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 […]

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 […]

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 […]

New Year’s Day Poppy Seed Sourdough Bread

For poppy seed filling: 150 g dried apricots, chopped 150 g rum 500 g poppy seeds 150 cashews 200 g honey 200 g  Seville Orange Marmalade Place chopped apricots in a small jar with a lid and pour rum.  Refrigerate  for 24 hours (or even a week). Place poppy seeds in a large pot and  pour boiling water […]

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 […]