I received a new starter from a woman in Macairiere Boulogne, France. She wanted to remain nameless, but I do want to thank her for her wonderful French sourdough starter. I made the Pumpkin Sourdough in the preceeding blog with it. It is a midrange sour flavored,robust, five hour proofing starter (medium range proof). I thought it would be great to bake up some French Bread with it so I modified a formula from Raymond Calvels book “The Taste of Bread”. Continue reading
I have been working on my sourdough book all Summer. I have been having so much fun! I want especially to thank those of you who have offered to help test the recipes. I am still only doing a limited amount of testing as I am not ready for full blown testing yet. If any of you wish to add your name to the list of those willing to test recipes, just drop me an email at :[email protected] and I will put you on my list. You can be any level of baker, but it is important to have a digital scale, a baking stone, a sourdough starter, and understand at least the basics about sourdough baking.
(Updated to add: Those of you that bought, “Discovering Sourdough,” will find these recipes in the books. Thank you! Oct 2012)
I am working with the Alaskan Sourdough Starter and I have updated the Alaskan Bread recipe which is on my web site. This is a really scrumtious bread and a little different for a change of pace. This sourdough bread has a gentle sweetness and is very mild. It is similar to a sheepherders bread. My kids went crazy over it. Here is the updated version:Continue reading
I have my Austrian Sourdough Starter going and made up a batch of Austrian Sourdough bread. This is what I did:
In the late afternoon around 4:00pm I made up a batch of dough in my mixer using:
Although I have not been posting as often, I still bake sourdough very often. Some of the items I have been baking are:
I decided to work on a one day sourdough with a flavor wallop. I bought some very expensive Kalamata olives and some Asiago cheese to bake up what I call a Kalamata Loaf.
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:
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:
Here is the recipe he sent me for Swedish Sourdough Bread:
I made another video using the roasting lid baking method for sourdough. The bread I made for this video, was the basic white sourdough with a modification of added evaporated milk and whole wheat. It came out nicely tangy and has a great wheaty flavor.[youtube=http://www.youtube.com/watch?v=-4PHUyRmpPc]