Recipes are abundant in books, magazines, TV, and the Internet. I offer a few of my own, all adapted from the recipes of fine bakers who successfully implemented them.
A different kind of flour, perhaps, no commercial yeast but levain, that sort of thing. There is no need to reinvent the base concept of the wheel.
I like to use whole wheat flour as much as possible because it is a most nutritious flour and still tasty as sourdough. Family and friends love it.
German Soft Sourdough Pretzels
Key points to making good pretzels See Mauritzio Leo’s detailed post about pretzels on his phenomenal site. He advises the following: I also vacuum-seal pretzels for later consumption once they have cooled down. Best of wishes… Author Ye Olde German Baker View all posts FacebookTweetPinEmailPrint
How To Deal With Sticky Dough
Sourdough bread is usually baked from a high-hydration dough. We do not need to knead the sourdough but thoroughly mix it and, in addition, allow for a long fermentation to naturally develop the gluten strands and flavor. However, high-hydration dough tends to be sticky. Low-hydration Dough Low-hydration dough is not expected or even supposed to (more…)
Recipe – 50% Whole Wheat Sourdough Loaves
Welcome to my cottage kitchen! Today, we’re baking wholesome, hearty, 50% whole wheat sourdough bread. This recipe combines whole wheat’s rich flavor with sourdough’s tangy goodness, resulting in two rustic loaves of about 850g each, perfect for any occasion. Let’s get started! Instead of whole white wheat flour, the more familiar whole red wheat flour (more…)
Recipe – 75% Whole Wheat Sourdough Loaves
Welcome to my cottage kitchen! Today, we’re baking wholesome, hearty, 75% whole wheat sourdough bread. This recipe combines whole wheat’s rich flavor with sourdough’s tangy goodness, resulting in two rustic loaves of about 850g each, perfect for any occasion. Let’s get started! Instead of whole white wheat flour, the more familiar whole red wheat flour (more…)
