This thread is such a bad (but tasty) influence. I got frustrated with the weekly fighting to get bread from our local bakery (they never know when it will be out, whether they have any, they'll tell you do and then you get there and it's not out of the oven, etc., etc.). I made the basic Boule yesterday (before I stopped to buy the book - I had the wrong yeast measure off the internet and it STILL worked), and I'm in love.
My next project is to see if I can replicate the bread type I've liked. It's a whole wheat sourdough (but not very dark), so I think the basic recipe from the HABin5 will work. However, it has what I think are wheatberries scattered through it. I have some soaking - can you use them in dough after soaking but without sprouting? The ones in the bread we've bought didn't LOOK sprouted. Any idea how much of them to add to the recipe? Or how long they should soak before I do? Any other ideas/tips? I wouldn't think I'd need to adjust the other quantities much.
Most days in life don't stand out, But life's about those days that will...