TOASTED MILLET PORRIDGE SOURDOUGH FOOD



Toasted Millet Porridge Sourdough image

This toasted millet porridge sourdough bread is hearty, nutty, and custardy. Here are two variations on the Tartine No3 classic, one using fresh-milled wheat and the other using fermented fruit water.

Provided by Melissa Johnson

Categories     Recipes

Time 1h55m

Number Of Ingredients 18

Both variations make two porridge breads, but you can halve the recipe. If you only make one bread, I suggest you make the full amount of porridge and eat the extra for breakfast or as a side dish.
Flour choices can be modified if you do not have a particular type of wheat or a home mill.
In the second variation, I did not hold back water because I mixed everything at once.
Variation 1
450g whole grain hard white wheat , milled on finest setting (3.5 cups)
450g bread flour (3.5 cups)
350g toasted millet porridge (150g or 3/4 cup dry uncooked)
650g + 70g water (3 cups total, hold back about 1/4 cup to add with salt and porridge)
150g sourdough starter (~1/2 cup)
18g salt (3 tsp)
Variation 2
450g bread flour (3.5 cups)
450g Breadtopia Select Bolted Flour (3.5 cups)
350g toasted millet porridge (150g or 3/4 cup dry uncooked)
500g water (2 cups + 2 Tbsp)
260g yeast water (1 cup + 1.5 Tbsp)
100g sourdough starter (~1/3 cup)
18g salt (3 tsp)

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This toasted millet porridge sourdough bread is hearty, nutty, and custardy. Here are two variations on the Tartine No3 classic, one using fresh-milled wheat and the other using fermented fruit water. Provided by Melissa Johnson. Categories Recipes. Time 1h55m. Number Of Ingredients 18. Ingredients; Both variations make two porridge breads, but you can halve the recipe. If you only make one ...