I have to admit that I get very jealous of folks who bake with great success as I’ve been slow to experiment with baking bread, for example. And it’s also why I’m incredibly thankful for skilled Scordo readers like Dr. K. who specialize in whole wheat bread baking and other, from scratch, food products and homemade goods (Dr. K., for example, makes his own yogurt, roasts his own coffee beans, produces his own goat cheese, and whips up homemade Nutella)
Dr. K.’s “Italian Sourdough” bread utilizes his Oregon Trail sourdough starter, elaborated with Kamut rather than red or white wheat or spelt, per his usual routine. He also used whey from his mozzarella making instead of water for extra tang and a delayed/overnight fermentation to develop more flavor. Dr. K. utilized local honey for sweetness, olive oil, and sea salt. Kamut bread has a nice light yellow color which is not as intense as durum wheat made bread (but much lighter in color than his usual whole wheat bread despite containing all the bran, germ, middlings, etc.). I encourage you to experiment with bread making at home and I’ll aim to do the same. In my view, bread is at the heart of eating!
