Hello from Northern California!
I’ve been a weekly bread baker at various times for a long time. I’ve always strived to make whole grain loaves, or as whole grain as they could be. I used to rely on one technique to get a good rise: double the yeast. It was my blunt instrument approach to bread: throw enough yeast at it and anything will rise … and maybe grow legs and walk off.
But sourdough is different.
You have to pay attention. You have to cater to your culture. There are no blunt instruments. And more than anything, there’s patience. Its not your schedule.
But I’m, more than ever, single minded about using whole grain flours. Usually 45/40/15 Wheat, Rye, and B’sRM VWG. If I’m going to eat it, it better be nutritious with all the fiber, etc. Actually, I eat way too much junk, but that’s another story.
I am also a proud owner of a Harsch fermenting crock, which I fill with colorful veggies several times a year. I’ve read references to grape-skins, shredded oninons, et al, as methods to add nuance to your sourdough culture. I will be doing experiments with my crock brine, and would love to hear from anyone who has ventured into this territory.
Fermenti
Welcome welcome! Can't wait to see your baking and fermenting experiments.
I baked with some fairly unusual ferments before: used homemade ginger ale as an only source of leavening, baked sweet holiday bread using lemon and orange yeast water or focaccia with fermented tomato brine (never again, it was slimy! 😀) Also used stinky potato starter!
I have a bunch of crocks for making sauerkraut, kimchi and Polish dill pickles. I also make mead and small beer on regular basis
Have fun!
Martadella
Thanks for the warm welcome!
Stinky Potato Starter?! Did you make that yourself? If so, did you post about it here? Sounds interesting.
My saurkraut ferments with just whatever comes in on the vegetables themselves. And of course my crock is permanently inoculated. I wonder if the crock wins that battle, or if updates occur with every batch.
I will definitely post about my future experiments!
Fermenti
Stinky Potato, yes, it was really crazy. It was used to make so called salt rising bread, which is a traditional way of bread making in Appalachia. Rediscovered and elaborated by Jenny Bardwell and other bakers. Very, very unusual and the starter was incredibly stinky. Which is to be expected knowing that you cultivate Clostridium bacteria!!! Some of Jenny Bardwell's recipes can be found here: https://williamrubel.com/2021/02/13/salt-rising-bread-recipes-and-instructions/amp/