Made with 80% white wheat and 20% Einkorn both fresh ground and chia seeds. It is leavened with a combo of sourdough and yeast water. One of the best loaves made lately, of course they all are my new favorite at the moment
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sandwich with some kind meat in it. My favorite bread seems to be the last one we made too! Better to leave with the one who brought you to the dance.
Well done and happy baking STU
Thanks. Made great french toast with stewed apples and pears for breakfast this morning.
Nutella would be just what I love for breakfast. Great job and great looking crumb!
Thanks. Nutella is always a good idea.
Stu
I like to make 100% whole wheat bread from wheat berries but hardly get so opened structure of the crumb. Also my bread is much darker in colour.
Well done and happy baking STU,
Joze
Thanks. The lighter color and a milder taste is due to the white wheat that has less pigmentation in the bran. Do try it if you can find it there just make sure it is hard wheat so you have enough gluten to give structure. Open crumb is the yeast water at work.
Stu
Once again, I wish we could send each other slices through some kind of timely manner. I certainly would like to taste this one! Well done!
It would be nice ro take a bite of each others.
Great looking 100% WW Stu! I read chia tones down the bitterness of WW, how did this one taste?
I'd never heard that before. The loaf did not have bitter tones but I attributed it to the white wheat and yeast water. An experiment using the same formulation but substituting red fife for the white wheat is in the offing.