I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.

Here in Washington, we often have temps between 40 and 55 for months in the winter and springtime. I made up some 40% motherdough a month ago and had it in the trunk of my car because I no longer have my dedicated refrigerator set at 48F. Since moving, it has been in the refrigerator though (last two weeks). I took it out and used it to make up a batch of sour seed dough.

My thinking is this: When making up a SF style dough, you often want the dough to slow down and putter along quietly and slowly. Often though, it ferments too fast and your over night cold proof is ready to bake sooner than you would like. So I was thinking of ways to slow it down and let it take it’s time proofing, even when it is a warm proof.

I used a 40% and a 60% motherdough which had been aged a long time( I made the 40% motherdough on March 12) to accomplish this goal. The 40% motherdough has a small amount of whole wheat in it. The 60% did not. I basically am using these old motherdoughs not only as a flavoring, but also to add some acidity to the dough which slows the fermentation down. Because this dough is so aged, I also use vigorous fresh sourdough culture for the active yeast that is necessary.

Cold motherdough adds other enzyme changes (not a scientist here) which enhance the flavor and help to create a crisp, crunchy crust which shatters when you try to cut into it.If you cold ferment the dough, you get a terrific mild bread with a hearty wheaty flavor that is expected with motherdough breads.It’s the kind of smell that permeates the room and had the neighbors knocking at your door.  It’s hard to describe, but when you add some sour to such a bread as well…. it just doesn’t get better than this, does it?

So for the 40% Seed Dough you would make up a 40% motherdough and just abuse it by leaving it to rot for weeks. Make it up, put it in your fridge or dedicated fridge (over 40 and under 50 is perfect) and forget about it for a while (You can also make up the dough and leave it out at room temperature for several hours to get it jump started).

I know, hard to do when you are foaming at the bit and dreaming of that shattered crust, covered in lovely blisters and chewy, soft custardy crumb with a delicious sour tang (patience is a virtue).

40% motherdough (seed dough):

• 6 oz/170g vigorous starter @ 100% hydration
• 5 oz/141g water
• 1 oz/28g whole wheat flour (freshly ground if you can get it)
• 16 oz/453g good strong bread flour

You’re thinking, “Sour Seed Dough?” what is she up to now? Debra Wink gave me the idea of playing with the Boudin original recipe, which she sent me. We have been experimenting back and forth with it to obtain a “sour” bread. It is obviously not the way they(Boudin) bake their sourdough now.  Home baked sourdough’s are still the best.

However, there is that elusive, consistent ”sour” that is so hard to capture in a white sourdough. By white, I don’t mean only white, but mostly white. Adding a small amount of whole wheat to increase the ash content and thereby the ability of the dough to sour, isn’t cheating, it is just managing your flour, right?

It is easy to get a sour bread adding a significant portion of whole wheat and/or rye flour to your dough, anyone can do that. I have done that, you have done that. No brainer. When I mean a small amount I mean something like a few ounces, something less than 5% of the total flour weight. Or like 2 ounces/56g in approximately 2 pounds 10 ounces of dough (the formula I will be working with here).

Having a proofer cabinet is helpful to obtaining a good sour, you need the warmth for the dough during either fermentation or proofing or both.

Sour Seeds:

40% Sour Seed Dough: This dough was made up and left to ferment at around 50 degrees F (it did vary because it was in the trunk of my car)(no one has sent me a retarder cabinet to try out yet). I left this dough for two weeks in my car trunk then I brought it in and instead of throwing it away, I put it in the fridge where it slept another week before I tried it out. So, no this experiment is not technical, but it is fun. You can try it out by making up the sour seed and leaving in your fridge for three weeks (yes, sour seeds take patience, so make it up and forget about it for a while). This dough is very low in hydration and it is challenging to incorporate the flour and water. If you do it by hand, you won’t have the mass of dried flour at the bottom like you can have with a mixer.

60% Sour Seed Dough: This sour seed was made up and kept in the fridge for two weeks. It looked like this when I finally decided to use it:

These seed doughs were made up and neglected due to life. It was a great fun to experiment with them once I finally had some time. The first dough was made using the 40% seed dough. The second bread was made using the 60% seed dough. The 40% seed dough had some added whole wheat the 60% seed dough was just white bread dough.

When you use a seed dough, you will need a good strong bread flour. The seed doughs have their gluten broken down and if you add too much to your final dough, the dough will be slack in a not nice way, especially if you are using a weaker all purpose flour or low quality bread flour. You need the stronger flour to carry the weaker dough to make it happen.

For both doughs, I also used some freshly fed (within 8 hours) 100% starter to boost yeast activity.

The 40/100 dough produced :

I thought you might want to see what an underproofed crust vs a properly proofed crust can look like:

Notice the dull overall appearance of the loaf on the left, it also blew out the crust a little and produced the above crumb (with it’s dome shape) which you can see isn’t as open as it should have been.

This bread had a nice medium sour flavor.

The 60/100 loaves:

These loaves had a mildly tangy flavor and were incredible in flavor:

The flavor was excellent, the crumb moist and custardy, the crust was crusty crunchy, these loaves were a great success.

The dough held up well for both, so next bake I will add more seed sour and see how far I can push it. Stay tuned for each dough to be posted separately with formula.

The winners for this contest are Susan, Tom Chism and Jim Berg. Check your post below for directions. The book review winner is Mark who posted “A happy sourdough baker” on the Amazon book reviews. Congratulations to the winners. Be sure to let me know which file format you desire and send an email to : northwestsourdough@gmail.com so I have your email address. I usually have to send the files in two or more emails.

Yesterday my book, “Discovering Sourdough” was launched on Amazon as a Kindle version. See here: Discovering Sourdough

So I have decided to have a giveaway contest.

There are four books altogether:

It is really one book, but four volumes. It is so large that I had to divide it into sections. To celebrate the launch of this new version I will be giving away a complete set (all four volumes) to three lucky people who comment on this post. If you win you can select a Kindle version or a Pdf version of the book( I also have the ePub version for the ipad available).

For anyone who has read Discovering Sourdough, it would help the book’s ratings if you were to do a short review on Amazon for each volume of the Kindle version. Anyone who gives a review will have an additional chance to win a complete book as there will be a separate drawing of the names of people who have given a review (four reviews, four chances). That will be a total of four free books given away in this contest.

The contest will run until Sunday, April 22. The drawings will be on Monday April 23.

If you wish to own a Kindle version of the book but you do not own a Kindle, there is a free Kindle viewer download here: Free Kindle Reading Apps

I wish to thank Dion Houston Sr for helping me with the conversion and the support to get this project finished. Thanks Dion!

Happy Baking!

Teresa

Earlier I mentioned I wanted to try to bake in the woodstove in the basement where I am living. It looks like this: (Wouldn’t it inspire you to try baking in it?)

It has been cold here as of late, so I fired it up and ran it all night long. There were some nice coals in the morning.

I had some Mill Grain bread proofing in my Brod and Taylor proofer: (not sure how I ever did without the proofer)

I started another small fire to get the oven hotter. The fire lasted about three hours. Then I raked out the largest coals. It was over 800F, went off the scale actually.

I waited only half an hour and it was already at 500F. I worried about that but I put the dough onto the stone (which broke in two places).

The above picture was without a flash, the same one below is with a flash:

I tested the temperature when the bread had been baking for 20 minutes because I could tell it wasn’t hot enough. It was already at 250F after such a short time. I left the bread in and shut the door and allowed it to “bake” for about two hours, since I had business in town.

When I got back, the bottom of the loaf was nicely brown and crunchy, the top never did get brown, but the loaf seemed baked through. The crust was nice and crunchy all around and the crumb was nice too. Not only did the top not brown but the oven spring was abysmal. Also the loaf did not hold it’s shape, not sure why that happened except the stone broke in two places and was uneven.

Well I wanted to see if it would work, but I know now,  that unless I line it with a type of brick that holds the heat, it is not a suitable baking oven. The heat fell off quickly inside the stove, but the surrounding bricks hold a gentle warmth for quite a while. Perhaps if I would have placed the loaf in when it was at the 800F mark, it would have done better.

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I do have fun with these experiments. I hope you have fun with your baking experiments as well!

Happy Baking!

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March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.

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I started the day with visitors outside my front door:

They did a dance and preened and each tried to be the most impressive! There are a few females in the group as well but they were hiding.

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I spent the rest of the day doing things that made me feel good. I baked early in the morning  I made three loaves of Big Bear’s Bread. When I was done, I went out and shared the loaves with a family, a friend and a bakery. The bakery is called Rose’s and is here on the island. They have a cafe/bakery setup and serve some of the nicest food on the island. I found out that their bakery bread is fantastic as well.

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First I went to lunch at Rose’s and had a provolone, red pepper, tapenade sandwich made with their own fresh baked baguettes. The baguette sandwich was exceptional, so afterwards, I went into their bakery which adjoins the cafe (ah the cafe has a masonry pizza oven! I will have to get a pizza next time) and they had some really nice looking breads lined up. There was a Garlic Walnut bread that is on my “to get” list for next visit.

(Edited to add a picture of Rose’s wonderful Garlic Walnut Bread)

Garlic Walnut Bread from Rose's Bakery/Cafe Orcas Island

They had a variety of artisan loaves which all looked so good. I bought a seeded baguette to take home.

.The bakery also offered a variety of goods that a baker would find interesting. Cooking/baking tools, nice kitchen cloths, flours, specialty olives and cheeses, etc. I did not have my camera so I did not get any pics, but I will take it next time and do another post. If you are visiting the San Juan Islands, be sure to stop by and check out this exceptional bakery/cafe called Rose’s on Orcas Island.

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Here are some pics of their seeded baguette. The flavor was really good. It had a buttery, wheaty flavor, a creamy crumb and great chewy crust. I would guess they used a liquid levain or poolish for the formula.

I bought the tea towel in the background from their bakery store, it was made from bamboo fiber.

I ended the day with some dark chocolate and a glass of red wine. It was a good day, the sun even did an encore and you know how that makes me feel!

March 5, light a candle.

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San Juan Island area is a beautiful place to live. The locals are very friendly, it has been fun to meet new people. I attended a transportation meeting to see about road safety and bike trails. I joined a prayer group from the church I attend and I was able to help out at the local soup kitchen this week and bring some of my bread.

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My oven is not fixed yet and I still have to be creative in using it, but I have adjusted and have been able to make up some variations using the pizza dough which was featured in the last post and on Pizza Quest (Pizza Quest has been nominated by the International Association of Culinary Professionals (the IACP) as one of three finalists for best food blog of the year).

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I really like the dough even though it is a morph dough and uses not only a sourdough starter but some commercial yeast(!) as well.

Here are the bread and rolls I brought to the soup kitchen using the pizza dough recipe as the base:

Soft White Pan Bread:

Rolls with Whole Wheat flour:

The bread was the same recipe as the pizza dough but I added a Tablespoon of  sugar to the dough. The rolls were the same except I added a Tablespoon of brown sugar and I also used whole wheat flour for the starter portion of the recipe. I was happy to see how quickly they were gobbled up at lunch.

I also used the pizza dough as a variation to make pita pockets:

You just take 3 or 4 ounces or whatever amount of dough you want, and roll it out about  1/4 inch thick. I threw down handfuls of sesame seeds  and rolled the dough out on the seeds. Allow your pockets to proof and throw it on a very hot stone to bake, flipping once, bake until done. Don’t overbake or it will be like cardboard or crackers. These were very delicious with soft interiors and seedy exteriors

Also, I just had to make more pizza, pepperoni for this round:

Believe it or not, you can also use this dough to make great cinnamon rolls. Just add 1/4 cup of sugar to the dough and a tablespoon of vanilla extract. Then of course you roll out the finished dough and make it into cinnamon rolls:

Seems to be no end to the variations you can think of for this versatile dough. Post more ideas in the comments below, we could start a brainstorming session here!

Other news: My book, “Discovering Sourdough“, has been selling well since I posted it for sale a month ago.

I am in the process of converting it to Kindle format and should be done soon. I have to thank Dion for getting me going on converting the files, he has been not only an inspiration but a great help and it was his idea. Thank you Dion! I am still working on my 100% hydration sourdough book…. no telling when that will see print, but it has been a lot of fun working on it.

When you see the mist rise over the trees on the mountains, watch the sunrise and sunsets on this incredibly beautiful island and look out at the wild turkeys and geese from your backyard, not to mention the eagles flying overhead, there is no end to the inspiration here.

Not only that, but a cool rainy day is the perfect time to bake…..and to write about baking… and to dream about baking…

Happy Baking!

This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a  starter (natural levain) and commercial yeast. It is featured on pizzaquest.com:
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.

This pizza features a combination of toppings which include white cheese, spinach, mushrooms and blueberries. There was no sauce, but a garlic white sauce would have worked great.

This pizza was a hit. The blueberries were a slightly tart addition, making the pizza unusual and interesting.

In this family that I am now living with and working for, there were several birthdays this month including my own daughter’s birthday.

Birthday Pizza party

So a large party was thrown for everyone’s friends and the lady of the house (Hannah Adams Collier) decided she wanted home made pizzas as the main dish for the party.  I was the pizza cook, so I made up a double batch of the Morphed Pizza Dough recipe, which made six pounds of dough, enough for four large pizzas.

The plain cheese pizza was in the oven in this picture.

Hannah decided on the toppings and we ended up making a plain cheese pizza, two pepperoni pizzas and a really tasty (my favorite) Gorgonzola, dried tomato, over olive oil pizza.

The pizza dough handled well over the long waiting time to go into the oven and it did a terrific oven spring. I used parchment paper for the pizza and transferred the finished pizzas via peel, to the very hot baking stone. I had the oven heated as hot as it would go (500F).

Plain cheese pizza, half without sauce

If you have been following this blog you would know that the oven here is broken with the bottom element not working. To get the stone really hot, I had to turn the convection fan on and put the stone at the highest level right next to the broiler element. That is how I am baking my bread as well. Try baking bread using only the broiler element if you think it is easy!!!

Pepperoni pizza...of course!

Gorgonzola cheese, sundried tomatoes over olive oil pizza

So now that you are definitely in the mood for pizza….. you might want to try the morphed pizza dough, I think you will like it!

Again, you will find it featured on Pizza Quest at: “A Morphed Pizza Dough”

Sending this fun to Susan’s fun at… Yeastspotting.

Over the New Year holidays, I moved to the San Juan Islands. It has been a two year journey for me from an abusive situation, a divorce and now starting over.It is the reason my store was closed down and I have not been as available as I once was. Throughout my journey, I found that there are many resources and people who reach out a helping hand to those in need, I am very grateful to those that were supportive and encouraging.

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I have some new challenges in my present location. One being a defective convection oven that took two hours to reach 350F!! Convection ovens do not seem to have a bottom element. How do those of you with a convection oven bake decent bread? You need good bottom heat for bread. I baked up some sourdough biscuits and the tops were nicely browned but the bottoms stayed white no matter what I did.

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The solution that I have come up with so far,  is to put the baking stone on the very top rack of the oven, right next to the element and put “convection broil” on for an hour, that not only turns on the fan to distribute the heat around the stone, but turns on both elements which are at the top of the oven.

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I was able to super heat the stone, then move it down in the oven, place a roasting lid over the dough to protect it from the overhead element (which I had changed to “convection bake”) and I got some really nice bread:

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Autumn Porch Sourdough

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The cut loaf was underproofed, you can tell by the direction of the holes, the tight look to the loaf and the cracked domed top. I waited an additional half hour to bake the second loaf and it came out great. The baking time was less in a convection oven, even with the roasting pan over the dough. I baked it 20 minutes with the lid and two more minutes with the lid removed. I was afraid to take the pan off sooner because the top of the bread had a chance of burning, since the element overhead was on.

Autumn Porch Sourdough closeup

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I baked up some Autumn Porch Sourdough for this experiment in baking with a defective convection oven. The outdoor temperatures here on the islands has been perfect for Autumn Porch bread because you put your preferment outside overnight in temps that are around 50F degrees. I put my dough into a covered dough folding container and placed it in the trunk of my car. If there is anything I enjoy besides baking, it is being resourceful!! The raccoons outside were dismayed at my new dough retarder.

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I have one more interesting thing to tell you. Those of you who have followed my blog for years, know that I have always wanted a brick/masonry oven to bake bread in. Looky what I found in the basement of my new home:

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The brick fireplace is meant to heat the whole house. There are some supports inside that allow me to fit a shelf and baking stone on. I need to set it up and test it, but you can bet I will do just that.  Any of you with knowledge of masonry oven baking , feel free to email me or comment with suggestions/hints/tips on baking in a brick bread oven.

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The inside is not domed for bread baking, but I will give it a try anyway….. stay tuned….

Sourdough Wreaths

Here is a neat shaping technique for dough that will enable you to end up with beautiful Christmas wreaths to give for gifts or showcase your buffet table. You can follow any recipe that will produce about 1.5 lbs of dough, as each wreath is 1.5 lbs each. You can also use any filling that suits your fancy. Some ideas would be pecans and chopped apples, preserves, chopped dates, figs and walnuts, cherries, dried cranberries, blueberries, etc.

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You get the idea, your imagination is the limit.  You can even tie a beautiful bow onto your finished wreath, encase it in plastic wrap and give it as a very yummy looking Christmas treat.

I made a sourdough sour cream sweet dough for my wreaths. I had some really vigorous starter fed 12  and 6 hours before mixing.

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This is an all day event so start early in the morning.

Sourdough Wreaths

• 7 oz/198g evaporated milk
• 2 oz/56g butter
• 2 oz/56g sugar
• 4 oz/113g sour cream

I use a homemade cinnamon caramel mixture that is super easy to whip up for the filling base. Make the filling base first so it can cool off before you use it. This will be enough for three or four wreaths:

To a medium heavy bottomed skillet add:

• 10 oz/283g brown sugar
• 4 oz/113g butter
• 2 oz/56g evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Ingredients to melt for caramel sauce...

 

 

Oh Wow!

Cinnamon Caramel Sauce... you will be famous....

Mark the dough...

...like this, but don't cut through the dough.

Then cut the dough like this:

Cut the dough...like this:

Spread that cinnamon caramel sauce like this:

If you want to use less sauce you can, some of it will leak out during baking, but not to worry the parchment paper will catch it and your stone will not get ruined.

Now your imagination can fly: Fill with anything you want (no not tinker toys and legos… jeesh!) But think about it, if you left the sugar out when making the dough, you could fill it with a pizza kind of filling and pizza sauce and it would be awesome!!!

I piled on some dried cranberries, raisins, those awesome 60% cocoa chocolate chips that Ghirardelli’s make (yea, they all do not make it into the dough! ha ha!) and walnuts.

Pile it on: YUM!

Now take the outer edge of the dough and fold it inwards like this:

Fold the edge over...

Now the fun part, take the inner star cut pieces and pull them up and over the roll and tuck them in underneath the outer edge of the wreath (this is lots of fun!):

It should look like this when you are done:

Stagger your wreaths so they are not all ready to bake at once. Shape them about 20 minutes apart. Spray the finished wreaths with more oil and allow them to proof for about 2 hours. Then when ready, place wreath- parchment paper and all onto a hot preheated baking stone and bake at 400F for 20 minutes covered with a roasting lid ( I did not spray them with water). Take the lid off after 20 minutes and then bake another 5 – 10 minutes, watch for overbrowning.

HINTS: Sourdough sweet dough tends to be a bit tougher than commercially yeasted dough, so do not overbake, it will make it that much tougher. You can place your wreath in a plastic bag while still warm (not hot) to help soften the crust. Spraying with oil, or buttering the crust helps keep it softer as well.

All done:

Carefully take your wreath out of the oven using a peel or flat cookie sheet (one without sides). Remove the parchment carefully and dispose of it, you need to be extra careful doing this as there will be a pool of hot melted (even burned) caramel in the middle and if you leave it, the wreath will glue to it as it cools. If the caramel in the center is burned and gets all over the bottom of your wreath, you may want to try and remove it before it cools as it will ruin the taste of your wreath.

Finished baking...

Bake the other two wreaths in their turn and cool. You can sprinkle powdered sugar on top for decoration, or swirl some thin icing on top:

Hint: To get the beautiful shiny crust, I spray the dough with oil again once it is finished baking. 

Swirl some icing on top:

Close up...

You can see the chocolate chips:

A slice...

I also made a 100% whole wheat dough to make a cranberry, raisin, walnut version ( I made this one around Thanksgiving):

100% Whole Wheat version using raw cranberries:

A close up of a slice:

Happy Baking, and a very Happy, Holy Christmas Season to you all!

3 Wreaths:

This post will be submitted to Susan’s Yeastspotting. Thanks Susan!

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Brod and Taylor sent several of us online blogging bakers their new Folding Bread Proofer. I was one of them. My Technical Administrator on the Sourdough Forum and I were talking about jerry rigging our own proofer before I received notice from Brod and Taylor about testing their new proofer.

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We wondered if Brod and Taylor’s proofer was a glorified hot plate and was it worth the money to invest in it. Then, that same week, I heard from them that they wished me to test it out for them.

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So of course I said “Yes!” I have mentioned in earlier posts a bit about my use of the proofer. Now that I have used it for several batches, I would like to share my observations on Brod and Taylor’s new folding bread proofer.

I have been pleasantly surprised. No, I would not have bought this proofer if left up to my own devices, because us at home bread baker’s are good at jerry rigging for our obsession.

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Yes, I would have missed out because although I think they missed the sweet spot on the price by about $20.00, it is well worth the money and knowing what I know now, I would have bought one.   I already got one free so they are not paying me any more to say this, I could say it sucks and don’t bother if I wanted to

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Here is what I have observed:

• The ability to fold up the proofer is terrific. It folds up very easily to store in a skinny place.
• Even though the proofer does not have tight fitting seams, it keeps a good even temperature.
• It is sooooo wonderful to have the temperature control- that is the single most important feature of this proofer.
• The lid has a problem fitting on the edges once you set it up. The hinges are made to fit the item when it is closed or collapsed. If you look under the lid however, you will see where there are two protrusions that fit into some slots for the lid to line up with so it can shut properly. Once you know that, it is easy.
• I think Brod and Taylor need to put that on their list of “to redo” items for their next iteration. The hinges need to fit and clip to the open sides as well as the shut case (I know that probably doesn’t make much sense, but it will once you get yours).
• There is a small pan for adding water to keep the humidity high which is a good thing.
• It would be nice to have an internal thermometer so the user can see the temp without having to add their own.
• One other problem is that the proofer needs to be large enough to fit two 9″ diameter round bannetons. It will fit them one on top of the other if you have a small grate to put over the bottom banneton:

It fits two 9″ small bannetons very well:

It also will accomodate two 13″ larger long bannetons: (well you can see it WILL fit two, the other one escaped before I remembered to take a pic)

 

Proofing at 85F and 3 hour autolyse with Big Bear's Bread formula

One other thing I would like to mention is that they include a very short cord with a longer one being available for purchase. I needed to run out and get an extension cord right away because I keep the proofer on my dining room table and a short cord would not have worked almost anywhere in my  house. So get the longer cord if you are buying it for a gift for someone.

 

Proofing at 76F after overnight ferment

 

I am really enjoying my new proofer, I am glad I have one. It has made my ability to push the “sour” and “holey” experiments to the max with the ability to control the temperature. The drawback is that while I am able to get some great results using temperature control, I can’t pass that on to  you in my blogging if you can’t control the temps as well.

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I have read about many other uses for the proofer, like tempering chocolate, keeping fondant and other candies warm and even making yogurt (remember a hotpad and towels in the olden days?) . My friend Mike Avery at Sourdough Home mentioned he liked to use his Brod and Taylor proofer for keeping his starter an even temperature.

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So I strongly suggest you hint to your favorite Santa Clause to have one under the Christmas tree this year.

Hurrah Brod and Taylor, for an exciting new product for the advanced at home baker.

.Many of us are willing to pay 400.00 plus for a dough mixer, I bought several. However, I got rid of all of them but one and have not used a mixer for about three years, preferring a dough folding trough. So of the two, I would rather do without the mixer than the proofer. Just my two cents worth. If you have a Brod and Taylor proofer,any feedback you might want to share with us is very welcome.

Disclaimer: Although I received this proofer free from Brod and Taylor for review and testing, I do not receive any money from them for doing so. I do receive a small percentage from any links that send you to Amazon to purchase it though…

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Happy Baking everyone!