I wanted to make up a soft hearth bread, you know, as opposed to a lean hearth style bread. So I mixed up the following formula and baked a loaf of nice hearth bread, it was softer, like I wanted, but still has a chewy crisp crust and tastes delicious. The only problem was that there was about 40 oz of dough left, and I did not want to bake up another loaf of bread. So…Continue reading
For recipes, more recipes, know how and sourdough techniques see here: http://amzn.to/QHDROG (shameless plug for my books).
For PDF format see here: Discovering Sourdough
Flaxseed is a wonderful addition to bread. I toast mine and then pour water over it while it is still jumping in the pan like a Mexican jumping bean. This will bring out the mucilaginous property of the seeds and help produce moist, flavorful bread that stays fresh longer.
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.
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 🙂
I have had an interesting week. I received my CPR certification yesterday. It was an interesting class to attend. We also received lunch and a nice first aid kit. This class was sponsored by the Shoalwater Bay Tribe. They are very helpful and active in our local community. We are lucky to have them as neighbors here in Tokeland.
There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.
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!