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T O P I C R E V I E W
Nelle
Posted - Apr 18 2018 : 06:47:25 AM Hello ladies! I would really be curious to have some experimenting done using spelt, also an Ezekiel bread! I have a 25 lb. bag of organic spelt to play with, and I have been using a few cups of the Ezekiel bread grain mix added into my bread for more nutrition variety. Second book hint? :) We have a hay customer who makes 100% spelt bread all the time and claims it is the best taste. I’m pretty sure they are not using wild yeast, though. The Ezekiel bread just intrigues me, and I’m thinking it might be well suited to wild yeast?
2 L A T E S T R E P L I E S (Newest First)
sasha
Posted - Jan 11 2020 : 09:31:57 AM sour dough whole wheat bread recipe
Ashley
Posted - Apr 18 2018 : 09:50:18 AM Experimenting with different types of flours for mother is definitely something I'd like to do someday. That’s the amazing thing about the process of creating a wild-yeast mother, it’s not limited to just the flours we used in the book—we think that wide variety of high-quality organic flours would work. It will take some experimentation, because creating a new mother with a different type of flour means getting the flour-to-liquid ratio just right for recipes, but I am infinitely curious about the flours that will work using the process for starting/maintaining a mother in Wild Bread. Plus, there are so many flour choices out there!
The Ezekiel grain mix sounds like it would add great flavor to breads. To make a bread like this using wild yeast, it seems like using sprouted wheat or spelt (if you’re game for trying new type of mother out) for the mother and then adding the other grains/legumes to the bread dough would be the way to go.
