Ask Tess: Can I use farro for a bread starter?
My husband and I own an Italian market and are very interested in supplying our customers with an authentic yeast from Italy that would flavor their pizza doughs, breads, etc. We import from Italy ourselves and are confident of the authenticity of our products. Do you think that if we took farro from Italy and soaked it to get the natural yeast from it, that we would have an authentic yeast to use in our focaccia, as well as offer to our customers?
Thank you for your help.
For those of you wondering what farro (also called emmer) is, it’s an ancient kind of wheat, and is very popular in some parts of Italy. Over time it has become less popular since its outer husk makes it more difficult to cultivate than modern varieties of wheat.
This whole grain is very healthy and has a wonderfully nutty, slightly floral flavor that lacks the bitterness of traditional whole wheat flours.
Regarding your question, I do think that you can extract the yeast from the farro by soaking it; however, you may run into a problem. Farro doesn’t have as much gluten in it (compared to commercial wheats) and the shaping may be a bit more difficult than normal. On the other hand, I have also heard in bakeries, that there is a lot of wild yeast floating around and if your kitchen bakes a lot of bread, then sometimes the wild yeast can makes its way in, thus helping the process.
Try using this recipe and see if you can extract the natural yeasts from it. If it doesn’t become active in 2-3 days, then add a pinch of yeast.
- 1/2 cup whole farro or emmer flour
- 3 Tbsp cool water
- In a small bowl, combine the starter ingredients to form a dough. Cover with plastic and let sit at room temperature overnight.
I hope this helps and best of luck with your bread making.
Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.
Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.
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