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40% Whole Grain: Emmer and Einkorn

Today's bake is another using my sour raisin yeast water as the predominant leavening. I also added in a bit of starter at the final mix because the RYW poolish seemed a little sluggish. This was also an overnight cold retard during bulk. I've made this once before at 30% whole grain, so I bumped it up to 40% for today. I think I could go up to 50% and get similar results, but

Raisin yeast waterAll purposeRaisin yeastWhite sourdoughCombine emmerFinal doughPincher methodHole wheatLuten free

Country Loaf with and without RYW

It's been a long time coming, but I finally got around to doing a side-by-side comparison of a bake with and without raisin yeast water. One caveat. any of you that have followed my posts may remember when my yeast water that I made with honey and raisins went sour and noticeably acetic. I thought it was the new batch of raisins I had purchased, but it happened again with a

United statesKing arthurWheat montanaBread flourWhole wheat flourSifted durum flourBarley flourDark rye flourRed millSourdough starterRaisin yeast waterHole wheatLuten free

Wild Rice, Onion, and Sage with Roasted Sunflower Seeds

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.Poolish build went okay. Had decent activity and good froth/bubbles at the

Yeast waterBread flourWhole rye flourRaisin yeast waterWild rice blendChopped onionRoasted sunflower seedsRaisin yeastWhole ryeWild riceRoasted sunflowerWild rice porridgeCombine final doughHole wheatLuten free

Overnight Heirloom Red

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the

Gluten developmentTurkey redRed fifeAll purpose flourBread flourBarley flourRaisin yeast waterHimalayan pink saltMature starter cultureModerate gluten developmentBulk fermentationBench restFinal shapeFinal proofCold retardHole wheat

Community Bake - Pt1 Yeast Water - Hamelman s Swiss Farmhouse - Part 1

Community Bake - Pt1 Yeast Water - Hamelman s Swiss Farmhouse - Part 1
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Jeffrey hamelmanCommunity bakeCommunity bakesSwiss farmhouseRaisin yeast waterJohn wileyYeast waterRaisin yeast water starterசமூக சுட்டுக்கொள்ளசுவிஸ் பண்ணை வீடுஜான் விலேஈஸ்ட் தண்ணீர்