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Hey bakers,

Here's my take on a sourdough bread made with pumpkin puree. I didn't include any pumpkin seeds or pepitas in the mix, but on second thought those would have been an amazing inclusion! Here's the specs of the dough, the process, and a video of the whole bake.

Levain Build

10g Sourdough Starter from the fridge

25g Whole Wheat Flour

25g Bread Flour

50g Water

Final Dough Build

400g Bread Flour

50g Whole Wheat Flour

290g Water (use 250g for a more manageable dough)

I just received a sourdough starter (that originally started in 1989) and it calls for potato flakes at every feed.  I was wondering if I can eliminate the potatoes...maybe gradually.  It's just not an ingredient I normally keep on hand and I like the idea of having simple, non processed ingredients only in my breads.  Any advice would be appreciated!  Happy I found this forum.  TIA!

My starter is performing better than ever now I have a new regimen. Hamelman's Vermont Sourdough with 15% stone-ground whole wheat flour.

Sept. 21, 2020.  Goal 1240 g total dough, with bread spice. 

5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.

[ Autolyse: 1 hour 35 minutes.]

I just bought a 25lb sack of Danko Rye berries from Farmer Ground Flour and am excited to experiment! I decided to go with the Rye Sourdough recipe from The Perfect Loaf. I didn't feel like sifting the rye so I mixed up the flours used a bit and did 40% whole grain rye, 30% whole grain spelt, and 30% whole wheat. For the 15% seed soaker I used pumpkin seeds, sunflower seeds, and steel cut oats. 

Hi all, 

This is my first post and i've been having trouble with overproofing.  I have done it in the fridge overnight, and on top of the fridge for 4 hours.  It seems to lose its spring. Trying it now with the Tartine Einkorn Bread and it still has issues of cracking a bit and falling when i want to put it in the oven

Has anyone else here  also enjoyed the new audiobook by Chad Robertson and Jennifer Latham?

I have started using their double booster feeding with good results and also love their mixing schedule introducing water in steps. Now I have been doing that anyway but love the shorter intervals and tried going beyond by normal comfort zone and upping by feel..ending on 87% hydration for a loaf with 2O% WW, 30% Canadian white and the rest Shipton Mill No. 4 Strong White..

This is an adapted recipe from The Perfect Loaf where I put in  my usual amount of 250 g of levain rather than the 180 g that the recipe scales up to when I increase everything to make 3 loaves. I did this to speed up fermentation since this was a very sluggish dough based on the last time I made this. Adding the extra levain cut the bulk by an hour (total bulk was 4 hours and 15 minutes rather than 5 and a quarter hours). 

I also reduced the hydration a bit and soaked the raisins in Bourbon. 

This time I used yellow miso which is milder in flavour than the more assertive red miso I usually use, only because red miso was unavailable the last time I bought miso.  Also my homemade miso is far from ready yet needing many more months to ferment.  The furikake I bought for this bake didn’t have the bonito flakes in it so instead was a simpler seaweed and sesame seed.  The furikake is so delicious with just steamed rice and that is what I usually eat it with.

Today I baked Hamelman’s Deli Rye Bread with caraway seeds. I used 15% freshly milled stone-ground rye that was pre-fermented overnight in an 80% hydration stiff sourdough starter. The overall formula is 66% hydration and includes 1.75% caraway seeds. The dough had a good feel throughout the process and was proofed in a linen couche. I baked the loaf on an oven stone in a pre-steamed oven and steam for the first 10 minutes. The oven spring was particularly good and crumb nice and soft.