Free Recipe Rye Sourdough

 Free Rye Sour

I keep calling this Sourdough Rye, “Free Rye” because it is the Rye recipe on my recipe page of my site http://www.northwestsourdough.com/recipes2.html. There it is called Sour Rye. It is a light Rye recipe with a high ratio of bread flour to Rye. It is an easy Rye to start with when new to sourdough baking. This wonderful baker named Britta inspired me to revisit this recipe because she is having a sourdough baking class and the two recipes on the page listed above are to be featured. Britta has sent me pictures of her bread baked with the San Francisco Starter using the Two Day Super Sour recipe that comes with the starter. Her sourdough looks terrific:

Britta's Bread

When she starts a bread blog I will link to it so you can see what she is up to with her classes etc.

Here is Sour Rye revisited. I increased some of the ingredients to make a larger batch, these two loaves weighed in at 3 lbs 8 oz each! and are hefty loaves.

Free Sour Rye:

Have your starter vigorous and feed it the day before mixing. Next day mix together in dough mixer:

  • 3 cups vigorous starter at 166% hydration(Danish Rye starter is best for this recipe but any starter will do)
  • 2 cups of warm water
  • 1 cup strong black coffee – cooled
  • 3 Tablespoons Oil
  • 1/4 cup Blackstrap molasses
  • 3 Tablespoons Caraway seeds
  • 2 Tablespoons dehydrated Onion Flakes
  • 1 Tablespoon Onion powder
  • 5 teaspoons non – iodized salt
  • 2 cups Rye flour – 7 oz
  • 11 cups of bread flour (at 4.5 oz per cup) -49.5 oz

This recipe including the molasses as liquid is 64 % hydration.

Follow the directions for mixing, proofing and baking, same as the Basic White Sourdough at:

http://www.northwestsourdough.com/recipes.html

Here is a picture journal of the Free Sour Rye:

This is how the dough looked after autolyse, you can see it is still sticky:

Rye dough after autolyse

Dough poured out

Pour out the dough when it is done proofing which takes around 6 hours.

Shape the loaves into boules if you want round loaves. I like to use baskets with around an 8″ diameter rim. I had one with an interesting design. I floured it very heavily, and with a little encouragement, the dough came out when it was time.

dough waiting to be put in the baskets

Both loaves are in there proofing baskets and ready to be put to sleep in the refrigerator overnight. I covered them with plastic bags before putting them in the fridge.

dough ready to proof

Next morning they had risen pretty well:

dough next morning

The first loaf was three hours proofing before going into the oven, here is what the basket looked like when the dough came out:

Use decorative baskets

Here is the first loaf:

See the design?

Here is the second loaf with the first loaf already sliced by it:

second loaf

I put the wine glass by the loaves to give you some idea of how large the loaves are:

Breads with wineglass

Here is a closeup of the crumb of the first loaf:

closeup of crumb

The loaf on the right was tucked under the other loaf because it already had it’s end cut off:

Two Sourdough Rye loaves

I baked these loaves ten minutes longer than the directions for a 2 lb loaf. Altogether they were baked for 40 minutes each and I turned the oven down to 400 degrees after the first fifteen minutes (450 degrees to start) under the steaming lid. Free Sour Rye, try some! It’s terrific! Moist, chewy and with a wonderful crust, thick, crusty….

Sourdough Ableskivers !

Sourdough Ableskivers

I made up some sourdough waffle batter using the recipe available on my website at: http://www.northwestsourdough.com/recipes.html 

I didn’t change a thing, just made it up as it is. I decided to bring out my Ableskiver pan and make up some Ableskivers. They are such a nice treat instead of the usual pancakes or waffles. If you ever find a good cast iron Ableskiver pan…buy it! Mine is old and well seasoned, the bottom has some surface rust which won’t come off unless I get a metal scrubber in there, which I won’t as it will be back in no time in my climate. Here is what a good Ableskiver pan looks like:

Ableskiver pan

Bottom of Ableskiver pan

It has seven little bowls for filling with batter. The pan has to be hot like a griddle where a drop of water sizzles and jumps. Grease the little bowls. Then pour the batter to the top and wait until the Ableskiver sets a little.

 Pour the batter to the top

Then you take a skinny sharp pointed knife or a stainless knitting needle and shove it into the batter to the bottom of the little bowl, you use the knife and pull the Ableskiver around so that it is setting halfway up and the batter in the middle pours out and starts cooking on the bottom of the bowl.

Halfway done

 As you continue to turn the Ableskiver while it is cooking, you create a ball with a hollow middle.

 Turn the Ableskivers

Finished Ableskivers

Ableskivers ready to eat!

This is just right for shoving something into it, like blueberry preserves, blackberry, jams, dried fruit, etc. Then you sprinkle with powdered sugar and …..yummmmm!! Down them with a hot cup of coffee for a great breakfast treat. In case you are wondering, the Ableskivers pictured below are filled with Blackberry preserves made from berries gathered right around here. These are terrific!

Yummy!

I found a source for an Aebleskiver pan that looks good at:
             
Danish Aebleskiver Pan

A Sourdough Saga or Spooky Sourdough

Spooky Sourdough 

I bet you are wondering about the above picture. Well….

I started last Sunday with a sourdough preferment. I was making up the Two Day Super Sour recipe which is in the Special Recipes collection. Anyway, like I was saying, I started the preferment and had it setting out overnight at room temperature. I had it in  a large plastic container :

preferment

I left it overnight and on Monday I took it out and built up the next level of the recipe by stirring in the flour  and left it ferment for a few more hours. However there was a problem. Over Sunday night there was a wicked storm with sustained winds of 65 mph and gusts up to 85 mph with the winds probably being stronger right here on the coast. We lost power early Monday morning around 4:00 a.m. So the problem was … no power! Gee, I had to do it all by hand! I know Aussie Bill is probably laughing at this ! So I went ahead and stirred in the rest of the ingredients and had a dough which looked like this:

finished dough

I covered the container with the lid and let it ferment all the rest of the day until the evening. Then I had to shape up the loaves by candlelight. I poured out the dough and shaped up the ball which looked like this: 

dough ball

Then I shaped up the dough into loaves and put them into bannetons. The above pictures were taken with flash. Then I tried to take some pictures by candlelight. Here are a few spooky pictures that resulted. My camera didn’t like to focus on the dough so it was blurry and I guess I moved the camera because I came out with this:

Spooky sourdough

I tried again to focus and got this:

spooky 2

Here is what I actually had with the flash:

Spooky 3

Not too spooky that way huh? Well that skull candle holder was made by my 13 year old son, the same one who makes the paddles. We were using it on the table because of the power outage and I thought it looked spooky when I tried to take pictures with no flash. Now I had another problem because the refrigerator was not cold enough to keep the dough from raising too quickly and I would not be around in the morning on Tuesday to bake because of an appointment in town. Sooooooo I put the dough in the freezer which had a lot of frozen stuff and although it wasn’t a hard freeze, it would for sure be cold enough to keep the dough from raising too fast. On Tuesday morning, still no power, so I did not bring the dough out of the freezer but went to town. I was in town all day until dinnertime and when I got home I found out the power had been on for several hours. So I checked the dough and it felt frozen on the outside but not frozen hard all the way through. I took out the dough and put it into the refrigerator to thaw overnight so I wouldn’t have to wait too long for the dough to raise next morning. Now on Wednesday, I finally took out the loaves one by one and the dough was sluggish to raise. I was a bit worried that it was just fermenting too long and I might end up with ghostly overfermented dough. Three hours later I began to bake. Just think, I started this on Sunday evening and it was Wednesday morning! The bread came out REALLY TERRIFIC ! My daughter said it went to the top of her list. Here are the loaves which turned out to be not so spooky after all:

Super sour loaf

The crust was crip and crunchy and shattered into flakes when you bit into it.

Super sour loaf

Super sour loaf

The crumb was fantastic too:

crumb

The bread has a great flavor with lots of comlex taste, it is tangy, but not as sour as it it supposed to be. I was worried that it would turn out too sour because of how long it was fermenting. It resembles a motherdough sour though. I think that after the dough was finished, most of it’s fermentation time was actually in the freezer or refrigerator and it developed into a long cool ferment, like a motherdough.

I am relieved it turned out and was such a success! I hoped that the power outage wouldn’t turn my loaves into a casualty. We did have a casualty from the storm though:

Son's Saratoga

Son's Saratoga

We lost this one tree over my son’s 1951 Saratoga, which he had parked in the back acreage of our property. Several other trees broke off large pieces of their branches or snapped off the top part of the trunk. I also had my server down which inconvenienced several customers who were trying to use the Special Recipes. Sorry about that. We lose power many times every Fall/Winter here on the coast of Washington. There are so many trees that break the lines when they go down. The winds are so much stronger because we are facing the Bay/Ocean. So if my site goes down, be patient, I will get it up and running as soon as I can. I just wish I had that clay or brick oven built outdoors so I can bake sourdough uninterrupted!!!

Austrian(Not Australian) Sourdough !

 Austrian Sourdough Farm Bread

I have been experimenting with the Austrian Sourdough Starter for about a month now. It has turned out to be a starter to rival Northwest Starter. Austrian Starter has an eight hour proof so you are able to push the sour envelope even more. It has turned out to be vigorous, and very tasty. I am really impressed. It will be setting out on my counter a lot in the Winter months ahead of us. I am printing up envelopes and you can expect to see it offered pretty soon in my website store at: http://www.northwestsourdough.com/store.html or on the starter page at: http://www.northwestsourdough.com/starter.html.

Here are some pictures of Austrian Farm Sourdough Bread I baked up two days ago:

Three two lb loaves of Austrian Farm Sourdough Bread

Austrian Sourdough

Austrian Sourdough

Austrian Sourdough

Here is a closeup of the crumb:

Austrian Crumb

This bread had a terrific crumb and the crust was wonderfully crusty with such a beautiful color. It had a nicely sour tangy flavor.  I have gotten such nice looking bread each time I have baked with this starter. Happy Sourdough Baking!

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