Using a soaker is the prefect method for incorporating heathy and tasty seeds and grains into the bread that you are making. Adding such a method to naturally leavened bread is even better. A long slow fermentation brings out the best of the flour and makes the bread more digestible. It improves the taste and combined with a soaker it results in a delicious and nutritious bread for every day.
You can use any seeds and grains that you like in the soaker. There are hot and cold soakers. Hot water is used for hard grains and cold is used for seeds and softer grains. Millet is quite hard, so the soaker in this recipe is hot. You must leave it to cool down to room temperature before proceeding to make the dough.
This loaf is for the people who like their sourdough bread to taste nice and sour. Its flavour is quite intense because of the long slow fermentation at room temperature. Only a small amount of starter is used to begin with, but the dough is left to bulk ferment for around 12 hours at room temperature.
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Principles of Baking
The Steps of Baking
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