Flax Seed and Apple Rye Sourdough

I submit Flax Seed and Apple Rye Sourdough to Yeastspotting.

Sourdough Starter:
250 g water
1 tablespoon whole wheat sourdough
110 g stone ground rye flour
150 g whole wheat flour
Combine the ingredients and  let ferment for 18-20 hours.

Soaker:
81 g flax seeds
100 g dried apples,chopped
916 g hot water
In a large glass bowl combine the ingredients, cover and set aside for 12-20 hours.

Final dough:
Combine all of the sourdough and soaker.

Then add:
1200 g stone ground rye flour
20 g salt dissolved in 225 g water.
Knead the dough, cover and let ferment for 8 hours.


Put the dough into 2 loaf pans, lined with parchment. Proof for about 2 hours.

Ready to proof

Ready to bake

Bake for 20 minutes at 480 F and  for 20 minutes at 460 F.

48-hour Flat Sourdough Bread

I submit 48-hour Flat Sourdough Bread to Yeastspotting.

Sourdough Starter: We, 8PM
510 g water
10 g whole wheat sourdough starter
450 g whole wheat flour
let ferment for 12 hours.

Then add: Th, 8AM
611 g water
511 g whole wheat flour
Autolyse for 1 hour.

Then mix in: Th,9 AM
16 g salt
200 g chopped dried figs.
Refrigerate for 4 hours. Then give the dough a few stretches and folds. Refrigerate for another 4 hours.Then give the dough a few stretches and folds. Refrigerate overnight (Th, 9PM)
Remove the dough from refrigerator ( Fr,7AM) and let ferment at room temperature for 7 hours.
Mix in : ( Fr, 2PM)
225g stone ground rye flour.
Refrigerate the dough for another 3 hours.
Preheat your oven to 500F with a baking stone ( Fr,5PM)
Shape the flat bread on 16" pizza pan, lined with parchment paper. Top with 110 g pine nuts and brush with milk.
Bake for 15 minutes with stem on the baking stone, at a bottom level of the oven . Then remove the pan and bake for another 10 minutes, directly on a baking stone.
Ready at 6.15PM

Rye-Spelt Sourdough with Pistachios

Rye and Spelt flour make very tasty bread.

I submit the Rye-Spelt Sourdough with Pistachios to Yeastspotting.

Sourdough Starter:
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.

Final dough:
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
Then add:
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.

Baking:
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.

Piña Colada Sourdough Bread

I submit the Piña Colada Sourdough Bread to Yeastspotting. 

Sourdough Starter:
1 teaspoon whole wheat sourdough
150 g water
150 g whole wheat flour
Let ferment for 15-17 hours.

Coconut water:
100 g  unsweetened  grated coconut
700 g boiling water
Soak the coconut in water, overnight.

Final dough:

all of the sourdough
coconut water
1000 g whole wheat flour
 combine the ingredients. Autolyse for 30 minutes. Then add:
20 g salt
170 g dried baby pineapple, chopped .
 Knead the dough, seat aside for 15 minutes. Repeat kneading. Cover and let ferment in warm place for 4 hours.

After 1st kneading

Fermented dough

Shaping:

Baking:
for 35 minutes at 470F

Tricolor Sprouted Quinoa Bread

I'm not a fan quinoa and I really don't understand why it's so fashionable. It has no flavor (after careful rinsing), its smell is not appealing, it's very expensive but for sure it has good PR.
I thought I would look nice in my bread so I bought a bag of this Tricolor Quinoa sold by TJ's stores.
Anyway, bread is light, moist and extremely  tasty.

I submit the Tricolor Quinoa Bread to Yeastspotting.

Sprouted quinoa:
128 g raw tricolor quinoa

430 g water

I rinsed the quinoa under running water; then I soaked rinsed grains in the water. I left it in the kitchen. Three hours later I noticed  that the quinoa has sprouted. I drained the seeds, returned them to the bowl and put into my oven. Of course, the oven was cold; it is a safe place (dry and dark) and I always keep there fermenting sourdough or bread dough. I left the quinoa inside the oven for 12 hours. Then I refrigerated it until I was ready to use it. (It should be eaten in 1-2  days.)

Sourdough Starter:
250 g whole wheat flour
250 g water
50 g whole wheat sourdough
I mixed  the ingredients for the starter and let them  ferment overnight.

Final Dough:
I combined:
1000 g  hot water
1000 g stone ground rye flour
206 g pitted  pruned.
When it was cool enough to mix it with my hand  I added:
537 g whole wheat sourdough starter
350 g sprouted quinoa
25 g salt
 4 Meyer lemons, zest only
I combined the ingredients and let them ferment for 4 hours at room temperature. Then I put the dough into 2 loaf pans (lined with parchment paper) and let the loaves proof for 3 hours in the kitchen.

Before proofing

Proofed

 I baked the loaves : for 20 minutes at 500F, for 20 minutes at 460F and for 20 minutes at 450F.

Spelt Sourdough with Prunes

The loaf was a gift so I didn't use whole grain flour to bake it.  I also did not experimented with the recipe. I followed  the simple formula (123-easy-formula-sourdough-bread) by Flo Makanai.

I submit the spelt sourdough to Yeastspotting.

250 g rye sourdough starter (140 g water, 130 g stone ground rye flour, 20 g rye sourdough, fermented for 24 hours )
512 g water
750 g spelt flour
10 prunes, chopped
12 g salt
 I kneaded the dough, covered it and left it to ferment for 4 hours. The dough was wet,sticky and not easy to shape, so I put it into long loaf pan ( lined with parchment paper ) and proofed it in the refrigerator for 2 hours. I removed the proofed loaf and I preheated to 500 F.
I baked the loaf :
for 20 minutes at 500F, covered with a pan similar in size
for 20 minutes at 460 F, uncovered
then I removed it from the pan and baked for another 20 minutes at 450 F.

Hearty Spelt Sourdough

I have read about addictions at Exorphin Junkie about bread baking . This is not a kind of blog where you drop in to see photos and leave a comment like this: "What a lovely loaf/rolls/cake. I would love to eat that now". The author makes you think, his writing needs your attention and consideration.

Let's go back to the subject...The hearty spelt sourdough is a proof of my addiction. The dough and loaf spent almost 24 hour in my refrigerator, only because I started preparing the bread when we still had enough to feed us both for two days. But for me, our bread bin was almost empty and I was under the compulsion of refreshing my sourdough. I had to do it to have a peace of mind. After a few years of the regular bread baking, I can't imagine that I don't have my piece of bread at home.  I need my bread to feel safe and confident. I would feel ashamed if I had to go to a bakery and buy a loaf. Of course, only a few people know that I can bake bread and nobody would criticize me.  I should relax and enjoy my life.  But I can’t help myself.

Thanks God, sourdough is more patient than me; it can slow down and even calm me down.  Thanks to sourdough we could eat flavorful, crusty and warm bread for dinner. And there are no leftovers of the previous loaf in our bread bin.

I submit the hearty spelt sourdough to Yeastspotting.

300 g whole wheat sourdough
130 g stone ground rye sourdough
756 g water
708 g  whole spelt flour
300g stone ground rye flour
Mix the ingredients and set aside for 30 minutes.
Then add:
20 g salt
140 sunflower seeds
Knead the dough, cover tightly and refrigerate for 10-12 hours.

Cold-fermented dough

 Then shape a loaf (using buckwheat groats if available), cover and refrigerate for 8 hours.

Loaf after removing from the refrigerator

Remove the loaf for 2-3 hours before baking.
Bake :
at 500 F for 15 minutes,
at 470 F for 20 minutes,
at 450 F for 20 minutes.