The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Redrummy's picture

California bio culture via Californian honey?

December 1, 2011 - 12:17am -- Redrummy


I've been experimenting with different starters and still havn't had any luck getting a good sour bread. I have ordered a few San Francisco starters but I've been told that they wont last long before the local yeast and bacteria take over. One thing I wondered is if you were to source honey from California, shouldn't that contain the local yeast and hopefully lactobacillus? If this idea were to work, anyone could create and maintain a SF sourdough starter. Any thoughts?

johannesenbergur's picture


  • 1 dl (100g) lukewarm to warm water
  • ½ dl (50g) plain naturel yogurt
  • 15g fresh active yeast
  • 8 g honey
    (pref. liquid)
  • 10 g sea salt
  • 10 g olive oil
    (this is a minimum, feel free to use more, I reckon 25g would be ideal)
  • 250g various types of flour, I used and recommend:
    30g Graham flour
    70g semolina flour
    150g wheat baking flour
  • Poppy or sesame seeds or for sprinkle

This recipe is very small, the smallest I've ever made. Usually I double the ingredients mentioned, except for the yeast, the dough rises just fine with 15g.


(Work: 20 mins - 1st rise: 30 mins - work: 5 mins - 2nd rise: 35 mins - bake: 30 mins)
Estimated time from start to finish: 2 hours 

Mix the warm water and yogurt, so you get a tepid mixture. Add the yeast and stir till dissolved. Add salt and honey and dissolve. Add the flour to the mixture, I ususally add 100g, mix and add then add more.

Knead the dough for approximately 10 minutes, put it into an oiled container, cover it with a hot teatowel and leave it to rise for 30 mins or so, can be more or less, usually more means better and less means less good.

Should be doubled after half an hour and shape it into a loaf. Place the loaf onto your baking surface of choice. Pat the bread with milk and sprinkle the seeds on top of it. Cover it again with a warm towel and let it rise for 30-60 minutes; Afterwards put the loaf into your oven.

Bake for approximately 30 minutes, until the crust is golden and it makes that hollow sound you know so well, when you knock on the bottom of it.


ehanner's picture

All About Honey

June 13, 2011 - 1:16pm -- ehanner

I received a message from the National Honey Board today I thought other Fresh Loafers would enjoy seeing. There is a wealth of information about substituting from other sweeteners and a recipe section for a wide variety of baked products. I found it interesting, hope you do too. Everything you wanted to know about natures natural organic sweetener.

Kiint's picture

Wheat Honey Oat Loaf

April 14, 2011 - 5:18pm -- Kiint

Inspired by Subways "Honey Oat" bread, this is my interperetation on the Subway classic.



  • 400g Bread Flour
  • 50g Wheatgerm
  • 75g Semolina Flour
  • 7g Active Yeast (25g fresh)
  • 25g Honey
  • 5g Sugar (rapadura if you have it)
  • 30g Vegetable Shortening
  • 275g Water
  • 5g Salt
  • Oats (topping)
  • Honey wash (equal amount of water and honey, plus a teaspoon of sugar)



Blizzahd's picture

Honey Starter Questions

March 3, 2011 - 8:28am -- Blizzahd

Hi everyone,

I have just begun my first sourdough honey starter.  I am 3 days into it and on day 2 and 3 I have woken up to a solid layer of hooch on top.  The recipe I used is from Bernard Clayton's New Complete Book of Breads.  It is as follows...


2 1/4 tsp active dry yeast

2 1/2 cups warm water

2 Tbs Honey (I am a beekeeper and this is from my hives)

2 1/2 cups AP flour

Combine all ingredients, cover with towel and let ferment for 5 days stirring once daily.


The questions I have are..

Alfie's picture

Honey is thought to be a healthy good tasting sweetener.  I have heard that people from India

avoid baking with honey because there is a centuries held idea that heating honey causes it to

become toxic or poisonous in some way.  We have all heard that honey looses some of its healthy

benefits when heated.  We also have heard that heating and processing reduces potential for certain

bacteria.  Our food processing industry tries to make things attractive for the consumer and more

profitable for themselves.  Unheated crystallized honey is not as sellable as the golden almost clear

honey that comes in the squeezable plastic  bear.  In India honey may be thought to be more of a

medicine than a food.  Personally, I substitute rice syrup or sugar, maple syrup etc. when honey is

called for in a recipe that requires heating.  It is a switch for me because when I grew up honey cake

was thought to be a treat. 


Any further information will helpful. 


Thanks for this exchange of ideas and baking techniques.


Neo-Homesteading's picture



Recently I watched "how to cook your life" and reviewed it on my blog. The movie really was inspiring for me. I become overwhelmed with a lot of things in daily life and often find that I dont take the time to truly appreciate making the things I enjoy, or even if I make something I enjoy (like bread) I dont really take the time to actually appreciate the process. The perfect partner to that movie was this honey oat bread I made. I found that its perfectly sweet and nutty tasting from the oats. I especially found it delicious left over, toasted in a pan with olive oil and topped with homemade cranberry preserves. 


Honey Oat Bread, External Blog Post Link:

Cranberry Preserves Recipe:



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