My brother in California uses some nice from flours Giustos. And while he lacks any rye or other desired grains, I did find a bag of teff! That led me to a Teff formula from Birdsong. The trick to Teff usage is pre-gelatinization followed by adding starter. Remember to use rice flour and or rye, as teff is sticky on bannetons.
You must be logged in to post a comment.
Feel free to follow us on social media for the latest news and more inspiration.
https://stirthepots.com/2022/02/10/kimchi/I have been eating kimchi for years. Long enough that it has become a quiet...
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly...
Hi Jeremy
Thank you, this is very interesting. What do you mean by pre-gelatinization? Your end product looks magnificent!
Hi Tia,
Gelatinize, means to boil water and add flour….sort of a custard…then cool….add in levain in for the refreshment..