You are currently browsing the tag archive for the ‘naturally leavened’ tag.

This is a family favorite because of the aroma and the flavor of the crumb and the tasty toasted seeds on the crust. It’s great with soup, for sandwiches, as breakfast toast, alongside a salad, underneath tomatoes — you name it!  Read the rest of this entry »

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Cranberry Walnut Sourdough Bread

I write recipe notes in spiral notebooks, and I’ve just filled up my second notebook since becoming a bread baker. I keep coming back to some of the recipes, such as this one, which I make for a friend who loves bread with cranberries and walnuts, as well as a hefty portion of whole grain flour vs. white flour. Read the rest of this entry »

Even since I made my first loaf of bread, my kids have been asking for three things: bagels, croissants, and donuts. Ugh. All three intimidate me, between the lye for the bagels, the laminated croissant dough, and boiling oil for the donuts.

Nonetheless, when food blogger @horneandoalgo recently asked me if I had ever made sourdough donuts, I started googling and then got inspired to give it a go.

Here are some tips from my experience using the recipe of @mydailysourdoughbread and below are my photos (warning: my donuts are funny shaped), plus my own recipe/instructions for making white and dark chocolate cream filling.

EDITED: I added at the end of this blog my donut recipe, which combines the recipes of Mydailysourdoughbread and the Bread Ahead cookbook. Starter build, technique, and rum from the former; other ingredient ratios of the latter. 

hybrid recipe

I prefer this recipe because it is fluffier, with hints of lemon and rum, and still naturally leavened. 

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Huge sprouted lentil sourdough (dough was close to 1.2kg) . . . 500g organic bread flour 260g mushed sprouted black lentils (about 50% of total flour weight. Last batch was 30%) 40g starter (really small compared to total dough weight) 360g water 2 tsp salt RT bulk 15 hours, refrigerator proof 19 hours No Knead -- zero attention after initial mixing. With low inoculation, time can do a lot of the gluten development work. #foodscience #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #foodphotography #breadnerd #sproutedlentils #whattodowithsproutedlentils
Part whole grain focaccia landscape #focaccia
This carrot 🥕 cake from the @bravetart cookbook is so good, very spice, nut and carrot filled. I used two fresh-milled wheats: one that's very spice aromatic -- rouge de bordeaux @bartonspringsmill -- and one that I characterize as smooth, and regularly use for pastry/pie and as a component in whole grain breads -- white sonora @breadtopia Instead of the recipe's 1/3 whole grain, I did 2/3 and added 1/4 cup of water to hydrate. My Sunday got hectic so I ended up making my default cream cheese frosting (12 oz cc, 6 oz butter, 5-6 c confectioners, 3 tsp vanilla). Someday, I'm going to make the silkier frosting from the cookbook. It starts by making a fresh vanilla custard 😍 Notes: Chop the nuts a bit smaller next time so it's easier to cut the cake. Also 9 inch pans are fine vs. the recommended 8 inch, but the cake still won't fit under the cake stand dome! 😂 #carrotcake #wholegrains #homemadecake #homebaker @wolfgangsmockmill #mockmill
79% organic bread flour @breadtopia 21% whole grain home-milled marquis wheat @bartonspringsmill 30% mash of sprouted black lentils 72% water 20% starter 2.4% salt (i went high with this because of the lentils' mass not being part of the flour weight) See previous posts for more details and photos of this bread adventure.
Miracle bread or shall i say, "hey guys I have a revolutionary new technique that seems to produce good results!" Here's how it goes: Add your additions (mushed sprouted lentils) during mixing with no autolyse, because it's that kind of day. Perform some stretching and folding when you remember to. Pop it in the oven with the light on to speed things up. Have someone in your house preheat the oven to 350 F, only to realize your dough is in there, plastic cover melted off, luckily peeling outward. Check your dough temp. It's 107F at the edges (high 80s in the middle) and a bit dry-crusty on the top. Proceed as normal, except limit the RT proof since the dough is hot as heck and gonna take a while to cool down in the refrigerator. Experience utter shock when you pull off the baking vessel covers and see pretty bread. As I noted in my story, i think the universe gave me these two beauties to balance some of the well-executed doughs I've had that turned out pathetic! 😂 Oh, it tastes good too 😋 590g bread flour 160g whole grain home-milled marquis wheat 225g mash of sprouted black lentils
New post on my blog explaining how to make sourdough pasta. Photos of the process, printable recipe and a passion-filled list of reasons to make homemade pasta. #pasta #homemadepasta #sourdoughpasta #fermentedfoods #durumwheat #wholegrains

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