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Hi Fiona,
Yea, you can cook it and leave it for 2-3 days, or just use leftover grain that has "soured." A little green mold is fine too. It should have a sweet yet soured smell to it. For your first loaf I suggest you start with about two cups sour grain. I'm not sure how much uncooked grain that equals. I always use leftover grain--I never need to make a special batch for bread because it seems like I always have something in the fridge that can be used. I cook a lot of whole grains. I haven't used all types of grain for bread but I've heard any type will do.
Like yesterday, I made bread with sour oatmeal and some brown rice pudding (the rice pudding had not soured but I used it anyway). Same idea--two cups grain to two cups whole wheat flour (I like to use the pastry flour, I like the texture better, but you can use regular whole wheat flour if that's all you have). A little sea salt, knead for ten minutes, rise for 12 hours, and bake. It was good!
I am always surprised at how much the sour grain breads rise. Give it a try. I'm curious as to how it will turn out for you.
Jennifer
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