SPROUTED GRAIN
SOURDOUGH
WITH WHOLE WHEAT FLOUR & SPROUTED WHOLE GRAINS
1. SPROUT YOUR GRAINS
2. MAKE THE LEVAIN
3. AUTOLYSE & FOLD
4. SHAPE & REFRIGERATE
Soak wheat berries, then sprout for two days
Mix starter, flour, and water, then ferment
Autolyse 30 minutes, Folds over 3 hours
Rest, shape, and refrigerate overnight
5. BAKE
Bake in a Dutch oven for 50 minutes
SPROUT THE GRAINS
AUTOLYSE
STRETCHES
& FOLDS
Every half hour for three hours.
SHAPE & OVERNIGHT RISE
SCORE & BAKE
Score in any pattern you like before baking for about 50 minutes. Preheat the Dutch oven for half an hour before baking.