These flatbreads are SOOOOO good! You can get creative and put anything you want on top. You can slice them into wedges, like a pizza or into rectangles, like bread sticks. Any way you slice them, you will enjoy their savory goodness. I used 50% freshly ground whole wheat using my Mockmill 200. It may not look like I used 50% hard white whole wheat in the formula, but since 125 grams of the sourdough starter was white bread flour, you need to add that to the total amount of flour.
Savory Sourdough Flatbread – Teresa L Greenway – All rights reserved worldwide.
I just returned from a week of traveling by plane and then by car across the Arizona Desert (twice) in 118F weather! This instructor felt BAKED!
I was able to visit with my (87 years young) dad on the coast of California (80F! Yay!) and some of my children and grandchildren.
Now I am ready to get back to fun (not work!) and start baking again. I have some sourdough starter going for bread, pizza and brownies! More of my children and grandchildren will be arriving today and we will be picking blueberries tomorrow. Thank goodness coastal Washington doesn’t reach 118F!
Here are links to the courses, check out the links and see what each course includes and start having fun baking! Continue reading
My favorite loaf is the very sour San Francisco Sourdough style bread. It’s why I started baking sourdough almost 14 years ago. It’s why I started a blog, wrote books and also built a company around sourdough. I was able in many ways to get a nice crust, chewy crumb and tangy loaf over the years but could not find a method that was actually controllable and gave that real elusive tangy flavor on a consistent basis.Continue reading
I’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough. After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves (about 700 grams each) and put them (in bannetons) into the freezer (covered with a plastic bag).Continue reading
I’m giving a Sourdough Brownie Workshop at the end of the month, so I’ve been tweaking the formula to get it perfect, especially for those who only have semi-sweet chocolate chips available to them. The first formula is here (use this formula if you are making brownies with the 100% baking chocolate): Easy Chocolate Brownies.
Here is the revised formula:Continue reading
These sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite icing or plain, they’re that good! The sourdough starter is best to use when the gluten has broken down a bit like after 10 -12 hours after feeding at room temperature. Continue reading
Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is large. Continue reading
What a wonderful two days spent in St. Vith Belgium at the Puratos Center for Bread Flavour! A year ago Karl De Smedt asked me if I would like to visit the sourdough library in Belgium. I answered that I would love to visit someday. His reply was intriguing, “Well, we’ll have to see if we can make that happen.”
He made it happen.Continue reading
Many years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball was. When it was buried in the flour,Continue reading