Wednesday, November 16, 2011

Multigrain Sourdough with Buttermilk

It meant to be recipe for sourdough waffles but in Tuesday morning  I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of  adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

 I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was. 

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.  

  I submit the loaf to Yeastspotting  hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g (stone ground rye) sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left),  millet (center),  amaranth (right)

202 g whole wheat  flour

In a large bowl, I combined the ingredients and let them  ferment for 14 hours in cool place . It would be great base for waffles.

Then I  mixed in:
600g whole wheat flour
and set it  aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

 I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it  for 20 minutes at 480F wit steam and for 30 minutes at 450F.


  1. I can understand moods leading one to the selection of ingredients. But I wonder if our emotions really affect the dough?

    I've seen YouTube videos of people yelling at water with anger and then examining the malignant ice crystals that form when that water freezes, under the microscope. Conversely, good thoughts supposedly bring beautiful symmetry. Not that I buy into the idea, but I wonder if there truly is something to it? Emotional imprinting on water, and on bread dough. Hmm. Interesting. Should be a way to test for it...

    Me, I've been using bread baking to improve my emotional state. I guess a long kneading time/bulk ferment time would make for improved doughs, then...

  2. I like to put pieces of tough crusts in my bowl of soup.