Popcorn

Dough flour (all freshly milled):

Ok…this is not 100% Semola di grano duro since there is 4.76% whole rye/whole wheat flour in the starter. Though I think it is close enough, no?

Pane Tipo Altamura

Dough flour:

300g     100%       Semola di grano duro (re-milled semolina)

For leaven:

True: it looks embarrassingly ugly. 

Also true: it tastes phenomenally good.

30% Sprouted Quinoa Almonds Sourdough

Dough flour (all freshly milled):

150g      50%       Whole spelt flour

A weeks ago, Tom (Toad.de.b) introduced Farina Bona to me, which is basically flour milled from toasted but unpopped popcorn. I love his idea of alt altus so much that I thought I had to try this flavor booster as well.

With some simple calculations, you’ll realize that the 123 formula creates dough with a hydration of roughly 71.4%. This is totally fine if you’re working with white dough but not so much for someone like me, who prefers baking with higher percentages of whole grain. That’s why I made a porridge with batter-like consistency to bring the hydration up to 92% :)

Purple & Red Rice Porridge Comte Sourdough

Although the daytime temperature is still above 25°C in HK, hawkers selling roasted chestnuts and sweet potatoes are starting to show up on the roadside. Of course I cannot miss out the opportunity to them in bread.

Miso Caramelized Chestnuts Sourdough

Dough flour (all freshly milled):

120g      40%       Sprouted white wheat flour

It seems that there’re not a lot of sourdough recipes on TFL that involve peanuts. In an attempt to change that, I tossed some peanuts into the dough…

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

Dough flour (all freshly milled):

150g      50%       Sprouted kamut flour