sprouted sourdough?

README.md

@@ -61,6 +61,8 @@ Custom Recipes:
 * [Emmer sourdough bread](recipes/sourdough/emmer-sourdough-bread.md)
 * [The Crack Bread](recipes/sourdough/crack-bread-tomato-water.md)
 * [Sourdough Pasta](recipes/sourdough/sourdough-pasta.md)
+* [Sourdough Sandwich Loaf](recipes/sourdough/sourdough-sandwich.md)
+=======
 
 ## Common Problems / FAQ
 

recipes/sourdough/sourdough-sandwich.md

@@ -0,0 +1,65 @@
+# Sandwich Sourdough loaf
+
+![loaf configuration sourdough](../../images/loaf_sourdough_complete.jpg)
+
+some bakers may find the sourdough "boule" shape impractical for sandwich making,
+or that forming/shaping/bench rest take too much time.  This recipe produces a sandwich loaf
+of uniform dimension in a standard loaf pan and requires no forming or shaping.  it is perfect
+for pre-made sandwiches for lunch at work, or for school lunches.
+
+as this bread is baked in a pan at lower hydration it sacrifices some rise.  
+it may also sacrifice deeper colouration. 
+
+## Recipe:
+ for a 500g loaf, produce
+* 200g leaven
+* 300g white flour
+* 65% hydration based on water discount from the leaven.
+* 1.2% salt.
+
+### Leaven and autolyse
+Form the leaven the night before the bake.
+8 hours later, the morning of the bake, incorporate the leaven, flour
+and remaining water and mix to combine.  Allow to rest for 30 minutes covered.
+
+
+### Form the gluten
+
+We will not be in attendance for regular stretch and folds, as such you will need 
+to dedicate 15-20 minutes for a legitimate knead of this dough to develop proper 
+initial gluten structure and ensure a successful rise.  Incorporate the salt at this time
+and work into the dough.  once completed, loosely form
+the dough into a rectangular shape and place in an oiled loaf pan.
+
+### The all-rise
+
+The loaf will complete any and all rising in the pan.  as such it is important you select a
+reputable nonstick pan.  The rise will take 8-12 hours total depending on the weather, so its
+convenient to leave this bread wrapped in a plastic bag for the day while at work or school.
+
+![loaf configuration sourdough, covered](../../images/loaf_sourdough_covered.jpg)
+
+### Baking
+
+After 8 hours this loaf should appear a giant puddle, but dont worry.  score the loaf along the top 
+and Bake at 400f/200c for 45 minutes.  Do not exceed 450, as this is the limit at which most
+non-stick applications begin to chemically degrade into foods.  The loaf will rise and pull away from
+the sides of the pan as it bakes.
+
+![loaf configuration sourdough, covered](../../images/loaf_sourdough_risen.jpg)
+
+### Troubleshooting
+
+- Loaf doesnt rise to crest the pan
+
+  since loaf pans dont appear to be metric/ISO, you may need to increase the amount of dough you use.
+
+- Loaf cracks off-center along the side
+
+  You must score the loaf 1-2 cm down the center to encourage proper rise.  
+
+- Rise is paltry
+
+  Dry climates may require spraying the top of the loaf or oven walls with water. this will also improve colouration.
+
+

recipes/sourdough/sprouted-rye-sourdough.md

@@ -0,0 +1,28 @@
+# Sprouted Rye Sourdough
+
+the sprouting process makes the grain’s nutrients more bioavailable to those consuming the grain. When sprouting begins, enzymes within the grain are activated and start to metabolize the starchy endosperm. This transforms long-term storage starch into simple sugars that are more easily digested by the growing plant. Protein compounds within the grain go through the same type of transformation – newly activated enzymes increase the bioavailability of storage proteins by transforming them into peptides and amino acids. These changes – the transformation of starch to simple sugar and the degradation of storage proteins – make the grain easier for humans to digest. This includes gluten, which is a protein found in some grains such as wheat, barley and rye. Because the geminating seeds’ enzymes basically “pre-digest” the gluten, those with non-celiac gluten sensitivities tend to be less reactive to gluten in sprouted grains.
+
+## Custom Ingredients
+
+- 250g rye
+- 250g wheat (optional, can use 100% rye)
+- 500g water
+- 250g rye flour
+- 100g sourdough starter
+- 14g salt
+- 14g brotgewurz (optional)
+
+### Custom Preparation steps
+
+sprout the rye and wheat berries.  on day 1 soak the berries
+in water.  day 2, rinse and cover with a cloth.
+On day 3 the berries should be sprouting.
+
+combine sprouted rye and wheat in a blender with 500g of water
+and blend until smooth.
+
+dump into a bowl and add salt, rye flour, sourdough and brotgewurz
+let rise up to 18 hours.
+
+Bake at 180c (350f) for an hour.  after the bread is cooled, placing it into
+a plastic bag will provide for a softer crust.