Super Sprout™ Wheat Information and Baking Tips, Tips and Tricks
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More About Einkorn
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Many customers find our Super Sprout™ Sprouted Wheat Flour, fall in love with the nutritional benefits and added flavor it offers, and want to give it a try in all their recipes! It is a flour all its own and it can be a bit different to work with but with a little practice a baker can really push the envelope with Super Sprout™ to realize its full potential of flavor and nutrition. In this blog we will share a few tips and tricks to make transitioning to baking with Super Sprout™ Wheat Flour a seamless process.
The very first thing a baker should know is that Super Sprout™ Wheat Flour is “thirstier” than a typical sifted white flour or whole wheat flour. We typically recommend adding 10% more water in baker’s percentages to your recipe. (If baker’s percentages are new to you, check out our blog on that here.) Listen to your 5 senses as you are baking. A 100% Super Sprout™ Wheat dough should be a bit more wet than whole wheat or white flour, so add water accordingly. The dough should feel wet and a bit slack when hydrated properly.
Our Super Sprout™ Wheat flour has a protein level of around 14%, which is higher than much of the flour that you would find at the grocery store, especially if you’re used to working with a white flour, such as all purpose. It is important to make sure that you mix the Super Sprout™ Wheat flour long enough to fully develop the gluten strands in the flour. In order to develop the gluten strands fully, you may need to mix your breads a bit longer, or try the stretch and fold method which is much less work (see Peter Reinhart’s explanation of this here: https://www.youtube.com/watch?v=1timJlCT3PM), so that you won’t over handle your bread, but it will be able to hold gas and fully rise.
Lastly, it is easy to be fooled into thinking that your Super Sprout™ Wheat loaf is “done” too quickly because it will turn a rich, brown color on top. When you’re baking with Super Sprout™ Wheat, in the last 10 minutes of the recipe’s bake time, take the loaf out and thump the bottom of the loaf. If it sounds hollow, it’s done. Make sure you are paying more attention to this hollow "thump" sound than the coloring to decide if your bread is done, since Super Sprout™ has more naturally available sugars and therefore caramelizes (getting darker on top) more quickly than a sifted all purpose or whole wheat flour would.
We hope that these tips help guide you as you begin to explore the beauty of baking with our Super Sprout™ Wheat Flour!
Are you a home baker that has recently started buying flour in bulk, or a bakery owner looking for ways to preserve the life of your flour? This blog is for you! Many customers have asked how best to preserve their organic flour and we’re here to answer with our best practices.
With individuals stuck at home across the country and grocery store shelves completely devoid of flour due to the pandemic, we at the Mill had the opportunity to meet a need for households and bakers across the country. Not only did we take great pride in meeting this need, we also had to opportunity to “meet” many incredible individuals through the web. Individuals who had never even heard of Lindley Mills, stumbled upon us in their search for quality, organic flour. Once such individual shared his elation upon finding our 100% Organic All Purpose and Bread Flours.
“I have been baking for about 52 years now. […] Down through the years, the world has changed in many ways, but as a bread baker, I have noticed that the recipes I used when I started baking have not been working like before. The difference is that the moisture content of the flour purchased from almost every source has decreased significantly. […] I am retired and only bake at home now, so I buy most of my flour at the grocery. So along comes COVID-19, people have panicked, and the grocery store shelves are devoid of flour. I hesitated for a while before ordering from you, but with no relief in sight, I ordered enough to make the shipping worthwhile. […] My order arrived a couple of days ago. I opened the bags and began parceling flour out into gallon sized food storage bags for refrigeration. What can I say? Your flour was like silk! This evening, I made a four loaf batch of white bread, and I had to add extra flour because of the high humidity, just like “the old days!” Also, the gluten content of the bread flour is strong enough for almost any style of bread. The all-purpose I bought from you seems to have exceptional quality as well.”
As many of us are cooped up in our homes baking for our families, neighbors, and communities, we wanted to share some recipes and resources you can check out to assist on your baking journey.
For some of our favorite recipes look here.
If you are looking for yeast-our local markets have had some, but that's not the case everywhere. You can always make a sourdough starter and grow your own wild yeast to power your bread. Some great resources for information on that include:
Sarah Owens' Sourdough
Peter Reinhart's Bread Revolution
Jeffrey Hammelman's Bread
(All should be available on amazon or at your favorite book seller-they are all classic's and a great addition to any baker's library!)
Have active dry yeast but need instant? Use 1.25 times the active yeast that your recipe calls for in instant yeast.
If you'd like to get the sourdough process going a little faster, you can feed your starter with a little bit of our Super Sprout™ Wheat or Super Sprout™ Rye flour. Either option, hydrated fully, will jump start your starter and get it going a little faster than usual.
We had a great time visiting with our friends from Mediterranean Deli in Chapel Hill! We've been working with them to provide the 100% Certified Organic Flour for their pitas for decades and had a great spread for all of our employees. Mediterranean Deli recently came by to interview Joe and Caroline for a documentary that's in the works!
We've had several customers opening up new restaurants and locations who feature our product in their breads, pizzas, noodles and more! We thought we'd share a few of them with you so that you can make sure to check them out when you are in NC! Starting out closest to the Mill. We have to say, we couldn't be happier to see so many incredibly talented bakers and chefs bringing their craftsmanship to NC from Asheville to Wilmington, you can find your Lindley Mills Flour fix!