Country sourdough bread made with 'old dough' or pâte fermentée. It works. It needs a long cold proof and a long final rise but it makes a properly tasty loaf
Borodinsky rye sourdough loaf - dense, intensely sour, strong on coriander and dark in colour. It takes forever to rise and doesn’t do much oven spring.
Cherry chocolate bread, sourdough brioche with a mix of white chocolate chips, glace cherries and almond flakes. Bread making is funny like that – complete black magic and hocus pocus when uninitiated.
Pain the campagne, sourdough bread made with wheat starter. Sourdough starter I find fickle – I know it can live for ever, only refreshed every now and then, but my best results have been with fresh, four days old leaven so that’s the approach I suggest here. Veteran sourdough makers though – please use whatever wheat starter you have on the go.
Golden Gate bridge rolls - white sourdough bread rolls, crusty and chewy. Now since approximately 2005 I have not bought a loaf of bread in the shop unless in high emergency or to measure up competition. But I saw and fancied some perfectly square and smooth, pale golden bread rolls they had there and of course: ‘I wonder how they are made?’
Cinnamon honey buns glazed with butter and honey, made from sourdough. Sure enough, honey buns recipes galore out there. And the most interesting fact about them is that they seem to be much valued prison currency and I’m not using any slang here.
Crusty and chewy French dimple rolls with whole grains and malted wheat flakes. A recently refreshed sourdough starter, malted flakes or powder, some whole grains and a dimple.
Poilâne-style loaf, whole grain sourdough rustic bread. Pain Poilâne is all about stoneground flour, natural fermentation and wood-fired oven. Lacking the last element, I can’t very well say I’ve made pain Poilâne
Sourdough pull-apart dinner rolls with garlic, tomato, cheese and herb fillings. Here’s my bakers’ party bread: sourdough of course, although I’m still a dilettante who doesn’t calculate her hydration levels.
I used to hate rye bread when I was a kid. I used to hate caraway even more. Whatever I was served with those hateful bits that looked like little dark maggots, I’d do my best to fish them all out and festoon my plate with the brown commas all around the rim.
Incredibly tasty famous San Francisco sourdough bread - baked using two different methods. The recipe comes from ‘Baking with Passion’ by Dan Lepard and Richard Whittington.
Seeded sourdough batons with barley, oats and millet grain fermented over four days. My obsession with sourdough isn’t letting up. I’ve got five little – not so little – pots of sour in the fridge, like Winnie the Pooh and his pots of huny.
Sourdough baguettes on wheat starter, fermenting over 36 hours. I’ve made these baguettes three times now - completely successful, and just look at those air bubbles…
Sourdough no knead white bread on starter made with pineapple juice. Very tasty bread – next time I’ll add some wholemeal or even whole grain flours for a sharper taste.
Tartine style sourdough country bread made from scratch. Tartine is brilliant – if you know your way around flour, water and levains, give it a go.
Tartine sourdough loaf with toasted walnut chunks. Squirrels have dug holes in my lawn, the sure sign of autumn. I don’t blame them much – they manage just about to scuff the grass and topsoil, puny diggers they are.
Wholemeal sourdough loaf on rye starter. This is mainly aimed at those people who harbour pots and tubs of weird gunk in their fridges.
Wholemeal seeded sourdough loaf baked in a Dutch oven. It’s a very very decent loaf of bread, crusty all right, with open crumb as they say on expert forums - that’s air bubbles to you and me.
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