Sourdough Baking – Page 8 – Northwest Sourdough

Category Archives for "Sourdough Baking"

Easy Morphed Sourdough

This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.

Rye Sourdough with Nuts and Seeds

I love rye breads, I love chewy breads filled with yummy things like seeds, nuts, dried cranberries, cracked grains, etc. Lately I have been craving some rye bread with some good grainy nutty things in it. So I came up with a bread high in rye flour but with plenty of white flour to make handling and baking the dough easier. I filled it with yummy grainy things and ….. I am happy! I made up two loaves and I usually share, but, not this time 🙂

Griddled Sourdough English Muffins

I have had an interesting week. I received my CPR certification yesterday. It was an interesting class to attend. We also received lunch and a nice first aid kit. This class was sponsored by the Shoalwater Bay Tribe. They are very helpful and active in our local community. We are lucky to have them as neighbors here in Tokeland.

Baking, Books, Slicing and Baker Friends

There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.

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Flaxseed Raisin Bread and the Super Bowl

I have never seen a football game, that is, not until yesterday. I watched Super Bowl 45 with the Steelers and the Packers.

Blistery, Billowy, Salt Fermented Sourdough

I told you I was happy to be back home! I did not have such success with my loaves at the “other” houses. I believe in large part it may be because: I have an old used oven that works great for baking, I have a dedicated refrigerator set at 46F degrees for fermentation, I have my Fibrament baking stone, I finally got some Morebread flour, and well…. it’s my domain!