Bubbles

Monroe, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

Asia
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Sourdough
in the world

  • 932 sourdoughs
  • 69 countries
  • 807 cities

Mixture

70%
30%
Liquid Flour Other
Bubbles

Since 2014

I wanted an organic crusty bread made with whole grains and no sugar/corn syrup. I despise the cotton bread sold in stores.

Characteristics

active, bubbly, tangy, vinegary

Taste & flavour

Recipe

Starting ingredients

  • 350% High extraction flour
  • 350g Bread flour
  • 200g Rye
  • 100g Whole grain winter wheat
  • 70g Flaked rye
  • 800% Filtered water
  • 150g 150 leaven
  • 50g Hot water
  • 25g Sea salt

Feeding ingredients

  • 150g Filtered water
  • 75g Rye flour
  • 75g Bread flour
  • 75g Starter
  • 150g Filtered
  • 75g Rye flour
  • 75g Bread flour
  • 150g Filtered water
  • 75g Rye flour
  • 75g Bread flour
1
Feeding by starter after removing from refrigerator.
150g Filtered water 75g Rye flour 75g Bread flour 75g Starter
2
Mix starter with flours and water in the am of day 1.
150g Filtered 75g Rye flour 75g Bread flour
3
Add 75 grams of starter from day 1 place in a clean container feed with the flours and water. cover and place on counter.
150g Filtered water 75g Rye flour 75g Bread flour
4
Day 3 add to a clean container 75 grams of the fed starter and feed the flours and water. Sit on counter till active and bubbly. If not repeat feeding.

Working method

1
I must say I`m not a consistent home baker. When I m ready to make a sourdough bread I remove the starter from the fridge and feed it in the am for three days till nice and active.
350% High extraction flour 350g Bread flour 200g Rye 100g Whole grain winter wheat 70g Flaked rye 800% Filtered water 150g 150 leaven 50g Hot water 25g Sea salt
2
Mix active starter in the 800 grams water. Mix flours, flaked rye to the liquid stir till all dry bit are absorbed. Autolyse for 1-4 hours. Mix 50 grams hot water with salt to dissolve when cool add to the dough. First rise for 2 1/2 - 3 hours. Folding every 30 minutes with wet hands.
3
When nice a billowy divide into two. Gentle shape into two rounds do not deflate. Bench rest for 20 -30 covered with wet plastic . Line two baskets with bread/rice flour mixture.
4
Shape the 2 loaves and place seam side up in prepared baskets. Rise 3-5 hours. Preheat 500 degree oven and covered dutch oven. Place seam side down in hot dutch oven, score and cover. Place in oven after 20 minutes lower temperature to 450 degrees. Bake 10 minutes then remove lids carefully. Bake till internal temperature is 210 degrees about 15 minutes.
5
Place on a rack for 1-2 hours before slicing.

Result

sesame bread

Nicely seeded, great crust.

banana oat pancakes

made with steel cut oats that was soaked in hot water overnight

whole wheat focaccia

Topped with roasted garlic, pepperoni, sausage, rosemary

Wheat rye caraway coriander

I also added nigella seeds. recipe is from Tartine Book No3I must say one of my favorite breads.

Barley and semolina

Buckwheat with toasted groats

and Kefir called for creme Fraiche but didn`t have any.

Sourdough Pizza

topped with roasted leftover veggies

emmer/einkorn

Kamut

added a cereal with a mix of chia, hemp, cranberries, almonds

Blueberry pancakes

Babka

gnocchi

wheat bread

I don`t recall what I used to make this last thanksgiving

Kimchi pancakes

Pretzels

fried chicken

starter mixed with egg and flour and spices

Preserve your sourdough for the future

Create your own

Comments

I know I messed up. Ill return to fix it. I'm loving this sight. ;)