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Chris Hennes

Chris Hennes


Grammar.

Ancient Grain Bread: Buckwheat, Corn and Sorghum (KM p. 105)

 

This follows the same basic recipe as the Master Ancient Grain bread. The grains are swapped out, vital wheat gluten is added, and the hydration is tweaked. The inclusions this time around are sprouted buckwheat and freeze-dried corn. Overall I'd say the bread is good but not great, and I don't care for the freeze-dried corn inclusion (it gets gummy). Their photo appears to show a much darker crumb than I ended up with, which is interesting.

 

DSC_8226.jpg

 

DSC_8228.jpg

Chris Hennes

Chris Hennes

Ancient Grain Bread: Buckwheat, Corn and Sorghum (KM p. 105)

 

This follows the same basic recipe as the Master Ancient Grain bread. The grains are swapped out, vital wheat gluten is added, and the hydration is tweaked. The inclusions this time around are sprouted buckwheat and freeze-dried corn. Overall I'd say the bread is good but not great, and I don't care for the freeze-dried corn inclusion (it gets gummy). There photo appears to show a much darker crumb than I ended up with, which is interesting.

 

DSC_8226.jpg

 

DSC_8228.jpg

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