A while back I found out about the horrors associated with modern wheat, from the moving away from wholesome wheat varieties, complex gluten’s, anti-nutrients in wheat such as Tannins, Phytates, enzyme inhibitors, olygosacarides verses the benefits of using whole grain sprouted flours and I decided I would try to learn to bake bread.
I wanted to use only whole grain sprouted flour and so I have gradually gotten what I needed to get started. I haven’t tried sourdough and will leave that for another time. I have several grains that I have sprouted and keep in mason jars using food savers vacuum sealing with oxygen absorbents to keep it fresh. Everything I bought sprouted except the Einkorn, I made Diastatic Malt, have Oats, Rye, Red Fife, Soft White, Hard white, Flax, Chia, Turkey hard red winter and Kamut.
The problem I have is what recipe to try since I don’t see any using only whole grain flours, even using different grains. I do know to cut the water in half and have a second hand Sassafras stone I picked up along with a good scale as recommended.
After making some bread I will start looking into sourdough since that would be the way to go for the best flavor. So I’m asking for some help with recipes and good grain choices. Red fife and hard winter Turkey I’ve seen mentioned as good choices. Anyone willing to give me somewhere to start?
Thank You Kindly