That looks sssooooo good! I'm drooling....seriously...I make my own bread and am experimenting with ancient grains (after reading "Wheat Belly") I've used the Einkorn flour and have the berries to grind myself. I keep my grains in food-grade containers purchased from local shops. Wonderful lens, we should all appreciate the recipes that are brought to us through antiquity. Carefully place the sourdough in the Dutch Oven, replace the lid, and return it to the oven. The cracked wheat's also great as a breakfast cereal, or soaked in water for 24 hours and served as a vegetable. Makes approximately (10) 850 g loaves. This was my very first loaf of Red Fife—it was awesome. ... Great idea! This is a two-day process: From Levain Build to Shaping is about 7.5-8 hours followed by a 12-16 hour final cold proof overnight in your refrigerator. Step one: sourdough starter. Spelt Sourdough Formula. This above photo shows the dough after being moved to the oiled bowl and covered in plastic wrap. Over the last 20 years, Red Fife has seen a resurgence in organic and artisanal bakeries and become more popular for home bakers. (You will also need a second bowl for proofing the dough - more on this later.) I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. Artisan Red Fife Sourdough just out of the oven! Liquid Levain – 10:00 a.m. Add the called for mature sourdough starter, water2, and flour listed in the Levain Build section above to a clean jar. I've never used a dutch oven to make bread. I do this all the time, but find the dough easier to work with if I add a bit of white flour. Method 1. It was pretty damp before that. Ken McVay (author) from Nanaimo, British Columbia on August 31, 2013: @MrAusAdventure: Hunger is the first step to fine sourdough :-). To make the starter: Mix all of the ingredients together in the bowl of an electric mixer.Cover and let sit for 14 to 16 hours at room temperature. It can also be used for sourdough bread but can be a bit more difficult to develop enough strength. Ken McVay (author) from Nanaimo, British Columbia on May 01, 2017: I have used olive oil in the past, to put off dryness, but no longer do. Eventually, Red Fife was replaced with new strains of wheat that were more pest resistant. The starter is the part that takes the most time overall, but it will take you literally a minute, if that, each time you tend to it. The type of container designed for making wine is just right for storing 50-pound bags of grain, in this case, Emmer, from Ehnes Farms. For a white flour loaf of sourdough bread, try making pain de compagne instead. The photo above shows the coarseness of my cracked wheat. Ken enjoys cooking and baking with exotic sourdough cultures. Red Fife Sour Starter. Ken McVay (author) from Nanaimo, British Columbia on April 01, 2014: @ecogranny: I use Ed Woods' San Francisco sourdough culture, which I've kept for more than ten years. I haven't had the luck of using sourdough. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. Kathryn Grace from San Francisco on April 01, 2014: I do indeed, and I have to try your recipe. Thanks. Congratulations on getting LotD! https://greenestatescbdoil.wixsite.com/green-estates-cbd, https://sites.google.com/view/lesterholtcbdoil/. Higher gluten flours usually absorb more water, so add an extra 1/4 cup of water. Ed sells exotic cultures from all over the world at his Sourdoughs International site. @jknake lm: That lovely Dutch Oven is perfect for yeast breads (trust me). The difference between the two grinds is apparent. Do you let the dough rise on the counter or in the fridge? Thanks for the lens, it's beautiful. Mix well and cover loosely for 3 hours. Just a small knob, about 1/2 oz. Breadit is a community for anything related to making homemade bread! Ken McVay (author) from Nanaimo, British Columbia on September 01, 2013: @soaringsis: It *is* heavenly, I assure you :-). Bake for 30 minutes, remove the lid, and bake another 15 minutes to brown the crust. Once you have a well established starter for the recipe. See more ideas about Recipes, Fife, Food. Thanks for the recipe, as well as for the information about the wheat. I love that the wheat you use has been in the Fife family for so many generations. Bernie ships his ancient grains all over North America, and I'm certain he'd be delighted to ship it to you, too. People complained of a dry cake and not enough chocolate flavor, so to remedy that I substitued canola oil for the shortening, used approximately a whole cup of baking cocoa, added a package of chocolate pudding, added 1-2 T (or more, not sure how much I put … Meanwhile, sift the flour into a bowl. Yum! Food-grade containers I use for storing grains. The dough has been punched down and shaped, and is now ready for baking in the Dutch Oven. Over the last 20 years, Red Fife … This is my racked Red Fife that I milled at home. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Having grown up in Sourdough Central (the San Francisco Bay area), I fell in love with tangy sourdoughs long before most of you were born. 2. 389k members in the Breadit community. Thanks! Love sourdough, love organics, ought to try your recipe! Here you see the model designed for use on KitchenAid machines—I have a KitchenAid 600, and the mill was a perfect match. Very appetizing lens! I do not use commercial yeast, and do not believe it would be possible to produce this bread while doing so. In large mixing bowl combine water, honey, and yeast. fine sea salt 1/4 cup Red Fife Flour Now that you know where to acquire this wonderful grain, you'll be presented with two choices: Because I wanted to have the flexibility to produce any type of flour I wanted on-demand, I decided to do it myself. Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. Thanks for reading and publishing my Allow to cool for at least one hour bef… There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. Continue mixing for 7 minutes on low speed. 6 grams of salt ~60 grams of recently fed sourdough starter (ok, I don’t actually measure this, I tend to just dump in a nice sized glob) Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. Autolyse: In a large mixing bowl, stir together flours and water with your hands until … I have never gotten to try real sourdough yet, but I am very thankful for your article which provides information about mills and wheat resources that I may have missed without you. This is the perfect vehicle for creating artisan sourdoughs. The water ratio in this recipe will also remain the same for barley, kamut, einkorn and emmer (affiliate links.) A sourdough starter basically involves combining flour and water into a paste and leaving it to ferment. Sourdough recipes using Red Star Yeast products. Sourdough recipes using Red Star Yeast products. I appreciate the info about the dutch oven and grain mill. @anonymous: I do maintain my own culture, and have done for more than ten years. The sourdough, in a word, was AWESOME. I make my bread for many years n ow and I could never switch back to supermarket products! Eventually, Red Fife was replaced with new strains of wheat that were more pest resistant. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough. I'm probably a little to antsy to wait 17 hours to proof. I LOVE fresh baked bread. I love the taste that seeds impart to my sourdough breads both on the inside or outside of a loaf. Easy Sourdough Starter. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. Thanks so much for sharing your recipe, photos and links. There are endless variations of this recipe and process. If the dough is too wet, and is difficult to handle, add small amounts of flour until you can form that ball. Here is a great recipe for authentic German Sourdough Bread. If the dough feels especially taut and tough when you pull it from the mixing bowl, wet your hands and knead the dough a few times in succession on the counter to hydrate the dough and make it more supple. NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. I have captured local cultures in the past - it's a great way to start baking with sourdough. After proofing for about 17 hours (at room temperature), the dough nearly fills the bowl. This small amount is super versatile depending on what flours you have in your pantry. This homemade sourdough bread recipe is sponsored by One Degree Organics, using their red fife flour.You can find more of my sourdough recipes here.. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. Thank you, and congratulations! This recipe and all of the photos are by Tess Cummings, daughter of Janie’s Mill Senior Manager and Head Miller, Jill Brockman-Cummings. Looks fabulous! Filed Under: Vegan Bread Tagged With: fermentation , sourdough If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago for more description and photos of each. You don't need anything fancy to make sourdough - and it's worth the effort. Remove the bread and place it on a grill to cool. I will pin this and also post it to my Facebook page titled "Cooking with whole grains & whole foods.". The Dutch Oven will retain moisture from the dough and steam it, producing a lovely, thick, chewy crust. (about 2/3 cup) spring or filtered water, warm (about 105°) For the final dough: 3/4 tsp. Flour from the starter is not counted. Oh I'm drooling! The recipe is easy to follow and employs best practices … The bread looks heavenly.Thanks for sharing. It was love at first bite. Just received my red fife wheat berries, and sourdough starter. Tess based the recipe on Cecilia’s Sensible Sourdough, but used 1/3 Red Fife to boost the autumnal flavors and get the toasty caramel notes in the crust. Congrats on LOTD! My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. My love affair with this ancient grain began a year ago when my daughter brought me a chunk of Red Fife sourdough from a local artisan bakery. I know for purists this is a no no; but have you ever tried adding a very small amount of fat to your dough? Mix the dry ingredients together in a large bowl. I’ve been thinking about this recipe for some time, and I’ve been tinkering with it for just about as long. When I have a sourdough starter going I still do the slow rise in the fridge overnight. The proprietor, Bernie Ehnes, was really knowledgeable when it came to heritage wheat, and he should be—his family has been farming here since they homesteaded the land back in 1911. Bread Recipes; Rolls & Buns; Coffeecakes, Sweet Breads & Rolls This is a day 1 step of my Red Fife Sour Starter. Love it. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Bill from Gold Coast, Australia on August 31, 2013: Congrats on LOTD, you have made me hungry now staring at that freshly baked loaf! Author: Zoë François In 2005 when my co-author, Jeff, and I wrote our first book, Artisan Bread in Five Minutes a Day, people were just coming out of the Atkins Diet fog and were longing for bread.We offered a simple, fast and delicious approach to baking bread that ANYONE could embrace. Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. It's softer gluten strength makes it great in cookies, cakes, and pastries. I use a half cup of cracked Red Fife for my artisan sourdough because I love the texture it adds to the bread. Try it and see what you think. Turn out shaped loaf onto crumpled parchment paper, score with a bread lame or sharp knife, and carefully transfer into hot baking vessel (lifting the edges of parchment like a sling.) Congratulations on your LotD award. 100 % sifted rye sourdough with whole flax seeds for … Immediately reduce temperature to 475F and bake, covered, for 20 minutes. Congratulations on LotD, it's well-deserved. did you grow your own sourdough? This has quickly become our home’s favourite sourdough. Sharing this on my "Organics" Pinterest board and congrats on LOTD :). 36 comments . My quest for Red Fife began at Ehnes Farm. Mix well and cover loosely for 3 hours. Ingredients: 3 cups flour, sifted; 1-1/2 tsp salt; 1 tsp dry active yeast Sifted Red Fife Flour If Sifted Red Spring Wheat Flour is considered to be our "bread flour" then Sifted Red Fife Flour is our "all purpose". Messerschmidt Family Grain Mill works well for when you want your flour fresh. Could I substitute emmer instead of the white flour? Below are the photos and recipes for an all whole grain red fife sourdough bread (all-purpose flour starter) and a 40% whole grain red fife sourdough bread. (That's pretty much how grains were named back then.). Recipe. I love the taste that seeds impart to my sourdough breads both on the inside or outside of a loaf. If the mixture is too dry, add small amounts of water until the dough can form a cohesive ball. Finally, just now, I tasted the bread. My usual practice is to proof the dough at room temperature for 2-3 hours, and then retard for 15 to 20 hours in a 41 degree fridge. Wild yeast is in the air all around us, and with a few simple steps you can harness it and make a starter that will leaven homemade sourdough bread beautifully. KitchenAid also offers a grain mill, but the Messerschmidt came highly recommended, so that's the one I bought. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. https://www.homemadefoodjunkie.com/tartine-style-sourdough-bread-recipe Sorry about the couple of typos! The oven is mentioned in the recipe, although you can certainly bake sourdough without it. Loaf made with 50% Red Fife wheat flour and 50% white wheat flour. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. Hi. Add the called for mature sourdough starter, water, and flour listed in the Levain Build section above to a clean jar. Notes Red Fife Starter recipe available here. When time permits I will be referring back to this lens - I do love baking fresh bread! Add the honey and the yeast and let the yeast get started making their bubbles. Gently flour and fold the dough a few times until you can form a round loaf - do not knead the dough. Ken McVay (author) from Nanaimo, British Columbia on April 05, 2015: Yes, but the loaf will be heavier...I have found that filtered Spelt (bran removed) also works well (and tastes great). (Do not use iodized table salt, as it may impede the sourdough culture.). Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. This is a day 1 step of my Red Fife Sour StarterRead more. It would be nice to know how many sourdough fans there are "out there," which is why I added this brief poll. Whole hazelnuts add an extra layer of nuttiness to our Red Fife Sourdough. Congrats on Lens of the Day! (flour equals 100%) and every other ingredient is a percentage of this. Cover and let it sit somewhere the temperature is consistent for 24-48 hours. THat looks fantastic. Sesame & Red Fife Sourdough. Dump the dough out onto a floured cutting board - I use my Epicurean Kitchen Series 15-Inch-by-11-Inch for this - it's the perfect size. If you’re new to sourdough, and are looking for a sourdough starter to begin, I ship my 13+ year old starter to anyone in the U.S!You can order it here. Place the dough in this bowl and roll it over so the top has a light coating of oil, then cover the dough with plastic wrap. I like to use einkhorn, spelt, red fife… After a bit of searching, I discovered this superb Family Grain Mill from Pleasant Hill Grain (link at the bottom of this page). I’ve been thinking about this recipe for some time, and I’ve been tinkering with it for just about as long. This recipe was originally in grams and has been automatically converted to other measures. Remove lid and bake for an additional 20-25 minutes, until desired colour is reached, and the loaf sounds hollow when tapped on the bottom. Its name is derived from the original red colour of the wheat kernel and David's family name. “Ready” and “of” should replace Read and If! This recipe yields about 1.8 pounds of awesome sourdough. (Here's a quick video of how to shape a boule. This will keep the crust of the dough from drying out during the proofing process. I based my recipe on Maurizio’s Fifty-Fifty Whole Wheat Sourdough Bread. Pour 1/2 cup of the 100° water into a small cup. Bread Recipes; Rolls & Buns; Coffeecakes, Sweet Breads & Rolls Thanks for reading and publishing my I am confident that you can omit the yeast, and naturally leaven the dough. May 16, 2020 - Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. Yours looks so delicious. Place the Lodge Dutch Oven in your oven and pre-heat to 475 degrees Fahrenheit. Red Fife Whole Grain Flour Available in 3, 10 & 50 lb bags. when making this bread with whole grain wheat, spelt or red fife. According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. Sorry about the couple of typos! This is a simplified sourdough starter recipe that you can easily make at home. Let the dough proof ("rise") for 17 or 18 hours, then remove the plastic wrap and throw it away. This Sourdough starter recipe came down to me from my great aunt who got the recipe and her first starter from a friend of hers in the 1960...Read more. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on low speed. I love the chewy texture (and spent more than a few bucks on Dutch Ovens and stoneware bakers just to enhance it). Nov 1, 2016 - Breadit is a community for anything related to making homemade bread!. Ingredients Overnight sponge: 1/2 cup sourdough discard 1/2 cup sifted Red Fife flour 1/2 cup buckwheat flour 1 1/4 cup milk (dairy free works too!) Later in life, this led me to start baking my own, and I've now been at it for more than twenty years. Preheat oven and baking vessel (if using) to 500 degrees for 30 minutes. I have a stock of organic whole red fife flour purchased from a local farm several months ago. Prepare a second bowl that's about 4 times larger than your ball of dough by coating it lightly with olive oil. Made white sourdough bread for years so now I want to try red fife wheat....with my new starter from breadtopia. Making a Sourdough Starter Combine equal parts Flourist Sifted Red Spring Wheat Flour and room temperature water (we prefer 100g of each). I prefer the one on the left for its hinged lid, and use the type on the right for my generic modern flours. Home; PLATINUM; Products; Recipes. olive oil 5/8 tsp. Congratulations on your LOTD, totally awesome lens, great pictures, and bread looks so yummy! Renaissance Woman from Colorado on August 29, 2013: A true work of art. I wonder if you could bake other breads in the dutch oven? One of my interests on retirement is artisan baking and heirloom recipes, fruits and vegetables. It checks off the boxes of flavor, nutrition and satiety with major whole grain flavor and nutrition, hefty amounts of walnuts and cranberries, and a crumb that’s capable of holding a lot … About Red Fife Wheat. Making and maintaining a sourdough starter may seem complex, but it is actually quite simple. I can almost smell the bread from this picture! Sour dough is a really easy way to make bread and healthier than using yeast. Light Rye. Great looking recipe. I just love crunchy, chewy breads. cinnamon. You will notice this formula has a low percentage of levain used in the Dough Formula (the pre-fermented flour is only 3.9%). honey or agave nectar 2 Tbsp. Yipppeee!!! Update: I now use a Sassafras Stoneware Baker for my sourdoughs, but still love the Lodge! hello, looks yummy! You will find an awesome selection of sourdough cultures at Ed Wood's site, SOURDO.COM. Sourdough Starter Guides. I prefer using my KitchenAid bowl for this, but any bowl will do. I made her *my* version based off a German country loaf Through trials and tribulations, I came up with the following recipe, based on an overnight-proof, no-knead recipe, but due to the nature of local flours, whole wheats in particular, it now includes kneading. (There is also a free-standing model for those who prefer a separate mill.). Lovely article, lots of interesting pictures. When the oven reaches 475 degrees, remove the Dutch Oven (carefully - it's HOT) and place it on a stove burner or other safe place and remove the lid. If you do not have access to an already maintained sourdough starter, create your own! Ingredients: Production Levain 150 grams starter 120 grams water (95 degrees if pulling starter directly from fridge) Thank you! Cut into whatever size and shape you prefer. This page is a roll-up of all my naturally leavened sourdough bread baking recipes, plus anything else I've managed to concoct in my kitchen. Quick Sourdough Starter Recipe. 100% Grist & Toll Whole Grain Sourdough Loaf Yield = 1 loaf. Here is a great recipe for authentic German Sourdough Bread. “Ready” and “of” should replace Read and If! Laurel Johnson from Washington KS on August 29, 2013: What a wonderful lens!! For those looking for a Red Fife loaf, check out Jamie Kennedy’s Red Fife Sourdough at Gilead Café (4 Gilead Place, (647) 288-0680) or taste the Red Fife loaf sold at St. John’s Bakery. Oh My Gosh! Platinum Instant Sourdough Doughnuts. Tess based the recipe on Cecilia’s Sensible Sourdough, but used 1/3 Red Fife to boost the autumnal flavors and get the toasty caramel notes in the crust. It softens the texture and is less 'chewy' but still delicious. Flax n’ Rye. Red fife is a heritage or heirloom wheat thought to have originated in the … I do love sourdough, but sad to say I'm on a diet, but will pinned your recipe as I want to try making this. You can clearly see the cracked wheat and Chia. I love using black sesame seeds because they are sesame flavour amped up and great inside the loaf for that contrast in colour in the crumb.Total Dough Weight 900 gTotal Flour 494 g Bread Flour 80%Whole Red Fife 20%Total Water 377.5 g 76% hydrationSalt 2% 10 g Mix Bread flour 352 NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. One is my enameled cast iron pizza pan, another is my 12" pizza stone, and another this marvelous Dutch Oven. Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton. My daughter introduced me to Red Fife Sourdough and was the lucky recipient of this loaf. Wow, this is something for the weekend! Congratulations on winning LOTD. Gluten-Free Sourdough Flatbread By Amy Trage Using a jumbo cookie scoop (2-tablespoon capacity), portion dough onto the paper and, with oiled hands or pastry roller, flatten it into a 4" to 5" round. Ken McVay (author) from Nanaimo, British Columbia on October 09, 2013: @Jhale Moreno: Glad you found the page useful. And here’s my promise: send me a recipe for 100 per cent Red Fife sourdough … Purists may prefer using 3 cups of Red Fife and skipping the Cracked Wheat and Chia. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. My husband doesn't care for the sourdough but I like it. Fig and cinnamon - Made with 300 g Whole Red Fife, 200 g Sifted Spring, 200 g soaked-drained- and chopped dried figs, 1 rounded tsp. Below you'll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains (rye flour, Sonora wheat, spelt, khorasan, and more). A simple German recipe that delivers perfect sourdough rye flavour with just three ingredients. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Croissant & Pain Au Chocolat @fireweedmarket #12daysofchristmasyxy today! Add the water after the salt has dissolved and mix thoroughly, then add the active sourdough culture. I would consider this sourdough a gift of happiness. I want to stay away from any flour other than heritage. 8 oz. Learning about sourdough can be intimidating, so I've created this quick reference that will get you oriented in no time. Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. Justin from Slovenija on December 25, 2013: Looks yummy! Bread made with this … Do you cultivate your own sourdough starter from wild yeast? This recipe and all of the photos are by Tess Cummings, daughter of Janie’s Mill Senior Manager and Head Miller, Jill Brockman-Cummings. Red Fife Flour 1/2 tsp. Milling your own flour—from coarse cracked wheat to fine flour. Heirloom Red Fife Wheat Berries Available sizes – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. ~350 grams of flour (I use 100 grams of Red Fife Whole Wheat, the rest King Arthur’s All Purpose) 225 grams of warm water. I consider several things essential when it comes to my baking. Oct 4, 2017 - Breadit is a community for anything related to making homemade bread!. Shape into a boule by tucking the edges under itself, then gently rotating the dough on the surface to form a taught outer layer of dough. Love bread in all it's different varieties. Here are two of the containers I use to store open flours and grains. I use his San Francisco culture. )For an oval-shaped loaf, roll the boule seam-side-down, between the pads of your hands and the counter to elongate. Excellent presentation. The basic sourdough recipe is made from mostly bread flour, with just a small amount of whole wheat or whole grain flour to give it some additional flavor and color. Home; PLATINUM; Products; Recipes. Thanks for the lens. Check after 24 hours to see if any bubbles have formed in the mix. A great loaf for foodies. 3. It's lunch time, so I think I'll have some now. Very interesting, great read, and is challenging. I think this whole grain cranberry walnut sourdough bread makes the perfect breakfast toast. You'll find contact information on his website (and a link to it at the bottom of this page). Red Fife is one of Canada's oldest varieties of wheat; legend has it originating in Ukraine or Turkey. Or do you use a commercial starter? Sunday morning will never be the same. A sourdough starter is a stable mixture of bacteria and wild yeast. But mill my own flour? This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). That is absolutely mouth-watering. Yes, I love sourdough, and your loaves look very tasty! Thanks for this information and congrasts on LOTD. Check out Jim Lahey's method. These sourdough pancakes are fluffy and delicious. Outstanding! How I proof the dough depends entirely on the result desired. Gently turn the dough out onto a lightly floured surface, pressing out the air bubbles. There is something special about the Einkorn with the Red Fife. If you have spent the last four weeks perfecting the black art of homemade sourdough, and you still have some flour left, there are plenty of other recipes you can try with Hector, the first name that French-born, UK-based celebrity baker Richard Bertinet has given to his sourdough starter. My first runs with it seemed to show that it was too weak to be the only flour in the bread - the dough would start breaking down around the time it… Eugene Samuel Monaco from Lakewood New York on August 29, 2013: Yummy! I decided to lower the whole wheat just a bit.For single loaf weight 750 grams 40% Red FifeWeightIngredientBaker’s Percentage 151 gRed Fife Stoneground40%227 gWhite Bread Flour60%310 gH2O @ 90ºF 82%9 gFine Sea Salt2.3%54 gMature Liquid Levain14.14% Hold 50 g of water Levain for single loaf weight 750 Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. But, I decided to give it that five more minutes on a baking sheet out of the pan. (1 cup plus 7 Tbsp.) Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Percentages are relative to flour weight Red fife sourdough bread pairs well with almost anything, and I loved it with these curried lentils. I like the way you have used the text with big picture module throughout. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). I used to make sourdough myself but have never milled my own flour.