White Tea Sourdough Rye Loaves

Soaker: 100 g KAMUT®grains 200 g hot water Soak for 12 hours. Dough: 350 g whole wheat sourdough starter, 100% hydration 400 g rye sourdough starter, 100% hydration 826 g water 23 g salt 27 g white tea unopened buds from Fujian, China 120 g stone ground rye flour In a large mixing bowl combine the ingredients, cover the […]

Prunes and Kefir Whole Wheat Sourdough Bread

Sourdough Starter: 289 g water 211 g whole wheat flour 2 tablespoons whole wheat sourdough culture Final Dough: 470 g whole wheat sourdough starter 900 g  very thick kefir 1000 g whole wheat flour In a large mixing bowl combine the starter, kefir, salt and flour. Kneadthe dough, cover and set aside for about half […]

Rye Sourdough Flat Bread with COMTE Cheese

Sourdough Starter: 2 tablespoons rye sourdough culture 350 g stone ground rye flour 380 g water Starter fermented at room temperature for 12 hours and than was refrigerated for 8 hours. Final Dough: all of the rye sourdough starter 103 g milk 138 g Comte cheese, grated (http://anjaeatscheese.wordpress.com/2012/06/05/gruyere-de-comte/) 10 g salt 13 g black caraway […]

Whole Wheat Sourdough with Mini Chocolate Chips

Sourdough Starter: 205 g whole wheat sourdough starter 50 g rye sourdough starter 312 g water 321 g whole wheat flour Fermented at room temperature for 7 hours. Final Dough: all of the sourdough starter 1020 g water 25 g salt 1456 g whole wheat flour Dough was kneaded  and set aside for 45 . Then 283 […]

Rye-Spelt Sourdough Loaves with Barley and Pineapples

Sourdough Starter: 370 g whole grain spelt flour 520 g water 50 g whole wheat sourdough culture Fermented overnight. Soaker: 100 g  Bob’s Red Mill Pearl Barley 200 g hot water Soaked overnight. Final Dough: 882 g sourdough starter 1165 g water 23 g salt soaked and drained barley 310 g whole grain spelt flour 136 g […]

Golden Roasted Flax Seed Puffed Breads

  333 g whole wheat sourdough starter (120% hydration) 430 g rye sourdough starter (120% hydration) 776 g water 21 g salt 100 g golden roasted flax seed (whole seeds) 1100 g whole wheat flour flour for rolling Combine the ingredients in a large mixing bowl, knead dough, cover the bowl with dough tightly and refrigerate for 18 […]

INKA Sourdough Rye Bread

Rye sourdough starter: 422 g water 2 tablespoons rye sourdough culture 400 g stone ground rye flour Fermented for 12 hours. Final dough: 700 g rye sourdough starter 1000 g water 22 g salt 50 g INKA Grain Instant Coffee (Ingredients: Barley, Rye, Chicory, roasted Sugar Beets ; at least 72% of grain) 1135 g stone […]

New Year’s Day Poppy Seed Sourdough Bread

For poppy seed filling: 150 g dried apricots, chopped 150 g rum 500 g poppy seeds 150 cashews 200 g honey 200 g  Seville Orange Marmalade Place chopped apricots in a small jar with a lid and pour rum.  Refrigerate  for 24 hours (or even a week). Place poppy seeds in a large pot and  pour boiling water […]