Be proud and sprout!
I would name this fella the “smoothie” among #brotokoll sourdough creations. A vitamin and nutrient bomb served by a “yellow wheat double feature”.
Yellow wheat* is a heritage wheat variety with a high carotene content. The name is derived from this fact – once the grain has been ground, it has a pastel yellow color.
When it comes to milling, we run on “Mock’n Roll” mode here on #brotokoll and get our mills started – but freshly milled yellow wheat is only one major ingredient for this creation. So, what else?
Freshly sprouted yellow wheat berries provide us with an additional vitamin-boost, an unbelievable freshness, juiciness and seductive sweetness.
Sprout me if you can
I absolutely fell in love with this sea of sprouted yellow wheat berries, both visually and in terms of taste.
In order to kick off the sprouting process, at first you have to soak the berries in lukewarm water for 5-10 hours (rinse them well cold twice before).
Hygiene at all time is an absolute must to prevent the colonisation of unwanted bacteria and mould.
Store the strained berries in a jar and cover it with a piece of cheese-cloth. Twice a day you have to wash the berries with cold water, strain them and stir them in the jar with your (previously well-cleaned) hands. Make sure to also shake the glass a few times during the day.
The shaking and stirring will provide your berries with extra oxygen, which they need for germination.
Once the grains start to sprout (the process will take about 2-3 days – the sprouted part of the berries should not exceed a length of 1-2mm) they are ready to be mixed into the dough. Wash them again thoroughly and store them (if not used immediately) in the refrigerator in an airtight container (where they can be kept for another two to three days).
This loaf belongs to the Open Crumb squad of the #brotokoll recipe world.
In this context, the question of all questions from “big hole hunters” comes up again and again: “How do I finally get my bread really airy and my crumb super wide open?”. You can find out more about how to start your personal Open Crumb adventure in the #brotokoll Open Crumb Tutorial and e.g. in the recipes Lime Story or Moulin Ruch.
Also – for all those who don’t know the interview here on the blog yet: Check out what Open Crumb Master Trevor Wilson has to say about it.
For a personal and guided deep-dive you can also contact me for one of my individual #brotokoll Coach Online Workshops (via WhatsApp.
Active sourdough starter
The main and most important factor if you ever want to achieve an open crumb is an active sourdough starter.
A 100 year old inherited sourdough is far from being automatically active – neither is a sourdough fed directly from the fridge with a small amount of flour and water (how active are you after a 1 week coma sleep when you are served a bite of industrial food from the discount store?)
And also a huge bubbling lake that has made itself comfortable for 10, 12, 13 hours in a wide big jar at uncontrolled temperature is anything but an indication that this leaven is active.
Also the importance of the flour used for feeding a starter is very often underestimated! If your sourdough is constantly given just “any kind of flour”, what will be the result? Correct… it will develop just “any” kind of character. In addition, it will also perform just “somehow”. Open Crumb and balanced taste? Bye bye.
Nutrients, enzymatic activity and the quality of the flour must be guaranteed – all those parameters (under the condition that your starter will get the respective flour as a permanent food) combined with the right feeding ratio and appropriate maintenance, will push your starter’s activity level while balancing its aroma at the same time..
Don’t miss the #brotokoll Sourdough-Guide here on the blog.
It is a constantly growing pool of information and insights around all sourdough topics you are interested in:
From the right preparation and activation of different sourdough starters, the right maintenance and feeding, flour selection, holiday backup, interviews with experts and much more.
You will find instructions on how to activate your starter for the spouted yellow wheat sourdough bread in the recipe notes below.
In crust we trust . . . in crumb we fall in love
Cracking crust, airy open crumb, great juiciness and on top an extra shot of vitamins paired with a pinch of sweetness coming from sprouted yellow wheat berries. Flourwise we “italify” this loaf a little bit with Italian Manitoba flour (“Manitaly”).
Get your ovens started, preheat your Challenger Bread Pan* and remember:
Be proud and sprout, bake, eat, repeat!
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview. For individual workshop requests (individual coaching and /or live baking via WhatsApp, Zoom & Skype) send me a message!
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!