More sourdough. Fed my rye starter and used apple yeast water. Made up a date/almond SD with spelt , kamut ,durum and AP flour. Added a bit of orange zest. Oh my...fragrant and tender. I used some of my whey for 1/2 of the water in the loaves. This made 3 small boules.
before baking :
{{gwi:1509189}}
The multigrain also has the rye levain with apple yeast water but the dough contains equal parts Italian Chestnut/whole wheat /durum flour. It is so rich and full of grainy goodness. I also used part whey for the liquid in the dough. All of the breads are baked in my CI pots preheated to 500 degrees. Baked covered for 15 min and then uncovered. Makes lovely crust and gives a nice boost to the dough when placed in the pots. I use a sling of parchment that I tear to just fit the loaf.
before baking :
{{gwi:1509194}}
This post was edited by trailrunner on Wed, Mar 19, 14 at 20:06
annie1992
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