4 malted barleys
The top row is aromatic and vienna.
The bottom row is Cara red and special B
Spent grain has been added to each container. There is 1/2 cup of malted barley and 1/2 cup of spent grain in each container.
2 and 1/4 cups of bread flour
After the flour and water have been mixed and allowed to sit covered for 20 minutes, 1/2 cup of sourdough starter is added and 1and 1/2 teaspoon of fine sea salt are added to the flour. Mix thoroughly and knead for 8 to 9 minutes.
Sourdough is the leavening agent in this recipe. This is a stiff dough levain. It uses no commercial yeast. It is started using bread flour, whole wheat flour and rye flour. Spring water is used instead of chlorinated water. Over a week to 10 days, the naturally occurring yeasts in the flour will begin the fermentation process. Dan Leader's book Local Breads has great directions to make a stiff dough levain.
Two of the loaves have been shaped and placed on parchment paper. Once they have been scored they will be ready for the oven.
Here are two loaves after baking.
Slices of Cara Red, on the left and Special B, on the right, show the beautiful interior.
Enough experimenting for one day, it's time to eat!
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