Having a down day today. Its overcast and there are occasional sprinkles so it is good day to take a break from the garden. Everything is planted and growing for now and I finished mulching all the tomatoes, peppers and squash yesterday. Today I am experimenting with making whole wheat sourdough bread and grinding my own wheat. It already smells different during fermentation than dough made with my usual King Arthur whole wheat so it will interesting to taste the difference. It is going to be a little coarser for sure since the grain mill for the Kitchen Aid doesn't grind as fine as commercial flour. I bought 5 pounds each of hard read whole wheat berries, hard white and soft white. The hard red is the first trial.
This is my standard recipe for sourdough whole wheat I'm just using self ground whole wheat instead of storebought.
My standard recipe is as follows:
500 grams whole wheat flour
100 grams bread flour
400 grams sourdough starter refreshed (I use a 100% hydration starter)
350 grams water
3 tblsp honey
18 Grams kosher salt 1.5 tsp yeast
I usually make two boules and bake at 425F for 25 minutes in a steamed oven.
