Hey i was wondering if anyone knows if these are ripe enough to sow. Someone weedwhacked the parent plant but I was able to rescue some of the seeds. If they arent ill get a new plant, but I thought it would be cool to regrow from seeds too
Theres no flowers, I pulled it up from a bed that I didnt plant. It smells mostly sharp green with a hint of sweet. Theres a bunch of sunflowers near it if that matters
Edit: not truly solved but consensus is not safe to consume due to lack of clean identification
Both loaves got 3 stretch and folds and then a rest for approx 3hrs till sufficient rise (a bit less than double) then I shaped and baked them
I wanted to experiment with whole grain content to see how it would change the texture /taste of the bread
It has a much warmer earthy taste that amplifies the sourdough taste in a delightful way
Im definitely surprised at the difference in browning and the fact that the higher whole grain content had larger bubbling (forgot the correct term)
Recipe:
for bottom loaf
- 320g warm water
-200g starter
-300g ap flour
-150g whole grain (red winter wheat, fresh milled)
-12g salt
For top loaf
-320g warm water
-200g starter
-225g ap flour
-225g whole grain (red winter wheat, fresh milled)
-12g salt