The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Siegfried-Sourdough made with milk, 10 days

Mini Oven's picture
Mini Oven

Siegfried-Sourdough made with milk, 10 days

Here is a little gem, fell out of my cookbook (guess he figured his time was ripe).  It is like a Friendship Bread in that one is given Siegfried sourdough sample and a recipe with instructions.  I think it's funny how it contains both metric and cups.  I would just take a sample of your own sourdough and try it.  How much?  Anywhere from a tablespoon  to 1/2 cup, up to you....  Thoughts & comments welcome.

  1. Day One:  Feed Siegfried with 1 cup Milk, 1/2 cup Powder Sugar, 1/2 cup Flour
  2. Days Two through Four: Stir
  3. with lots
  4. of tender loving care.
  5. Day Five:  Feed like Day One
  6. Days Six through Nine:  Stir
  7. with lots
  8. of tender
  9. loving care.
  10. Day Ten:  Divide Siegfried into 3 parts.  Save one part, give one away, and useone part in the following recipe:
IMPORTANT: No Refrigerator,  No Metal, Loosely cover Dough

Rye Bread Dough:

  • 1 part Siegfried
  • 500g wheat flour
  • 500g rye flour
  • 2 pkg dry yeast (1pkg enough to lift 500g flour)
  • 10g -15g salt
  • 40g Breadspice
  • 3 cups to 4 cups (with a note,"4, a little too much") warm water
  • note added: Sunflower seeds, pumpkin seeds, or walnuts   
Work all ingredients into a smoothe dough and let rest in plastic bowl in a warm place for 2 hours.  Eventually form the bread and spray with water.  Bake on baking parchment 200°c for 1 hour  or 175°c with convection.  Spray several times during the baking with water (with note:" once is enough")