Is All Gluten The SAME?

Is All Gluten The SAME?

WHAT IS GLUTEN? Gluten is the stretchy part in your bread dough. No stretch, no gluten. “Gluten” is formed by many different protein units linked together. There are 20 different amino acids that support the body, 11 of which the body can make on it’s own, and 9 of...
The SECRET Recipe

The SECRET Recipe

Bread Recipe 3 Cups Hard White Wheat Berries1 Cups Hard Red Wheat Berries1 Cups Spelt Berries1/2 Cup Rye flour3/4 cups Starter1/8 Cups Organic Virgin Olive Oil1 1/4 Tbsp Himalayan Salt1 tsp Yeast (optional- don’t use if you eat dough raw)3 3/4 Cups Filtered Water...
What Is A “Poolish”?

What Is A “Poolish”?

A wet preferment, or in this case, a wet dough that will have gluten activated by pulling or “stretching” rather than kneading or mixing. Why “stretch” the dough? When you use whole grains, all of the bran (the outer brown part with all the nutrients) is cut up...
Is All Gluten The SAME?

Conditioning, Shaping Dough & Baking Process

This dough should be wet. Gluten will not yet be developed and the whole grain flour will soak in a LOT of water, so aim for something that looks like this picture or wetter to start with. Throughout this process, you can add water (just by pouring some on top of the...