Today's bake: Sourdough Bread with a Prebiotic Soaker
Source: CalBeachBaker/Michael Kalanty
Note: Prebiotic soaker, Med sourness -29 % prefermented flour
Discussion:
I though that I would post this 1st attempt of my regular sandwich sourdough bread with the newly added prebiotic soaker. I've taken the idea and the ratios from Michael Kalanty's online sourdough pizza with prebiotic soaker recipe and adapted it to this bread recipe.
The taste of this bread was surprisingly improved by the addition of the soaker. The Heirloom Red Fife Wheat really does have a more complex flavor profile than regular hard red wheat. The crust has a nice crisp resinous feel with a note of roasted coffee and tastes like it has a dusting of cinnamon. The crumb has a somewhat sour-vinegar mouthfeel that I enjoy.
Make again? - Yes
Changes/Recommendations: None
Rate your BAKE / AROMA AND FLAVOR NOTES FOR BREAD
Recipe and Process are below for those that are interested
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Excellent looking crumb and crust. What makes the soaker priobatic?
Thanks.
The ingredients in the soaker are considered prebiotic. These substances come from types of carbs (mostly fiber found in vegetables, fruits, and legumes) that humans can’t digest. The beneficial bacteria in your gut eat this fiber.
If you're interested here's more info: https://www.healthline.com/nutrition/probiotics-and-prebiotics
Tony
Nice big bake of four beauties Tony. I like the variety of scoring. The crust and crumb are both excellent. I love red fife but haven’t had any in quite some time. I may have to look at getting some when I return to Toronto.
Benny
Thanks Benny.
Tony