I'm reading a comment posted on Home Baking Blog.
Google Translate says
Rudolf the Elder
Jul 07, 2021 at 03:57Hello Dietmar,
I've finally made it and tried your tip about the fermentation of swelling approaches!
WOW!!!
I used equal parts of ground wheat bran, ground linseed and whole sunflower seeds according to the water values from up here as a scalding piece, let it cool down to below 35°C and then mixed it with 10 B% R-ASG! Then put in the fridge for 20 hours.
A shoot wasn't the goal, but the aroma afterwards in the finished bread was awesome!
It smelled much more intense than usual for hours after baking in the kitchen!
The SBK have developed their own new flavor that is fermented but not sour!
And as a small side effect, the TA has increased! The finished bread was easy to work with and pushed freely at TA 199!
What is "R-ASG"? I'm guessing sourdough starter.
What is "SBK"?
And what is "TA"?
Thanks
Gary
ASG is Anstellgut. I think R-anstellgut will be Roggen-Anstellgut - ie rye starter (or possibly levain, depending on the context).
SBK - Sonnenblumenkerne - sunflower seeds
TA - hydration, but calculated differently by adding a 100 on, so our 70% hydration would be TA170.
Lance
Thanks Lance.
TA = Teigausbeute, or dough yield
https://de.wikipedia.org/wiki/Teigausbeute
Hi,
Thanks for the ref to the Home Baking Blog. I found this tip:
Dry the spent grains after making flas and reuse them later in bread doughs. I had been dressing the plants in the garden with them!
Here it is: https://www.homebaking.at/biertreber-vollkornbrot/