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Sourdough_love

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Sourdough_love

Hobbyist baker with an obsession with sourdough!
3 basic ingredients: flour, water & salt ... + lots

18/01/2022

Mixed basket of goodies
Malted multigrain
Country bread
Whole wheat
Country bread with olives
Country bread with olives and walnuts

22/12/2021

This is a a spelt loaf...A type of ancient grain, spelt has been consumed by human beings since before agriculture was widely practiced. Since then, spelt has been overshadowed by its more industry-friendly cousin, wheat. spelt bread is nutty and slightly sweet, with a soft and tender crumb.

Spelt contains more protein than standard wheats and its gluten is more brittle and soluble; this is why it is often recommended for sufferers of Irritable Bowel Syndrome. “There is no doubt that many people find spelt easier to digest and this is surely reason enough to give it a try.”

Spelt is also high in fibre and has a low glycaemic index, releasing sugars slowly into the blood stream so it keeps you going longer. It also contains carbohydrates called mucopolysaccharides, which are thought to stimulate the body’s immune system. A rich source of B vitamins, zinc and iron, spelt is lower in phytic acid than standard wheat, which is a good thing, since this acid is an antinutrient that can make such beneficial micronutrients harder to absorb.

04/03/2021

Some days are just better than others... with the end of winter, the warmer temperatures are just perfect for the wild yeast and bacteria that naturally ferment the dough.
With sourdough, which is just flour water and salt, hitting the sweet spot is always a challenge. It's affected by two variables: temperature and time. This sweet spot can't be achieved by following a strict recipe or schedule, but rather learning to "feel" the dough.... Happy baking to every one 😊

16/02/2021

A nicely Caramelised crust yet thin and crispy ...

14/02/2021

Dates Cinnamon in a Country Sourdough loaf ❤

30/01/2021

Dates cinnamon magic
This is hands down the best sweet bread I have baked. No sugar added what so ever. Flour, water, salt, dates and cinnamon ... omg ... just heavenly 🥰

01/01/2021

Bye bye 2020 ... welcome 2021

09/11/2020

Pizza night with friends ❤️fadous

@ Dubai, United Arab Emirates

23/10/2020

Good blessed morning to all ... These beauties will be sent to family in lebanon 🇦🇪🛫✈️🛬 🇱🇧

18/10/2020

Lower temperature bakes have been turning out just superb today. The crumb is that of a whole wheat loaf. Other loaves in todays batch were: raisins cinnamon, roasted garlic rosemary, jalapeno cheddar, multi seeded, walnuts olives lemon zest and herbs. Also made 4 test loaves using 20% Rye 💗

16/10/2020

Bread baking variables are infinite, flour types & ratios, hydration, folding, folding intervals, bulk fermentation time, proofing temperature & duration, oven temperature and steam etc.
Today, I've been playing with oven temperature and time, trying to achieve a lighter crust while maintaining oven spring and doneness. Can't wait to cut into these and get feedback 😊

Note: classic sourdough should infact have a darker crust as it enhances the over all flavours. How do you prefer your sourdough? Light or dark crust?

01/10/2020

Ticks all the boxes: Rise, Ear, Charred Tip, Caramelized Crust & Blisters 💕

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