Fermented Dough: 427 g whole wheat sourdough starter(100% hydration) 427 g water 991 g whole wheat flour Kneaded and fermented from 9:30 to 2:30 Final Dough: all fermented dough 256 g sprouted and processed sprouted KAMUT (http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html) 240 g whole wheat flour 25 g salt 514 g water All the ingredients were kneaded for 10 minutes […]
300 g whole wheat (liquid) sourdough starter 392 g rye (stiff) sourdough starter 410 g sprouted KAMUT 810 g water 1200 g whole wheat flour Combine the ingredients in a large mixing bowl and set for 45 minutes. Add 23 g salt and knead the dough. Repeat kneading after next 45 minutes and then refrigerate […]
They tasted best after grilling; I would use the dough to bake pizza. Final Dough: 200 g active rye sourdough starter 200 g active whole wheat sourdough starter 430 g sprouted kamut, ground (how to sprout kamut: http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html) 970 g whole wheat flour 818 g water In n a large mixing bowl I combined the […]
Loaf Street (Bochenkowo 2) 