New Year Sourdough Loaves

 HAPPY NEW YEAR!

I submit the New Year Loaves to Yeastspotting.


Soaker:
385 g sprouted kamut
140 g dried prunes, chopped
241 g stone ground rye flour
806 g hot water
Cover and let sit for 10-12 hours.

Sourdough Starter:
345 g whole wheat flour
346 g  warm water
1 tablespoon whole wheat sourdough + 2 tablespoons water
Knead the dough from the wheat flour and water. Dissolve the sourdough in water and add it to the dough. Knead, cover and let ferment for 10-12 hours.

Dough:
all of the soaker
all of the sourdough starter
464 g stone ground rye flour
25 g salt

In a large mixing bowl combine the ingredients listed below, cover and let ferment at room temperature for 12 hours.
Put the dough into two loaf pans lined with parchment paper. Let proof for 2 hours.
Bake:
for 15 minutes at 490 F and for 15 minutes at 470 F; remove the loaves from the pans and parchment paper. Then bake for 20 minutes at 440F.
Turn off the oven, leave the loaves inside the oven, leaving the door ajar.

Slice after 24 hours.

Rye Sourdough with Sprouted Kamut

Sourdough Starter:
1 tablespoon whole rye sourdough
250 g water
200 g whole rye flour
Let ferment for 10 hours.

Mash:
1000 g hot water
1000 g stone ground rye flour
Cover and let sit at room temperature for 8-10 hours.

Final dough:
sourdough starter
all of the mash
sprouted kamut, ground (how to sprout Kamut)
30 g salt
15 g black caraway seeds
Let ferment for 6 hours in the mixing bowl. Line two pans with parchment paper and scoop the dough into them. Let proof for 3 hours.
Bake at 490 F for 20 minutes, at 460 F for 20 minutes . Remove the loaves from the pans and bake for 20 minutes at 400F (without parchment paper).
Let sit for 24 hours before slicing.

Submitting to Yeastspotting.

Crew Cut Sourdough

Sordough Starter 1:
1 tablespoon rye sourdough
180 g water
160 g stone ground rye flour
 Nix the ingredients and let ferment for 12 hours.

Sordough Starter 2:
350 g sprouted kamut, ground
350 g water
320 g stone ground rye sourdough starter
Let ferment for 7 hours.

Final dough:
sourdough starter
300 g water
700 g whole wheat flour
100 g stone ground rye flour
50 g flax seeds
20 g salt.
Knead the dough and let ferment in the mixing bowl for 1 hour. Flat the dough and add 170 g dark sweet dried cherries. Shape the loaf. Move to a pizza peel and shape a hedgehog. Preheat the oven to 500F.
Baking:
for 20 minutes at 490F,
for 20 minutes at 455F.


I wanted to make a hedgehog from sourdough dough. But when I showed it to my husband he called it a mouse. It reminds me more an armadillo.  Anyway, no matter how strange my Unidentified Sourdough Pet  looks, it will be eaten soon. :)

Sprouting Kamut Grains:

Rinse grains and drain. Put into a large bowl and cover with water. Cover with a cloth and set aside for 12 hours.
Drain and rinse the grains again. Bring back to the bowl, cover and set aside for another 12 hours.
Drain the grains, arrange them in an oblong baking pan or glass dish lined with a cloth. Set aside in a dark place for a few hours. Grind. You can keep them in refrigerator for a week or freeze for later usage.
To make  sprouted grain flour you need at first to dehydrate the sprouted grains and than grind them.