This week’s bread. 100% freshly milled whole grain: a bit of rye, a bit of soft white wheat, and the rest hard red. I put the dough in the sun right after mixing and it puffed up, then I left it in the fridge an extra 8-10 hours, so the result has a hint of beer.
@jaheppler It is. It is also ridiculously easy to execute the recipe, once you have the setup and experience. breadtopia.com/slow-lazy… It’s the simplest sourdough recipe i’ve found and yet it handles 100% freshly milled grain, no sifting. It is very forgiving on timing, etc.
@jeremycherfas It was more a smell as I removed it from the fridge and lifted the lid. There isn’t much “sour” in this recipe. I conjecture it is because 100% whole grain provides plenty of food, so the culture continues to thrive rather than die off.
@cliffordbeshers Thanks for sharing the recipe! I’ll have to give it a shot. We’re just about to re-start baking our own sourdough now that it’s not so hot outside.
@cliffordbeshers Could be. I’m still negotiating for a small supply of known wheat berries to start working with fresh, whole flour and take my bread up a level.
