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Notes on Sourdough, ongoing learning - Part II

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Notes on Sourdough, fermented foods are an ongoing adventure.
Whole wheat sourdough starter, in the process.
Easy and ongoing starter. I like the two bowl method. I also complete the ongoing starter part backward! I start with a clean vessel, add water or potato water and flour, whisk until smooth. I stir the current starter and measure out what is called for in a recipe. The rest goes into the new bowl of flour water mixture, stirred well and set aside to bubble and become ready for more baking.

Sifting out the bran.

See suggestions below for using this captured bran.

Sift out the large pieces of bran. We currently grind our own flour. Our grinder (a Kitchen Aid attachment), when set on the "fine" setting, leaves fairly large pieces of bran in the flour. While I do enjoy bran muffins, I don't want all our home baked goods to have that same bran-y texture. The solution is to remove the bran when a finer crumb is desired.


Sprinkle on any surface when working with dough to prevent sticking.


Suggestions on using the bran. Use bran in place of flour to keep your dough from sticking while shaping into a loaf. Other suggestions include:
Stir in a tablespoon for each serving, when you cook oatmeal.

Replace 1/4 total measure dry breadcrumbs with bran when making meat loaf or meatballs.

When preparing a baking pan, grease and "flour" with bran.

And if all else fails, make bran muffins!

Sourdough needs to rise. I have learned that all sourdough baking offers a better-finished product with a bit of "rising" time. This is especially true of quick loaves and biscuits. This rising time is very easy to work with the baking method. After turning the dough or batter into the baking pan needed, at that point preheat the oven, incorporating the time needed for the oven to give adequate rising time to your sourdough product.

If you would like you may view Part ! here.

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this post shared with:
hearth and soul @ premeditated leftovers
homestead barn hop @ prairie homestead

3 comments

  1. Great post!! I want to start grinding my own flour. I never knew kitchen aide had an attachment. I will have to look into that. Grinders are so expensive!! I am so in the bread making mood now! lol..

    ReplyDelete
  2. I'm saving all this for in the summer when I start my starter!

    ReplyDelete
  3. This is some great information, Melynda. You are so inspiring.

    ReplyDelete

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