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 […]
Rye Sourdough Starter: 278 g whole wheat sourdough culture 556 g kefir 501 g stone ground rye flour Fermented for 5 hours and 30 minutes. Final Dough: all of the starter 27 g salt 150 g dried pears, chopped 82 g sesame seeds 440 g kefir 320 g water 617 g stone ground rye flour […]
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 […]
451 g rye sourdough starter 340 g whole wheat sourdough starter 1100 g water 100 g liquid honey 1000 g stone ground rye flour 150 g whole wheat flour 200 g hazelnuts 200 g prunes 80 g gingerbread spice mix 21 g salt In a large mixing bowl combine the ingredients and let ferment for […]
Final Dough: 200 g dried figs soaked in 200 g hot water, left overnight, drained and sliced 360 g mature rye sourdough starter (120% hydration) 330 g mature whole wheat sourdough starter (120% hydration) 1200 g water 100 g amaranth grains 24 g salt 1200 g stone ground rye flour I left the dough at room temperature […]
300 g whole wheat sourdough starter (100% hydration) 840 g water 22 g salt 680 g whole grain spelt flour 520 g whole wheat flour In a large bowl combine the ingredients and knead for 6 minutes. Cover the bowl and let sit at room temperature for 7 hours. Preheat your oven to 500 F […]
Rye Sourdough Starter: 51 g rye sourdough culture 200 g water 200 g stone ground rye flour Wheat Sourdough Starter: 100 g wheat sourdough culture 200 g water 200 g whole wheat flour Both starters were fermented for 12 hours. Final Dough: 380 g rye sourdough starter 410 whole wheat sourdough starter 1099 g water […]
400 g whole wheat sourdough starter (100% hydration, mature) 676 g water 676 g stone ground rye flour 211 g flax seeds Mix and ferment for 3 hours. Then add: 24 g salt 10 g black caraway seeds 890 g water 710 g stone ground rye flour Mix and ferment for 5 -6 hours at […]
Building sourdough starter: 1st stage of sourdough starter (Saturday 2:30 PM-9:30 PM) 3 tablespoons rye sourdough culture 400 g water 400 g stone ground rye flour 2nd stage of Saturday 9:30 PM-Sunday 9:30 AM all but 2 tablespoons 1st stage of sourdough starter 400 g water 382 g stone ground rye flour Mix the […]
Rye Sourdough Starter: 400 g water 400 g stone ground rye flour 2 tablespoons rye sourdough culture, active Let ferment for 12 hours. Whole Wheat Sourdough Starter: 150 g water 150 g whole wheat flour 2 tablespoons whole wheat sourdough culture, taken from the fridge Let ferment overnight. Soaker: 162 g boiling water 162 stone […]
Loaf Street (Bochenkowo 2) 