Blue Corn Sourdough

I love the color, crunch and flavor that adding blue cornmeal gives to bread. The longer fermentation and proofing that comes along with sourdough also helps to soften the blue corn a little more than a quick bakers yeast loaf does. Schedule: I based this loaf off of my sourdough schedule. Since this is a…

Spent Grain Sourdough

It’s been a while since I made a sourdough loaf using my spent grain flour. I remembered how well the flavors played together and wanted to give it a shot with my new sourdough culture instead of the old whole wheat starter I had used with the last loaf. Schedule: I based this loaf off…

Rye Flour Sourdough

With the holidays around the corner it means lots of parties to attend! With a lot of parties to attend, that means a bunch of excuses to bake bread! To kick off this bread baking spree I decided to go with a simple rye sourdough. Schedule: I based this loaf off of my sourdough schedule….

Spelt Flour Sourdough

I felt like I had been neglecting my sourdough starter in the back of the fridge so I decided to feed it over a few days and then use it for some bread. I had been missing that good sour twang in my recent loaves and this one gave me what the other loaves had…

Spelt Flour + Rye Sourdough

The perfect sourdough recipe has been my goal for a few years. Between battling with varying ambient temperatures, trying to find a culture that ferments consistently and getting my schedule dialed in, there’s a lot to take into account. I’m getting pretty close with this spelt and rye flour recipe though! Schedule: I based this…

Base Sourdough Culture Loaf

I did a side-by-side experiment with my existing sourdough culture (this loaf) and a newly created starter based on a wild cider culture. The actual experiment will be in a separate post, whereas this one simply outlines the results of this culture’s fermentation. Schedule: I based this loaf off of my sourdough schedule. This sourdough…

Wild Apple Cider Yeast Sourdough

A couple years ago I fermented a wild apple cider using only the yeast and bacteria that were naturally on the apples. The cider had a really nice funkiness to it, very similar to French and Spanish ciders. I kept a jar of the yeast and bacteria after I bottled the cider and it had…

Spelt Flour Sourdough

I’ve been trying to buy and experiment with different flours to get a better appreciation and understanding about how they affect the fermentation, rise, flavor and look of the bread. For this double batch I used some Bob’s Red Mill spelt flour as about 20% of the flour in the recipe. Schedule: I based this…

Standard Sourdough

I have an experimentation problem. Whether it’s brewing, cooking or bread baking I rarely make the exact same recipe over and over. I’m always in the pantry looking for what new ingredient, spice or technique I can use for my next loaf of bread. It’s about time I rein myself in and go back to…

Sourdough Spelt + Rye w/ Caraway Seeds

In the week or two surrounding St. Patrick’s day I ate my fair share of Reuben sandwiches and really started wondering why I never tried making a ‘Russian Rye’ style bread that you typically see used with Reubens. I’m a little late to the game but this bread turned out wonderful. The caraway seeds give…