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lluisanunez's blog http://sourdough.com/blog/lluisanunez Sourdough Companion is a community of bakers who are interested in breads that are risen naturally using wild yeasts. Learn how to make sourdough bread through photos, recipes and helpful bakers the world over. en My Pain à l'Ancienne http://sourdough.com/blog/my-pain-%C3%A0-lancienne <p>&nbsp;<img width="640" height="480" alt="" title="" src="http://sourdough.com/bread/blogs/ancienne.jpg" /><span class="read-more"><a href="/blog/my-pain-%C3%A0-lancienne"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="640" height="480" alt="" src="http://sourdough.com/bread/blogs/ancienne.jpg?1332373561" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="640" height="480" alt="" src="http://sourdough.com/bread/blogs/ancienne_miga.jpg?1332373580" /> </div> </div> </div> http://sourdough.com/blog/my-pain-%C3%A0-lancienne#comments Wed, 21 Mar 2012 23:55:25 +0000 lluisanunez 4597 at http://sourdough.com My best looking bread ever http://sourdough.com/blog/my-best-looking-bread-ever <p>I baked this bread (Hamelman's &quot;Vermont Sourdough&quot;) under an inverted pyrex bowl over the baking stone. It's cheaper than cast iron pots, and you can watch your bread changing shape and colour!</p><p><img width="640" height="480" alt="" title="" src="http://sourdough.com/bread/blogs/vermont.jpg" /></p><p><img width="320" height="240" alt="" title="" src="http://sourdough.com/bread/blogs/pyrex01.JPG" /></p><p><strong>Edit:</strong>&nbsp; it turned out to be also my best tasting bread. I'm in love with this french T65 flour! Here's the crumb:<span class="read-more"><a href="/blog/my-best-looking-bread-ever"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="640" height="480" alt="" src="http://sourdough.com/bread/blogs/vermont.jpg?1332080023" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="320" height="240" alt="" src="http://sourdough.com/bread/blogs/pyrex01.JPG?1332083547" /> </div> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="320" height="207" alt="" src="http://sourdough.com/bread/blogs/P1120406.JPG?1332146622" /> </div> </div> </div> http://sourdough.com/blog/my-best-looking-bread-ever#comments Sun, 18 Mar 2012 15:13:52 +0000 lluisanunez 4587 at http://sourdough.com Kamut & Rosemary bread http://sourdough.com/blog/kamut-rosemary-bread <p><img width="650" height="488" alt="" title="" src="http://sourdough.com/bread/blogs/P1120296.JPG" /></p><p>Kamut bread with rosemary</p><p><strong>Formula</strong>: 250 gr. Kamut flour, 250 gr. strong wheat flour, 320 c.c. water, 200 gr. white starter, 1 Tsp chopped rosemary leaves, 10 gr. salt, semolina to dust<span class="read-more"><a href="/blog/kamut-rosemary-bread"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="650" height="488" alt="" src="http://sourdough.com/bread/blogs/P1120295.JPG?1324317130" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="650" height="488" alt="" src="http://sourdough.com/bread/blogs/P1120296.JPG?1324317142" /> </div> </div> </div> http://sourdough.com/blog/kamut-rosemary-bread#comments sourdough kamut Mon, 19 Dec 2011 17:57:19 +0000 lluisanunez 4291 at http://sourdough.com Spelt bread with nuts, pine nuts and pumpkin seeds http://sourdough.com/blog/spelt-bread-nuts-pine-nuts-and-pumpkin-seeds <p>&nbsp;Formula:</p><p>400 gr. bread flour, 100 gr. spelt flour, 300gr. water, 150 gr. starter 100% hydration, 200 gr. mixed nuts, pine nuts, pumpkin seeds...</p><p>When proofing overnight, my breads tend to be too tender to be able to slash them. So I tried reducing the amount of starter from 200 gr. to 150. Success! Delicious!<img width="612" height="816" alt="" title="" src="http://sourdough.com/bread/blogs/2011 - 1 (2).jpg" /></p><p>&nbsp;</p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="612" height="816" alt="" src="http://sourdough.com/bread/blogs/2011%20-%201%20%282%29.jpg?1323431286" /> </div> </div> </div> http://sourdough.com/blog/spelt-bread-nuts-pine-nuts-and-pumpkin-seeds#comments Sourdough Fri, 09 Dec 2011 11:49:17 +0000 lluisanunez 4280 at http://sourdough.com Pain de Campagne http://sourdough.com/blog/pain-de-campagne <p>This is in fact my basic sourdough recipe, but baked in my country wood oven which can reach 450&ordm;C. I thought it was at 250&ordm;C when I put the bread in, but it could be easily 300&ordm; because my bread was done in 25 minutes (half the time) and beginning to burn itself.</p><p><img width="650" height="867" alt="" title="" src="http://sourdough.com/bread/blogs/pandecampagne.jpg" /></p><p>It smells and tastes delicious! But I have to learn to use this oven</p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="650" height="867" alt="" src="http://sourdough.com/bread/blogs/pandecampagne.jpg?1323085836" /> </div> </div> </div> http://sourdough.com/blog/pain-de-campagne#comments Mon, 05 Dec 2011 12:02:31 +0000 lluisanunez 4268 at http://sourdough.com Semolina sourdough sandwich loaves http://sourdough.com/blog/semolina-sourdough-sandwich-loaves <p>Last week's bake was a sandwich loaf made in two versions: 60% and 65% hydration&nbsp;</p><p>The composition was 250 gr. bread flour, 50 gr. rye flour and 200 gr. semolina (durum). They were bulk fermented for three hours, shaped in tins and proofed for almost two hours.</p><p>I'm still learning to work the dough, so 65% hydration was a challenge to me. I resisted the temptation to throw tons of flour on my work surface, and kept folding the dough at intervals, till it was manageable.<span class="read-more"><a href="/blog/semolina-sourdough-sandwich-loaves"><strong>Read more</strong></a></span></p> http://sourdough.com/blog/semolina-sourdough-sandwich-loaves#comments sandwich semolina Sun, 27 Nov 2011 20:30:10 +0000 lluisanunez 4258 at http://sourdough.com Light sourdough rye bread with caraway seeds http://sourdough.com/blog/light-sourdough-rye-bread-caraway-seeds <p>Delicious taste by combining the depth of the rye with the caraway seeds. And my crumb is improving!</p><p><strong>Formula</strong></p><p>Bread flour 450 gr.</p><p>Rye flour 50 Gr.</p><p>Water 300 cc</p><p>Rye starter 200 gr.</p><p>Salt 10 gr.</p><p>Brown sugar 1 Tbs</p><p>Toasted caraway seeds 1 Tbs</p><p><strong>Method</strong><span class="read-more"><a href="/blog/light-sourdough-rye-bread-caraway-seeds"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="600" height="450" alt="" src="http://sourdough.com/bread/blogs/P1120251.JPG?1322421877" /> </div> </div> </div> http://sourdough.com/blog/light-sourdough-rye-bread-caraway-seeds#comments recipe rye Sourdough recipe Sun, 27 Nov 2011 19:25:45 +0000 lluisanunez 4257 at http://sourdough.com