Sourdough-pickled beet (I)

I’m leaving peeled beetroots in sourdough starter to pickle, inspired by a conversation with a chef at Kadeau in Bornholm, Denmark.  
 Not sure how long to keep them in, but there are seven to test, and the bread made with beetroot starter should be cool.

I’m leaving peeled beetroots in sourdough starter to pickle, inspired by a conversation with a chef at Kadeau in Bornholm, Denmark. 

Not sure how long to keep them in, but there are seven to test, and the bread made with beetroot starter should be cool.

A little roll of sourdough bread, from my Kernel IPA starter, triple proven, and with milk powder and butter in the recipe. Sliced horizontally and toasted, buttered and stuffed with Nutella, and finally sprinkled with sea salt, it makes an awesome variation on a pain au chocolat

A little roll of sourdough bread, from my Kernel IPA starter, triple proven, and with milk powder and butter in the recipe. Sliced horizontally and toasted, buttered and stuffed with Nutella, and finally sprinkled with sea salt, it makes an awesome variation on a pain au chocolat

Many seeded white and rye sourdough bread, from a Kernel IPA yeast starter. 
 Every time I make bread, the top gets stuck to whatever I prove in. It’s just a curse I guess. What I do get instead is a lattice of crunchiness, where the chambers filled by carbon dioxide in the rising bread get ripped open and baked. I also get the bits that pushed together forming curvy little ridges, which float free when the bread is baked. It doesn’t look like your pretty sourdough with nice clean slashes, but it makes up for it in the range of crunchy textures

Many seeded white and rye sourdough bread, from a Kernel IPA yeast starter.

Every time I make bread, the top gets stuck to whatever I prove in. It’s just a curse I guess. What I do get instead is a lattice of crunchiness, where the chambers filled by carbon dioxide in the rising bread get ripped open and baked. I also get the bits that pushed together forming curvy little ridges, which float free when the bread is baked. It doesn’t look like your pretty sourdough with nice clean slashes, but it makes up for it in the range of crunchy textures

The surface of a @mikeknowlden focaccia, from the South dinner @theenduranceldn with David Boycott

The surface of a @mikeknowlden focaccia, from the South dinner @theenduranceldn with David Boycott

Coffee Sourdough bread, Mark 1 60% hydration (espresso and water) 
 From a one month old wild starter made with Aeropressed coffee and organic white flour

Coffee Sourdough bread, Mark 1 60% hydration (espresso and water)

From a one month old wild starter made with Aeropressed coffee and organic white flour

Cool bread ‘waffling’ inspires thoughts of other patterns created by the textures of the proving bowl.

Cool bread ‘waffling’ inspires thoughts of other patterns created by the textures of the proving bowl.

Roasted flour sourdough, mark II. This time I let the dough prove for a third time, for about 8 hours, and in a pudding basin lined with a cloth. I am trying to get a rounder loaf and will try various bowl shapes.

Roasted flour sourdough, mark II. This time I let the dough prove for a third time, for about 8 hours, and in a pudding basin lined with a cloth. I am trying to get a rounder loaf and will try various bowl shapes.

Roasted flour sourdough Mark I 
 with 25% roasted flour in the final dough, and proved twice for ten hours.

Roasted flour sourdough Mark I

with 25% roasted flour in the final dough, and proved twice for ten hours.