Category Archives for "Sourdough Baking"

Cracked Wheat San Francisco Sour

I have been working with my San Francisco Starter and came up with a 65% hydration Sourdough with a small amount of cracked wheat thrown it for texture and eye appeal. I used a larger amount of starter than usual in the mix, to have the dough raise a little quicker. The dough was great to work with, sticky, yes, but bubbly and airy too. I started with:

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Light Swedish Rye

Swedish Rye

Using my new Swedish Sourdough Starter, which I feed with Rye flour, I made a Light Swedish Rye Loaf. The flavor is incredibly full bodied and tangy. I used lots of Caraway seeds. I am enjoying the Swedish starter because it is very vigorous and reliable, it always seems full of bubbles just when I need to use it. Here is the recipe which will make 2 – three pound loaves:

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Swedish Sourdough Starter

I was sent a sourdough starter from Sweden. The starter is very vigorous and has a great smell. Today I am baking with it for the first time. The starter was sent to me by Erik Fagerberg of Brantevik,Sweden. Here is a picture of some of the sourdough breads he has baked:

Erik\'s Sourdough Breads

 Here is the recipe he sent me for Swedish Sourdough Bread:

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Slashing Dough Video Pictures

Closeup of crumb

When I made the video in the last post, the video about slashing dough, I used the basic white sourdough recipe from http://www.northwestsourdough.com/recipes.html but I left out the oil and substituted a cup of evaporated milk instead of one of the cups of water. I used the Northwest Sourdough starter. I made a 63% dough hydration. The loaves came out magnificently and I wanted to show you the loaves up close because they didn’t show up that well in the video.

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Shaping and Slashing Dough Videos

At the request of one of my sourdough buddies(Thankyou Carolyn), I made a video for showing shaping of batard and boule style loaves and another for showing a few kinds of dough slashing. If they help you that is great, sorry about the fuzziness, the videos were clearer on my computer but lost quality when I uploaded it to YouTube.

Here is the shaping video, it is about 10 minutes long:

[youtube=http://www.youtube.com/watch?v=45z18TtFijU]  

 Here is the dough slashing video, it is about three minutes long:

 [youtube=http://www.youtube.com/watch?v=47skjpOtBSQ]

If I get a chance I will work on a baking video too, any more suggestions? Have a great baking day, Teresa

Italian Sourdough

Luca's Oven

I have been corresponding with a man from the Emilia-Romagna Region of Italy whose name is Luca. He has his own wood fired oven in his backyard (jealousy here) which was built by his grandfather.  Luca has graciously given me permission to share pictures of his bread and has provided us with a recipe for Focaccia.  He has also send me some of his own Italian sourdough starter which I have been trying out.

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Super White Sourdough

Super White Sourdough

Following a hint from Mariana-Aga’s Bread journal, (which you really should see, it’s one of the best bread baking journals I’ve visited) http://mariana-aga.livejournal.com/76839.html  (it’s not all in a foreign language) about making a slurry of boiling water and a small amount of flour so you can have a mixture with some of the starch already gelatinized, I was hoping to come up with a white sourdough that would keep a moist crumb longer.

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Killer Sourdough Sourcream Waffles

Sourddough Sourcream Waffles

I was going to make up some sourdough waffles using the recipe available on my website http://www.northwestsourdough.com/recipes.html , but my son asked me to add more eggs to the batter. So I decided to not only add an extra egg, but to add some sourcream as well. When I baked (waffled, griddled?) up the waffles, my son was really happy (how can you NOT make a 16 year old boy happy with waffles?) but my daughter said, “These are KILLER waffles, mom!” So I will pass on the changes to the recipe to you and see what you think.

First bowl – whisk together:

  • 2 cups vigorous sourdough starter at 166% hydration
  • 1.5 cups warm water (80-90 degrees)

Second bowl – add each following ingredient and then beat with whisk after each addition:

  • A stick of melted butter (4 oz) (real butter, no substitutes)
  • 2 Tablespoons Malt Syrup (I did not level off the Tablespoon)
  • 5 large eggs
  • 1/2  cup of sour cream (no low fat or no fat stuff!)

Third bowl – Add following ingredients and mix thoroughly:

  • 3 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder

Now add the contents of  bowl one and bowl two together and using your whisk, mix thoroughly. Then add the contents of bowl three to the bowl of wet ingredients and whisk all together until blended. Let the mixture set for ten minutes while your waffle iron is heating to a high heat. The batter is a bit thin, but if it is too thick the waffles will be heavy, not light and crispy with a fluffy, soft interior. I spray my waffle iron when it is heated, with pan spray, and then I use one ladle of batter for my waffle iron and cook on high until it is as brown as I like. These waffles are so good that the taste of smooth, rich butter continues as you swallow each bite. The outside is crisp, but not crunchy, the interior like I mentioned, is soft, rich, smooth and really awesome. Try some and see if you don’t think so as well! This recipe makes enough for my large family, I think it made 12 – 15 eight inch waffles. So cut down on the amounts if you want less, don’t be afraid to put in three eggs if you are halving the recipe. Enjoy!

Sourdough Sourcream Waffles

Sourdough Sourdcream Waffles