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…
Tag: Specialty flour
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…
5 Flours Country Bread
I took a look at my pantry and saw several jars, bags and containers of random flour I’ve been using over the last few months and thought ‘I wonder what would happen if I put all of this into one loaf?’ This bread has a lot going on. Using bread, spelt, whole wheat, rye and…
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…
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…
Alegre Bread 