the pinch and fold method.
Organic Hard White Winter Wheat – Milled and used the same day.
Pam carries a number of different organic wheat and
offers the use of a Nutrimill to grind the wheat into flour.
A noticeable difference in colour.
More golden because the flour still contains the bran and germ.
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This next batch of dough was also made with
a Rye flour that had been milled at Scoops.
I fed my Sourdough starter with Rye
and used some of the excess to make a Biga.
100 g rye
500 g biga (100% hydration),
26 g salt
After first rise, dough was stretched and folded and put in the fridge overnight.
Pulled out of the fridge at 5:30 AM.