Got asked to share the recipe / method I use to make our sourdough bread, in which George the starter turns into George the loaf. So here it is. Ingredients For those interested in the nerdiness, here is the math: 230 gr of 100% hydration starter equals 115 gr of…
Adapted from Tasha’s Artisan Foods. Ingredients 2 tablespoons groudn flax seeds 90 ml boiling water 100 gr coconut oil 125 gr chocolate (60%), in small pieces (+ 25 gr for optional topping) 80 gr peanut butter (+ 2 tbsp for optional topping) 125 gr (cane) sugar 120 gr sourdough discard…
The sourdough baking is strong in the house. Working from home means having the time to prepare the dough in the morning, punch down and shape after lunch and bake at dinner. Sourdough bread baking comes with discard, and trying to be frugal, the using of said discard in as…
George, our sourdough, is doing well, which means a lot more sourdough baking in the house. When he was just not doubling (so not 100% active), I decided to attempt a pizza dough, which turned out very tasty. I’m assuming it’ll work too with discard as it did with the…
Yep, we’ve jumped on the sourdough bandwagon. I used to keep a sourdough starter about 15 years ago, but didn’t take him along when I moved countries, since it wasn’t practical. And then I tried starting one again and didn’t work out and I gave up. But since we’re now…
