{"id":11992,"date":"2015-01-11T19:38:05","date_gmt":"2015-01-11T18:38:05","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11992"},"modified":"2020-03-18T21:20:43","modified_gmt":"2020-03-18T20:20:43","slug":"korniges-weizenbrot-mit-sem-starter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/01\/korniges-weizenbrot-mit-sem-starter\/","title":{"rendered":"Wholegrainy Wheat bread with sweet Starter"},"content":{"rendered":"

\"Korniges<\/p>\n

There are these days when I I have to realize after a look into the fridge that there is no bread anymore. Those days when there is no bubbeling sourdough waiting on the counter. This are the days when I love my darling sweet starter<\/a> most. After three hours (sometimes even faster) he is ready for baking. And when I combine him with a cold proof over night, then I get a bread with a deep complex flavour.<\/p>\n

Last weekend it was one of these days and because I was longing for a bread with a big part of\u00a0 whole grain flour I decided to feed the sweet starter with freshly milled whole wheat flour. I kept a close eye on him because he still very active and the minerals in the whole grain flour tends to make a sourdough ripening faster as well. And indeed after two hours the starter was ready and I could knead the dough.<\/p>\n

After proofing the loaves in the fridge I baked them early in the morning and was very happy with the bread I pull from the oven. It has a crisp crust and a soft crumb with the great flavour of a long, cold proof. It is a good bread for cheese or honey and keeps fresh for a long time!<\/p>\n

<\/p>\n

Wholegrainy Wheat bread with sweet Starter<\/span><\/h1>\n

Sweet Starter\"Korniges<\/a><\/p>\n