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 […]

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 […]

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 […]

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 […]

Rye Sourdough Loaves for a Week

    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 […]

Simple Spelt Sourdough Bread

300 g whole wheat sourdough starter (100 g wheat sourdough culture, 100 g whole wheat flour,100 g water; fermented overnight) 300 g rye sourdough starter (100 g rye sourdough culture, 100 g stone ground rye  flour,100 g water; fermented overnight) 819 g water*** 1360 g whole grain spelt flour 25 g salt Knead the dough […]