#sourdough seed bread

[loftyangel]

oldchurchbakery

[fattributes]

Sourdough Discard Crackers

[macroglossus]

took the entire month of august, two and a half bags of gf flour (over thirty dollars. of flour), about five accidental attempts at mass familial poisoning (kept making treats with the discard blissfully unaware that it wasn't actually colonized by yeast yet at all but by other less yummy bacteria [which is why the entire concoction smelled evil]), and several days of cosleeping with the jar (somehow miraculously didn't spill all over the couch/crush it) but my sourdough starter is FINALLY off the ground and healthy and making genuinely sour ass yummy bread. took four times the amount of time and significantly more resources than i expected but i put a little pink bow on her and she's so cute now that i forgive her

[61below]

This summer I was fortunate enough to find a wild yeast bloom on one of my chokecherry trees. I harvested & dried those chokecherries, then soaked them in water til they fermented. Then I used that levain to jumpstart a buckwheat/sweet white rice flour gf sourdough starter. (The picture is literally day one, now it’s so bubbly it looks like hot air)

((If you don’t know what hot air candy is, oh my god run don’t walk to your nearest fancy candy store and try some NOW))

But the thing is? Right after I got this starter established, I needed to go overseas for 2 weeks and Mr61below already had far too much on his plate, so I put it in the fridge so he’d only need to feed it once. But the cold really did a number on it, and it took me two whole weeks to get it bubbly again. I was legit concerned I’d gone and fully killed it. But, now it’s happily churning away again, and this is my second loaf made with this baby.

[melisssg99]

Today's baking with the help of my lovely partner 🩷

(my chronic pain was making it hard for me, so he wanted to help and learn)

2 loafs, one with pumpkin seeds and one with sesame seeds.

1 focaccia with 2 little onion mushrooms 🍄 (so cute)☺️

[bansheesofinisherin2022]

in my mischbrot era <3

[recreationaldivorce]

one thing i will splash out on is fancy bread... i love a nice slice of bougie toast in the morning

[featheredneststudio]

Five seeds sourdough Irish soda bread

[themockingjaytakesflight]

Bagels Recipe

These rye sourdough bagels are chewy and have a wonderful tangy flavor from the sourdough starter. Caraway seeds give them a distinct and delicious flavor that pairs well with cream cheese or smoked salmon.

[diggers-colorful-world]

Cheesy BBQ Bread Sourdough bread is stuffed with American cheese and a buttery poppy seed filling creating a crowd-pleasing bread perfect for summer barbeques and the 4th of July.

[mariorossello]

Seeded Sourdough Emmer Soda Bread

[loftyangel]

coto_sourdough

[cookedresolve]

Danish ryebread

Ingredients for 1 loaf:

Young sourdough:

80ml lukewarm water

60g rye flour

Ryebread:

50g young sourdough

400g rye flour

40g wheat flour

100g sunflower seeds

100g pumpkin seeds

40g blue poppy seeds

40g flax seeds

20g flake salt

500ml lukewarm water

Butter

A loaf baking form, like this one, as well as a clean dish towel

Preparation:

Young sourdough:

Mix 25ml lukewarm water with 15g rye flour and put it in a glass container under a loose lid. Let it sit at room temperature for 24 hours.

Take 15g of your sourdough, discard the rest, and make a new batch mixing your sourdough with 25ml water and 15g rye flour. Once again, let it sit at room temperature for 24 hours.

On the day of baking, take 10g of your sourdough and mix with 30g lukewarm water and 30g of rye flour. Leave it in a glass container at room temperature. You can put an elastic band at your sourdough's starting level to track its progress. Leave it for 4-6 hours, making sure it has risen to its peak and then fallen a little. Smell it. If it smells sour, it's ready for baking.

Ryebread:

Take sunflower and pumpkin seeds and leave them in a bowl of cold water for 4-6 hours to soften them up. Sift them.

Mix all ingredients in a bowl using a machine or your hand for 10-15 minutes. Make sure the dough is uniform, as rye flour doesn't create gluten bonds in the same way wheat flour does, and thus takes a longer time to absorb.

Butter up your loaf baking form, so your loaf releases easily after baking. Put your dough into the form. Wet your hand with cold water and use it to even out the dough, and press it firmly into the form. Use leftover poppy or sunflower seeds to top your ryebread.

Wet a dish towel and put it over the baking form. Leave it to rise at room temperature for 12-20 hours.

Preheat the oven to 180 degrees. Bake your ryebread for 50-60 minutes, until it has a core temperature of 96-98 degrees.

Take the loaf out of the form and let it cool down before you slice it. Ryebread slices are typically 0,5mm-ish thick, but homebaked ryebread is well deserving of slightly thicker slices, in my humble opinion.

Enjoy!

[ellishailey]

Seeded Sourdough Emmer Soda Bread

[fuckingrecipes]

Do you have advice on the art of sandwiches? I feel like i my best sandwich at home is still leagues below the worst sandwich ive bought at a restaurant

Since sandwiches are infinitely variable, I'm going to assume you're trying to make my favorite sandwich: the Turkey Club, sandwich style not sub style.

Your goal is to MAXIMIZE FLAVOR.

Thicker bread. Standard slice size for bread isn't going to cut it, here. You want thick-slice bread.

Sourdough, or French Bread not 'White' bread. You want it chewy, with a thicker crust. Hearty.

Extra-Heavy Mayo. Restaurants do not use standard mayo from the grocery. Extra-heavy mayo has a higher ratio of egg yolks, giving it a richer flavor and thicker consistency for both spreading and using in tuna or egg salad. It's also more of a warm ivory color, rather than 'white.'

Instead of yellow deli mustard, try a ground-whole-seed mustard. It has a spicier, richer profile, and a little more vinegar.

Be generous with condiments. You're making a good sandwich, not cutting calories.

SEASON your sandwich. Dust the vegetables - salt and pepper goes a long way! Dried oregano, onion powder, garlic powder are also champs. My fave is to take a spicy blend (like a fajita seasoning blend) and sprinkle generously over the mayo before adding other stuff.

Lettuce CRUNCH is important. Include the pale crispy parts in your sandwich, not just the soft green leaf parts. Use romaine and arugula, not 'iceburg' lettuce, which has next to zero flavor.

If you're using texture leafy greens like arugula, toss it in a vinaigrette before piling it onto the sandwich. The vinegar zing makes a statement.

The tomato should have a strong flavor of its own. Salt & pepper on ripe tomato is heavenly. Make sure your seasoning hits the tomato.

If you're adding onion, make sure the slices are super duper thin-sliced. Like, mandolin-thin. Translucent-thin. Red onion is king.

If you want it toasted, make sure the cheese and meat gets hot, but the greens/tomato/onion is added afterward so it stays cold and crisp.

Don't be afraid to STACK IT TALL. CRAM IT FULL! How many sandwiches from restaurants feel impossible to fit in your mouth at first glance? Most of 'em. Make it big. With the meat, especially, they often CRAM the meat in there. No single-layer of ham slices here.

It's ok to MIX MEATS. Fry up some bacon (extra crispy!) or crisp up some pepperoni and layer it with your turkey.

Once you're done, wrap your sandwich in parchment paper (not WAX paper, there's a difference), then slice in half. By wrapping it, you force all the ingredients to smush together and start blending flavors. This makes 'em all a little better and stops them from sliding around, so it's easy to get a bite with every ingredient at once, and stops the sandwich from actually falling apart.

--

Honestly, the biggest 'secrets' of sandwich making is:

MAXIMIZE FLAVOR. USE RICHLY FLAVORED INGREDIENTS.

SEASON ALL YOUR SHIT FOR MORE FLAVOR

DON'T BE AFRAID TO PILE ON MORE GOOD SHIT.

[happymapping]

Seeded Sourdough Emmer Soda Bread