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!

Sourdough Syrian Flatbread

One of my sourdough customers (Thankyou Gary S.), inspired me to make up some Syrian flatbread. He sent me a recipe to convert from a traditional yeasted recipe. The first recipe is the converted recipe I sent back to Gary. I made up the Syrian Flatbread and the second recipe are the changes I made.

Syrian Flatbread sourdough style:

  • 1 cup starter very vigorous at 166% hydration
  • 1 & 1/2 cup + (1 Tablespoon water, leave this out for 65% dough)
  • 1/3 cup milk
  • 2 tsp salt (I think 3 tsp would taste better)
  • 6 cups flour
    This is about 69% hydration

These are the changes I would make:

  • 1 cup starter very vigorous at 166% hydration
  • 1 cup water
  • 3/4 cup + 1 Tablespoon milk (evaporated milk or scalded and cooled milk no lowfat stuff!)
  • 3 Tablespoons melted butter or oil
  • 3 tsp salt (1 Tablespoon)
  • 4 cups all purpose flour
  • 2 cups whole wheat flour

Mix up the ingredients in your mixer or by hand and let autolyse. Then mix again for 3 – 5 minutes adjusting water/flour so that the dough is somewhat firm but still soft and pliable. Bulk ferment for 4 – 6 hours or until doubled. Then divide the dough into pieces, roll into balls and let rest for 5 – 10 minutes. I made a double batch and divided the dough into pieces which were 7 ounces each. After resting roll the balls into flattened pieces of dough which are about 1/4 inch thick. I rolled the dough in sesame seeds for flavor and looks. Then let the dough proof again for about two hours. In a preheated oven (500 degrees)  on a hot stone, gently stretch the dough out slightly and throw the dough onto the top of the hot stone. Bake for 4 minutes on each side. The dough puffs up into a balloon after the first 4 minutes. Serve cut in half for pita sandwiches or warm with butter. These are very delicious! These Syrian Flatbreads were about 8 inches in diameter when I was done baking them, if you want them smaller cut the dough into 4 or 5 ounce pieces. Here are the results:

Syrian Bread doughballs

rolled in sesame seeds

Syrian Flatbread

Syrian Flatbread closeup


Try some out!

Super-serious Onion Rye Sourdough !

Well the last batch of onion sourdough I called Serious Onion because I thought it was pretty intense….WRONG! According to my dear hubby, 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. Mostly because it just feels right to do it that way! I have been doing it for some time now since I noticed the flavor difference and the hydration of the dough difference. Anyway, here I am mixing up the new onion rye preferment and I go a head and put in twice the amount of the onion granules, toasted flaked onions, Dill seeds, Caraway seeds etc. I thought that fermenting those would be a great idea too. I meant to chop up and caramelize two or three large onions next day to put into the finished dough , but unfortunately I did not have the time to do that. Next day I added the rest of the ingredients and bread flour, autolyzed, etc. The dough smelled so good that my husband and teenage son pilfered some and fried it up in a skillet to eat for lunch because they couldn’t wait! A heavy wafting odor of onions and Caraway pervaded the kitchen. One of the commenters on the blog had a really great idea after my last batch of Onion Rye. He suggested blenderizing the caramelized onions and adding them to the dough. I was going to try that idea this time, but as I told you already, I didn’t even have time to carmelize any onions 😦  We were up and about early and I mixed up the dough, then we took off for several hours and when I got back, I had to make up lunch and clean house besides taking care of sourdough. Anyway the Super-serious Onion Rye was looking great and I shaped it up, proofed and baked. My husband said it was the very best Onion Sourdough Rye he had ever tasted. However, I knew that he would have liked it even better if I had been able to get the carmelized onion into the dough! Here are some pictures of the Super-serious Onion Rye Sourdough:

super onion crumb

more super onion rye

More super onion rye

The bread turned out really wonderful, it is moist yet chewy, heavy with flavor and just the right denseness for a great Rye. Super-serious Onion Rye toast is out of this world! Next time I do Onion Rye, I will follow the same recipe but I will add the carmelized onion!!!

%d bloggers like this: