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…

Spent Grain Sourdough

I love being able to turn what would normally be composted or trashed into something delicious. Spent grain is what’s left over after removing all the sugars from malted barley and other grains during the mashing process of making beer. I dry the grain and grind it into a flour. At about 10% of the…

Cranberry + Walnut Sourdough

The tart bite of cranberries combined with the crunch and earthiness from the walnuts has made this my go-to bread lately. I use this bread for toast, breakfast sandwiches, pressed lunch sandwiches and to soak up soups and stews. Schedule: I based this loaf off of my sourdough schedule. Since this is a 100% naturally…

Red Chile + Piñon Sourdough

I really like using local ingredients in my bread. One thing we don’t have any shortage of out here is red chile. I use red chile powder on just about everything but hadn’t used it in a bread yet. Adding some piñon (pine nuts) also gave it a local twist. The red chile powder gave…