This is easily our favorite bread of all I have baked. Every time I bake a different bread, Wife says, “Yeah, it’s good, but that rye is the best. Make it next, okay?” I had trouble with the hydration the first time. I could handle the gloopy dough but I had trouble getting it… Continue reading Tweaking the OMG Sourdough
I like rye. I like to use it in my sourdough starter. It mixes well and it seems to rise more robustly than wheat. And I especially like rye bread. My OMG Rye Bread is our favorite of all the sourdough breads I have baked. I also bake rye sourdough crackers often, using my discard starter.… Continue reading Hip Hip Hoo-RYE!
Who doesn’t like cornbread? Right? This is my first time on this recipe and I chose it because 1) it uses sourdough starter discard, and 2) it doesn’t require cream of tartar, since I don’t have any. I do not like to throw away anything good food. Maintaining starter involves throwing some away but I… Continue reading Sourdough Cornbread
The first time I baked this bread, I followed the recipe (Breadtopia) very carefully, as I usually do on the first time, and I was not pleased. The taste was really good, but I had to bake it far beyond the 40 minutes stated in the recipe. So far beyond that the bottom crust was… Continue reading Sourdough Swedish Rye (aka OMG Rye Bread)
How do I make my sourdough more or less sour tasting? Its name is not because of the flavor, but from the method of fermenting, or “souring” the dough. The degree of sourness, or tang, can be adjusted two ways. Adjust the starter and adjust the dough. A. Adjust the starter. To increase the tang,… Continue reading Is sourdough sour?
The photo doesn’t do this bread justice. I was told that sprouted wheat bread would be lighter, taller, and tastier. They are right. This is definitely a do again recipe and technique. It’s more work, but worth it. The crumb is not very open, but more open than typical whole wheat. It will make a… Continue reading Sprouted wheat. Part 3
The first rising of your dough is called the “bulk ferment” (BF) and the final rising is the “final proof” (FP). Recipes say, “Place dough in an oiled bowl. Cover and allow to rise until doubled.” Right? Most say something like that. But I can’t tell when looking at it in several hours or tomorrow… Continue reading Bulk Ferment Container