Sprouted Ancient Grain sourdough recipe

Sprouted Ancient Grain sourdough

Fernie, Canada

혼합물

Unknown
액체(리퀴드) 밀가루 기타
Sprouted Ancient Grain sourdough

Preserve your sourdough for the future

Create your own Explore sourdough library

2009 이후

For our health

특징

Very grainy, delicious sourdough smell

맛과 풍미

Sprouted Ancient Grain sourdough top shot

레시피

시작하는 원료

먹이재료

1

작업방식

1
Sprouted grain spelt flour, about 3.5 cups
2
A teaspoon of REALLY good kosher salt mixed into your flour in a large glass bowl.
3
Add 1cp sprouted grain spelt flour starter (I started mine with pineapple juice about six years ago but it has only been maintained with sprouted spelt flour and water)
4
Plus approximately 2cps of water. I add the first cup and a half and start stirring to see if I'll need more. You want the dough to be firm but wet enough to leave a thin layer of dough on your hands as you knead it together.
5
Cover your dough between stretch and folds. I do about five stretch and folds every 20 minutes for the first couple hours. Then cover securely and refrigerate overnight
6
Remove from the fridge the next day and knead in just a bit of flour. Place your dough into your bread pan and allow it to rise in a warm place, covered, for about two hours.
7
Place your bread pan in the oven and set your oven to 425. When your oven has heated up to your baking temperature time your bread at 35minutes. Remove and cool on a rack.

Preserve your sourdough for the future

Create your own Explore sourdough library