🔥 *Take my new course and start making great sourdough. Right away. With confidence: [ Ссылка ]*
I tested four ancient wheats to see how they performed (and tasted) as a sourdough bread loaf — starting with milling each whole grain. Guess which loaf won?
I’m sharing all the results: how absorbent each flour was; how easy each dough was to handle and shape; how well each one rose (fermentation / gluten strength); and of course, the unique flavor and texture of each.
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*MY RECOMMENDED BAKING GEAR: [ Ссылка ]*
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KOMO GRAIN MILL: [ Ссылка ]
ROFCO BREAD OVEN: [ Ссылка ]
FAMAG SPIRAL DOUGH MIXER: [ Ссылка ]
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FOOD-GRADE BOWL CAPS: [ Ссылка ]
SPRAY BOTTLE: [ Ссылка ]
PARCHMENT PAPER: [ Ссылка ]
LAME: [ Ссылка ]
DUTCH OVEN (OVAL): [ Ссылка ]
FANCY-PANTS UPGRADE: [ Ссылка ]
DUTCH OVEN (ROUND): [ Ссылка ]
FANCY-PANTS UPGRADE: [ Ссылка ]
BREAD CLOCHE: [ Ссылка ]
BAKING STONE: [ Ссылка ]
FLOUR SHAKER: [ Ссылка ]
BREAD KNIFE: [ Ссылка ]
BREAD BOARD [ Ссылка ]
PADDLE: [ Ссылка ]
LOAF PAN: [ Ссылка ]
KING ARTHUR FLOUR: [ Ссылка ]
GRAIN STORAGE CONTAINER: [ Ссылка ]
THERMOMETER: [ Ссылка ]
INSANELY FAST THERMOMETER: [ Ссылка ]
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*CHAPTERS*
0:00 Why bake bread with only white flour?
0:40 Lining up our four wheats
1:19 What exactly are ancient grains and why are they pack more flavor and more nutrition?
3:44 Einkorn
4:12 Emmer
4:33 Spelt
4:58 Kamut
5:20 Why I mill my own grain - and why I use the Komo mill
5:47 Side-by-side comparison: milling, slap-and-folds, shaping, proofing
8:23 The results: oven spring, gluten strength, crumb, crust, flavor, aroma
10:12 Overall winner is...
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