The Wheat Germ Experiment
Recipe SourceHere's how Tieg Zaharia rated their bake:
What went well?
This is the tangiest soudrough I've made yet! Not sure if it's the wheat germ or my starter is just tangier now. Also, the wheat germ does add a nutty flavor, but it's very subtle, so I might try to add it to future loaves for flavor/nutrition?
What didn't?
More air bubbles would be great, so maybe more work in the folding part at the end next time.
Baked: March 26th, 2021
Posted: March 26th, 2021
Other notes
Used a Korean brand of bread flour in place of the AP flour and it turned out fine.
Bake gallery
Fred Benenson
March 29, 2021Ooh! I'd say your oven spring turned out pretty good. Looking forward to about more wheat germ experiments :) You should spawn a starter where you feed it more wheat germ and see what happens.
Tieg Zaharia
March 29, 2021Yes! Hadn't thought about that, great idea