I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.
In many parts of the world, a very sour sourdough is considered a fault in the bread baking. However, here in the USA, it is usually considered a virtue. At the sourdough forum, we are having fun with a new board set up just for experimenting with “getting the sour” in sourdough. Anyone can join, you just have to ask for a password. The password will be removed when my book, “Discovering Sourdough” is posted. That is because the formula is part of the book, kind of like a preview. Continue reading
Remember how I spent some time trying to get a good soft crumb with sweet sourdough? Well I applied that same science to getting a nice soft wheat roll. The secret is adding some sour cream. Yes, you can add potatoes and that works too but the outcome is a bit heavier than the sour cream which helps produce a soft light crumb. Everyone wants a soft roll with dinner at times, yes the crusty hard rolls are terrific too, but sometimes you just want a soft dinner roll…
On the forum we are doing a baking challenge which includes any sourdough bread made using blueberries as one of the ingredients. I love berries of all kinds, strawberries, blackberries, blueberries, etc. I missed out on being able to pick local blueberries this year because I was traveling, so when I got back here to Washington, I just wanted to eat blueberries( I love to eat them fresh). Of course I had to go to the market to get some and I won’t be doing that too often. I paid 4.00 for 4 oz of blueberries!
Mmmmmm… it smells terrific! This bread fresh out of the oven smells awesome! It is the roasted cracked wheat that gives it that extra kick in flavor and smell…. So you want to try a rye without caraway seeds? This is another in the series of 100% starter hydration formulas. I am working with 100% sourdough starters right now, except when I am working on my salt sourdough of course. Continue reading
Yea, I am at it again. I found out that adding more diastatic malt to this kind of dough is a good thing. The salt can initially make the this kind of dough somewhat tough, the crust too thick and crunchy. It can be difficult to obtain a good color to the crust.
I love Mill Grain Bread. You can add any kind of grains or seeds you like. It smells and tastes so good! I know that many people if not most, keep their starters at 100% hydration. You might have noticed that the last several blog entries with recipes were also using the starter at 100% hydration. Continue reading