Last week I made a yeast water brick probably due to trying too much for a first loaf by using a yeast water preferment and incorporating a steel cut oat porridge plus misreading the gluten development and the final proof, it just wasn't my day.
This bake, apple fed yeast water was used for the majority of the liquid plus my starter which had just gone through repeated room temperature feedings ( it normally lives in the fridge during the week and I thought it had become too acid). The flour was 50% WW with half of that being Red Fife and the other white wheat and 50% AP. Some olive oil, a bit of honey and salt was added.
It's true we eat with our eyes and thought it was another failure because it wasn't pretty, I didn't taste until the whole loaf was sliced. When tasted this was one of the best wheat only loaves I have made. The true wheat flavor bursts through with a nice lingering aftertaste and little of the sour notes that I think mask flavor.
Next 100% whole grain with maybe some sprouted flour using the same technique.
Stu
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the sour if used with a SD starter and it opens the crumb of whole grin breads. This looks like a winner for sure Stu. Well done and
Happy baking
A nice loaf! - a typical result expected with the use of YW. The more you use it, the more you know about it, and the more you'll love it. Have fun playing with it!
Yippee
Nicely done!
Happy baking :)