So my ibs Problems are getting bad and i had to let go of wheat products. Im going to try the fodmaps diet witch mean no wheat or dairy for a while. I wont be doing very meany sourdough post. I might try some gluten free sourdough later. This is nothing new for me it’s been going on for a while. I might even have to convert my site into gluten free baking. Not sure yet im moving soon so i have alot on my plate and started a new job witch makes thing more complicated. This is even effecting my training. My ibs problems leave me drained after work and after being in pain most of the day. Ill keep every one informed.
August 26, 2012
I was Going to show you a 100% rye bread but it didn’t seem to turn out right or that’s what i thought. So i made a different bread. This is a recipe of my own making. This recipes is great but still needs a few adjustments.
Triple grain sourdough
78 g wheat bran
60 g corn meal
20 g flax seed
140 g Boiling water
Cover for 12 hours
289 g Bread flour
189 g Freshly ground rye flour
328 grams freshly ground hard white wheat
44 g corn meal
504 g water
18 g salt
36 grams molasses
260 grams %100 hydrated sourdough starter
-Mix flour and water till combined and let it sit covered for 20-30 minutes.
– Then combine every thing except the soaker and knead with mixer for 6 minutes or by hand for 10 minutes till medium gluten is formed. it will be sticky so if you doing it by hand you will have to use the french fold style. towards the end mixing add in the soaker til combined with the dough about a 1 minute of mixing.
– Put in oiled container in a warm spot for 2 hours with stretch and fold at 30, 60 and 90.
-Divide dough in half and preshape and cover for 20 minutes. Then shape and put in your floured banneton basket and prove for 2 hours score and bake at 425 for 15 minutes with steam and 15 to 20 mintets without steam.Rotate half way for even browning.
August 19, 2012
Nothing to exciting this post there are a lot of crazy thing going on around my home but i managed to throw a sourdough together. I even mixed it with the mixer not something i normally do not do for sourdough bread. Normal procedure preferment night before. Then put the bread together, retard over night bake the next day. The only one i cut open was the bread loaf shape one tasted great but is had small holes in the crumb , might have happened because i put it in a small loaf pan. The other two hopefully had better crumb, but i could have just throw the bread in the over to early i had to get it done. I got part of the recipe from bourrke street bakery and altered it to light rye with walnuts and flax.
I ordered to big bags of whole rye and white hard winter wheat berries from a local grain store. i like helping out the little places. I plan to make some 100 % rye bread and other breads with freshly ground flours……still waiting for my order to get here.
August 8, 2012
Thought i would try a recipe from Discovering Sourdough. If you have the e-book that’s for sale on amazon you can find it on the part 3 advanced sourdough. Im not posting a Recipe tonight but ill put up a few pictures. haha it was hard to score this bread the pumpkin seed kind of got in the way.
I got a big bag of general mills harvest king flour from general mills flour and i used it for this recipe and others. It’s a good bread flour and is unbleached. Works just as well as king Arthur.
July 29, 2012
Im not a huge fan of pizza but though i would make a recipe and post it. I made veggie, ham/pineapple and a black olive/peperoni . This is a very simple recipe anyone could do it considering you have starter on hand. I just use the left over starter from my feedings. Also sorry for the bad quality pictures i didn’t realize someone change the setting on the camera.
Recipe 2 pizzas
200 g whole wheat flour
255 g bread flour or high gluten flour if you have it
295 g water
13 g salt
3/4 tsp yest
105 grams sourdough starter
12 grams olive oil
So This is easy. Just mix all ingredients for about 20 minutes in your mixer. if you don’t have a mixer it’s going to take 30 to 40 minutes of kneading. then put the dough in a bowl in the refrigerator over night give that starter a chance to do its work. The next day take out to warm up and make sure to heat up your stone before cooking no steam is required for this.
July 21, 2012
I got a few samples for flour from…. well as local as it gets for me in Lancaster Pennsylvania. i have to say im impressed. not just because it’s organic, not bleached, bromated or enriched. The flavor of the bread come out like it was just milled fresh. Thank you daiasy organic flours for the chance to try your flour. i will defiantly buy more later. i made a few sourdough breads with it a 50/50 whole wheat county style loaf, and a batch of skinny baguettes. they both turned out well.
July 20, 2012
Ive been working on a sort of desem starter for a bit witch is kind of an old way to make a starter. It’s a really thick starter that you keep in a cold place and it last much longer than regular starter. What i did is took my extra starter and add alot of flour till it was think and put it in the refrigerator. then i keep doing that for a few weeks seem to work well. but it might now be the traditional way haha. Im not going to post a recipe since it now mine but i will put a link to where i got it. I used freshly ground flour so that made a Difference. Here’s the post i used for the recipe There’s a better explanation of desem and the recipe http://www.thefreshloaf.com/node/27999/honest-bread-100-wholewheat-desem-bread-and-some-country-bread