Elsie_iu's blog
Oat Porridge SD (Community Bake)
I followed most instructions of Maurizio with a few minor changes:
1. Using extra thick rolled oats instead of regular oats. Yes, Maurizio emphasized on using regular oats but I always use what I have on hand. Why didn’t I coarsely pulse them in my food processor? Well, who wants to dirt it up for 60 g of oats? Not me... Therefore, I upped the water for the porridge slightly.
2. Adding cold porridge to the dough. I made the porridge ahead of time and refrigerated it. The trouble of letting it warm to room temperature was just too much for me.
30% Sprouted Corn 20% Kamut Sourdough
I’m aware that corn makes tasty bread after baking with toasted popcorn and sprouted popcorn. However, the fact that popcorn is so tough makes milling it tricky. Non-popcorn corn species is usually softer so when I saw finally spotted some, I immediately grabbed a bag :) That said, I still recommend milling it on a coarser setting first then re-milling it.
Another Not-for-the-Faint-Hearted SD!
After being persuaded by Ian for times, I finally gave in and made some caramelized onion for bread. In case you’re wondering, nope, he didn’t mention about the part about Jinhua ham and shiitake mushrooms :)
Jinhua Ham Shiitake Mushrooms Caramelized Onion SD
Dough flour (all freshly milled except pearl millet flour):
50% Sprouted Red Wheat Fishcakes Sourdough
The one thing I don’t like about whole grain bread is that it’d never be as chewy as white bread. That’s why I thought of putting springy fishcakes into the bread for added texture. Please hear me out before you turn away from this nonsense: fishcakes bread isn’t as strange as it might sound!
30% Rice Duo Sourdough Flatbread
Ok, I’m going to be honest here. I didn’t really want to make flatbread. However, given that I had no choice but to retard this bake for around 20 hours, I knew for sure it’d turn itself into flatbread anyway. Who cares about the shape when you need bread desperately? (What? You do?)
30% Germinated Red Rice & Purple Rice SD with Smoked Gouda
Dough flour (all freshly milled):
Earl Grey 30% Sprouted Kamut SD
For every bread with sprouted kamut or durum I baked, I find its sweetness a tad overly dominating. This time, I paired Earl Grey with these sweet sprouted grains in the hope that the resulting flavour would be more balanced.
Earl Grey 30% Sprouted Kamut SD
Dough flour:
120g 40% Freshly milled whole white wheat flour
Two SD Loaves Starting This Week!
OK… Can we all forget about the crust and focus on the crumb instead? I was hoping that the weak dough would gain some strength itself with time… Yet it didn’t. Oops…
50/50 Red Fife & Spelt Walnuts SD
Dough flour (all freshly milled):
150g 50% Whole red fife flour
25% Amaranth 15% Sprouted WW Oat Porridge SD
It’s been ages since I last baked a porridge loaf so I’ve decided to bake one again. This is the first time I worked with amaranth flour. I went for bagged flour since it’s 4 times cheaper than buying the grains and grinding them myself… Despite that, its flavor has really surprised me.
25% Amaranth 15% Sprouted WW Oat Porridge SD
Dough flour: