In the first part of 2019 we were excited to send some of our Super Sprout™ Sprouted Flours to Paris France to be baked in a class taught by our friend and Master Baker, Richard Miscovich. We are always glad to support baker education, but it's extra fun to watch Richard bake and see him take the Super Sprout™ to an international stage. (Keep an eye out in our newsletter for info on where he is baking next!)
Sprouted Flours are new in France, so Richard presented them at the Futur du Pain, Pain du Futur et Autres Aliments Cerealiers colloquium. Several loaves of 67% Super Sprout™ Rye were baked for the class to enjoy and discuss. You can see them loaded into the oven in the background of the picture baking away.
Other loaves (pictured right), contained Super Sprout™ Sprouted Wheat and Super Sprout™ Sprouted Spelt flours. Just looking at this picture makes our mouths water in anticipation at the smell of the toasty crust and smooth crumb to follow! Richard always gets the most out of his bread, so we love seeing the scoring and rise here too.
We also love this 67% Super Sprout™ Sprouted Rye loaf (below) that looks like the "Tree of Life." A more fitting pattern couldn't be found for the proverbial "staff of life" enhanced by sprouting into a tasty, healthy, and nutritious bread in the hands of one of the most talented bakers we know! Wow! We are as inspired by this bake as the colloquium attendees and so excited for the future of Super Sprout™ flours both at home and abroad. Thanks for continuing to push the envelope and Bake The Most Of It!™ with Super Sprout™ Richard!
*All photos are credited to Richard Miscovich.