Triple Grain sourdough

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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

Final Dough

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.

РThen 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.



light rye walnut and flax sourdough

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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.

Pumpkin sourdough

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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.