Blog posts

Double levain seeded sourdough

Profile picture for user pul

The smell of fresh bread in the air is so good in the morning. This one was baked at 4:30 am for breakfast. The recipe is as follows:

65 g levain @ 100% hydration

288 g flour mix (175 g bread flour, 93 g whole wheat, 20 g rye)

20 g seeds (chia + quinoa) scalded with 25 g boiling water

183 g water for mixing

15 g water (for double hydration)

4.5 g salt

Splash of honey

 

RWC SD minus the rye

Profile picture for user rgreenberg2000

I missed baking last week due to life getting in the way, so was happy to get some time this weekend to make friends again with "Woody" (yes, my starter has a name) and make a fresh batch of my usual weekly sourdough.  This week, I dropped the rye to let the semolina shine through a little more......next time, I think I will drop the WW (except for what's in the starter) and up the semolina appropriately.

1000g AP (KA)

100g WW (KA)

100g Semolina (Bob's)

250g Starter (100% hydration, fed w/WW)

803g Water

26g Salt

 

Last Minute Honey Oat Sourdough

Profile picture for user Danni3ll3

My brother asked me if I had any extra bread for his mother-in-law but all of my Kamut 3 Ways with Honey were spoken for. I had some left over levain after I mixed up my other dough so I threw this recipe together. Unfortunately, I didn’t have time to mill fresh flour, however, I did use flour from our local Brule Creek mill so it wasn’t all commercial flour. 

 

 

By the way, I am not sure if this qualifies for a 1-2-3 dough but I used that as my starting point.

 

Recipe

 

Makes two large loaves

 

Soaker

Kamut 3 Ways with Honey

Profile picture for user Danni3ll3

I was checking out my stash of grains and realized that I have a lot of Kamut. So I decided to do a repeat of a loaf that I did about a year ago. I did make a few changes to include things that I have learned over the past year and also decided to add some honey. 

 

And.... I forgot to add my usual yogurt. I didn’t feel up to par for some reason so I’ll consider myself lucky that the rest of the dough seemed to come nicely together. 

 

Recipe

 

Makes 3 loaves

 

Sprouts

100 g Kamut berries

 

an example

Toast

I make my baking as easy as possible - I want bread, not the experience of making bread.

I keep a sourdough starter, and I feed it about 30 grams of whole wheat flour and 20 grams of water, about every other day, so it is always ready, always very active, and always about the hydration of my dough - one less thing to worry about.

Kefir Whey Boule

Profile picture for user Bred Maverick

 Flavorful, complex Boule

 324 g  kefir whey

325 g all purpose flour

150 g whole wheat flour

25 g whole-grain rye

 1/2 tsp Instant yeast

10 g sea salt

 6:00 pm. mix all the ingredients by hand or in a mixer several hours to prove

10 PM, shaping into tight boule, place seam side up in well floured cloth lined basket. Refrigerate within larger plastic bag

 Next morning

Preheat cast iron skillet and cast iron loaf pan (For steaming) in 475 oven

We are looking for teachers

Profile picture for user zuff_yeah

 

 

Good evening,

my name is Filippo and I write from a beautiful city called Bergamo,

located in northern Italy.

I worked for a few years as a pizza chef in Italy and six months in

Greece. From one year I found out the bread with sourdough, and seems

that in Italy it is still a recent practice. There are few realities

willing to teach.

My girlfriend and I would like to open a micro bakery near our house

and we are looking for someone to teach a small business.

Produce 1 kg of bread is different to produce 50 kg