Ingredients: 50 g active whole grain wheat or rye sourdough starter (100 % hydration) 300
g white wheat flour 175 g water or milk (I used water) 4 tablespoons olive oil 2 pinches fine sea salt 50 g tomato sauce + fresh or dry herbs (origano, basil) sesame seeds for topping 1 egg yolk for garnish * Pay attention to how much water your flour absorbs.
Ingredients for the dough: 225
g white wheat flour 150 g active white wheat flour sourdough starter 100 g walnut milk (or any other milk of your choice) 1 tablespoon rum 1 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground walnuts 200 g apple sauce 1 tablespoon rum 1 tablespoon honey Other: 10 ice cubes for steam during the bake
Ingredients: 300 g whole grain wheat sourdough starter (100 % hydration) 125 g whole grain wheat flour 125
g white wheat flour 150 g water or milk (I used milk) 8 g fine sea salt 1 tablespoon of chopped tarragon sesame seeds for topping 10 ice cubes for creating steam during baking
Ingredients: 250 g whole grain rye flour 250
g white wheat flour 110 g milk kefir 250 g water 200 g active whole grain rye sourdough starter (100 % hydration) 10 g fine sea salt
Sourdough starter 75
g white wheat flour 75 g water 1 tablespoon of mother sourdough starter Dough 400 g of white wheat flour 290 g water at 30 °C / 86 °F (72.5 % hydration of the dough) 8 g salt 150 g sourdough starter from above
Ingredients: Starter 200 g water 200
g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300
g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
Ingredients: 400
g white wheat flour 280 g water (70 % hydration level) 190 g active whole grain wheat stiff sourdough starter (90 % hydration) 8 g fine sea salt 3 tablespoons roasted pumpkin seed pesto 1 tablespoon pumpkin seed oil
Ingredients: Starter 100 g water 100
g white wheat flour (bread flour) 1 tablespoon of your (active) sourdough starter Dough all of the above starter (appr.
Starter 90
g white wheat flour (bread flour) 20 g powdered brown sugar 25 g active sourdough starter 40 g water Dough 500
g white wheat flour (bread flour)(100 %) all of the above starter (appr.
Not exact matches
For the muffins — 100
g whole
wheat spelt flour — 70
g white spelt flour — 60
g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70
g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
1 cup (140
g)
white whole
wheat flour 2 tablespoons (20
g) potato starch 1/2 cup (40
g) cacao powder 1/8 teaspoon (0.5
g) baking soda 1 teaspoon (5
g) fine sea salt 1/3 cup (70
g) refined coconut oil 1 bar (90
g) good quality dark chocolate, broken into pieces 1 cup (190
g) cane sugar 1/2 cup (112
g) Califia Farms unsweetened almondmilk 2 teaspoons (8
g) pure vanilla extract
3 tablespoons (30
g)
white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120
g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75
g) whole
wheat pastry flour, plus extra for rolling 3 tablespoons (30
g) shelled hemp seeds 3 tablespoons (23
g) golden roasted flax seeds 2 tablespoons (15
g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil
Mix 75
g of
white wheat flour, 75
g of water, and 1 heaping tablespoon of your base sourdough starter.
Starter 75
g water 75
g strong
white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400
g strong
white wheat flour (100 %) 150
g milk (37.5 %) 1 egg 1 egg yolk 40
g of caster sugar (10 %) 7
g salt (1.75 %) 130
g butter, cubed and slightly soft but still cold (32.5 %) Filling 150
g roasted and ground hazelnuts 180
g melted dark chocolate
for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4 + 1/8 cup (54
g) whole
wheat pastry flour 3 cups (750 ml) unsweetened almond milk — at room temp 1 fat pinch of nutmeg 1 pinch of
white pepper 1/2 tsp himalayan salt
Mix 100
g of
white wheat flour, 100
g of water, and 1 tablespoon or your base starter.
100
g) 225
g whole grain rye flour 225
white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350
g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9
g fine sea salt Fruit soaker 40
g dry apples, chopped to small pieces 100
g dry prunes 50
g rum Other 60
g chocolate chips (I used these) orange zest of 2 organic oranges 70
g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
The night before preparing the walnut swirl bread, mix 75
g of
white wheat flour, 75
g of water and 1 tablespoon of your active sourdough starter.
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard
White Whole
Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener -
g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 lemon
For the pancake — 2 ripe bananas, smashed with a fork — 40
g whole
wheat spelt flour — 60
g white spelt flour — 150 - 200 ml rice milk (you can use oat or almond milk too)-- 1 tablespoon baking powder — 1/2 vanilla bean, split and seeded — coconut oil for cooking
Exterior color: moonlight
white, interior color:
wheat, body: coupe, engine: v6 cylinder engine, fuel:
g, doors: 2