Blog posts

Made G Snyder's San Francisco Country Sourdough version 3-13-11 modified with long bulk and shaped proofs. Came out great.

I’ve always wanted to bake a Volkornbrot, and Peter Reinhart’s Version in “Wholegrain Breads” was appealing enough, though challenging too. The Recipe involves a soaker and a biga, as usual. However, the Biga was in the form of a Stiff Rye Sourdough, and the soaker was a Mash/scald. I have elected to skip the called for yeast, and went by the baking instruction of Hamelman’s version of volkornbrot in “Bread”.

MASH /  SCALD:

No Knead Rye

2012-04-17 I mixed a batch of No Knead Rye at 2030 hrs with flours amounts as indicated (organic AP & RM dark rye), 200 water, 222 Kona Golden Ale, 137g wild yeast (orange juice starter, first use) in place of the ½ tsp yeast called out in the recipe, and 1 heaping Tblspn caraway.

Next morning, 0615 hrs, its bloomed quite nicely (2 ½ times)! Hmm…

Sending this to Yeastspotting.

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As long as we are still eating this baguette at least once per week, I am gonna keep the variations coming. At this point I am just using whatever I have on hand, and I often get happily surprised!

I was recently given a bag of kamut flour, grown and ground here on Whidbey Island, and I added it to my regular sourdough recipe with good results. My daughter-in-law brought me a four pound bag of teff flour from Oregon, and I added 1/4c to the same recipe. Oh dear! The dough became "slimy" and even after many stretch and folds it was still slack, so I was surprised to get good oven spring. When I started a loaf today I added some gluten and so far, so good. I should explain that the 1/4c of teff was added to 2 1/4c of Morbread flour. Has anyone worked with teff?