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Sourdough2021

@sourdough2021.bsky.social

550 followers 51 following 680 posts

Amateur baker, cook, sourdough fanatic and love fermenting. I’m Steve (retired teacher) from Grantham, U.K. Baking bread since 1978, sourdough since 2013. Into healthy living, photography, travel, gym, indie, pop and rock. https://stwig7.wixsite.com/bread

stwig7.wixsite.com

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Sourdough2021 @sourdough2021.bsky.social · 49m

Another flan - red onion, red pepper, black olives, celery, tomato, cheddar cheese, eggs and mushrooms topped with oregano. The pastry was made with home-milled Spelt flour, very strong white flour, lard and butter. #vegetarian #baking #cooking

Vegetable flan showing mushroom, olives, etc

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Sourdough2021 @sourdough2021.bsky.social · 21h

There is! I use Canadian very strong white flour - 15% protein.

Sourdough2021 @sourdough2021.bsky.social · 1d

Probably but I don’t know of it.

Sourdough2021 @sourdough2021.bsky.social · 1d

2 to 3 days is minimum for me! I bake straight from the fridge. It is a lot easier to score. If you have a cast iron bread pan (and only in a cast iron pan) place 3 ice cube either side of your sourdough to create steam.

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Sourdough2021 @sourdough2021.bsky.social · 1d

I would start again. I use very strong white flour and home milled Spelt flour. 15g spelt (or other wholemeal flour), 15g very strong white flour and 30g bottled water. Below is my bible! The addition to their words of wisdom is scalding the 20% wholemeal flour in my final bakes. I hope this helps.

Sourdough2021 @sourdough2021.bsky.social · 1d

Keep in the fridge when not baking but feed every week. Take out of the fridge 2 to 3 days before a bake and feed morning and night. The discard (left over starter from ‘refreshing’) you can keep in the fridge, keep adding to it and make discard crackers.

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Sourdough2021 @sourdough2021.bsky.social · 1d

With the rye one I use a small Pyrex bowl and to start it mix 30g rye and 30g bottled water, seal with shrink wrap. In 3 or 4 days in another bowl place 30g rye, 30g water and 30g of your original starter. Repeat every 3 or 4 days. It should be bubbly after the 3rd or 4th repeat.

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Sourdough2021 @sourdough2021.bsky.social · 1d

I don’t mind being pestered!
Ask all you like and I’ll answer if I can. 3 of those starters are bought ones (starters through the post). The other two I made myself. The rye one is now 12 yrs old. A rye one is easy to make and works really well. The Tartine one is a mix of wholemeal and white flour.

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Sourdough2021 @sourdough2021.bsky.social · 1d

Slightly different tastes, some are lively than others, some fed on Strong white flour, some on wholemeal and some a mix of the two.

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Sourdough2021 @sourdough2021.bsky.social · 1d

I have 5 starters which I rotate - Alaskan, Colorado, San Francisco, Tartine and rye. The night before a bake I make a levain from one of the above by using 16g starter, 100g flour and 100g water.

Sourdough2021 @sourdough2021.bsky.social · 1d

Crumb shot of my latest multi-seeded sourdough using an Alaskan levain, 10% scalded home milled Emmer grain, 10% scalded black wheat, chopped sage, lemon zest, 80% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds. #sourdough #bread #breadsky #canadian #spelt
#alaskan

Crumb shot of my sourdough showing open texture, seeds and sage.

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Sourdough2021 @sourdough2021.bsky.social · 1d

Excellent! I’m pleased it turned out well for you.

Sourdough2021 @sourdough2021.bsky.social · 1d

Out of the oven - my latest multi-seeded sourdough using an Alaskan levain, 10% scalded home milled Emmer grain, 10% scalded black wheat, chopped sage, lemon zest, 80% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds. #sourdough #bread #breadsky #canadian #spelt
#alaskan

Seeded sourdough showing mixed seeds and sage.

Sourdough2021 @sourdough2021.bsky.social · 1d

And I’m sure you will get these in the States or something similar. Although they are not cheap, along with my mill and cast iron bread pan, they have revolutionised my sourdough baking.

Sourdough2021 @sourdough2021.bsky.social · 1d

This is a great bit of kit. It folds flat for easy storage and you can set the temperature with ease. I always set mine to 26°C. 4 hours bulk proof, 1.5 hours in 2 x 1kg batard bannetons (these just fit in the proofer side by side). Takes the guess work away.
www.bakerybits.co.uk/brod-and-tay...

Brød & Taylor Folding Proofer & Slow Cooker FP-205

The Brød & Taylor Folding Proofer & Slow Cooker (model FP-205) makes made-from-scratch baking easier than ever with an optimum proofing environment and easy storage. Set the temperature lower ...

www.bakerybits.co.uk

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Sourdough2021 @sourdough2021.bsky.social · 1d

Multi-seeded sourdough using an Alaskan levain after 5.5hrs in proofer @ 26°C. 10% scalded home milled Emmer grain, 10% scalded black wheat, chopped sage, lemon zest, 80% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds. #sourdough #bread #breadsky #canadian #spelt
#alaskan

Sourdough in a batârd banneton showing mixed seeds and sage.

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Sourdough2021 @sourdough2021.bsky.social · 2d

I’ll look it up!

Sourdough2021 @sourdough2021.bsky.social · 2d

Blackbush is one of my favourites! I am going to Belfast on the 16th for the first time. Really looking forward to it and I am sure one or two glasses of Bushmills will go down the hatch! Enjoy your whiskey.

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Sourdough2021 @sourdough2021.bsky.social · 2d

Crumb shot of my latest multi-seeded sourdough using an Alaskan levain, 20% scalded home milled Spelt grain, chopped sage, lemon zest, 80% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds. #sourdough #bread #breadsky #canadian #spelt
#alaskan

Crumb shot of my multi-seeded sourdough showing an open textured loaf with chopped sage and mixed seeds in view.

Sourdough2021 @sourdough2021.bsky.social · 2d

Out of the oven - multi-seeded sourdough using an Alaskan levain, 20% scalded home milled Spelt grain, chopped sage, lemon zest, 80% very strong white Canadian flour, 60g olive oil plus 65g mixed seeds. #sourdough #bread #breadsky #canadian #spelt
#alaskan

Golden brown seeded sourdough showing seeds and herbs.

Sourdough2021 @sourdough2021.bsky.social · 2d

Looking pretty healthy and ready to go!

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Sourdough2021 @sourdough2021.bsky.social · 3d

Excellent! So pleased you get on well with it.

Sourdough2021 @sourdough2021.bsky.social · 3d

The article gives you the pluses and minuses of doing the scalding. It works particularly well with rye or Spelt flour. 80% very strong white flour plus 20% scalded wholemeal works best. Check back in my posts to find some of my recipes explaining (in detail) what I do.

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Sourdough2021 @sourdough2021.bsky.social · 3d

It does alter the structure of the sourdough but I have found that it produces a great loaf that is easy to handle and retains moisture.
I personally would always use this method. It works well for me and is certainly worth trying. Others have used the method and have really liked it.

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Sourdough2021 @sourdough2021.bsky.social · 3d

Not really! It is only 20% of the flour and I often use pulses for added protein. The bread is really soft and spongy and keeps well.

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