CeciC's blog

Since I had a disastrous attempt at pumpkin sourdough, which ended up in the bin, a straight dough would be perfect for saturday bake.

this recipe is borrowed from Folkish - flour waster yeast and salt Saturday white. But since it is a straight dough I added 10% of whole grain to give it some flavor ( rye 3%, wholewheat 5% and corn flour 2%) And increased the hydration to 76% to compensate the whole grain flour water absorption.

i followed his mixing and in bowl folding method for this bread, which is absolutely no mess and easy to hand such high hydration dough. For bulk fermentation and Proofing I followed my gut. 

This bread is light with very good oven spring, but without the preferment it's on the bland side. I guess I'm a whole wheat person.

it suppose to be a pita bread, but it didn't puffs up all the way though, maybe the roasted garlic blocked the puffs somehow. But this bread is very soft and taste like a naan. 

It has been a while sinceI baked anything without yeast! 

While I havent had enough sourdough discard, n my mom is calling out for crackers, so i thought why not bake it with the most basic ingredients - wholewheat flour, seeds, oil and whey. 

1 1/4 cups whole-wheat flour

1/2 cup toasted sesame seeds (toast it till golden brown)

1/2 teaspoon salt (set aside pinch of salt to sprinkle on top)

5 tablespoons extra virgin olive oil or sesame oil

6 tablespoons whey, as needed (u might need more, it should be a stiff dough)

1. Preheat the oven to 350 degrees with the racks positioned in the middle. Line baking sheet with parchment paper.

2. Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.

3. I roll it out on a piece of parchment so i can transfer it directly onto the baking sheets, then I cut it with a pizza cutter.

4. Bake 15 to 20 minutes until golden browned. Remove from the heat, and allow to cool on racks.

Found a dough sitting in the freezer when I cleared up my fridge.

A fresh loaf for breakfast tomorrow. Yippee!

taking into DA's advise finally been able to bake a loaf with a moist and soft crumb. Adding the soak water of long an and goji berries give this bread a sweetness tang. 

I was gonna make a 50% wholewheat ciabatta with hybrid levin. After milking the soy bean,I thought I should added some of the soy pulps in my loaf. 

The calcuated hydration was at 80%, I guess the grains soak up a lot of water, so I ended up with a tacky dough instead of a ciabatta dough. 

The coming week would be a ciabatta challenge again! Hopefully no pulps will come in my way. 

i canf wait to try to bake with my new babe -RYW. after reading a few entries from this web wite, I decided to build a leaving with Ryw. But its a bit late to wait for it to grow double in size, I put the levain back in the fridge continued baking this morning.

ive used a basic sourdough white as my Reference point, and replacing some water with raRYW. After combining all ingredients I found out the flour weight was wrong. Since its a little late to start over, I march on  and decided to trust my touch My one kg loaf ended up with 1.9 kg

next time i wont do the measuring in mixing bowl, as ILL never gives my the reading accurately. 

My second batch of the day is sourdough crackers in three flavor. Basil, Cajun and garlic.

I baked this loaf usin the hybrid method as my family and Frds are very sensitive to sourness.

i added a pinch of yeast to shorten it's bulk fermentation time and increase the hydration to 70%. retart it in the fridge for the whole proof 6-7hours in the fridge.

the crumb Is soft and chewy. But I want it to be more open

Sourdough in action again. 

Even since I received a starter from carl im obsess with it, now I bake everything with sourdough. Its awesome with great taste. I used the recipe from www.norishingjoy.com but I have made a little twist.

1/2 cup sourdough wholewheat starter
3/4 cup Canola Oil
3/4 cup whole wheat flour

3/4 cup AP flour
3/4 cup granuate sugar
1 teaspoons vanilla

1 teaspoon of minced orange zest

1 tablespoon of grated orange zest
3 small eggs
1 cups finely grated carrots
1 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon sea salt
1/2 teaspoon baking soda

Optional: 1/2 cup of basil nuts (or any nuts of your choice) and 1/2 cup of cranberries

In a large mixing bowl, combine the sourdough starter, butter, coconut oil, and the flour. (The butter and coconut oil should be barely warm but still liquid.) Cover and allow to sit at room temperature for 8-12 hours.

When you’re ready to bake, preheat oven to 350°, grease a  8-inch round pans, and grate carrots and set aside.

Scrape sourdough mixture into the bowl of an electric mixer, then add the sugar, vanilla, salt, spices and orange zest and mix on low speed. Increase the speed to medium-low and add the eggs one at a time, followed by the carrots.

Reduce speed again to low and add baking soda, making sure everything is well-incorporated.

Scrape the batter into the prepared pans and bake for 45-60 minutes (depending on the size of your pans) or until a wooden skewer inserted in the middle comes out clean.

http://nourishingjoy.com/sourdough-carrot-cake/

Its fantastic to have it plain or with cream cheese frosting.

this weekend I've been super productive, I've bake a sourdough chocolate cake, 50% ww English muffins and a Norwich.

with the help of TFLers I've finally pull together a not too sour sourdough. But I still can't taste the subtle sweetness as describe in others post. Probably I should get one and use it as a benchmark.