Sprouted Ancient Grain sourdough recipe

Sprouted Ancient Grain sourdough

Fernie, Canada

Miscela

Unknown
Liquido Farina Altro
Sprouted Ancient Grain sourdough

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dal 2009

For our health

Caratteristiche

Very grainy, delicious sourdough smell

Sapore e aroma

Sprouted Ancient Grain sourdough top shot

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

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.

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