Which Flour is Best for Sourdough Bread?
Most of us like the convenience of buying flour from our grocer. The choices there are limited. This post explores the value of fresh milled whole wheat and ancient grains.
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Author: Darryl Alder
Seven Easy Steps to Great Sourdough Bread
Just mix the dough, let it rise overnight, and bake in the morning. It little effort but offers big rewards in the morning. Biting into a gold crisp crust first thing in the day is amazing and the tender crumb is perfect later for sandwiches and toast.
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Baking, Slicing, and Storing Sourdough Bread
Martha Levie shares tips on baking, slicing, and storing sourdough bread. With insights from Darryl Alder trying out her ideas.
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Emmer, an Ancient Grain for Modern Baking
As an Ancient Grain, wild emmer was cultivated alongside einkorn in areas of the Fertile Crescent as long ago as 5,000 BC. Emmer, however, seems to have been a more popular crop than either einkorn or even barley both of which were boiled into porridge long before ancients knew how to make bread. While it was widely harvested in ancient times, it is still cultivated in the highlands of Europe and Asia as a relict crop.
Sometimes it is referred to as “true” farro. English speakers often use farro as the word for steamed or boiled grain that is made into a salad or similar dishes, rather than using the term for the grain itself.
Farro grande (spelt), farro piccolo (einkorn), and farro medio which is emmer are all sold there. But among these ancient grains, emmer is the most popular.
7 Tips for Great Sourdough Starter
Seven tips for keeping a healthy sourdough start, including what to store it in, purified water, freshly ground whole wheat flour, temperature controls, weighing ingredients, regular feedings and add-ins to make it ferment more quickly.
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