The thing I like the most about sourdough baking is that every bread I make is different. Each bread holds its own story and each also reflects the energy I put into it. This energy can be seen through the decisiveness of the score, the stability of the dough's shape and its power to rise fully by seeing, feeling, and choosing the right moment to bake it. Today we will explore my charcoal sourdough bread. #charcoal #sourdough| My Daily Sourdough Bread
I decided to bake this delicious bread (in simplified and non-traditional version) and share it with others. Rye flour, orange peel, roasted hazelnuts, chocolate chips, dry plums, dry apples, and roasted rye malt – MAGIC. Roasted rye malt? It gives the bread that special brown color and a little bit of sweetness. And now, let’s hop to the recipe. #roastedryemalt #bread #delicious| My Daily Sourdough Bread
I like going back to basics. It is like going back home; very grounding. For me, one of the most inspiring going back-to-basics rituals is making basic, simple, and nutritious foods, like sourdough bread and other fermented foods – especially vegetables and yogurt. I’ve made homemade yogurt many times and can’t believe how excited, happy, proud, and inspired I am every time I make it. | #homemadeyogurt #yogurt #backtobasic| My Daily Sourdough Bread
Dough made out of freshly milled einkorn wheat flour is very sticky (similar to rye) and unless you plan to spend more time washing your hands than enjoying your bread, I advise you to touch the dough as less as possible. Let me share what I did to make einkorn sourdough bread successfully. #einkorn #sourdough| My Daily Sourdough Bread