Seize the means of fermentation! ⓻⓽ Robespierre goes wholemeal
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
two weeks ago i came across some new flour STOP
despite my distraction STOP that led me to believe all three were double-0s STOP
one of them was - in fact - wholemeal flour STOP
after more than 30 loaves of double-0 STOP
and looking to experiment with ever present vigour STOP
i opened the bag STOP and poured 560g of wholemeal STOP
into 25% Robespierre STOP and 50% water STOP
i use the same tried and true recipe i use STOP
for the double-0 loaves STOP to better capture changes and behaviours STOP
working with wholemeal is a challenge STOP
but not one that comes without pleasures STOP
feeling the germ and the bran under my fingers STOP
as i knead and stretch STOP
is a new sensation STOP one i didn't know existed STOP
gluten development is surely harder STOP
as the pieces break the tension of the gluten net STOP
at 2233h i complete the fourth and last fold STOP
the dough rests for at least 2h STOP
in the closed oven STOP lights are on STOP
the aim is to have some bulk fermentation going STOP
before resting into the fridge for the full night STOP
may you see the sun - and yourself - rise, Robespierre STOP