Australian sourdough home milled whole wheat





slashed and misted





5 users have voted.


qahtan 2006 June 30

Thanks for the compliments......
As you no doubt know I don't stick strictly to the rules when I bake bread.

Day 1
I fed my Australian starter and left it on the counter until

Day 2,
when I mixed
2 generous cups of said starter,
2 cups water
2 cups white Bakers flour
1 tablespoon raw brown sugar
Blended well together and let it rest about 15 minutes
while I milled some Organic hard whole wheat berries.
then added 2 cups of whole wheat flour
2 ounces soft butter
1 1/2 teaspoons sea salt
and enough white Bakers flour to give me a nice workable dough.
kneaded about 5 minutes in DLX turned out onto counter ;lightly kneaded into ball by hand, placed in large oiled bowl misted top, covered and left
on counter until almost doubled then placed in fridge overnight.

Day 3
Removed from fridge allowed about 1 1/2 hours to warm to room temperature, floured and lightly kneaded, (it was still cold) cut into 3, shaped, misted tops, left on counter to final rise. but kept the tops moist.
baked at 450 until golden.

TeckPoh's picture
TeckPoh 2006 June 30

Qahtan...on my wish list is a mill attachment to my Kenwood, so that I can mill my own flour like you.

Thanks for sharing!

qahtan 2006 June 30

I have had my mill for many years now, but it does a very good job
from coarse to fine.
Some times I run my flour through a second time.
Have you looked on E bay there might be one there.........

qahtan 2006 June 30

I know what you mean, it is a bit iffy, I have yet to use it..

But I hope you get your mill asap.. :-))) qahtan

TJ's picture
TJ 2006 June 28

Maybe its the fact its winter here but I saw the photo of the cooked loaves and I just want me a bowl of Ministroni soup and a couple of slices of that.

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