This recipe is inspired by this post from ABC Food. It creates a delicious sweet braided bread traditionally baked at Easter in Germany.
This recipe creates a lovely moist and flavoursome sourdough bread made from potatoes.
This recipe uses 60% stoneground flour and 40% bakers flour. Stoneground flour is created by grounding the whole wheat grain using a stone mill. The process is slower and prevents the grain from being exposed to high temperatures allowing more of the nutrients to be retained. The endosperm, bran and germ are in their natural, original proportions, allowing for higher and efficient nutrient absorption.
We were inspired by this post from The Perfect Loaf to try making a sourdough ciabatta for some special friends, who used to own a cafe and are very particular about their food.
The first thing we realised about ciabatta is that it really should be eaten the same day that it is baked. Because of the high hydration it does become a bit “chewy” the next day. However having said that it is magnificent when eaten after it has cooled from coming out of the oven.
A lovely way to start your day with a sourdough packed to bursting with fruity flavour. The figs, apricots and raisins combine beautifully with the walnuts to create a delicious sourdough bread.
Learn the secret to making gluten free bread in your own home from our guest expert, Robin Ellenberger.
A quiet revolution is building as some consumers and bakers are beginning to appreciate bread as a food in its own right rather than a cheap “bulking” or “filling” food. Bread can have a variety of flavours and complexities not unlike other fermented foods such as cheese. A good analogy is the variety and complexity of wines and single malt whiskeys.
This is a beautiful sourdough with a grain mix added for more health and flavour. The variety of grains that can be added are unlimited. The only thing to be aware of is that most grains will need to be soaked beforehand.
Grains that will need to be soaked include:
Kibble wheat (kibble means that the wheat has been cracked)
This recipe uses 100% rye flour, it tastes beautiful and is often tolerated by people sensitive to gluten. It will make two loaves of rye sourdough with no kneading required. The bread is baked in a tin or silicon bread loaf container.