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Last week we had no time and wanted to see how the yeast affected the flavor of the sourdough bread.  This week Lucy wanted to get some pecans and cranberries in the mix and get the yeast out because we had the time to do it with no worries about the wife coming home in tome to smell the bread baking.  The 7 sprouted grain flour was equal parts of Kamut, rye, oat, buckwheat, red and white hard wheat and barley.

I've just made a breakthrough with my Tartine, home milled, 70% whole grain bread. It has 50% entire berry, whole wheat, 20% entire berry, whole rye, and 30% King Arthur white bread flour. 90% hydration.

Another variation on Reinhart's Basic SD.

After reading some of dabrownmans comments in a recent SD starter thread, I decided to incorporate more whole grain and "hard bits" in the starter. I didn't keep track of the masses of flour and water, unfortunately, but here are the basics:

First build:

water

2 tablespoons of starter "mother"

1 tablespoon Bob's Red Mill 10 Grain Whole Grain Hot Cereal

1 tablespoon Bob's Red Mill Whole Grain Buckwheat Flour

1 tablespoon Gold Medal AP

1 tablespoon Hodgson Mill Rye Flour

★★★★★

Prep Time: 20 min (7 hrs total time) | Cook Time: 45 min | Makes: 10 servings | Difficulty: Easy

Ingredients:

• 1 cup (225 g) active/fed sourdough starter
• 1 cup cottage cheese, room temp
• 2 tablespoons sugar
• 1 tablespoon dried or minced onion
• 1 tablespoon melted butter
• 2 tablespoons dill seed
• 2 tablespoons dill weed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 2-1/2 cups (360 g) all-purpose flour

Directions:

Todays bake was using my new yeast water Rosie and as comparison an identical SD loaf.

Flour mix 50% higrade, 30% sprouted wholewheat and 20% sprouted rye

70% hydration

20% fermented flour

2% salt.

both loaves autolysed 30 minutes, mixed by hand followed by 4 slap & folds/stretch @ folds then bulk ferment until doubled.

SD was ready after 5 hours at 22°c, YW needed 8 hours, the last 3 in a warmer environment.

Although I usually prefer bread with lots of texture, I decided to do something a little different. This soft, moist and tasty white sourdough developed over three days. It almost did not last long enough for a photo. 

I had to improvise as the original recipe was in Spanish and the translation was not that clear.
http://blog.codrudepaine.ro/2011/07/paine-moale-pentru-sandwich-cu-maia-sourdough-sandwich-bread/

Another laminated sourdough, as I've said I want to practice lamination in this short cold weather so here is another variation. This is a treat that you either love or hate! I'm a raisin lover (while some really detest raisins and I don't know why) and I love raisin bread in all forms so I decided to try this super deluxe version.

I've been making Kouign Amann for a long time but it wasn't until I visited their homeland of Brittany I realized I had completely misunderstood this delicious pastry. In Brittany I discovered Kouign Amann is not the sophisticated laminated pastry made from croissant dough I thought it was. It is a rustic treat with humble pedigree and it tasted tasted better, much better, than anything I’d ever made. And to add insult to injury it was also much easier to produce!

After a few weeks of making really basic loaves, nothing fancy just 1-2-3 loaves, I thought it was time for a high rye.

I’ve made 70% rye before so I thought I should be brave and try 80%. I was going to load it up with all sorts of seeds and nuts but I ended up going for a fairly plain rye. The only extra in this loaf is a bit of Star Anise (which I’m not usually a big fan of, but bread tends to make things better).

So here’s the formula: