A Stir The Pots Post

Ancient Grass and Grains Bread

by | Aug 4, 2014 | Bread, Grains

The loaf started was fermented with a rye, buckwheat sour dough. The remainder of the flour mix  was varying  percentages of local farmed wheat, barley and Castelvetrano grano duro from Molini del Ponte in Sicily. Buckwheat is a pseudo cereal, more a seed than a grain that is related to sorrel and rhubarb. Rye is a grass, and a relative to barley and wheat. Combined with the ancient grain of Sicily, it's a happy meeting, rustic and flavorful.

70% wheat

20% Grano duro

10% Barley

75% hydration

45% levain

2% salt



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