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recipes:other:sourdough_bread [2016/07/16 15:05]
christian
recipes:other:sourdough_bread [2018/05/27 06:06] (current)
christian
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 ==== Recycling your old stale bread ==== ==== Recycling your old stale bread ====
 You can recycle your old stale bread! Dry it out completely (best cut it into little cubes for that), and then mix 1:3 with boiling water. Then add all the salt you would otherwise add to your dough. This mixture is called the "​Brühstück"​. Mix thoroughly, and let sit for 2 - 10 hours (if longer, put it into the fridge), and add to your dough. Don't forget not to put the salt into the dough, as it's already in your "​Brühstück"​. You can recycle your old stale bread! Dry it out completely (best cut it into little cubes for that), and then mix 1:3 with boiling water. Then add all the salt you would otherwise add to your dough. This mixture is called the "​Brühstück"​. Mix thoroughly, and let sit for 2 - 10 hours (if longer, put it into the fridge), and add to your dough. Don't forget not to put the salt into the dough, as it's already in your "​Brühstück"​.
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 +===== 70% Wholegrain Organic Sourdough Bread =====
 +{{::​img_20170312_183128734.jpg?​600|}}
 +==== Starter Dough ====
 +Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 12 to 24 hours, until you have a bubbly starter.
 +==== Main Dough ====
 +Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes.
 +
 +===== Flax seed and mixed seed rye bread =====
 +It doesn'​t get much healthier. I use milled flax seed, as your body can't digest whole flax seed.
 +==== Starter Dough ====
 +Mix 300g wholegrain rye flour, 60g milled flax seed, 1 good tbsp sourdough starter and 370ml lukewarm water. Let stand for 8 to 14 hours, depending on temperature,​ until you have a nicely risen (twice the volume) starter.
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 +==== Main Dough ====
 +Now add 120g wholegrain rye flour, 240g strong white wheat flour, 80g mixed seeds, 15g salt and 240ml lukewarm water. Knead (best done in the mixer), and put into a 1kg loaf tin. Let rise for a good hour, then bake at 230 degrees falling to 190 for 55 minutes.
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recipes/other/sourdough_bread.1468674326.txt.gz · Last modified: 2016/07/16 15:05 by christian