As any regular reader here knows, I'm a big fan of using ancient grains. And you may have also noticed, I also don't always find it easy. That said, I'm also the world's leading lazy baker (or one of 'em), so sometimes I end up whining to my cat – or here. No whines for now. Thanks to the miracles of Skype and friendship with bakers Alessandro Spoto and Martina Reggia from Gustiamo (importers of ancient Sicilian flours) my efforts are moving along.
In my latest collaboration with Alessandro and Martina, they've set me off with a 3,000-year old ancient grain that came to Sicily from the ancient Greeks. Thank you, Odysseus. Or maybe Homer. Whatever, a big issue with using ancient grains is wastage. Lucky for me, between Skype, instant messaging, and friendship, I got help from two of the world's great bakers (from Sicily, no less).
Here is my first go with Maiorca, a tasty but tricky flour! Key points: Absorption, cold water, and salt to build a structure for these high nutrients but weaker gluten-structured flours.