The Fresh Loaf

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Susan's Sourdough with my additions

Marni's picture
Marni

Susan's Sourdough with my additions

The standard sourdough in my house is one posted a few years ago by Susan in San Diego.  I make it at least once a week. I 've been adding or changing it as my whim dictates. This week's version was 1/5 white whole wheat, olive oil and ground flax seed.

Here's the crumb:

 

They really had quite a bit of oven spring, although they look flatter here.  I doubled everything, and these were large.

I did not retard them, but left them out in a cool (70-ish) kitchen all day. (about 8-10 hours). They were baked on my cracked basalt stone under cover.

I thought the flax would show more, but it blended in. They have a distinctive, but not overwhelming sourdough taste and smell wonderful! 

Marni

Comments

AnnaInNC's picture
AnnaInNC

perfect !

SylviaH's picture
SylviaH

Nice looking crumb!

Sylvia

Mini Oven's picture
Mini Oven

If it doesn't turn out, does Susan get the flack? 

Marni's picture
Marni

Susan gets credit for all the good and any I'll take the blame for the flops!  How's that? :)

But really, can I call it my own if it's based on her ideas?  I just tweaked things a bit.

Marni

Susan's picture
Susan

Marni, it's YOUR bread.  And you did a great job!  I keep tweakin' as I go, too.  My loaf today is 100g starter, 315g water, 1 tsp toasted sesame oil, 400g hi-gluten flour, 50g coarse whole wheat flour, 1/4 cup sesame seeds, 9g salt, and a small handful of pistachios that were sitting on the counter.  Sounds good, anyway.  We'll see how it turns out. 

Isn't this weather great?

Susan from San Diego

Marni's picture
Marni

  That does sound good! I'd love to add nuts and seeds, but no one but here will eat it except me. 

Yes the weather is wonderful, today was so beautiful!

Marni

Mini Oven's picture
Mini Oven

I ment Marni, Marni.  So far no flack.  Anna is off the hook, no danger there.  Sorry for the mix up.  

Mini

dmsnyder's picture
dmsnyder

Do you get a distinctive, almost herbal flavor from the white whole wheat? I do, using KAF WWW.

David

Marni's picture
Marni

I'll have to pay more attention for that during my lunch!  I can say that it has a richer smell, deeper and earthier- if that makes sense- maybe more complex.

Marni

janij's picture
janij

How much flax did you?  They are beautiful loaves.

Marni's picture
Marni

Thank you!  I didn't measure the flax, but would say +/- 1/4 cup.

Marni

 

ques2008's picture
ques2008

absolutely lovely crumb, and those holes...wow.  i hope to reach that level when I can also introduce my own changes like you did with this one.  but before then, i'd have to make a standard sourdough first and will take up dmsnyder's suggestion when he blogged about his first bakes for 2010.

nice going, marni!

Marni's picture
Marni

Thank you!  I look forward to seeing how your bread turns out.

Marni