Channel: TRUE FOOD TV

Category: Education

Tags: whole wheat breadancient wheatsourdough bakingsourdough breadspelt breadhow to bake with ancient wheatkamut breadcomparing ancient wheathow to bake sourdoughwhole wheat sourdougheinkorn breadnicole jollykhorasanancient grainswild yeast starteremmer bread

Description: I tested four ancient wheats to see how they performed - and tasted - as a sourdough bread loaf — starting with milling each whole grain. I’m sharing all the results: how absorbent each flour was; how easy each dough was to handle and shape; how well each one rose (fermentation / gluten strength); and of course, the unique flavor and texture of each. Get the baking gear: KOMO grain mill bit.ly/3h3fikS ROFCO oven bit.ly/2Z9KZRk Thanks to our sponsor Pleasant Hill Grain: pleasanthillgrain.com​ SUPPORT TFTV: bit.ly/3tU0ivu ❤️ Become A TRUE FOOD TV member ❤️ youtube.com/truefoodtv/join 🔥TFTV STORE teespring.com/stores/true-food-tv ______________________________________ FACEBOOK: facebook.com/truefoodtv INSTAGRAM: instagram.com/truefoodtv TWITTER: twitter.com/truefoodtv WEBSITE: truefood.tv ______________________________________ For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: manicmedia.us