The recipe and method used to make the bread in this post is identical to this one with one extra addition. 14g (4% baker’s percentage) of wheat bran flakes are soaked in water, kept in the fridge overnight and strained before added to the preferment along with the coarse part of the ww flour and two starters, sourdough & sourwort.
Photos from this attempt:
This boule was made from 100% whole wheat flour using dual sourdough/lactic starter.
Whole wheat flour: ‘Caputo Integrale’ with germ and bran (13% protein)
Sourdough starter: Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%
Lactic starter: Sourwort Made Easy
Vital wheat gluten: ‘vwg’ 80% protein (optional but helps)
In this short post I describe how I prepare sourwort (lactic starter) nowadays for bread making with emphasis given to starter freshness and simplicity of technique.
Only a small quantity is prepared at a time just enough for a single bake (no propagation, no fridge storage, no additives). Made and used fresh each time ensures greater control over starter behavior, robustness and overall microflora liveness.
Equipment requirements include a means of keeping the starter warm while fermenting and a small size French press coffee maker.
Procedure
Latest gluten nebula discovery by JWST in my kitchen :-D
A new member’s here to join the ‘lyse’ family. Autolyse, fermentolyse, saltolyse and now sourlyse. All recipe’s flour, water and sourwort (up to 30% baker’s percentage) roughly incorporated together and left in the fridge (4C) for 18-24hours. The acidity of sourwort and cold environment guarantee there’ll be very small chance of any unwanted spontaneous activity to occur. The sourlysed dough is then left at ambient temp for 3-4hours to warm up and standard steps followed till bake.
This bake was made by combining two starters together namely spontaneous sourdough (type I) and sourwort (natural type II) in search of a more unique and complete taste profile along with good bread appearance.
The motive behind this test was based on the particulars of each one of the two ferments that I keep which possess very different but complimentary characteristics.
