94% Sourdough Spelt Bread

Round Spelt Loaf

Well I have been working toward this moment- a bread made totally with Spelt flour. I am close this time as my innoculation starter was 3 oz and the rest of the dough is all Spelt, I have a cup of Whole Spelt and the rest of the flour is White Spelt. I didn’t actually know that they made white Spelt, but I asked hubby to bring me home a 25 lb bag of Spelt flour and he brought me home a 25 lb bag of White Spelt and a 10 lb bag of Spelt berries to grind.

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Killer Sourdough Sourcream Waffles

Sourddough Sourcream Waffles

I was going to make up some sourdough waffles using the recipe available on my website http://www.northwestsourdough.com/recipes.html , but my son asked me to add more eggs to the batter. So I decided to not only add an extra egg, but to add some sourcream as well. When I baked (waffled, griddled?) up the waffles, my son was really happy (how can you NOT make a 16 year old boy happy with waffles?) but my daughter said, “These are KILLER waffles, mom!” So I will pass on the changes to the recipe to you and see what you think.

First bowl – whisk together:

  • 2 cups vigorous sourdough starter at 166% hydration
  • 1.5 cups warm water (80-90 degrees)

Second bowl – add each following ingredient and then beat with whisk after each addition:

  • A stick of melted butter (4 oz) (real butter, no substitutes)
  • 2 Tablespoons Malt Syrup (I did not level off the Tablespoon)
  • 5 large eggs
  • 1/2  cup of sour cream (no low fat or no fat stuff!)

Third bowl – Add following ingredients and mix thoroughly:

  • 3 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder

Now add the contents of  bowl one and bowl two together and using your whisk, mix thoroughly. Then add the contents of bowl three to the bowl of wet ingredients and whisk all together until blended. Let the mixture set for ten minutes while your waffle iron is heating to a high heat. The batter is a bit thin, but if it is too thick the waffles will be heavy, not light and crispy with a fluffy, soft interior. I spray my waffle iron when it is heated, with pan spray, and then I use one ladle of batter for my waffle iron and cook on high until it is as brown as I like. These waffles are so good that the taste of smooth, rich butter continues as you swallow each bite. The outside is crisp, but not crunchy, the interior like I mentioned, is soft, rich, smooth and really awesome. Try some and see if you don’t think so as well! This recipe makes enough for my large family, I think it made 12 – 15 eight inch waffles. So cut down on the amounts if you want less, don’t be afraid to put in three eggs if you are halving the recipe. Enjoy!

Sourdough Sourcream Waffles

Sourdough Sourdcream Waffles

Raisin Walnut Cranberry Sourdough Bread

Walnut Raisin Cranberry Sourdough

On the Sourdough Forum, Ice, the Co Administrator, converted a Craisin Walnut Sourdough bread from a recipe, Raisin, Walnut and Honey, that Aussie Bill came up with. Ice used metric, so I converted the recipe into standard US measurements and made a few tweaks of my own.So now here is Raisin Walnut Cranberry Sourdough :

  • 2 cups starter at 166% hydration – 18 oz
  • 1 & 1/4  cup water – 10 oz
  • 1 cup milk (scalded, cooled) – 8 oz
  • 2 large eggs – 3.4 oz
  • 3 Tablespoons oil – 1.5 oz
  • 3 Tablespoons honey 2.1 oz
  • 1 Tablespoon salt – .7 oz
  • 2 cups Whole Wheat flour – 8.4 oz
  • 4 cups Bread flour – 18 oz
  • 4 cups All Purpose flour – 16.8 oz
  • 1 -1/2 Tablespoons Cinnamon or Mixed Pumpkin Pie spice

I put all of these ingredients together in my mixer and mixed just until incorporated(adjust water/flour if too dry or wet). Then I let the dough rest for 15 minutes (autolyse). I then mixed the dough for one more minute and let it bulk ferment for seven hours, the dough was very sluggish because of the spice in it, which tends to slow down the yeast. I then put the dough into the refrigerator overnight. Next morning I took out the dough and let it warm up for four hours. I shaped the dough by dividing it into three pieces, and then rolling out each piece into a 20 x 8 inch rectangle. After I rolled out the dough , I spread evaporated milk over the surface and sprinkled a cinnamon sugar mixture over the whole surface ( I like the cinnamon mixture heavy on the cinnamon and light on the sugar). I then sprinkled walnuts and raisins on the first dough, I used only raisins on the second one,

roll out the dough

and on the third one I put raisins, walnuts and chopped, frozen cranberries.

sprinkle on fruit and nuts

Then, roll up the dough…

roll it up

three loaves ready to go

Here are the three loaves ready to proof. They took two hours to proof. When ready, bake at 375 degrees  for about 40 – 45 minutes or until a toothpick inserted comes out clean(I baked all three together and did not use a baking stone). I had to put aluminum foil over them towards the end of the bake to keep them from getting too dark.

 This recipe makes 5 lbs 7 oz of dough.Here are some pictures of the finished bread:

Walnut Raisin Bread

Iced loaf

All three loaves

Sliced

Walnut Raisin Sourdough

A lady named Kris was one of the winners on the recent forum contest. She very kindly sent me a beautiful Linen Proofing Cloth embellished with her own artwork. I am very pleased! Thankyou Kris! Here is a picture of my bread with her cloth and business card. If you are interested in buying some of these cloths for a gift, give her a call, her number is on the card below (707-839-8379) or email her at : still_kris2004″at”yahoo.com.  A better picture of her cloth is at the beginning of this blog entry.

Kris' cloth

This bread is so delicious, my daughter described it as “Killer Good”. However, you haven’t tasted it until you toast a thick slice and slather it with real butter…..MMMMMMM! All three loaves were almost gone the first day. I hid two pieces for myself and hubby to have with coffee this morning. Weren’t we the lucky ones!

Sourdough Millet Loaf

Sourdough Millet Loaf

I decided to use some Millet grain that I had bought for experimenting with. I ground up a cup of Millet into a meal type consistancy, which I used in the dough and outside of the crust when making this bread. The texture of the crumb was really great, I had wondered if a whole cup of ground Millet would affect the crumb and how, but it turned out nice and the smell was terrific. The crust was crunchy, crispy and making toast out of this bread was a treat. For the first two loaves I brushed the crust with egg glaze and sprinkled the ground Millet on the outside. For the third loaf, I also brushed on the egg glaze but I sprinkled whole Millet seed on the outside. Here are some pictures of the loaves:

Here are the loaves proofing in their couche:

loaves proofing

Here are the first two loaves:

First two loaves

Here is a closeup of the crust with the ground Millet on it:

Crust closeup

Another crust closeup

Here is the loaf with the whole Millet seed on the crust:

Whole Millet on the crust

More Millet loaves

Here is the crumb:

Crumb

Millet is an interesting addition to sourdough bread. The grain baked on the outside of the crust was not crunchy hard like cracked wheat, but was softer and more biteable, yet still crunchy.

From the site  http://chetday.com/millet.html , I found the following information about Millet:

Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium

MIllet seems to go really well with sourdough baking, so you might want to pick up some Millet next time you are in town, and try it out.

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