a successful bread experimentPosted: February 3, 2022
Some time back I wrote that sometimes it is better to follow a proven bread recipe than to go your own way (I love Fleetwood Mac). On the other hand, sometimes experiments with bread baking can be successful.
I had more sourdough starter than is optimal for maintaining a healthy batch, so I did something I rarely do. I made sourdough bread twice in a row. Wanting to do something different, I tried a sprouted wheat sourdough.
- 2 cups bread flour
- 1 cup First Clear flour
- 1 cup sprouted wheat flour
- 1/3 cup vital wheat gluten
- 1 tablespoon of sugar
- 1 teaspoon salt
- 2 ¼ teaspoons yeast (my standard yeast measure)
- 1 cup sourdough starter
- Something over a cup of warm water (adding until the dough was the right consistency)
I did two risings and baked at 350 degrees convection for 45 minutes as I always do.
It turned out great. Terry loved it and I was quite happy with the result.
I was going to link to the sprouted wheat and First Clear flours on the King Arthur web site, but they both appear to have been discontinued. So I won’t be able to repeat this recipe once my existing supplies run out.
Oh, well. Experiments do sometimes pay off, and that was a good one.