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Very curious to know why this is in particular about barley. Reason for question is that I'm having a chemistry geek moment about...
I have been experimenting with very long, slow rise times i.e. 12 hour autolyse then add very small amount of starter (flour in...
Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust...
!st attempt at slap/fold. 100% whole grain kamut at 80% hydration. Long autolysis, about 3 hours. I added the starter, folded it...
I have been making 100% barley bread lately using flour I grind in Blendtech blender. Seed culture is rye then I make a levain...
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
Looking at bread recipes most just say add X amount of starter but they do not specify at what hydration. Also they do not...
Why not just use mother or seed culture straight into the mix instead of taking the step to make a levain and adding that? What...
Hi, newbie first attempt: Fresh ground flours, super pure filtered water, ambient temp 70 degress F., mix 50:50 by volume so...
