Dispersed Wheat Grain Sourdough Bread

Category: Sourdough bread

Dispersed Wheat Grain Sourdough Bread


Alexandra
Misha,

I just wanted to write that I put the leaven from dispersed grain, as I see - you already have it ready

I took 200 g of dry grain, soaked it for a day, drained the water, weighed it - it turned out 305 g.
Topped up with 100 g of water and grind. It turned out about 400 g of dispersed mass, for the establishment of 100% sourdough.

I took 50 g of whole grain sourdough and will feed it once a day, as a result 350 g of sourdough and 50 g of dispersed mass should come out.

I thought, like the first time, to make 300 g of whole flour for 200 g of dry grain.
It turns out approximately "wheat wallpaper" according to Lyudmila's recipe, only on dispersed whole leaven ...
Do you think it won't be too sour?

Misha
Quote: Alexandra

Misha,
I thought, like the first time, to make 300 g of whole flour for 200 g of dry grain.
It turns out approximately "wheat wallpaper" according to Lyudmila's recipe, only on dispersed whole leaven ...
Do you think it won't be too sour?

Alexandra
, in the proportions that I gave, the bread is absolutely not sour, I do this because my tasters love neutral breads. I love it with sourness, I bake rye for myself, and then I come off in full, in the sense of adding sourdough.
In general, the proportions of leaven in the dough are as follows, I stick to them:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6483.45
Cubic
Mishawhat a wonderful bread !!!

I want to say that in spite of the relatively large amount of sourdough and the long fermentation of the dough, my bread is NOT AT ALL SURVEY. And although outwardly it is gray, such bread has nothing in common with the store "gray" !! This is exactly wheat bread, awesomely delicious!
Misha
Here's a very informative post Admin about adding starter cultures to dispersed cereal breads:

APPLICATION OF SQUARE IN THE PRODUCTION OF GRAIN BREAD

L. Kozubaeva, S. Koneva
"Bread products"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3394.15
Alexandra
WHEAT BREAD WITH WALLPAPER FLOUR WITH DISPERSED GRAIN STEERAGE
Dispersed Wheat Grain Sourdough Bread
BREAD 65 WITH WHEAT-RYE WITH DISPERSED WHEAT LEAVE WITH NON-FERMENTED MALT
Dispersed Wheat Grain Sourdough Bread
Recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0
Alexandra
MISHA, thanks!

The most delicious is from wheat wallpaper. I liked it on the usual whole grain for the entire 10-day vacation from the baked goods most of all, and from yesterday's series too

I fit perfectly for my taste
Alexandra
Naturally. I want to clarify - I gave the transfer scheme only from a recipe with flour to a recipe with dispersed grain, and not any products into others. It is assumed that all other components are transferred unchanged from the original recipe. It's only about converting the amount of flour and water into the amount of dispersed grain and water.

This scheme of transferring flour and water into dispersed grain and water, subject to strict weight measurements, was personally tested by me and it works.
Misha
Today I decided to try buckwheat bread with such a leaven, it worked.

BUCKWHEAT WITH DISPERSED LEAVE.

-100 gr buckwheat

-400 gr wheat

-10 gr wheat bran

-310 gr dispersed wheat sourdough

-160 ml of water drained from grain

-100 gr of old kefir

Knead, let the dough rest for 45-50 minutes, add

-12 grams of salt

-5 gr greaves

then the second batch, molding, final proofing, baking.

Dispersed Wheat Grain Sourdough Bread
MariV
And what about the taste of bread with buckwheat flour?
Misha
MariV, Buckwheat tastes like all buckwheat sourdough breads with a barely perceptible buckwheat aroma.

And I'm bringing you another yummy - pancakes with the addition of dispersed sourdough, I really like sourdough from such sprouted wheat, so, naturally, I didn't stop at bread and decided to try adding it to other pastries.
I baked pancakes according to this recipe:
-550 ml milk + water
-80 gr eggs (2 pcs small)
-230 gr flour
-1 tsp salt
-1 tbsp. l. brown sugar
-200 gr of dispersed starter culture
-40 gr vegetable oil
-2 g fresh yeast
The dough was made in a blender, leave for 40 minutes and then bake as usual.
Pancakes are very thin, fragrant, delicate, do not break when frying.
You can see the openwork structure - in the pan:
Dispersed Wheat Grain Sourdough Bread
And these are ready-made (the remaining ones, because they were snatched hot from the hands)
Dispersed Wheat Grain Sourdough Bread
Misha
I bring one more bread to this Temko.

BREADED BREAD on dispersed starter culture.


We make the dough first:

8 grams of fresh yeast

-50 ml serum

- a pinch (literally 2-3 grams) of brown sugar

and a little more flour, which we take from the total amount measured for bread.

While the dough is coming up, we brew

-30 gr malt

-80 ml boiling water

Further

put in a bucket of bread maker

-350 gr wheat

-150 gr rye

-250 g dispersed starter culture

175 ml serum

-5 gr freshly ground coriander

- dry brewed malt

-all dough

Kneading, rest 40 minutes, add

-12 grams of salt

-3 grams of drunk coffee grounds

Second batch, form bread and proof

Steam baking 55 minutes.

The gingerbread man, when kneaded in a bread maker, is slightly sticky, torn, creeps up with a "comma".
Dispersed Wheat Grain Sourdough Bread
The bread itself.
Dispersed Wheat Grain Sourdough Bread

And this is what the crumb looks like. The bread turned out to be fragrant, fluffy, with a dark crumb, as it was intended.

Dispersed Wheat Grain Sourdough Bread
Misha
I propose such a recipe for delicious pancakes with the same grain sourdough.
Openwork pancakes.

-2 eggs (85 gr.)
-4 gr fresh yeast
-300 gr kefir + water (1: 1)
-225 gr wheat flour
-40 gr rye flour
-110 g dispersed starter culture
-20 g sugar
-6 grams of salt
-2 tbsp. l. grows up. oils
-a pinch of soda. [/ b]

The finished dough should stand for 30 minutes.
The oven is as usual. You do not need to grease the pan, since the dough already contains oil.
With condensed milk.
Dispersed Wheat Grain Sourdough Bread

Rolls with lightly salted trout.
Pancakes according to the same recipe for "Openwork pancakes".
Dispersed Wheat Grain Sourdough Bread
Misha
Another bread
Dispersed bran BREAD.

-50 gr rye
-350 gr wheat
-280 g dispersed wheat sourdough
-10 gr rye bran
-2 g fresh yeast
-100 gr kefir
-5 gr ground coriander
- 1 tsp molasses
-1 tsp coffee grounds
-110 g water

For 40-45 minutes.

Add to

12 grams of sea salt
-5 grams of mustard oil

Knead a second time and proof. Baking 55 minutes at 180 ° C with steam for the first 10 minutes.
Dispersed Wheat Grain Sourdough Bread

And this is a crumb
Dispersed Wheat Grain Sourdough Bread

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