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I’ve had orange poppyseed in the back of my mind for quite some time and finally got around to trying it in this 100% whole stoneground spelt sourdough bread.Whole stoneground spelt 453 g sifted yielding47 g of bran scalded with 94 g of boiling water and left overnight in the fridge.VWG 23.55 gWater 341 g water and 15 g for bassinageSalt 10.47 g50 g of poppyseedsZest of 1
Felila posted a link to an article in the Washington Post newspaper on baking with a newly developed flour, Kernza. During the summer I visited with a friend in Vermont who was gifted a small bag of Kernza flour, apparently promotional as the one pound bag has no markings on it other than the Land Institute logo and "Kernza Perennial Grain Flour". Not even the weight of the