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 […]

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 […]

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 […]

Sesame Spelt Sourdough

Final Dough: 340 g rye sourdough starter 375 g whole wheat sourdough starter 25 g salt 100 g water 63 g black sesame seeds 81 g white sesame seeds 122 g  organic 4-grain hot cereal (oat, rye, barley and wheat) 1360 g whole grain spelt flour Combine the ingredients listed above and knead the dough. Let […]

Christmas 2012 Bread

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 […]

Amaranth and Fig Rye Sourdough

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 […]

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 […]