The loaf started was fermented with a rye, buckwheat sour dough. The remainder of the flour mix was varying percentages of local farmed wheat, barley and Castelvetrano grano duro from Molini del Ponte in Sicily. Buckwheat is a pseudo cereal, more a seed...
Sprouted grains, once considered the province of hippies and esoteric foodies, today have captured the imagination of mainstream bakers. Basically it’s about treating grains as vegetables - growing them into plants, then grounding them into malt, milling them...
Looking through my emails, I came across message dating back four years, from my friend Teresa of Northwestsourdough. It was an explanation of adding grains in with sourdough overnight with part of the flour and a pinch of salt to keep the mix from going too sour....
Rye and spelt are two grains I enjoy using in baking bread, though they lack the gluten strength that builds the structure of wheat doughs. But then they make up for it in flavor and texture. Though we'd like to believe the could substitute for gluten-free diets,...
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