Russian Rye Bread

Sourdough Rye 31%  166g Water 62%  333g Mature Starter 10%  54g Paste Rye 69%  370g Water 42%  225g Salt 1.50%  8g Sourdough 93%  499g Yield 206%  1106g   Added 30g rye kimbles and 20g pumpkin seeds in place of rye flour, also added raisins – my attempt at this bread wasn’t perfect, but it made…

Hugh Fearnley-Whittingstall’s Sourdough

This has to be a foolproof recipe to a good sourdough loaf. Found via Guardian. I used a plastic proving basket to get the ring effect and added sunflower seeds at the bottom, this might need some revision as the seeds came loose from the bread easily. Made with Shipton Mill Sunflower and Wheat Flour,…

Bread Matters Sourdough

We’ve had a sourdough starter going for around 5 months. Here is the recipe i use when making sourdough, its from Bread Matters. Making a wheat Production Sourdough [PS] or ‘Production Leaven’ 80 g  Sourdough Starter (this is the stuff that i’ve been feeding for months) 200 g  Wholemeal wheat flour 100 g  Water (at…

River Cottage Brown Bread Ice Cream

In my efforts to become a sourdough maestro, I have some rubbish bread which needs another function. Long behold a recipe in the River Cottage Bread Book for Brown Bread Ice Cream, it had merits! You can find the recipe online here. The ice cream base is vanilla custard, and the bread is ‘toasted’ with…

We made bread…

We were skint and out of bread but had a cupboard full of flour, and not just strong white flour (Waitrose Leckford Estate Strong White Bread Flour) but fancy wholemeal (Bacheldre Watermill) and multi-grain. Check out Baker and Loaf to find out what flours are available in UK. We used a simplified bread recipe (which…