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 […]

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 […]

Flatbreads with Sprouted Kamut

Fermented Dough: 427 g whole wheat sourdough starter(100% hydration) 427 g water 991 g whole wheat flour Kneaded and fermented from 9:30 to 2:30 Final Dough: all fermented dough 256 g sprouted and processed sprouted KAMUT (http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html) 240 g whole wheat flour 25 g salt 514 g water All the ingredients were kneaded  for 10 minutes […]

Sourdough Fougasse with Prosciutto and Mozzarella

Sourdough Starter: 50 g rye sourdough culture (taken from the fridge) 200 g water 200 g stone ground rye flour I let starter ferment  from 2:50 PM to 8:50 AM. Dough: 153 g rye sourdough starter 623 g water 903 g whole wheat flour 16 g salt I  kneaded the dough  and let it ferment […]

Whole Wheat Sourdough Large Naan and Pizza

600 g whole wheat sourdough, mature,  100% hydration 622 g water 17 g salt 1002 g whole wheat flour In a large mixing bowl combine the ingredients listed above and knead the dough for 10 minutes. Let ferment at room temperature for 2 hours 30 minutes. Then refrigerate the dough for 4 hours. Divide the dough […]

Sourdough Whole Wheat “Pillows”

300 g whole wheat sourdough starter 200 g rye sourdough starter 500 g water 20 g salt 950 g whole wheat flour 200 g prunes, chopped In a large mixing bowl, combine the sourdough starters, water and flour. Knead the dough and set a side for 30 minutes. Mix in the salt and prunes. Knead […]

Spelt Sourdough Flatbreads with Pine Nuts

200 g whole wheat sourdough starter (100%hydration, mature) 150 g  rye sourdough starter (100%hydration, mature) 353 g water 680 g spelt whole grain flour 110 g pine nuts 15 g salt Knead the dough and let it proof at room temperature for 3 hours. Then refrigerate the dough for 12-15 hours. Roll the dough out and […]

Naan Breads with Kamut

They tasted best after grilling; I would use the dough to bake pizza.   Final Dough: 200 g active rye sourdough starter 200 g active whole wheat sourdough starter 430 g sprouted kamut, ground (how to sprout kamut: http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html) 970 g  whole wheat flour 818 g water In n a large mixing bowl I combined the […]