The standard sourdough in my house is one posted a few years ago by Susan in San Diego. I make it at least once a week. I 've been adding or changing it as my whim dictates. This week's version was 1/5 white whole wheat, olive oil and ground flax seed.
Here's the crumb:
They really had quite a bit of oven spring, although they look flatter here. I doubled everything, and these were large.
I did not retard them, but left them out in a cool (70-ish) kitchen all day. (about 8-10 hours). They were baked on my cracked basalt stone under cover.
I thought the flax would show more, but it blended in. They have a distinctive, but not overwhelming sourdough taste and smell wonderful!
Marni
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perfect !
Nice looking crumb!
Sylvia
If it doesn't turn out, does Susan get the flack?
Susan gets credit for all the good and any I'll take the blame for the flops! How's that? :)
But really, can I call it my own if it's based on her ideas? I just tweaked things a bit.
Marni
Marni, it's YOUR bread. And you did a great job! I keep tweakin' as I go, too. My loaf today is 100g starter, 315g water, 1 tsp toasted sesame oil, 400g hi-gluten flour, 50g coarse whole wheat flour, 1/4 cup sesame seeds, 9g salt, and a small handful of pistachios that were sitting on the counter. Sounds good, anyway. We'll see how it turns out.
Isn't this weather great?
Susan from San Diego
That does sound good! I'd love to add nuts and seeds, but no one but here will eat it except me.
Yes the weather is wonderful, today was so beautiful!
Marni
I ment Marni, Marni. So far no flack. Anna is off the hook, no danger there. Sorry for the mix up.
Mini
Do you get a distinctive, almost herbal flavor from the white whole wheat? I do, using KAF WWW.
David
I'll have to pay more attention for that during my lunch! I can say that it has a richer smell, deeper and earthier- if that makes sense- maybe more complex.
Marni
How much flax did you? They are beautiful loaves.
Thank you! I didn't measure the flax, but would say +/- 1/4 cup.
Marni
absolutely lovely crumb, and those holes...wow. i hope to reach that level when I can also introduce my own changes like you did with this one. but before then, i'd have to make a standard sourdough first and will take up dmsnyder's suggestion when he blogged about his first bakes for 2010.
nice going, marni!
Thank you! I look forward to seeing how your bread turns out.
Marni