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Benny s SD Hokkaido Milk Bread w/Walnut, Sesame and Poppy Seed & Whole Spelt - Plant Based Version

Benny s SD Hokkaido Milk Bread w/Walnut, Sesame and Poppy Seed & Whole Spelt - Plant Based Version
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Milk breadPoppy seedWhole spelt

Stiff starter vs Liquid starter

I decided to conduct an experiment to see if a stiff starter vs liquid starter would make any difference in the elusive plumpness I have been striving for lately. I followed the same process for the 2 dough but the stiff starter dough seemed ready 1h45 (!!!) before the liquid starter one, at the same bulk temp, and whereas both starters seemed at peak at the same time = 5h

Whole speltStrong coilHole wheatLuten free

100% Spelt Sourdough Hokkaido Milk Bread

Still working my way through my 2 kg bag of stoneground organic spelt and hoping that I’ll figure this ancient grain out eventually. I wanted to try again at using only spelt for a Hokkaido milk bread. My first attempt was tasty but a bit squat for my liking. Thinking that the gluten net just wasn’t strong enough to retain the pressure of the expanding gases during baking I

Whole speltDry ingredientsWet ingredientsHole wheatLuten free

100% Whole Spelt Sourdough Hokkaido Milk Bread

I received a 2 kg bag of Anita’s Organic Mill sprouted whole spelt last week and was excited to try working with more spelt than I have in the past. I haven’t had the best of results with spelt. As you know The gliadin/glutenin ratio is significantly higher in spelt at 3.5, than in wheat at 2. As a result spelt’s gluten is more extensible and less elastic. This typically

Organic millWhole speltHole wheatLuten free