Sourdough2021

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Out of the oven - multi-seeded sourdough using a Colorado levain, 15% scalded home milled Atle grain, 5% home milled Flanders grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #colorado

Crumb shot showing texture of the sourdough.

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Atle grain, 5% home milled cracked Atle grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #alaskan

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Out of the oven - multi-seeded sourdough using an Alaskan levain, 15% scalded home milled Atle grain, 5% home milled cracked Atle grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #alaskan

Sourdough in banneton

Multi-seeded sourdough using an Alaskan levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled Atle grain, 5% home milled cracked Atle grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds. Overnight in the fridge @ 6°C.
#sourdough #bread #breadsky #canadian #alaskan

Scalded flour - PANARY The scalding of flour involves taking aside a portion of the flour in a bread recipe and stirring very hot water into it.

I use this method all the time. It produces softer bread that keeps better. Once you have used this method you won’t look back. Just scald the wholemeal portion of your bake. With 200g flour to 400g near boiling water. Here’s a link that explains what to do.
www.panary.co.uk/scalded-flour/

Crumb shot showing the soft, open texture of the sourdough along with mixed seeds and sage.

Crumb shot of my multi-seeded sourdough using a Tartine levain, 20% scalded home milled Flanders grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #tartine

I mix the seeds myself. Each bake I use a teaspoon of caraway, the same of cumin (both of these give subtle flavours but wonderful), poppy, pumpkin, sunflower, linseed, sesame and chia. Making a total of 65g per 1kg flour (2 loaves). It adds loads of taste and texture to the sourdough.

Golden seeded sourdough showing gluten strands, seeds and sage.

Golden seeded sourdough showing gluten strands, seeds and sage.

Golden seeded sourdough showing gluten strands, seeds and sage.

Out of the oven - multi-seeded sourdough using a Tartine levain, 20% scalded home milled Flanders grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #tartine

801 album cover

And 801 live - remarkable!

Diamond Head album cover.

I’d just forgotten how good this was! Blasting through the speakers right now. Released April 1975. Well worth a listen. #rock #music #manzanera

Sourdough in a banneton after 3hrs in the fridge @ 6°C.

Sourdough in a banneton after 3hrs in the fridge @ 6°C.

Multi-seeded sourdough using a Tartine levain after 5.5hrs in proofer @ 26°C. 20% scalded home milled Flanders grain, sage, 80% very strong white Canadian flour plus 65g mixed seeds. Overnight in the fridge @ 6°C, baking tomorrow morning.
#sourdough #bread #breadsky #canadian #tartine

Dark brown textured Beer/fruit cake.

Dark brown textured Beer/fruit cake.

Dark brown textured Beer/fruit cake and ginger cake in the background.

Cake store depleted so amends made. Busy day so far - sourdough in fridge ready for baking tomorrow morning, 2 beer/fruit cakes made, ginger cake made, grass cut, off to the gym shortly! #baking #sourdough #cakes

So pleased with these loaves, especially so as they were for a friend’s BBQ. Everyone commented on the sourdough saying that it was the best bread that they had ever tasted! Felt pleased with myself!!

Golden sourdough showing gluten strands, seeds and sage.

Golden sourdough showing gluten strands, seeds and sage.

Golden sourdough showing gluten strands, seeds and sage.

Out of the oven - multi-seeded sourdough using a San Francisco levain, 15% scalded home milled black wheat grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds.
#sourdough #bread #breadsky #canadian #sanfrancisco

Sourdough in a banneton

Sourdough in a banneton

Multi-seeded sourdough using a San Francisco levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled black wheat grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. Overnight in the fridge @ 6°C, baking tomorrow morning.
#sourdough #bread #breadsky #canadian #sanfrancisco

Ripe and unripe blackberries on the briar.

Ripe and unripe blackberries on the briar.

Picked and washed blackberries in a bowl.

Free fruit! Brambling this afternoon for 1hr at an area 10 minutes walk away from home, yield: 5lb. #brambles #fruit #nature #photography

Crumb shot showing texture of loaf.

Crumb shot of my multi-seeded sourdough using a rye levain, 15% scalded home milled black wheat grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. Baked in a Challenger cast iron bread pan (6 ice cubes to create steam).
#sourdough #bread #breadsky #canadian #rye

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Out of the oven - multi-seeded sourdough using a rye levain, 15% scalded home milled black wheat grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. Baked in a Challenger cast iron bread pan (6 ice cubes to create steam).
#sourdough #bread #breadsky #canadian #rye

Sourdough in banneton. Overnight in the fridge at 6°C, baking tomorrow in a cast iron bread pan.

Multi-seeded sourdough using a rye levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled black wheat grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. Overnight in the fridge @ 6°C, baking tomorrow morning.
#sourdough #bread #breadsky #canadian #rye

Thanks! Pleased with this one.

Sourdough crumb shot showing open texture, seeds and sage.

Crumb shot of my multi-seeded sourdough using a Colorado levain, 15% scalded home milled Flanders grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. 
#sourdough #bread #breadsky #canadian #colorado

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Sourdough showing gluten strands, seeds and sage.

Out of the oven - multi-seeded sourdough using a Colorado levain, 15% scalded home milled Flanders grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. 
#sourdough #bread #breadsky #canadian #colorado

Sourdough in banneton showing seeds and sage.

Multi-seeded sourdough using a Colorado levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled Flanders grain, sage, 85% very strong white Canadian flour plus 65g mixed seeds. Overnight in the fridge @ 6°C, baking tomorrow morning.
#sourdough #bread #breadsky #canadian #colorado

And I seem to have perfected the fast asleep rabbit!

Crumb shot of my multi-seeded sourdough. Love the texture of this loaf. The Flanders flour is a relative newcomer for me so maybe this is the way forward. The other thing thrown into the mix was that my digital scales were playing up (which I have since exchanged,as they were faulty). I realised that I had too much strong white flour in my recipe as my weighed water was not enough. I added more liquid but the white flour to wholemeal flour ratio was different to what I generally use. The loaf had more spring (which is what I would expect). But the way forward maybe is to alter the ratio to 85% SWF to 15% wholemeal/pulses. At present I use 80% Canadian strong white flour and 20% wholemeal/pulse mix.

Crumb shot of my multi-seeded sourdough using an Alaskan levain, 9% scalded home milled Flanders grain, 5% scalded cracked rye grain, 6% scalded home milled pulses, sage, 80% very strong white Canadian flour & mixed seeds. Really, really pleased with this!
#sourdough #bread #breadsky #canadian #rye

Seeded sourdough showing gluten strands , seeds and sage.

Seeded sourdough showing gluten strands , seeds and sage.

Seeded sourdough showing gluten strands , seeds and sage.

Out of the oven - multi-seeded sourdough using an Alaskan levain, 9% scalded home milled Flanders grain, 5% scalded cracked rye grain, 6% scalded home milled pulses, sage, 80% very strong white Canadian flour plus 70g mixed seeds.
#sourdough #bread #breadsky #canadian #rye

Sourdough discard crackers. Great just as a quick snack.

Sourdough discard crackers. Great just as a quick snack.

Sourdough discard crackers! Added ingredients this time: one tablespoon nutritional yeast, fresh mixed herbs, chilli powder and brushed with chilli oil. I used mostly strong white flour plus some home milled Spelt and rye grain. #sourdough #crackers #baking

Sourdough in a banneton showing mixed seeds and sage on the surface.

Multi-seeded sourdough using an Alaskan levain after 5.5hrs in proofer @ 26°C. 9% scalded home milled Flanders grain, 5% scalded cracked rye grain, 6% scalded home milled pulses, sage, 80% very strong white Canadian flour plus 70g mixed seeds.
#sourdough #bread #breadsky #canadian #rye

They are rather good! Several year’s ago my wife sent me on a sausage making course. The next year I received a sausage stuffer. and here we are!!

Lincolnshire sausages are a great British ‘banger’. Loads of sage and black pepper to create that unique flavour. My sausages are based on a traditional Lincolnshire recipe.

Lincolnshire sausages are a great British ‘banger’. Loads of sage and black pepper to create that unique flavour. My sausages are based on a traditional Lincolnshire recipe.

Homemade Lincolnshire sausages (with a twist). Locally sourced minced pork, toasted sourdough breadcrumbs, finely chopped red onion, sage and black treacle. #lincolnshire #sausages #sourdough