Do you love the sweet and nutty chewiness of a whole wheat loaf of bread, but want to leaven it with sourdough? Look no further. While I use a homemade seed mix, Bob’s Red Mill makes a nut & seed mix that can be added to any bread recipe for a hearty dose of heart-healthy grains and seeds
This is a perfect way to maintain your sourdough starter without it taking over your life! It spends most of the time in the fridge in a small jar, but it always available if you need it. When baking with it always remember to reserve at least 50 grams of starter to keep it going.
In my quest to find a traditional sourdough recipe for this type of bread, I found two things to be true: it is typically made with olive oil, something that I’m not as experienced with in sourdough; and the rosemary is either added to the olive oil to impart flavor, or the dried herb is chopped and added to the dough – but NEVER both. So, in typical fashion, I decided to put my own twist on the traditional and do the rosemary flavoring a little differently.
Over the past year that I’ve spent honing my home baking I’ve come to one important conclusion: Bread is not as complicated as it’s made out to be. This is especially true when it comes to sourdough! I don’t feed my starter on a regular schedule, rather by what its reaction is to feeding; I don’t measure out exact quantities when I do feed my starter, but go by sight and feel; and I don’t know the hydration of my starter – nor does it matter to me. I just do what works in my home.
The beauty of this method is that you only need a small amount of the starter to reactivate for each round of baking you do while it’s in the fridge. As long as it’s not moldy it will be safe and ready to use until you only have a small amount left; this remaining starter is used to mix another batch of dry starter to refill your container.
it or leaving it in the fridge over vacation until a thick layer of blackish alcohol forms on the top. With the assistance of a calendar reminder I’ve got a jar of levain just waiting for the weekend baking rush.