|Whole wheat sourdough starter, in the process.|
|Sifting out the bran.|
|See suggestions below for using this captured bran.|
Sift out the large pieces of bran. We currently grind our own flour. Our grinder (a Kitchen Aid attachment), when set on the "fine" setting, leaves fairly large pieces of bran in the flour. While I do enjoy bran muffins, I don't want all our home baked goods to have that same bran-y texture. The solution is to remove the bran when a finer crumb is desired.
|Sprinkle on any surface when working with dough to prevent sticking.|
Suggestions on using the bran. Use bran in place of flour to keep your dough from sticking while shaping into a loaf. Other suggestions include:
Stir in a tablespoon for each serving, when you cook oatmeal.
Replace 1/4 total measure dry breadcrumbs with bran when making meat loaf or meatballs.
When preparing a baking pan, grease and "flour" with bran.
And if all else fails, make bran muffins!
Sourdough needs to rise. I have learned that all sourdough baking offers a better-finished product with a bit of "rising" time. This is especially true of quick loaves and biscuits. This rising time is very easy to work with the baking method. After turning the dough or batter into the baking pan needed, at that point preheat the oven, incorporating the time needed for the oven to give adequate rising time to your sourdough product.
If you would like you may view Part ! here.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family.
You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!
this post shared with:
hearth and soul @ premeditated leftovers
homestead barn hop @ prairie homestead