My starter from the fresh wheat berries did leaven the dough. The second dough with the starter and the ground sprouted wheat also turned out well too,
I left both doughs sit at market temperature of about 95 degrees F for about 7 hours. I had left the one dough ball sit out last night for 2 hrs. at home, then cold fermented the one dough ball until the next morning and removed it from the refrigerator about 6:00 am the next morning before I went to market. The second dough ball went right into the refrigerator right after I mixed and balled it last Monday evening, and also was taken out of the refrigerator at about 6:00 am this morning.
Both Lehmann dough balls were easy to open. The dough on both dough balls were so soft and smelled so good. Both pizzas had great tastes in the crust and had some oven spring.
First set of pictures are of the Lehmann dough with the wheat berry starter only, and the second set of pictures are of the Lehmann dough with the fresh wheat berry starter and the ground spouted wheat berries.
This adventure was fun! If anyone is interesting in seeing the whole process of finding the wheat berries fresh from the field and going forward from there to make a pizza, it is at the link below.
http://www.pizzamaking.com/forum/index.php/topic,14554.0.html
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