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.

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

A beer bread made with malted wholegrain, many-seeded flour and Kernel IPA levain, proved three times

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

Coffee Sourdough, Mark II. 55% hydration (70:30 water to aeropressed espresso), 3 proves

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

First coffee sourdough. A little wonky but with a nice roasted coffee aroma 

Coffee sourdough, second prove (Taken with Instagram)

Sourdough starter crumpet

An experiment. Colombian coffee in wild sourdough starter. Watch this space, @dunnefrankowski 

Sourdough starter getting ready for tomorrow’s bake.

Roast flour sourdough Mark II

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.

A slice of roasted flour sourdough

Roasted flour sourdough Mark I

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

Second prove of white sourdough, made with 25% roasted flour.

Seeded sourdough with 10 day cultured butter by @blanchandshock