#sproutedwheat

Sourdough improves the digestibility of wheat by reducing phytic acid, breaking down gluten, and unlocking some nutrients.
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If you use sprouted flour, you can further reduce the phytic acid content of the wheat, and more complex carbohydrates are turn into simple sugar and more nutrients become available.
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It comes with the cost of weakened dough strength and structure, and this is what I had to experience in making this potato sourdough bread with sprouted organic Irish wheat and sprouted einkorn (50:50). What made is worse: I mashed the roasted potato with the levain so the whole dough was extremely sticky to work with .
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I also had 3 hours of autolyse (mixing of flour and water to make it easier to work with), but apparently sprouted flour contains a lot more enzymes so they broke down more gluten than I wanted, and I just could not work with it properly.
The dough just broke instead of stretching!!!
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at the end I still managed to put this wet thing into the banetton, let us do the final proof and froze for 40 minutes before baking it with lots of steam.
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The result - not bad! The bread is actually delicious, sweeter than bread made with normal flour. Next time I will use less water, and keep the autolyse and fermentation time more controlled, it would probably become more airy and lovely!
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Noa loves the bread so I am happy :)
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#sourdough #potatosourdough #sproutedwheat #sproutedeinkorn #raypeatinspired #guthealth (at Bangkok, Thailand)
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