Hurricane Sourdough, Cinnamon Rolls …

Sourdough Cinnamon Rolls

Hello Everyone, My site was down for a whole week last week becauses of the hurricane winds here in Western Washington. We had winds clocked all the way up to 129 mph ! There were two storms that came in, one right after the other. The first one knocked out power for a little while ( I don’t even remember how long) the second one which came in right after the first one, knocked out power for a week for us. Just before the first storm I had baked up some sourdough cinnamon rolls which turned out so good! There is something really tasty about sourdough rolls, and they don’t stick in your stomach like a ball of lead. I guess you could say they are digestible because of the gluten being fermented. Of course you don’t try to make them sour, and they are not sour, just really delicious. I made up a preferment the night before, and then finished up the dough the next morning, adding some sugar and vanilla to the dough, it also had some milk, mashed potatoes and melted butter, so you can see it was really good. Then I let the dough raise four hours and made up the rolls. I let them proof about 1.5 – 2 hours and then baked them at 400 degrees until they were done. I am working on the recipe  and hope to tweak it so I can also offer a Cinnamon Roll Premix along with the White Sourdough Premix which I am almost finished with.

Cinnamon Rolls Sourdough Style

Now for the Hurricane Sourdough. I had made up a batch of sourdough basic white when the first set of high winds hit us. We were out of power for several hours and when it came time to bake, there was no power and the dough was very ready. I have a small woodstove in the house that we had going and decided to try to bake the bread in it! Not a masonry oven by any stretch, but what else do you do when you have the perfect opportunity to experiment? I will have to tell you that I really was wishing I had that masonry oven outside, or at least the clay oven built, but no such luck so far!

I had the dough raising in bannetons and I took one loaf and kind of shoved it gently into a small chicken roaster pan that I have, to let it finish proofing.

loaf in roaster pan

I had built up the fire and had some good coals going. I put a ceramic floor tile over the coals to lift the pan off of the hot coals some, but to no avail, as you will see. I baked the loaf with the lid on for around 20 minutes and then took it out to take off the lid. It already was smelling burnt! I put it back in anyway, determined to finish the experiment and this is the result:

burnt loaf

Black!!

Did you ever see anything so black????

So for the next loaf, I put the dough into the cast iron pan that I have, which I have baked other sourdough breads in. It is deep like a dutch oven but it has no legs or lip on the lid.

loaf raising in cast iron pan

It baked better than the first and only burned a little on the bottom. It actually was edible.

Second loaf

Here are some other views:

another view

bottom

While I was baking the above loaf in the woodstove, the power came back on so I hurried to heat up the oven so I could bake the third loaf the regular way! Here is the regular loaf:

Regular Sourdough loaf!

Well, those loaves didn’t last long and the next storm hit that same night, leaving us without power for seven days. I almost ate store bought bread, but I just couldn’t bring myself to do it. Once the power outage was over, I quickly made up another batch and by Tuesday I had a nice batch of sourdough for Turkey sandwiches because a Turkey we had in one of our freezers thawed out.

Yes! Finally, after a whole week of devastation, and I don’t mean the trees….

Sourdough Bread

Yummy!

Today I am baking up some Premix Sourdough, as I really don’t want to do without again! I need to ask Santa for a masonry oven!

This post was written 9 years ago.

Free Recipe Rye Sourdough

Free Rye Sour

I keep calling this Sourdough Rye, “Free Rye” because it is the Rye recipe on my recipe page of my site http://www.northwestsourdough.com/recipes2.html. There it is called Sour Rye. It is a light Rye recipe with a high ratio of bread flour to Rye. It is an easy Rye to start with when new to sourdough baking. This wonderful baker named Britta inspired me to revisit this recipe because she is having a sourdough baking class and the two recipes on the page listed above are to be featured. Britta has sent me pictures of her bread baked with the San Francisco Starter using the Two Day Super Sour recipe that comes with the starter. Her sourdough looks terrific:

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Sourdough Ableskivers !

Sourdough Ableskivers

I made up some sourdough waffle batter using the recipe available on my website at: http://www.northwestsourdough.com/recipes.html

I didn’t change a thing, just made it up as it is. I decided to bring out my Ableskiver pan and make up some Ableskivers. They are such a nice treat instead of the usual pancakes or waffles. If you ever find a good cast iron Ableskiver pan…buy it! Mine is old and well seasoned, the bottom has some surface rust which won’t come off unless I get a metal scrubber in there, which I won’t as it will be back in no time in my climate. Here is what a good Ableskiver pan looks like:

Ableskiver pan

Bottom of Ableskiver pan

It has seven little bowls for filling with batter. The pan has to be hot like a griddle where a drop of water sizzles and jumps. Grease the little bowls. Then pour the batter to the top and wait until the Ableskiver sets a little.

Pour the batter to the top

Then you take a skinny sharp pointed knife or a stainless knitting needle and shove it into the batter to the bottom of the little bowl, you use the knife and pull the Ableskiver around so that it is setting halfway up and the batter in the middle pours out and starts cooking on the bottom of the bowl.

Halfway done

As you continue to turn the Ableskiver while it is cooking, you create a ball with a hollow middle.

Turn the Ableskivers

Finished Ableskivers

Ableskivers ready to eat!

This is just right for shoving something into it, like blueberry preserves, blackberry, jams, dried fruit, etc. Then you sprinkle with powdered sugar and …..yummmmm!! Down them with a hot cup of coffee for a great breakfast treat. In case you are wondering, the Ableskivers pictured below are filled with Blackberry preserves made from berries gathered right around here. These are terrific!

Yummy!

I found a source for an Aebleskiver/Abelskiver/?  pan that looks good at:

Danish Aebleskiver Pan

Happy Baking Everyone!

Teresa

A Sourdough Saga or Spooky Sourdough

Spooky Sourdough 

I bet you are wondering about the above picture. Well….

I started last Sunday with a sourdough preferment. I was making up the Two Day Super Sour recipe which is in the Special Recipes collection. Anyway, like I was saying, I started the preferment and had it setting out overnight at room temperature. I had it in  a large plastic container :

preferment

I left it overnight and on Monday I took it out and built up the next level of the recipe by stirring in the flour  and left it ferment for a few more hours. However there was a problem. Over Sunday night there was a wicked storm with sustained winds of 65 mph and gusts up to 85 mph with the winds probably being stronger right here on the coast. We lost power early Monday morning around 4:00 a.m. So the problem was … no power! Gee, I had to do it all by hand! I know Aussie Bill is probably laughing at this ! So I went ahead and stirred in the rest of the ingredients and had a dough which looked like this:

finished dough

I covered the container with the lid and let it ferment all the rest of the day until the evening. Then I had to shape up the loaves by candlelight. I poured out the dough and shaped up the ball which looked like this: 

dough ball

Then I shaped up the dough into loaves and put them into bannetons. The above pictures were taken with flash. Then I tried to take some pictures by candlelight. Here are a few spooky pictures that resulted. My camera didn’t like to focus on the dough so it was blurry and I guess I moved the camera because I came out with this:

Spooky sourdough

I tried again to focus and got this:

spooky 2

Here is what I actually had with the flash:

Spooky 3

Not too spooky that way huh? Well that skull candle holder was made by my 13 year old son, the same one who makes the paddles. We were using it on the table because of the power outage and I thought it looked spooky when I tried to take pictures with no flash. Now I had another problem because the refrigerator was not cold enough to keep the dough from raising too quickly and I would not be around in the morning on Tuesday to bake because of an appointment in town. Sooooooo I put the dough in the freezer which had a lot of frozen stuff and although it wasn’t a hard freeze, it would for sure be cold enough to keep the dough from raising too fast. On Tuesday morning, still no power, so I did not bring the dough out of the freezer but went to town. I was in town all day until dinnertime and when I got home I found out the power had been on for several hours. So I checked the dough and it felt frozen on the outside but not frozen hard all the way through. I took out the dough and put it into the refrigerator to thaw overnight so I wouldn’t have to wait too long for the dough to raise next morning. Now on Wednesday, I finally took out the loaves one by one and the dough was sluggish to raise. I was a bit worried that it was just fermenting too long and I might end up with ghostly overfermented dough. Three hours later I began to bake. Just think, I started this on Sunday evening and it was Wednesday morning! The bread came out REALLY TERRIFIC ! My daughter said it went to the top of her list. Here are the loaves which turned out to be not so spooky after all:

Super sour loaf

The crust was crip and crunchy and shattered into flakes when you bit into it.

Super sour loaf

Super sour loaf

The crumb was fantastic too:

crumb

The bread has a great flavor with lots of comlex taste, it is tangy, but not as sour as it it supposed to be. I was worried that it would turn out too sour because of how long it was fermenting. It resembles a motherdough sour though. I think that after the dough was finished, most of it’s fermentation time was actually in the freezer or refrigerator and it developed into a long cool ferment, like a motherdough.

I am relieved it turned out and was such a success! I hoped that the power outage wouldn’t turn my loaves into a casualty. We did have a casualty from the storm though:

Son's Saratoga

Son's Saratoga

We lost this one tree over my son’s 1951 Saratoga, which he had parked in the back acreage of our property. Several other trees broke off large pieces of their branches or snapped off the top part of the trunk. I also had my server down which inconvenienced several customers who were trying to use the Special Recipes. Sorry about that. We lose power many times every Fall/Winter here on the coast of Washington. There are so many trees that break the lines when they go down. The winds are so much stronger because we are facing the Bay/Ocean. So if my site goes down, be patient, I will get it up and running as soon as I can. I just wish I had that clay or brick oven built outdoors so I can bake sourdough uninterrupted!!!

Austrian(Not Australian) Sourdough !

 Austrian Sourdough Farm Bread

I have been experimenting with the Austrian Sourdough Starter for about a month now. It has turned out to be a starter to rival Northwest Starter. Austrian Starter has an eight hour proof so you are able to push the sour envelope even more. It has turned out to be vigorous, and very tasty. I am really impressed. It will be setting out on my counter a lot in the Winter months ahead of us. I am printing up envelopes and you can expect to see it offered pretty soon in my website store at: http://www.northwestsourdough.com/store.html or on the starter page at: http://www.northwestsourdough.com/starter.html.

Here are some pictures of Austrian Farm Sourdough Bread I baked up two days ago:

Three two lb loaves of Austrian Farm Sourdough Bread

Austrian Sourdough

Austrian Sourdough

Austrian Sourdough

Here is a closeup of the crumb:

Austrian Crumb

This bread had a terrific crumb and the crust was wonderfully crusty with such a beautiful color. It had a nicely sour tangy flavor.  I have gotten such nice looking bread each time I have baked with this starter. Happy Sourdough Baking!

Sourdough Amongst Sisters

Michelle’s Sourdough Bread above.

I have been gone for the last ten days or so. My mother who, for those of you following this blog, was ill early in the Summer, had surgery and I went to California to be with her and help out. I brought along my sourdough baking equipment (Blentec mixer, bannetons, linen proofing cloths, premixes, timer,starters, etc) and besides helping out, we all had a great time baking up sourdough. My sister in law, Michelle, was the first one to take some sourdough lessons and her batch turned out fantastic. She had never baked bread at all before so she was a little nervous about the whole thing. Her husband, my brother, has gluten intolerance and she was hoping to be able to bake sourdough so he could eat some bread once in a while. I had baked up two batches before we started doing lessons and my brother ate the sourdough without any of his usual discomfort. He was really happy to be able to eat some bread without distress.

Here are some pictures of her bread:

Michelle's Bread

 

 

Sliced Sourdough

Next my sister Mary baked up a batch. Unfortunately we burnt the first loaf because we forgot to reset the timer during baking and so overbaked the bread (you can blame the teacher!). However, the second loaf turned out awesome! Here she is with some pictures of her loaf:

Mary's sourdough bread

 

closeup of sourdough loaf

The overbaked loaf wasn’t actually black but just overdone to a dark brownish color. It was eaten quickly with no complaints, so we did okay after all, however we didn’t want to take pictures of that one!

I had brought premixes which are what we used for all of the baking. The premixes were premeasured amounts of flours, Kosher salt and other ingredients that are easily added to the water and starter in the dough mixer. I have had really great results using these premixes and they are really easy to use, especially for beginning sourdough bakers. I am thinking of adding them to the sourdough store or some of the gift sets for the convenience they offer. We had just a few premixes left so Mary decided we should bake up some Sourdough Cinnamon rolls. We added some sugar and vanilla to the dough and they turned out delicious!

Cinnamon Raisin Rolls Sourdough Style

Our mother is doing great after surgery and is bouncing back to her usual sweet self:

My MOM

New this and that …

Austrian Sourdough 

Haven’t been posting for a while. I became a grandma for the first time last week and I was the labor coach! I held my new grandson within minutes of his birth! 🙂
As far as sourdough goes, I have been using my new Blendtec mixer, and I like it better…way better than the old K-tec. I was hesitant to buy a new one because I very much loved having the tough but flexible bowl and in the pictures of the new one, it looked stiff not flexible. However it is flexible and just as nice, even nicer than the older model with lots of great new features. It has an auto knead which is good for bread dough, but not for sourdough, as it auto detects when the gluten is fully developed, and as you experts out there on sourdough know, sourdough is ruined by that time! Not to worry, it also has manual speed and a timer which is a great feature. YOu set the timer and then set the speed and it will count down to the second and turn off. Anyway, I am liking it lots! Here is a pic of it :Blendtec blender

 You can see one online at Blendtec.

As for sourdough baking. I have been working with a new starter from Austria and it has a tale to tell. I had it for sometime and finally brought it out to try. For the first three days….peeewwwwww!!! It stunk bad! I went ahead and tested it to see how long it took to proof because it didn’t seem to be doing anything. So on the fourth day, I mixed up a batch of starter at 100% hydration and it just sat there all day doing nothing…nothing! So I waited another day and it actually started smelling pretty good. I mixed up a batch of 80% hydration dough and it took 25 hours but it more than tripled in size in the jar!

25 hour proof!

I made up a batch of bread and let it proof over two nights and one day and then let it warm up the final morning and bake. The loaves turned out terrific! You would have thought the dough would have turned a ghostly white from fermenting for so long but the color was terrific. I can’t seem to find pictures of them so I don’t know if I actually took any. The reason for the long ferment(and maybe no pictures) was that was the day the baby came and I couldn’t get to the bread until the following day. Anyway, that bread was quickly gone as the lady next door has been twisting my arm for some bread and insists on paying me for at least a loaf per week(don’t tell my other neighbors as I have turned down offers all over the neighborhood for selling bread) and if word gets out….I will be forced to open a bakery! Anyway, onto the story… my husband commented that I should do another test of the starter as it was performing better and smelling great…so I did another test and this time it doubled in five hours, more like a regular starter. So I will test it once again after it has been brewing for at least two plus weeks and see how it performs.

The moral of the story is, don’t despair if your reconstituted starter takes a bit of time to come up to snuff, or smells rotten at first, or won’t raise a good loaf of bread right away. Give it some time and feeding. A two week reconstituted starter will perform differently than a one week starter. Patience is the name of the game for sourdough for sure, no patience, no great bread!

Onto the interesting stuff. I baked another batch of Austrian bread because I am putting together a sourdough premix and needed to test ratios and weigh everything. The idea behind this is to have a premix which you can just pour into the mixer without having to weigh anything. You must have a good fermenting starter already going, and some good water, then add the premix and you should be able to bake up two nice sized loaves of bread from that one batch. I am hoping to add it to the baking kit available on the store page of my site. So the first batch I made up needed a hydration change and I ended up making three loaves instead of two. Here is how the Austrian sourdough turned out:

Austrian loaves

One loaf Austrian Sourdough

Crumb of Austrian loaf

The week before, I was working on a batch of San Francisco Sourdough with the same premix in mind and I ended up with this:

San Francisco Bread

San Francisco Bread

I was hoping to have the premix for those who have worked hard at getting a good sourdough loaf to turn out and just can’t figure out if it is the flour or what that keeps them from getting a great loaf. I know this flour mix combination works as it is just a variation of what I do for regular basic white and is my main recipe for my basic sourdough which I bake several times a week.

This little bun was in the oven eleven days too long:

Griffin Charles

More Sourdough…can you believe it??

NW White sourdough

Can you believe I have gotten so far behind? There are some sourdough’s you won’t ever see as they have fallen into the past. I am still working on my book, revamping my website, which is a huge undertaking, writing out recipes, testing new dough mixers and starting homeschooling with my children next week. So you can see why I am behind!

This batch of sourdough bread was done with a new (to me)  Bosch mixer. I have been wanting to get the different mixers to compare them. I usually use one for several weeks/months to get a really good idea of how it works. However, I could tell right away that mixing the dough in the Bosch mixer was going to take less time and be more tricky. It mixes too fast for good sourdough. It is probably fine for regular bread, but sourdough needs less mixing and more gentle mixing than regular bread doughs. The mixing for ingredients has the dough already getting too mixed, so after autolyse, I just mixed for one minute. Anyone out there with a Bosch doing sourdough should be more careful about mixing or I should say overmixing. I think if you get to know it really well, it can serve fine for sourdough though. You need a bigger batch than with the K-tec to work the dough well. You can even do a one loaf batch in the K-tec and up to about 6 -7 lbs of dough. You can do more dough with the Bosch and actually have to do more dough or the hooks might not do a good enough job (on a smaller batch). I will have to use it longer to let you know. I have also been trying the Electrolux mixer and have some opinions abou that mixer too. Anyway….

Here are the pictures of the last two batches I made up, in the picture at the top and the ones below:

This batch of bread was made up using the Northwest Starter.

Sourdough White with Northwest starter

It is a basic white recipe like the one used on my website.

NW Basic White

NW White

NW Basic White sourdough

The loaves weighed in at 1 lb 10.5 oz each.

NW Basic White

A batch I made up earlier in the week is called Honey Roasted Malt Sourdough. I used some honey roasted malt berries that my husband brought me from the brewery shop and ground up the berries coarsely. I added them to a basic white recipe and also added some milk to the recipe. This batch was made up using San Francisco Sourdough starter:

Honey Roasted Malt Sourdough

Honey Roasted Malt Sourdough

Honey Roasted Malt Sourdough

This bread was really delicious with the added honey roasted malt berries it also smelled heavenly. I made sure to add the ground berries to some boiling water and then cool before adding to the dough, or the malt would have completely broken down the dough’s gluten, as there was a whole cup of the malted berries added.

Have a great day!

San Francisco Sour

sfsour crumbsfsour crumbsfsour crumbSan Francisco Sour crumb

I am using the San Francisco Sourdough Starter to bake up this batch. I refreshed the starter twice, morning and evening and then used it next day. I was trying to build up the yeast to make a more mild sourdough and one that didn’t take as long to proof as the San Francisco starter usually does. It worked great but when time permits, I do prefer the sharper tang of a really good sour. Time does not always permit when you have a large family or other commitments so speeding up the starter helps but the tradeoff is less of a sour flavor. Of course I could control that better too with a proofing box and warmer temperatures, just more variables possible with sourdough baking!

Here is what I got:

SF sourdough loaf

San Francisco Loaves

More SF Loaves

SF sandwiches

SF sandwiches

Boy do I feel sorry for those of you who never bake sourdough, look at what your missing…sourdough sandwiches!

Super-serious Onion Rye Sourdough !

super onion crumb

Well the last batch of onion sourdough I called Serious Onion because I thought it was pretty intense….WRONG! According to my sons, it needed… more! So I baked up a batch of Super-serious Onion Rye Sourdough on Saturday. I made up a preferment on Friday night, putting all of my whole grains and whole flours into the preferment (sponge). I like to preferment any whole grains or flours because they handle better in the dough, they break down more so you get more flavor, so you can digest them better, and because they don’t steal hydration from the dough later on making dry bread.

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