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.