Sourdough-Blueberry-Muffins

Hey there :)

So lately I am missing a bit of time. And I really wonder how other people manage having different things in their lives so much more effective than I do and thus can do all the things they want. But for me it seems I always have to choose between one or the other. Partly I think my laziness is at fault for I just chill on the sofa doing nothing for too long of a time. I am too lazy for life ^^°

So, while I still cook and bake I kind of don’t take photos of pictures anymore. And when I feel like taking pictures it’s either dark already or the sun decides to bid me farewell. so this kind of makes things harder for the blog. But I guess I have live with that. As long as I can still eat enough stuff I guess I will be fine :)

sauerteigheidelbeermuffin2

sauerteigheidelbeermuffin3

So, one of the things I baked and actually photographed are these muffins. Made with a bit of sourdough and whole grain flour and buckwheat they are not the lightest and fluffiest muffin you will ever have. But they fill you up nicely and have and have nicely not-overpowering sweetness to them. For me they even work as a breakfast, especially on weekends. A nice balance between an sweet treat and nutritious package :)

sauerteigheidelbeermuffin5

 

Recipe Sourdough Blueberry Muffins

Ingredients

Wet

  • 100g sourdough* (100% hydration)
  • 110g greek yoghurt
  • 70g apple sauce
  • 55g maple syrup
  • 2 eggs
  • 100g butter, melted and cooled

 

Dry

  • 100g whole grain spelt flour
  • 85g buckwheat groats, ground (or buckwheat flour)
  • 30g sesame seeds, ground
  • 50g coconut sugar (or brown sugar)
  • 2 tsp. vanilla powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt

 

Fold Ins:

  • 200g blueberries (I have used fresh)

 

 

Instructions:

*For the sourdough you can either use some discard starter or make it by combining 20g of sourdough starter with 40g of flour (any will do, I used whole grain spelt) and 40g of water. Let sit for 6 hours or more (I let it sit overnight).

Preheat your oven to 180°C.

In a big bowl combine all the wet ingredients and stir well until everything is fully mixed.

In another bowl mix together the dry ingredients.

Add the dry ingredients to the wet ingredients and stir until well combined.

Carefully fold in the blueberries. Spoon about 2 Tablespoons of dough per muffin into muffin tins (I have used silicone ones and that worked pretty well) and bake for about 25-30 minutes or until an toothpick comes out clean

 

sauerteigheidelbeermuffin1

Sourdough Hokkaido Milk Bread with 2 different fillings

Hey there :)

Do you know the tangzhong (or water-roux) method? It’s mainly used is asian parts of the world to create a fluffy, pillow-y bread. Often called Hokkaido Milk Bread. And it’s awesome! And super easy actually. You just mix together some flour and water and heat it for short period of time. Now, I don’t get the whole chemical process behind this entirely, but making this gel and using it in baked bread will help to keep the moisture in the dough, as the tangzhong part sort of locks the liquid in the dough. Also, it won’t develop as many gluten as normal dough does. Hence the result of baked treats using tangzhong are soft and moist in the most pleasantly way.

For this bread I have combined the tangzhong method with a sourdough base and it works quite well. The sourdough adds a slight and subtle acidy, that deepens the flavor of the bread. Also you don’t need any yeast in order to make the bread rise (if your sourdough is strong) which is something I personally prefer.

sauerteigtangzhong5

For the recipe here I am giving a very basic dough that works with either – sweet or savory fillings. So if you feel like it, you could just divide the dough in half and make one sweet and one savory smaller bread out of it. Which is great, if for example you’re having a gathering and want to provide with sweet and salty treats :)

sauerteigtangzhong3

sauerteigtangzhong13

sauerteigtangzhong12

But you could also easily adapt the dough, add some more sugar or vanilla, cinnamon, tonka bean etc. to it to make the dough itself sweeter. Or some more salt, pepper and herbs for example for a heartier version. You can really adjust the basic recipe in so many ways, it’s great.

Same goes for the filling. I have made this bread with different fillings by now. The classic cinnamon-sugar version is always awesome, but add a grated apple, or two and it will get even better. Or use some Nutella. or peanut butter and banana. The sky is the limit ;)

So, the making of the dough takes a bit of time and maybe time management, but the steps themselves are pretty easy and totally doable even for a not so experienced baker I’d say :)

sauerteigtangzhong15

 

 

Recipe Hokkaido Milk Bread

prep time: about 25 minutes + proofing time + baking time +++ yields: one large bread or two smaller ones

 

Ingredients

Hokkaido Milk Sourdough Bread

For the sourdough

  • 50g sourdough starter
  • 75g whole wheat flour
  • 75g water

 

for the tangzhong

  • 2 Tbsp. white wheat flour
  • 6 Tbsp. water

 

for the bread

  • all of the sourdough (200g)
  • all of the tangzhong (75g)
  • 100g milk
  • 350g flour (I have used half whole wheat and half white wheat flour)
  • 1 egg
  • 40g butter, very soft
  • 1 Tbsp. brown sugar
  • 1 tsp. salt

 

notes on the dough: Like this you have a dough that works with sweet and savory options as it is very neutral. If you want to make a dough that tends to be a bit sweeter (don’t make it too sweet when you add a sweet filling or it might be too much), add another 3 Tbsp. of brown sugar and maybe 1 tsp. of vanilla paste or cinnamon.

For a more salty taste, add another teaspoon of salt and maybe some cracked black pepper or even a tablespoon of pesto or garlic butter. But those are just modifications, they are not necessary as the filling will also lend a lot of flavor :)

 

Fillings

Sweet Version, Cinnamon-Sugar

  • 115g butter, very soft
  • 2 Tbsp. cinnamon
  • 1 tsp. cardamom
  • 1 tsp. vanilla paste
  • 1-2 apples, grated (optional)

 

Savory Version, Pesto-Cheese

  • 5 – 6Tbsp. pesto
  • 3 cloves garlic, pressed
  • ¼ Cup parmesan
  • 1 ½ Cup grated cheese (like mozzarella or gouda or cheddar, or a mix) to sprinkle on top of the pesto

 

Instructions Filling

Combine all the ingredients for the filling in a small bowl (except the cheese in the savory filling) and stir until well combined. Taste and adjust spices to your likings.

 

 

Instructions Hokkaido Mild Sourdough Bread

Make the sourdough

Mix together the sourdough starter, water and flour and let sit for about 10-16 hours (or overnight).

Make the tangzhong

In a saucepan mix together the flour and the water. Heat the mixture over medium heat, constantly stirring. The mixture should thicken up to fairly fast to a gel-like consistency. Once you can see the bottom of the pan because of lines the dough make when stirring, turn off the heat. If you have a thermometer check the temperature of the dough. The dough should reach 65°C. On the hot stove keep stirring for about 30 seconds and them remove from heat. Place in a clean bowl, set aside and let cool completely.

Make the bread itself ;)

In a big bowl mix the sourdough with the milk, stirring with a wooden spoon. Then add the tangzhong and egg and mix it into the mixture as well until evenly distributed.

Then add the salt, sugar and flour and mix with a wooden spoon until the dough roughly comes together.

Then switch to using your hands ;) Knead the dough for about 4-5 minutes until everything comes together. The dough will be quite sticky, but try not to add flour or the bread will get to dry. I always wet my hands several times during the kneading process so the dough will stick to itself and not to my hands.

Then add the butter in pieces to the dough and knead again for about 4 minutes. At the beginning it will be a bit messy, but it’ll get better over time. Again, the dough is sticky, but try refraining from adding to much flour. Just wet your hands, it really helps. After a while it should form a smooth and pliable dough, still a bit sticky though.

Cover the bowl and refrigerate overnight. You could also use the dough the same day and just leave to rise for about 2-3 hours at room temperature, but leaving it to rise overnight will result in a better flavor and also the gluten has more time to develop, so I highly recommend this version.

After the dough has risen, roll it out into a rectangular shape on a floured working space. Now you are allowed to add some flour on top the dough to make the rolling out easier ;)

Spread and sprinkle the desired filling on top. Then cut the dough into strips and then cut into rectangles that easily fit in your loaf pan. Staple the pieces onto each other and place into a well-greased (or baking sheet lined for the safest option) rectangular loaf or cake pan. Make sure to leave some space at the sides as the dough will rise a bit again.

Leave to rise for about 60 minutes. When readily proofed you can brush it with some more melted butter if you want, but that’s optional

Bake in preheated oven at 175°C for about 35-40 minutes. If you want to sprinkle something on top (like sugar or cheese, do that after 20-25 minutes of baking)

sauerteigtangzhong1

sauerteigtangzhong7

Sourdough: How to make your own Starter + Easy and fast Whole Grain Bread Recipe

Hey there :)

In a lot of baked recipes I use sourdough so in case you don’t quite know what it is and what it does here is some info on my good pal. This post will be just short summary plus a how to make a starter yourself. It certainly is not the Holy Grail. There is a lot more to know and there are many ways to create a starter. This is the “technique” I have used when I made my own. I think it is the most simple and pure way to make a starter and I am happy with the result. But just so you know, there are different ways asking for different ingredients :)

 

What is Sourdough?

Sourdough is a mixture made mainly of water and flour that captures some microflora that is naturally present almost around everything :)

Meaning sourdough uses wild yeast and lactobacilli to make the dough rise. The lactobacilli makes the readily baked bread taste a bit sour – hence the name sourdough – but it will also help keeping the bread fresh longer thanks to the lactic acid it produces.

sauerteig3

Working with sourdough will usually require a longer fermentation time compared with doughs that use baker’s yeast. Combined with the occurring acid this also helps breaking down the gluten in the flours, making it more digestible. Some people that don’t tolerate gluten in normal breads can actually eat bread made with rye and sourdough. But that doesn’t work for everyone unfortunately.

What all this means is you have to be more patient, but you will also be rewarded with a more gut-friendly loaf.

Also, sourdough isn’t exclusive to making bread. You can also use it for pizza or make some sweet treats like cakes or cookies or pancakes and waffles. Sky is the Limit ;)

sauerteig5

 

A sourdough starter.

Here we go. The starter. A sourdough starter, sometimes also called leaven, is basically made from flour and water. It will use wild bacteria that it gets from its surroundings to leaven the bread.

How to make a starter?

As said, you will need two ingredients: water and flour. That’s it. Some people make starter by adding some yoghurt, sugar, raisins, yeast or other stuff to it. But for the starter I made I have used only flour and water. I am perfectly happy with my starter as is, so I don’t see a reason for myself to add other things even though it might speeden up the process.

 

Tools you need

a scale. Seriously, if making bread a scale isn’t really just a mybe-option. You need to be more precise than with “normal” baking. A scale will help you with that big time. No cups and stuff :)

a wooden spoon. Just for stirring. Wooden is best, but any spoon will work if you don’t have a wooden spoon (which I would find hard to believe)

a big bowl. Jep. big. Don’t underestimate the growth of your starter. The ingredients might make you think a small bowl or glass will do. But no, it won’t, believe me. When I made my first starter I used just a big mason jar and I thought it was enough. I wasn’t. That stuff is farting ;)

 

 

“Recipe ” Sourdough Starter

Ingredients

  • 350g whole grain rye flour (100g+100g+ 150g) Can you use another type of flour? Yes you can. But whole grain is optimal. The ore refined the flour, the less active bacteria  it contains that is needed for an active starter. Rye flour also works better than wheat, but it will work with either type. Maybe it will need a bit more time.
  • 350g water (100g+100g+ 150g) Can you use Cola, coffee or vodka? No. Don’t. Water is the thing.

 

Instructions

Day 1

In a bowl mix together 100g of flour and 100g of warm (not hot) water. Stir until well combined. Cover with a damp towel and set aside for 24 hours at room temperature.

 

Day 2

Take the bowl from Day 1. Stir the mixture. Then add 100g of warm water, and stir until combined. Then add 100g of flour and stir until combined. If the mixture is too dry so it cannot be mixed thoroughly, add another 10g of water. Cover with a damp towel and set aside for 24 hours at room temperature.

 

Day 3

Take the bowl from Day 1. The mixture should be a bit bubbly and smell a bit sour. This is how it should be. To the mixture add 150g of warm water and stir until combined. Then add 150g of flour and stir until well combined. If the mixture is too dry so it cannot be mixed thoroughly, add another 10g of water. Cover with a damp towel and set aside for 24 hours at room temperature.

 

Day 4

Take the bowl from Day 1. The dough should have risen noticeably and have some bubbles and a sour smell. If it does, congratulations :) You hereby are in possession of your own sourdough starter. Dance in joy, sing out loud, bake your bread :)

In case your dough isn’t bubbly and airy, add another 50g of water and 50g of flour and set aside for another 24 hours.

 

Notes on the starter              

Can you use less flour? Yes you can. Just make sure you reduce the water by the same amount. For example 50g flour+50g water on day 1, 50g flour+50g water on day 2 and 50g flour+50g water on day 3 might work just as well. Just check if the starter is bubbly enough on day3. If not, add another portion and wait another day.

This starter is a baby. It still might be a bit weak and might need a bit help to access its full potential. So it might be useful, when baking your first three breads, to add just a bit of baker’s yeast, just until your baby is strong enough to walk on its own. With every feeding it will get stronger and eventually it can lift your bread all on its own. Or if you don’t mind a mild rise go ahead and bake without yeast :)

This rye starter can easily be turned into a wheat or spelt (or even oat) starter. Just use about one tablespoon (25g) of the starter and feed it with equal amounts (by weight) of the needed flour and water. You won’t get a 100% pure starter by that, but that isn’t a problem at all. Only if you want a 100% wheat or spelt starter, you will have to go all the way to make a new starter with just that sort of flour.

By the way, if you know someone with a starter ask if you can get a bit of it. You can add it to your own starter to give it a boost. I actually got some starter from a colleague. Although my starter was already made at that time and was strong enough for a bread without yeast, I still added it for extra strength :)

 

How to store a starter?

I always keep about 150g of the starter in a glass jar in the fridge. My jar is not airtight and that works well. But I know some people prefer airtight. Your choice. I bake bread almost every week and hence feed it every week. But feeding it every two weeks should be sufficient in my opinion. But as always, there are loads of different opinions on the net, just make your own experiences :)

You can also freeze your starter if you don’t bake that often or add a lot flour to dry it. Like this it will last longer without a feeding.

 

 

Ok, so now you have a lot of starter. Here is a very easy basic bread recipe, ideal for beginners without much fuss and also, for a bread, it is done really quickly. It’s a recipe for a bread made with just whole flours (mainly rye) and not really much more. It is nothing fancy, nothing to brag with. Just plain and basic read. It’s my default recipe when I am busy or don’t feel like checking on my loaf every 30 minutes for a turn and fold. If you have never baked bread, this is an easy start :)

 

Recipe Whole grain simple sourdough bread

prep time: about 10 minutes + 2 hours waiting time + 1 hour baking times +++ yields: one big loaf of bread

Ingredients

  • 550g sourdough (made from rye)
  • 240g whole rye flour
  • 120g whole wheat flour
  • 260g water
  • 12g salt
  • 5g molasses or honey (optional)
  • optional: 10g yeast if your sourdough still lacks some power
  • optional: fold ins like sunflower seeds, sesame seeds, flax seeds, chopped nuts…

 

Instructions

Mix together all the ingredients, starting my adding the water to the sourdough, then adding the salt, molasses and flours (and fold ins if desired). Mix with a handheld blender on medium low for about 5 minutes. Let rest 30 minutes in the bowl.

Then transfer the dough into a big loaf pan, not filling it more than 2/3 to the top. You will need a dough scraper for that. At least this will make it a lot easier. Brush the dough with a bit of water and leave to rise for about 60-90 minutes. The dough should expand noticeably.

At least 20 minutes before you will bake the bread preheat oven to 250°C.

simplebread3

Place the bread in the oven and pour a cup of water into the oven (or on a hot baking tray positioned on the lower part of the oven). Bake for 10 minutes at 250°C, then lower the temperature to 200°C, keep baking for 5 minutes and lower again to 175°C. Bake for another 45 minutes. If the top gets to dark, cover with aluminum foil. Take the bread out of the oven and out of the loaf pan (being careful as it is hot. You might need to wait for 5 minutes.) Place in the oven without the loaf pan for another 5-10 minutes. Take out of the oven and let cool completely.

 

simplebread4

Sourdough Emmer Bread

Hey there :)

 

So far this year I have been playing around with different grains when baking bread. Not that I was running out of normal flour… No, that will never happen.. I kid you not when I say we have 10 different bags of flour in our cupboard.. I have a flour obsession…

I just wanted to test how grains like millet, amaranth, buckwheat etc. work in a bread. And they work quite well and sometimes they also lend a totally different flavor. Amaranth for example really hast some interesting strong flavor :)

This bread however tastes like some pretty classic bread, maybe a bit nuttier and earthier. But it is a taste you will be used to. It is however made with emmer, an ancient grain that nowadays isn’t as common anymore. It is related to wheat and also contains gluten, so it is not a substitute if you are intolerant. It has however more nutritional value than your standard wheat. And it is wayyy more expensive… if you can find it, that is. To be honest I couldn’t find in any local store so far, so the internet might be a better place to look for it ;)

But even with its price and hard-to-come-by-ness, it is worth to give it a go, as it is really healthy. Plus I love experimenting with new stuff. So if you can get your hands on emmer (or emmer flour), go get it ;)

emmerbrot4

For this recipe I have used whole emmer berries and ground them myself and that worked perfectly fine. But I guess using some (whole grain) emmer flour will be ok, too. For the base I went with rye-sourdough and I also added some spelt flour to the dough. So it’s not a 100% emmer bread, but still has enough so you can call it the main ingredient here :) The recipe will take some time to make, but most of it will be passive waiting time and won’t require an active you working the dough. So if you plan your schedule, this bread is quite manageable :)

emmerbrot1

emmerbrot6

 

 

Ingredients

Soudough:

  • 50g sourdough starter
  • 75g whole grain rye flour
  • 75g water

Emmer –“pudding”:

  • 50g emmer flour or emmer berries
  • 250g. water

 

Main Dough:

  • all of the sourdough
  • all of the emmer-pudding
  • 200g emmer flour or emmer berries
  • 150g whole grain spelt flour
  • 50g water
  • 10g butter or coconut oil
  • 10g molasses
  • 10g salt

 

Instructions

Day 1

Mix your sourdough starter with rye flour and water an set aside for at least 10 hours until it gets bubbly and active.

Day 2

Mill 250g of your emmer berries. If you already have emmer flour you can skip that step.

Measure 50g of emmer flour and combine in a small pan with 250g of water. Over medium-low heat bring the mixture to a simmer, stirring constantly, for about 2 minutes until you have a pudding like consistency. Take away from the heat and let cool. This step can also be done at Day 1

Mix all the ingredients except for the salt together in a big bowl and knead for about 10 minutes until thoroughly combined. Set aside for autolyze for about 30 minutes.

After 30 minutes add the salt to the dough and knead again until evenly distributed.

Set the dough aside for 4 hours, stretching and folding the dough every 30 minutes.

On a floured workplace take out the dough and divide it into 5 equal parts. Form the dough into round and place them one after another into a long and greased baking tin OR use a small one and bake half of the dough as pan rolls. Up to you. Sprinkle some flour on top and place covered in the fridge (or somewhere outside if it is cold enough) for about 10 hours for a long fermenatation.

 

Day 3

Preheat your oven to 250°C. Take the dough out of the fridge and let sit at room temperature for about 30 minutes. With a knife or dough scraper press little Xes on each part of the dough. Place the bread in the middle part of your oven and pour 1 Cup of water into the oven or a hot baking tray on the lower rack of the oven. Bake for 10 minutes then reduce the heat to 200°C and bake for another 35-45 minutes. After about 30 minutes take the bread out of the tin.

Carrot-Pumpkinseed-Sourdoughbread

Hey there :)

Filling some veggies into my bread is something I like to do once in a while. For one, I like to imagine it’s healthy. And also it helps keeping the bread moist for a little longer. So I still had some carrots in the fridge, which in Germany actually is a more or less common addition to bread. Not that every bread has some in them, but it’s nothing super unusual here. Don’t know about elsewhere. And of course, since it is autumn I added some pumpkin seeds and some pumpkin seed oil. I haven’t used it in baking before and in general I barely use oil when baking bread, but it turned out quite well. You have to keep your hands wet while kneading though. Or at least I did. I think the oil made the dough a bit stickier. Instead of normal salt I also used some herbal salt since we still have a lot and the flavours pair well with bread, but you can also use some normal salt if you prefer.

karottenbrot2

I did however use a smaller amount of sourdough starter in this bread. Usually I use twice as much. If you don’t have a string sourdough starter, you might want use one tsp. of yeast mixed with your water to make safe your bread proofs well. With a nice and string sourdough starter however it shouldn’t be a problem :)

Oh, and I don’t habe pictures from the kneding and proofing process unfortunately. Battery of the camera was empty. oops.

Recipe

prep time: about 30 minutes + waiting and baking time +++  yields: one loaf

Ingredients

  • 200g whole grain rye sourdough
  • 500g dark wheat flour (I used Type 1050) or whole wheat flour
  • 200g water
  • 2 carrots, grated
  • 3 Tbsp. Pumpkin seed oil
  • 15g herbal salt
  • 5 Tbsp. pumpkin seeds

Instructions

The day before making the bread prepare the sourdough: Mix 50g of starter with 80g of water and 70g of whole grain rye flour. Let sit for 12-18 hours before using.

Roast the pumpkin seeds in a pan and set aside. Grate the carrots, put in a sieve and let drain a bit.

In a big bowl combine the sourdough starter, water, pumpkin seed oil, carrots and flour. Knead for about 5-8 minutes, until you have an elastic dough. Set aside to proof about 3-4 hours, until doubled in volume

Take the dough out on a floured workplace. Knead the dough again, incorporating the salt and the pumpkin seeds as you go. Knead for about another 5-8 minutes.

The form into a loaf and place seam side down into a well-floured rising basket. Leave to proof again for about 45- 60 minutes.

Preheat the oven to 250°C and place a baking tray (or baking stone if you have) in the oven.

Put the bread on the hot baking tray (by turning the rising basket upside down). Cut the bread several times.

Put the bread in the oven and pour one Cup of water into the oven.

Bake at 250°C for 10-15 minutes. Then reduce the heat to 180°C and bake another 20-25 minutes.

The bread is done when it sounds hollow when tapped on the backside with a spoon.

karottenbrot1