An old friend, Field Blend #2. But with a new twist. I recently returned to Mr. Hamelman's all AP 125% hydration levain (from my all rye version of it) and had a hankering to combine this with Mr. Forkish's FB#2 formula. A Hamelkish or Forkelman Frankenstein.
She's got a gray face now but she is still pretty spry for her age!
It's that time of year again for grilled burgers which demand some tasty buns like these!
Fresh milled durum and whole wheat with some Caputo 00 style flour and sweet potato made the perfect soft and flavorful burger bun.
After working with sprouted wheat, it makes total sense to start venturing into the zone of sprouted spelt. This time, I decided to make it fully-loaded rather than leaving it plain.
20% Sprouted Spelt Sun-dried Tomatoes Cheddar Sourdough
Dough flour:
150g 50% Whole wheat flour
made these flat breads today..not real happy with the crust. Think I’ll use some starter next time. Wanted a blistered chewy base. These were crunchy. Any suggestions?
A year ago, I found some smoked pastrami hanging out in the freezer so Lucy came up with a modern twist for an old classic, Jewish Deli Rye, to compliment the smoked meat in a slightly non traditional style of bread.
This is a repeat of Trevor’s European Peasant Bread (with the substitution of Kamut instead of wholewheat) while implementing Dabrownman’s suggestions: “I would do three different things with the levain build. I would first get the starter amount up to 15 g from 10g. Then get all the bran into the first feeding of the levain all 35g so it is in the acid the max amount of time and go to a 2 stage levain build with the first stage being 4 hours and the 2nd stage 8 hours. Then I would use the high extraction flour from the whole grain for the 2nd stage of the levain rather th
I decided to try a 50% whole grain mix of several of the grains I had on hand, and ended up with:
• Red wheat
• White wheat
• Rye
• Spelt
• Kamut
• Emmer
This is a bread with a good taste and aroma. The composition of the test includes three types of flour: rye wholemeal, wheat whole-grain, wheat breads flour. In addition to this are added fried flax seeds. The dough includes gum. All together gives an amazing taste and aroma.
