Seattle Sourdough… Warning Critical Review

 

If you are the kind of person that doesn’t like the truth… this blog post is not for you. If you are like one lady who felt I had no right to an opinion about whether I liked a certain brand of flour or that everything must be neat, tidy and kind. Then this post is not for you. If you are the kind of person who likes cheap bread filled with chemicals…this post is not for you. If you are not used to real artisan and sourdough bread… bye.  If you don’t really like an honest review of something… go away…

Now… you can’t say you weren’t warned!

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Easy Morphed Sourdough

This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.

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Rye Sourdough with Nuts and Seeds

I love rye breads, I love chewy breads filled with yummy things like seeds, nuts, dried cranberries, cracked grains, etc. Lately I have been craving some rye bread with some good grainy nutty things in it. So I came up with a bread high in rye flour but with plenty of white flour to make handling and baking the dough easier. I filled it with yummy grainy things and ….. I am happy! I made up two loaves and I usually share, but, not this time 🙂

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Blistery, Billowy, Salt Fermented Sourdough

I told you I was happy to be back home! I did not have such success with my loaves at the “other” houses. I believe in large part it may be because: I have an old used oven that works great for baking, I have a dedicated refrigerator set at 46F degrees for fermentation, I have my Fibrament baking stone, I finally got some Morebread flour, and well…. it’s my domain!

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