What a loafly day to bake!

Follow my journey to learn everything about flour, water and salt

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Wheat Sourdough Bread With Old Bread

Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.

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Moien!

My name is Arne, German hobby baker living in Luxembourg. I love to share the art of sourdough baking with others. My journey with sourdough started 8 ago, and since then, I've been experimenting with different techniques and recipes to perfect the craft. Join me as I share my favorite sourdough recipes, tips, and tricks to help you create delicious bread at home.

About Me
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Dark Khorasan Wheat Sourdough Bread

I've always wanted to explore the topic of flavour in bread. You don't need spices or other additives. You can conjure up great flavours with flour, water and salt. This recipe is about the Maillard reaction. This is basically toasting the bread. This produces great flavours such as coffee, caramel or chocolate. It takes a bit of effort to darken wheat bread like this, but it's really worth it! It's a completely different game!

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Sourdough Discard Bread

When you work with sourdough, it is inevitable that a lot of old sourdough is left over when you refresh the dough. But what to do with it? One option is to compost it, but in the age of zero food waste and upcycling, you can also do something with it. Old sourdough is also perfect for adding flavor to yeast breads. Whether 2 weeks or 2 months old. Well, it always depends on your own taste. If you don't like the sourness, you have to be careful with the amount. In this recipe, I used yeast for the primary fermentation and incorporated old sourdough. It turned out really well, even though the amount was too much for my new bannetons.

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Wild Yeast Adventure: No-Knead Currant Bread 🍇🍞🌿

In this video, I use yeast water made from red and black currants to bake a delicious no-knead bread. Follow along and see how this wild yeast adventure unfolds!

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