Jul 6, 2025
Big sourdough- well 1kg, is traditionally standard size- made with 7% flaxseed meal and 7% fresh milled chickpeas. Overnight cold proof: healthy and yummy.
Leavened by an Lievito Madre as well as a rye sourdough preferment.
seen from China
seen from United States
seen from United States
seen from China
seen from United States
seen from Malaysia
seen from Malaysia
seen from Poland
seen from Kazakhstan
seen from China
seen from Australia
seen from Switzerland
seen from Australia
seen from China
seen from Malaysia
seen from France
seen from Australia
seen from Germany
seen from United Kingdom
seen from T1
Big sourdough- well 1kg, is traditionally standard size- made with 7% flaxseed meal and 7% fresh milled chickpeas. Overnight cold proof: healthy and yummy.
Leavened by an Lievito Madre as well as a rye sourdough preferment.
#Germanbread #bake #bakery #baking #bread #nationalportraitgallery #Edited #blackandwhite #bnw #monochrome #instablackandwhite #monoart #insta_bw #bnw_society #carbonblackandwhite #bw_lover #bw_photooftheday #photooftheday #bw #instagood #bw_society #bw_crew #bwwednesday #insta_pick_bw #bwstyles_gf #irox_bw #photo #igersbnw #bwstyleoftheday #handmade (at Abu Al-Hasaniya ابو الحصانية) https://www.instagram.com/p/B6m4gC9l_vM/?igshid=v80wytn44nnz
Flaxseed Sourdough made of SFB, sea salt, soaked flaxseed meal, SFB- Levito Madre preferment, wholemeal wheat- rye sourdough preferment and last but not least water.
100% wholemeal spelt sourdough with ~15% sweet potatoes. Leavened by Lievito Madre in a salt sour way. Final proofing for 16-ish hours at 5C. Great bread, lovely crumb but the sweet potatoes killed a bit of spelt taste. For pure spelt taste psyllium husk is way better b/c a tiny amount soakes up lots of water without influencing the flour taste. Next check the influence of “ordinary “ potatoes. What is your experience? #speltbread #dinkelbrot #lievitomadre #sourdoughbread #sauerteigbrot #germanbread #wholemealbread #vollkornbrot #shatinbread #hkbread #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CpMQXhHoUqi/?igshid=NGJjMDIxMWI=
Spelt sourdough bread, using coarse stone grinded Spelt.
Making a dough with coarse milled rye aka Roggenschrot (in Ger)
Made with apple-yeast-water in a preferment. No additional bakers yeast used.
80% Wholemeal Spelt and Durum Wheat. Leavened by two preferments: Lievito Madre and rye sourdough. Cold proofing 🥶 for 18 hours.
A soaker of psyllium husks is not only healthy but provides moisture for the easy dry baking spelt.