I’ve been playing with some variations on the Basic Sourdough Tutorial I wrote last week…
Grain bread isn’t popular at our house, but I was inspired by Michelle’s recent loaves to give it another go. I picked up a bag of mixed grains at Harkola for just $1.30. It contained kibbled wheat, kibbled corn, kibbled rye, malted wheat and linseed. The night prior to baking, I soaked 100g of the grains in a large quantity of water…
The next morning, I made a double batch of sourdough, reducing the water just a little to take into account the extra liquid from the grains. Here’s the formula I used, and I constructed the loaves following the basic instructions, although I did (optionally) prove them in my bannetons. The soaked grains were drained really well and then added to the wet ingredients…
- 300g ripe sourdough starter
- 480g water
- 50g olive oil
- 1kg bakers flour
- 20g fine sea salt
- soaked grains
These quantities made one large and two small loaves with a tasty, elastic crumb. The presoaking softened most of the grains to a chewy consistency, although the linseed was still quite hard.
I delivered the two small loaves to neighbours, and have been enjoying the large one sliced and toasted. I still can’t sell it to the family though!