It has been awhile… I’ve began venturing out once more past my weekly sourdough. This was primarily spurred on by beginning to get my complete grain from Barton Springs Mill as an alternative of Azure. I can not heap sufficient praises on the flavour and aroma from every part I’ve obtained from there. The ryes, specifically, are beautiful. Extra on ryes down the road, I’ve had some good successes there.

Anyway, I need to do an excellent laminated dough utilizing freshly-milled flour. I plan on attempting numerous sifting ratios the place the sifted-out bran is soaked and included into remaining product such as you would use jam. 

That is my baseline try – no sifting in any respect. 33% every of sentimental white wheat, spelt and exhausting pink wheat (I’ve ordered some exhausting white wheat and can strive one other no-sift run utilizing it as an alternative). It is scrumptious, however I would clearly like a extra open crumb.

I discovered a simple approach to make a butter slab utilizing my vacuum press, I’ll do a separate weblog entry on it.