The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!
Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul.
Baker's description (3/15):
We’re baking a SPROUTED WHEAT loaf that we’ve been tinkering with for some time now. This one still has the benefit of being filled with sprouted whole grain SPELT berries - giving both texture and nutrition. Instead of the usual soaked oat porridge of previous loaves, extra tenderness comes from a SCALD! This technique involves whisking whole grain flour into a pot of boiling water. The brief cooking of flour brings the magic of pre-gelatinized starch, which allows the loaf to take on more water, more whole grains, and keep longer.
The flour we’ve picked to scald goes by the name of AMARILLO, or YELLOW WHEAT if you prefer. This is a fun one grown by our friends at Camas Country Mill. Yellow wheat is a unicorn in the grain world. The naturally occurring yellow pigment was seen as a defect in wheat for the past fifty years as the market wanted flour whiter and whiter. The slight yellow coloration, which happens to be rich in lutein content (good for your eyes!), was all but extinct. That is until, UC Davis breeders found the gene in an older variety and bred it back in.
All in all, this is a loaf of several wheats, and comes out more beige than yellow. The exciting part for us is pushing the amount of whole grain in a bread without you (or your kids) noticing!
The weekly rotating whole grain sourdough loaf from our friends Matt & Zena of Starter Bread!
Starter Bread bakes everyday loaves with a wide variety of local whole grains and fresh flours. They use a natural sourdough fermentation to create a staple that keeps well and feeds the mind, body, and soul.
Baker's description (3/15):
We’re baking a SPROUTED WHEAT loaf that we’ve been tinkering with for some time now. This one still has the benefit of being filled with sprouted whole grain SPELT berries - giving both texture and nutrition. Instead of the usual soaked oat porridge of previous loaves, extra tenderness comes from a SCALD! This technique involves whisking whole grain flour into a pot of boiling water. The brief cooking of flour brings the magic of pre-gelatinized starch, which allows the loaf to take on more water, more whole grains, and keep longer.
The flour we’ve picked to scald goes by the name of AMARILLO, or YELLOW WHEAT if you prefer. This is a fun one grown by our friends at Camas Country Mill. Yellow wheat is a unicorn in the grain world. The naturally occurring yellow pigment was seen as a defect in wheat for the past fifty years as the market wanted flour whiter and whiter. The slight yellow coloration, which happens to be rich in lutein content (good for your eyes!), was all but extinct. That is until, UC Davis breeders found the gene in an older variety and bred it back in.
All in all, this is a loaf of several wheats, and comes out more beige than yellow. The exciting part for us is pushing the amount of whole grain in a bread without you (or your kids) noticing!