polytropic

joined 1 year ago
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Smoked Cheddar Sourdough in c/sourdough@lemmy.world
[โ€“] polytropic@lemmy.world 2 points 1 year ago

I'm still mourning a lot of my niche hobby communities that haven't had enough steam to stay lively after moving over, but it had to happen. Very fun bread! I think the salt from the added cheese slowed down the fermentation a bit, but I'd definitely do it again.

Today's bake: sage sourdough boules in c/sourdough@lemmy.world
[โ€“] polytropic@lemmy.world 1 points 1 year ago

Thanks! I highly recommend it. A few tablespoons doesn't seem to affect the rise very much and the toasted flax has such a nice nutty flavor.

22
Today's bake: sage sourdough boules (lemmy.world)
 

1000g bread flour, 710g water, 40g unfed starter, 20g salt, a few tablespoons of toasted flaxseed and meal, a squirt of honey and some chopped fresh sage. I lost track of what I was doing measuring the flour and had to guess to correct the ratio, so it was wetter than normal, but worked out.

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Smoked Cheddar Sourdough (imgur.com)
 

Sharing a gallery for an old bake. I learned a lot and got a lot of inspiration from the sourdough subreddit, so I'm glad to find a community here. This was a recipe for two large boules, containing 1000g flour, 710g water, 40g unfed starter, 20g salt, 1-2tbsp honey, 1-2 tbsp toasted flax and about two handfuls cheese.