Not exact matches
For this one, I bumped the overall proportion of whole
grain flour up to about 75 % by using whole
grain flours (equal parts spelt, wheat, and
rye) instead of white flour in the final feeding of the
starter, and increasing the amount of whole
grain flour in the final dough as well.
Both of our spelt breads are leavened with a
rye sourdough
starter and the balance of flour is 100 % spelt flour: 100 % whole
grain spelt in the case of the Spelt Levain, and a blend of Type 85 % (lightly sifted, so that 85 % of the original Whole Grain remains) and 100 % whole spelt, in the case of Spelt Levain with Dried P
grain spelt in the case of the Spelt Levain, and a blend of Type 85 % (lightly sifted, so that 85 % of the original Whole
Grain remains) and 100 % whole spelt, in the case of Spelt Levain with Dried P
Grain remains) and 100 % whole spelt, in the case of Spelt Levain with Dried Pears.
The high levels of phytase in
rye explain why this
grain is preferred as a
starter for sourdough breads.
My favorite flour for making sourdough
starter from scratch is whole
grain rye flour.
Ingredients:
Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was ve
Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough
starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was ve
starter (I used
rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was ve
starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole
grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
Mix 100 g of whole
grain rye flour with 100 g of water and one teaspoon of your active (or straight from the fridge) sourdough
starter and let it ferment until puffed and bubbly (until the next morning).
Ingredients: 250 g whole
grain rye flour 250 g white wheat flour 110 g milk kefir 250 g water 200 g active whole
grain rye sourdough
starter (100 % hydration) 10 g fine sea salt
Rye has the highest level of phytase in relation to phytates of any
grain, so
rye is the perfect
grain to use as a sourdough
starter.
In the evening, mix 25 g of whole
grain wheat flour with 25 g of water and 1 heaping teaspoon of (active *)
rye sourdough
starter.
Ingredients: 50 g active whole
grain wheat or
rye sourdough
starter (100 % hydration) 300 g white wheat flour 175 g water or milk (I used water) 4 tablespoons olive oil 2 pinches fine sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil) sesame seeds for topping 1 egg yolk for garnish * Pay attention to how much water your flour absorbs.
In the evening, mix 150 g of whole
grain wheat flour with 150 g of water and 1 heaping tablespoon of (active *)
rye sourdough
starter.
Therefore... make a sourdough
starter with a whole
grain like spelt,
rye, or real whole
grain wheat (buy wheat berries and grind them).