These were made with freshly ground soft white wheat Purple Straw grain berries which is a heritage grain. This is another unique and hard to find wheat berry from Barton Springs Mill. It is not really meant to be used in bread, but rather biscuits, pancakes, pizza etc. but I wanted to try some in rolls. From the site:
I’ve been experimenting the last bunch of bakes with something new for me. Instead of doing a short bulk at around 78-80 F and then finishing the bulk in the refrigerator for 12-34 hours, I’ve been doing a longer bulk at 80 F and letting the dough rise around 30%. I have then been doing a pre-shape letting it sit for 15 – 20 minutes and then shaping and placing in bannetons, covering and putting it in the refrigerator for 12 hours and baking right from the refrigerator.
One of my favorite new grains from Barton Springs Mill is called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I combined this with some freshly milled durum flour. I milled both using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.
Grilling season is upon on us! The weather is finally feeling like spring so some tasty rolls are in order for burgers and other tasty sandwiches.
I made a sweet levain by adding some dark maple syrup (the real stuff only of course) to some KAF bread flour and my stiff starter.
For the main dough some fresh milled Rouge De Bordeaux whole wheat was sifted and milled twice along with some fresh milled spelt which was sifted once and milled twice. Some more KAF bread flour rounded out the flour mix.
It's been a while since I made a bread using eggs. I wanted to make something using fresh milled durum as well and included some freshly milled Stardust whole wheat from Barton Springs Mill.
I love cherries so I added some dried cherries that I soaked in water to rehydrate them and used the water in the main dough. I've recently read on a Facebook post that using freeze-dried fruit is actually the best way to go. I will definitely have to try that soon. In any case I should have doubled the amount of cherries as it wasn't nearly enough.
I am loving the newest grain from Barton Springs Mill called Stardust. It’s a hard white winter wheat variety grown in Oklahoma with a slightly malty and mild wheat flavor. I used some a few weeks ago in a bake and wanted to try upping the amount in the bake.
I ended up using 69% of the total flour with Stardust which I milled using my my Mockmill 200. I sifted and milled twice with a #30 sieve, and then sifted with a #40.
I have not made a bread in a long time using this technique which extracts as much flavor as possible from the flour. I wanted to try it using almost 100% fresh milled flour. Their is a tiny little bit in the seed starter but other than that it’s a combination of Barton Springs Mill Danko Rye, Yecora Gold Whole Wheat, Spelt and another companies Durum berries.
I’ve been wanting to make a bread with spent grains for a long time. My good friend Mike has become quite the home brewer and he graciously gave me some spent grains from his latest brew. He’s making a dark Stout type beer and the spent grains were a rich mahogany color full of flavor. They really ended up turning the dough a dark brown color reminicient of a pumpernickel style bread.
I just received my new shipment of grains from my favorite place Barton Springs Mill and was dying to try their new grain called Stardust. Its a hard white winter wheat grown in Alva, Oklahoma and it’s certified organic. It is supposed to have a slightly malty, mild wheat flavor and after using it I would agree.
I milled the berries with my Mockmill 200 and was sifted and milled twice with a #30 sieve, and then sifted with a #40. I save the bran to add to my levains which I find give them a nice boost.
