This post 'Sourdough Bread'... was originally uploaded by Tyra in the blog Tyra's Garden
It was pit dark when I woke up this morning, still I almost jumped up from the bed as I remember that I had two sourdoughs to bake out this morning. A nice cup of coffee while waiting for the bread to rise (second rise) and for the oven to get warm, hot is a better word I start out with 250C (480F). Two different doughs but both made of a whole-wheat sourdough base. One with Graham flour and one with strong wheat-flour. Neither spices nor any fruit added this time I wanted to get a quite plain bread with a neutral taste just some sea salt was added. Said and done an hour later I had my bread ready and we had a great start of the day…a long breakfast.
Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well. Graham flour is used to make graham crackers and pie crusts, among other things. " wikipedia
Have a great winter day/ Tyra