Sprouted Grain


Yesterday I made a new dough using sprouted grain from central milling. This is a new pizza I am launching on 2nd st in San Francisco. Here is the recipe. May tweak it a bit. Here are some pics after only 18 hr cold fermentation

7lb tony 00 flour
3 lb sprouted
1 lb spelt
1/2 lb whole wheat
3.5 oz sea salt
3.5 oz malt
2 lb poolish (tony 00)
3.5 oz EVOO
3.5 oz honey
.88 oz yeast
5lb cold water
1 lb warm water 80 degree

It's still in its experimental stages but didn't come out too bad. Cooked in a Cuppone electric oven 535

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Tony Gemignani admin
posted over 2 years ago

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I know it may be too early to really tell, but out of curiosity... how was the structure and texture with this particular flour?

Looks good from here.

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Mike K.
posted over 2 years ago


The structure and texture were amazing. It baked remarkably well for only 18 hrs. I know it will perform better. I am going to up the salt for more flavor. It was very tacky and had a slight sweet flavor. I want more of that sweet flavor. I may back off on the whole wheat which may have made the flavor too wheaty for me.

Tony Gemignani admin
posted over 2 years ago


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