I’m always trialing new sourdough recipes. This is a Russian Rye made with left over sourdough starter, and organic rye which has been scalded with hot water at 77 degrees Celsius. The dough is left to rest for 4-5 hours before adding the inactive starter, salt, black treacle, toasted coriander or caraway seeds and charcoal powder. It’s a very sticky mixture so I have made a few alterations to the hydration levels to accomodate the zentrofan milled flour I use. This gorgeous recipe is from one of my favorite books The Sourdough School by @vanessakimbell - Vanessa is a legend and an authority on all things sourdough including the science and digestibility of sourdough. Check her out on insta. This loaf is dark, moist, and flavoursome, with an intriguing rustic and chewy crust. I’m in love with it!! Absolutely delicious with butter; or served toasted with soup, or as Vanessa Kimbell suggests, spread with soured cream sprinkled with dill and topped with beetroot cured salmon #sourdough#wildyeast#wildyeastbread#theartofslowliving#thistable#dowhatyoulove#creativityeveryday#organic#rye #
In the spirit of Christmas in July, along with Rough Edges, and the Darlo Darlings Group over 200 homeless people were fed . We contributed rolls, pastries, bread and other treats alongside many other volunteers from the Darlo community. It was a huge success, thank you for letting us get involved 💛
Same recipe, two loaves. Inspired by Chad Robertson’s tartine country loaf, but with 30% more whole wheat, more water (see below), and 100% whole wheat levain build.
When I first started baking bread, so many recipes mentioned how precision was paramount, BUT also that multiple variables existed (like humidity, temp, flour)🧐. Never understood that until this bake. I went off recipe for the first time and “felt” my way to the right amount of extra moisture to compensate for the higher WW, the right amt of time since it was proofing at 82F, and the right number of slap and fold rounds for good tension and gluten development. Progress, and new scoring designs, hooray.
Also this butter is BOMB.com. So light and creamy, melts instantly on the tongue, with sweet grassy notes and intensely light color.
Meet Vivi, my almost one-year-old granddaughter ❤️. We could not keep her away from herring salad sandwich 😂. Definitely her Estonian roots speaking up! I made this sandwich at the demo @aefarmersmarket yesterday and what I mostly heard was “OMG this is sooo good!”. Another thing I heard was: “I have never tried herring before and I like it!”. #instafood
Kuluntu Bakery is in business! I’m planning to start teaching breadmaking workshops next month. Please let me know if you’re interested! In the meantime, if you have any special occasions, keep me in mind for any baked goodies🎂🥧🍪🥖