Hey Donna. Shoot me over an email, I'm putting together a list of locals I'll sell to!

Oops, sorry that's a typo! This is definitely a 5 hr levain.

I’m wondering the same thing.

I’m wondering the same thing.

Per your instructions…if I made the levain the night before, can I still use it the next morning?

I live in ABQ. Where can I buy your sourdough bread?

Very cool! Yeah, the spent grains is pretty intense flavor-wise, but Kernza isn’t overly powerful. I’d say you could combine the two, though if you do a high percentage of both, the resulting loaf will be a little dense—not a bad thing, just tempering expectations. I think it would make an awesome pan loaf to combine the two!

I found black and white sesame so I will use that for this first go at it. In the meantime I was revisiting your recipe for sourdough with spent beer grains. I still have a lot of beer making grain from Southwest Grape and Grain on Candelaria. I am going to cook up the grain, discard the liquid (shame!) and freeze the spent grain in 250 gr batches like you suggested. I was wondering how the spent beer grain might work with kernza . . . Too overpowering? I think it would partner well with spelt, but now that I have 6 lbs of kernza I’m excited to experiment. Any thoughts?

Awesome, Stephanie! That’s a good question. I feel like milled flax is going to absorb more water than whole, which might be okay. I would go forward with it, yet! Alternatively, you could use sesame instead of whole flax for the first test.

Let me know how you like the bread!