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.
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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.
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)
For those who don’t know: it’s a brioche dough thus 40% butter is used. Perfectly healthy if don’t enjoyed daily.
Made with apple-yeast-water in a preferment. No additional bakers yeast used.
Rye sourdough breads with pumpkin seeds.