Whole grain “Poolish” Dough Proportions & Ingredients

Now, for those of you who would like a little more in depth information,… here is that same basic recipe but with some extra explanation where it may be helpful.

Basic Units Ingredients Tips

5 cups Whole Grains
(or about 7 ½ cups of flour)

*1 cup of wheat berries yields about
1 ½ cups of flour

We use Hard White for gluten content (stretch), Hard Red (for a nutty taste), Spelt/ Kamut/ Emer, etc. for variety. Don’t substitute soft flours- less stretch in the dough.

Here’s a favorite combo of ours:
3 cups hard white (4 ½ cups fl)
1 cup hard red (1 1/2 cups fl)
1 cup spelt (1 1/2 cups fl)

*100% Hard white will look and taste almost like a 100% while flour loaf… just a bit more golden and richer flavor.

*More than 30% Kamut will make the bread dense.

1/3 Cup Rye Grain ¼ cup rye fl *Adds extra phytase + flavor
Oil 1/8 Cup Olive Oil or Grass-Fed Butter *Olive oil increases keeping quality
Salt 1 1/4 Tbsp Himalayan Sea Salt  

1 ½ cups sourdough starter (mine is usually the consistency of a thick batter)

And/ OR 1 tsp instant yeast-

*More or less depending on how active the starter is

*Don’t add yeast if you are going to eat it RAW- or use as playdough

* Use unchlorinated water (chlorine kills probiotics)
3 ½ water (3-4 ½ cups water) *Adjust the amount if you use pre-ground flour which has fluctuating water contents, or to suit your purpose with the dough.

*This recipe assumes the use of a 1/4” (I think in real time mine is more like 1/8″) Baking Steel or alternatively, a baking stone. Just so you know, the stone takes MUCH longer to heat up and requires slightly longer baking times. Truthfully, the steel is really the SECRET INGREDIENT in successful home baking and nothing will bake as you need it to without it. I was hesitant to buy one at first because everyone talks about baking stones as the “real thing” and from what I read, they said that pizzas would bake great on a steel but breads would burn. OH CONTRAIRE! It’s worth the expense. You will not be disappointed!

Why such a large quantity of dough? Actually, With our large family we double this recipe and make it almost every other day! But if you only want to bake one loaf at a time, you can make this dough and store it for a week in the refrigerator, just taking out the amount you need for each use. Or, reduce recipe as desired!

What’s the advantage to grinding grains yourself?

OK, here’s the deal… There is a LOT of talk regarding nutritional value of flour quickly deteriorating, the oils going rancid, etc. While I haven’t done ANY chemical analysis (remember, I’m making COMMON SENSE BREADS…) I’ll tell you this, when I bought my grain mill and made my first batch of “poolish”, slow rise breads from fresh ground grains, it was like tasting an altogether NEW food! Our flavor experience was like DAY & NIGHT. I finally understood by my TASTE BUDS, what rancid was because I was tasting what it WASN’T. Now I know that “bitter” flavor isn’t normal and I’m GLAD IT’S GONE! If you get the chance, EXPERIENCE it yourself and you won’t want to go back. Our SENSES are given to us to SENSE good from bad… without the lab equipment!

” Now I know that ‘bitter’ flavor in flour isn’t normal, it’s rancid and I’m glad it’s GONE… Once you experience the difference you won’t go back!”