today i toasted a slice of the Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, sesame seeds , purple carrot and black mission fig bread. i got a whiff of balsamic tang as i opened my mini toaster .. caused my mouth to water! yum! i thought with a smile :)
i had it for lunch.. like so
Topped with procioutto and grilled flat white peaches
Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, Japanese toasted sesame seeds , purple carrot and black mission fig :)
exchanged a loaf of my sourdough bread with the organic shop for a bunch of organic cherries ( which were considered not in good condition) i tot i could cut them up and make cherry YW. it turned out very bubbly :) this cherry thing had been stuck on my head for sometime since Ian's beautiful very very cherry bread post.
baking a SD rye inspired by Khalid with little adaption of my own.
200g rye starter at 100% hydration
54g dark rye flour
150g rye flour
25g whole spelt flour
200g bread flour
400g AP flour
600g water (hold back 240g)
15g salt
20 dates soaked in hot water 10mins. seeded n blend with 240g water
80g toasted sunflower seeds
dough hydration 72%
mix AP flour and Starter and 360g water. let rest 8 hours (sponge)
sprouting has been a routine now, since i don't have a flour miller. this is a good thing. been eating rye sprouts as rice with seared salmon and mushrooms even in my 5 eggs pecorino omelette. blend it in my protein drinks!!
this is another way i used up the rye sprouts. baking SD bread.
a very simple formula..
300g starter
700g water (hold back 50g)
850g AP flour
200g sprouted rye flour (wet)
15g salt
add in
50g toasted flaxseed soaked in 50g water
basic SD bread method used. retarded overnight.
German sour adapted from halfpenny http://www.thefreshloaf.com/node/33528/hippie-bread-german-accent
(please follow instruction from above site)
i converted the cups to grams... and used fruits YW
Soaker (Poolish)
122.5g whole wheat flour
11.15g wheat bran
18.3g wheat germ
45g buckwheat flour
48g cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter 100% hydration
¼ cup yeast water ( Banana)
2/3 cup warm water
baked this a while ago.. came out beautiful. (will be back to furnished the formula and the rest .. )
have to clean up and cook dinner now
cheers
evon
am back.. this is what i did
Flour
sprouted 300g organic black rice (total 4 days)
200g drained and cold dry in the fridge.. then blend till fine.
(100g left for add in)
150g organic coconut flour ( just love how this flour gives a good crunch after toast, fragrant as well)
150g bob's red mill organic wholewheat flour
250g strong bread flour 14% protein
baked another SD pineapple enzyme(home made) Kamut, pumpkin sourdough bread with maple roasted bacon and celery ..
little changes to the first one i did.http://www.thefreshloaf.com/node/33434/sprouted-spelt-pumpkin-sourdough-maple-roasted-bacon-bits
no sprouted spelt .. substitute with Kamut flour and a little whole wheat. added 2 tablespoon of pineapple enzyme which my friend gave me (matured 30days) just experimenting.
