tpassin's blog

I used the same formula as for my 50-50 Emmer bread -

https://www.thefreshloaf.com/node/72946/50-emmer-sourdough

Recently I've posted about bakes using 50% spelt and 50% einkorn:

https://www.thefreshloaf.com/node/72911/50-einkorn-take-2
https://www.thefreshloaf.com/node/72889/50-spelt

Today's loaf used the third "ancient" grain - emmer.  I've never used it before.

This loaf is a slightly changed version of the bread in my previous 50% einkorn post

https://www.thefreshloaf.com/node/72901/50-einkorn

Here's what I changed:

After trying my hand at a 50% spelt loaf - see

https://www.thefreshloaf.com/node/72889/50-spelt

I made a similar loaf with 50% einkorn flour. The stone-ground flour comes from a local restored water mill.  I've read a lot, mainly on this site, about how einkorn flour is runny and sticky and won't hold its shape.  E.g.,

https://www.thefreshloaf.com/recent-blog-entries?page=1

For my first foray into baking with spelt flour, I made a loaf with 50% spelt, 50% bread flour.  The spelt was stone-ground from a local water mill.  Using a kitchen sifter I was able to sift out a little bran, which I scalded with water and left overnight.  The amount of extraction was only around 6 - 7%, though.  The bread flour was King Arthur's.  The total amount of flour exclusive of the starter was 420g plus a few more for the bran scald.

I recently bought a sack of Hayden AP flour.  This flour features Sonoran white wheat, which is supposed to be very extensible, rather soft flour.  In this AP it is combined with some bread flour.  Sonoran white is used to make those incredibly thin, large Sonoran tortillas - see

https://ladyandpups.com/2021/05/13/paper-thin-soft-chewy-sonoran-style-flour-tortilla/

Here's a link to the flour -

I make a delicious masa harina skillet cornbread.  The masa harina vs cornmeal brings a tasty, subtle flavor. because I like it so much, I've been thinking about trying a sourdough bread with masa harina, and now I've tried it.  I was surprised how easy it was.

There have been some other posts on this site about cornmeal or corn flour bread, and now I'm adding my own.  First, some pictures, then the formula.

I've been wanting to try Dave Snyder's San Joaquin formula, and I've also been wanting to try my hand at making a Pain Rustique loaf a la Prof. Calvert. So I combined the two, and it worked great.

Here's the formula, which I think has been updated a few times, with this maybe being the most recent -

https://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways