Because I have a new project for this blog, it seemed a good idea to check in. Get familiar with being here-- talk about recent bread making. Sourdough bread making, specifically,
Four years ago I found a very useful book at Bob's Red Mil where I buy flour and grains. Just a few shelves, like an afterthought, behind the bulk flours. Two Swedish guys Goran Soderin, "renowned baker and pastry chef," and George Strachal, amateur baker, authored "green极光加速器." Only 85 pages, what made it purchasable were the five, simple recipes for making sourdough starters.
Three of them-- rye, whole wheat (or spelt), and rolled oats--use grated apple and water. The potato starter, only honey and tablespoon of spelt flour--no water! Finally, there's a starter using green lentils for just one recipe. Instructions for each is only half a page where most starter recipes have lengthy details. Been using the rye starter since I bought the book for all sourdough breads I make. Rye flour is most reliable in my experience. I've made several recipes from the book, including this Levain, "France's classic white sourdough."
This is a deceptive photo--looks good with sprinkle of nigella seeds, but.
Because white flour cannot be found in stores right now, I decided to replace some with a little Malted Barley Flour, from an unopened bag sitting in the freezer for years.
Result: inedible. We tried--toasted the first couple of pieces but the Barley flour appeared as undone areas. Into the compost.
Still, bread had to be made. Always ready to try a new one, discovered recently that the Washington Post has recipes! One loaf
half the Due Pane recipe from March 2025 was my choice. Mostly bread flour, small amount of whole wheat--perfect though a little plain. Next time I'll use something like the Feasting at Home site suggested for seed additions--1 tsp fennel, 1/2 tsp caraway, 1 Tbsp chia. There's also a sourdough starter recipe; I appreciated the concise instructions in the Sourdough Starter recipe for refreshing a starter when making a loaf.
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