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 […]

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 […]

3 Cheese and Prosciutto Bread Sticks

200 g bubbling rye sourdough starter 740 g water 1520 g white whole wheat flour 11 g salt 11 g black caraway seeds 230 g Tinter cheese, shredded (http://anjaeatscheese.wordpress.com/2012/02/04/tintern-welsh-cheddar-with-chives-and-shallots/) 180 g Grass Fed Swiss Cheese,  shredded (http://anjaeatscheese.wordpress.com/2012/08/10/new-zealand-grass-fed-swiss-cheese/) 250 g Daisy brand Low Fat Cottage Cheese sliced Prosciutto, minced ( I added only 113 g , but […]

Fig Whole Wheat Sourdough

On Tuesday evening, I prepared two sourdough starters. I was going to make a bread in the morning, but about 9AM I had to leave home. So I decided to refrigerate both starters. Around 8PM I could finally mix a bread dough. I used both starters. The wheat one didn’t look fresh but the rye sourdough was ready to work. For the […]

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 Breads with KAMUT

300 g whole wheat (liquid) sourdough starter 392 g rye (stiff) sourdough starter 410 g sprouted KAMUT 810 g water 1200 g whole wheat flour Combine the ingredients in a large mixing bowl and set for 45 minutes. Add 23 g salt and knead the dough. Repeat kneading after next 45 minutes and then refrigerate […]

Mr and Mrs Seed (Sourdough Loaves)

Sourdough Starter: 147 g bubbling whole wheat sourdough culture (100% hydration) 135 g bubbling  rye sourdough culture (100% hydration) 286 g water 286 g stone ground rye flour Let ferment up to 12 hours. Final dough: 1021 g water 1206 g whole wheat flour 100 g black sesame seeds 100 g  hulled millet 100 g flax seeds In […]

Whole Wheat Sourdough with Flax Seeds and Dates

500 g whole wheat sourdough starter (300 g water+200 g whole wheat flour+1 tablespoon sourdough culture, fermented for 18 h) 1000 g water 100 g flax seeds 163 g pitted dates, chopped 1237 g whole wheat flour 209 g stone ground rye flour In a large mixing bowl, combine the ingredients and set aside for 1 hour. […]

Sourdough Small Loaves* with Mineral Water

400 g rye sourdough starter 510 g mineral water (still) 1000 g whole wheat flour In a large mixing bowl, combine the ingredients and set aside for 20 minutes. Then add: 20 g salt 100 g dried figs, chopped 75 g walnuts, chopped Knead the dough, cover the bowl with plastic wrap and refrigerate for […]