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Sourdough

Loaf #13

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g The same recipe as the last. By the...Read more

Sourdough Crispbread

Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian...

Loaf #12

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g A repeat on the #11 recipe with all...Read more

Loaf #11

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g A repeat on the #10 recipe with all...Read more

5 comments

How to create sourdough out of left over cuttings from previously produced yeast dough

Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings,...

3 comments

Loaf #10

Recipe Water : 325g Bread flour : 385g Rye flour: 15g Whole wheat flour: 100g Starter : 225g Salt : 6g Flours & water mixed then rested...Read more

That's my packed lunches sorted for the next week then

Hi Folks, this is my first post so it'll probably turn out all wonky I'm not a precise baker, I used measure everything out to be but I...Read more

Loaf #9

I used the same white/rye recipe that I’ve used for the last couple. I really like the taste and it’s been an easy dough to work with. This...Read more

loaf #8

The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, even with the less rise than #7.This was...Read more

3 comments

Loaf #7

I spotted the below recipe on another site, thought I'd give it a go. Bread Flour - 470g Rye Flour - 65g Water - 300g White sourdough...Read more

2 comments

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