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The fresh milled hard white is done. All sourdough.
Top rack is the sprouted flour
Bottom not sprouted.
Non sprouted.
Sprouted. Really no difference in the look. Taste I dont know as these are for the farmers mkt.
My starter is strong and active, if you have a weak starter you will have...
Here is a bread just baked.
100% fresh milled Sprouted hard white with honey. Mild sourdough.
Local sourced honey from our friend grandma down the rd.
I made two of them, no additives or preservatives.
Real bread, not store bought chemical bread.
More and more folks at the farmers mkt are asking for fresh milled.
So
I'm sprouting some hard white that will dry in the dehydrator with fan only then into my wonder mill.
Took 2 days of soaking and rinsing 2x daily to get sprouts.
I did 4 cups of hard white. Next is 4 cups of red.
Like new bought in October of last year, Normally did great on a single or double loaf mix.
But last week on e double loaf mix of fresh milled white it stripped the head gears.
Not wanting to take it all apart and wait for the parts my wife said just sell it for being broke on FB market place...
I was wanting the Ooni spiral mixer, Glad I passed on it because they are breaking from all the plastic and bad gear box. I opted for the all metal Vevor chain drive.
Spiral mixer at work.
This will make 5 at 860-870g ea. Regular sourdough.
2,000g bread flour
250g WW
500g active starter
1575g...