This week's bake is a boule made with combination of sprouted Einkorn, durum, white wheat, rye, and barley that was dried and milled along with AP, fresh walnuts picked up from the neighbor's yard, and some dried cranberries that were on sale. It was made with natural leaven partially fed with the bran bits sifted from the sprouted flour.Thanks for the tip dabrownman. Smells wonderful will cut it later
Stu
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different from the un-sprouted version and what that crumb looks like. It looks fully proofed from the outside, The outside isn't as boldly baked as I would do but to each their own. So far so good - well done!
Happy sprouted baking
The flavor is definitely more complex than the unsprouted version. I am becoming convinced that the extra effort is well worth it. The crumb is as expected considering the whole grain and add ins.
flours - the best of both worlds,