The water is a breathtaking 8Cpesos
Too hot for this baking malarkey, but needs must.
I’ve been playing around with grano arso, the burnt or smoked wheat that was the prerogative of the gleaner. Now you can just buy a bag. It makes a satisfying, velvety chocolate loaf with a definite smoky perfume. This one is 20% grano arso and 20% wholemeal at 70% hydration.
Starters refreshed and one used to produce a simple white bread with 5% each whole wheat and whole rye. I’ll use the other one in a day or two, and see to the yoghurt tomorrow.photo