Sprouted Wheat Berry Sourdough
Recipe SourceHere's how baker_lyds rated their bake:
What went well?
Good crust, easy handling, and great bake overall. I tried letting it proof on the countertop for ~30 mins after shaping to see if it would help with proper fermenting (felt a bit underproofed after bulk).
What didn't?
I didn’t sprout my wheat berries enough so some of them weren’t tender enough.
Baked: March 23rd, 2021
Posted: March 23rd, 2021
Other notes
70% white, 15% red fife, 15% whole wheat, ~15% sprouted wheat berries, 82% hydration, 15% starter, 2% salt. 2 h autolyse, 6.5 h bulk, 17.5 h cold. 475F 20 mins covered, 25 mins uncovered.
Bake gallery
Fred Benenson
March 23, 2021Beautiful! Can you taste the wheat berries?
baker_lyds
March 24, 2021Hi Fred, the addition of the wheat berries made the texture more complex/interesting. I didn't notice much of a flavor change (this is my go-to base recipe), but maybe that's because I didn't let them germinate enough