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Sourdough Pizza

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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.

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local flour daisy Organic

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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.

desem Bread

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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

Wonder mill

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No new bread today but i did say i was getting something new that would make my bread better. Well i got a wonder mill and it’s great. i Ground up some white whole wheat and started a bread. Also i Got a baker couche. ill be make a lot more bread with freshly ground flour but i will still use other company’s flours as well. should have a new bread recipe in a day or two.

 

 

 

 

 

 

 

 

 

 

spice fruit sourdough

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This bread was great kind of remained me of cinnamon raisin bread but ten times better. Like i said in the post before this the recipe came from Bourke street bakery book and has very good instructions i got my copy from amazon for around $30

 

 

 

 

 

 

 

 

 

 

 

blue cheese and spinch sourdough

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Sorry for the lack of post this and last month. My starter was not working right so i made a new one. i experimented on a few yeasted breads but i didn’t fill they where worthy of my site. Anyways i made this bread in the Morning and then went on a 40 mile bike ride with 3 big climbs. The heat was horrible but i still felt good. This bread was a 3 day. preferment, mix/refrigerator, and baked the next morning.

preferment

whole rye, 81g
water, 65g
rye starter (100%), 9g

-ferment 16 hours

final dough

bread flour, 485g
salt, 11g
raw spinach, 100g “i just nuked my in the microwave and squeezed all the liquid out of it and chopped it up”

blue cheese, 143g, crumbled “i used salton blue cheese but any kind will work”
water, 316g

an all ferment

Do the normal. Mix flour,water and let it sit for 30 minutes, then add salt and preferment mix for another 4 minutes on 4 or 5 on kitchen aid. if mixing by hand some thing like 10 minutes of kneading. I let the dough set for a few minutes to let the dough relax and mix the cheese and spinach. Balk ferment for 2-3 hours and 3 s&f in between. Place shaped dough in an banneton over night. bake in a 475 preheated oven with a stone steam and turn down to 425 after the bread is in the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe wasn’t mine but i did make a few changes on it.

ill have a really exciting post next week im getting something new that will make my bread even greater . ill keep you in suspense haha^_^. Also in the next few days ill post a recipe from a new book i got the Bourke street bakery. That’s a really great book really well made and really nice pictures. The bakery is based in sydney australia man i really want to go there.