JUMP TO THE RECIPE Having just submitted my last assignment for my penultimate semester of my Masters, it feels like the perfect time to share another bread recipe! I've been excited to share this recipe for high hydration rye sourdough. Rye can be challenging to work with due to the lower gluten content. Until recently, my adventures with rye flour really only consisted of adding light . . .
JUMP TO THE RECIPE The recipe has been through a bit of an evolution. I started off using this recipe from Sarah Owens' book, which was very delicious, but as usual I found myself wanting to tweak things to fit my situation better. The loaves were small (not a good situation for a household of four bread lovers!). Something else I've found with bread that uses oats is if the oat soaker or . . .
Below is a list of my most used sourdough baking tools. With these tools, you'll have everything you need to maintain your sourdough starter, mix your dough, prove your loaves, bake bread, and slice it into satisfyingly precise slices! I do want to point out that you don't *need* most of these things to make sourdough bread. You probably have everything you need in your kitchen right now to . . .
JUMP TO THE RECIPE Hello! It's slowly progressing into Autumn in Melbourne. The leaves on the trees along the my morning bike ride to uni are slowly turning, and we've had some chillier weather (although somewhat confusingly, and in true Melbourne style, tonight is hot and muggy and not at all autumnal). As I chatted about in my last post, I completed a speech pathology placement in . . .
JUMP TO THE RECIPE This recipe was created over time, adding a little more water here, a little more spelt or wholegrain flour there, until I hit a sweet spot: a dough that has a high enough hydration to yield an open crumb and a glossy interior, but not so wet that it's hard to handle with my amateur shaping skills. A dough that tastes comforting and familiar and is not hard to master. A dough . . .
Having a stock of dried sourdough starter on hand is very handy! It's great for whipping out when: - people ask you for some of your sourdough starter - you accidentally use ALL of your sourdough starter because you're not concentrating - your starter dies or goes bad after a long period of neglect - you're going travelling and want to take your sourdough starter with you I've created . . .
JUMP TO THE RECIPE Sourdough bagels are the latest obsession in our household. I tend to get crushes on certain types of bread-making, and then my housemates have to eat that thing for weeks. Recently, it was rye bread that had my heart (recipe coming soon - but the thought of eating rye bread now makes me feel quite ill). Bagels lend themselves so well to sourdough baking. Whilst it can . . .
...aka the world's best fruit toast. I have decided it's time to blog some bread, because I've been baking a lot of it recently... like, every second day. Obsessed doesn't even begin to describe it. There are *sooo* many different ways of approaching making a loaf of sourdough bread, but one thing that seems to be common across the board is it ain't ready in a couple of hours. It takes a . . .
I feel as though my life lately has been controlled by the schedule of baking bread. Folding and resting and folding and resting, proving, baking, toasting, eating, turning the stale bits into croutons, each time learning something new about the whole process. I've been budding bits of my sourdough starter and forcing it onto my friends so that we can talk about bread. I've forsaken all other . . .
It's been two weeks since my last blog post, and I'm bringing you soup. Brisbane has entered its proper winter phase. Things that signal winter has arrived: - people start wearing maroon-coloured jerseys around town, meaning State of Origin is upon us - the open air ice-skating rink appears in King George Square - the golden orb spiders have all but disappeared from sight / been eaten by . . .