Skip to content

Pretty Good Bread

Join me in my journey into the world of sourdough, the real bread.

Tag: 100% Whole Grain

Sprouted Wheat Sourdough

May 19, 2018May 29, 2018 Posted in Sprouted WheatLeave a comment

  Flour. Water. Salt. It’s pretty amazing what can be done with these three ingredients. I’ve been playing around with rye flour recently so it’s time to get back to basics with a whole grain wheat bread. Wheat is not quite as challenging as rye. I used sprouted hard white wheat. I soaked the wheat… Continue reading Sprouted Wheat Sourdough

100% Whole Grainhard white wheatSprouted Wheat
  • Contact
  • Resources
  • Serious Tools for Serious Bakers
  • Gallery
  • Websites worth a click

Categories

  • bialy
  • Fermented Milk
  • Non-bread sourdough
  • Recipes
  • Rye Bread
  • Sourdough Starter
  • Sprouted Grain
  • Sprouted Wheat
  • Tips and techniques
  • Tools, gadgets, equipment
  • Uses for starter discard
  • Yogurt

Recent Posts

  • Cultured Buttermilk February 7, 2019
  • Polish Rye with Brotgewürz November 30, 2018
  • Homemade Yogurt November 28, 2018
  • Ricotta, Queso Fresco, Cottage Cheese, Farmer’s Cheese, or Paneer At Home August 25, 2018
  • The Esteemed Bialy (Sourdough, of course) August 21, 2018
  • No More Sourdough Starter Discard August 11, 2018
  • OMG Sourdough Rye-Next Chapter June 7, 2018
  • Sprouted Wheat Sourdough May 19, 2018
  • Banana Bread, Whole Grain Sourdough May 16, 2018
  • 100% Sourdough Rye May 11, 2018
  • Sourdough 70% Rye Bread May 5, 2018
  • Sourdough Rye Bread April 25, 2018
  • Bakers Percentages and Hydration April 15, 2018
  • Tweaking the OMG Sourdough April 11, 2018
  • Hip Hip Hoo-RYE! March 24, 2018
  • Sourdough Cornbread March 21, 2018
  • Sourdough Swedish Rye (aka OMG Rye Bread) March 21, 2018
  • Is sourdough sour? March 14, 2018
  • Sprouted wheat. Part 3 March 12, 2018
  • Bulk Ferment Container March 10, 2018
  • Sourdough Pizza Crust March 9, 2018
  • Whole Wheat Sourdough Scones March 9, 2018
  • Put your starter on hold March 9, 2018
  • Weights and measures March 9, 2018
  • Sprouted wheat. Part 2 March 8, 2018
  • Rye Sourdough Crackers March 8, 2018
  • Sprouted wheat, Part 1 March 7, 2018
  • A good place to start is the sourdough starter. March 6, 2018

Translate

Follow Pretty Good Bread on WordPress.com

“Cooking has the power to transform more than plants and animals. Cooking, I found, gives us the opportunity so rare in modern life to work directly in our own support and in the support of the people we feed.

In the calculus of economics, doing so may not always be the most efficient use of an amateur cook’s time. It is beautiful even so. For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for the people you love?” Michael Pollan, “Cooked”

Powered by WordPress.com. Pretty Good Bread