Recipe
Makes 3 loaves
Porridge
150 g rolled oats
300 g water
Dough
700 g Strong Bakers Unbleached flour
200 g freshly milled whole grain Spelt flour (200 g Spelt berries)
100 g freshly milled whole grain Kamut flour (100 g Kamut berries)
50 g freshly ground flax seeds
25 g black sesame seeds
700 g water + 25 g
22 g salt
30 g yogurt
Same recipe that I’ve used in the past but I switched out the flours to use Spelt and Durum and decided to try broken wild rice rather than the regular long grain. It was quite a bit cheaper too!
Recipe
Makes 3 loaves
Dough:
700 g strong bakers unbleached flour
200 g fresh milled Spelt
100 g fresh milled Durum
75 g dry broken Wild Rice
150 g dried cranberries
700 g water
30 g yogurt
35 g honey
22 g salt
I grow peppers in pots on the south side of the house. With the hot dry weather if this summer, I ended up with a bumper crop of beautiful red sweet peppers. I chopped them up in small pieces and dried them in a dehydrator. I remember reading here that drying and rehydrating fruits or vegetables enhanced their flavour. So along with minced garlic, shredded Parmesan, dried parsley and some olive oil, this should be one tasty bread. I’ll have to wait for my friends to let me know as I sold out completely.
Recipe
Makes 3 loaves
I recently made a Brie appetizer that was topped with a combo of cranberries, pecans, orange juice, maple syrup and spices. I decided to use similar flavours in this bread.
Recipe
Makes 3 loaves
Add-ins
Dough
Simple but delicious. One of my most popular loaves.
Like last week, dough was moving really fast and it got 3 folds rather than 4. It also spent more time in the fridge than usual.
Recipe
Makes 3 loaves
Porridge
100 g rolled oats
200 g water
45 g honey
40 g butter
Dough
700 g unbleached flour
200 g freshly milled whole grain Red Fife flour (200 g Red Fife berries)
100 g freshly milled whole grain Einkorn flour (100 g Einkorn berries)
I wanted something simple and uncomplicated. Can’t get more simple than flour, water and salt. And sourdough of course!
Recipe
Makes 3 loaves
Dough
670 g strong bakers unbleached flour
405 g freshly milled wholegrain Red Fife flour
750 g water (700 + 50 g)
23 g pink Himalayan salt
250 g levain (procedure in recipe)
Extra wholegrain and unbleached flour of your choice for feeding the levain
The night before:
Decided that a combo of Parmesan and Rosemary is what was needed for this weekend’s loaves. Of course, this has porridge in it. I added olive oil to it and skipped my usual yogurt in the dough.
Recipe
Makes 3 loaves
Porridge
100 g large rolled oats
200 g water
30 g Virgin olive oil
Add-ins
200 g Parmigiano Reggiano, grated coarsly
3 g rosemary, chopped finely
Dough
800 g strong bakers unbleached flour
It was time to try replacing all the water in the main dough with beer. I looked for a locally made lighter tasting golden beer. And of course, this is another porridge bread. The porridge is made with water, butter and honey. I blame Ian for getting me hooked on porridge breads!
My starter is back to its old self! Love the oven spring I got on these.
Recipe
Makes 3 loaves
Add ins:
150 g dried cranberries
75 g crumbled feta
60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)
Main dough:
700 g Strong Bakers Unbleached Flour
200 g freshly milled Spelt flour
100 g freshly milled Durum flour
700 g filtered water
20 g pink Himalayan salt
30 g yogurt
I’ve been working on strengthening my starter for the last two weeks. I found fascinating info from Doc Dough on determining when a starter was ready for a feed or to be used. Link here: https://www.thefreshloaf.com/node/67214/2-weight-loss-method-judging-levain-maturity
