香料黑裸麦砖，小版！昨天下午烤了，一大早切了，看起来还可以，好吃，暂时不用再改了。
接下来要把冰箱存货消耗一下……
#SourdoughBread
Chleb debatowy - pszenno orkiszowy
#zdjęciaktórepachną #nazakwasie #domowychleb #sourdough #homemadebread #sourdoughbread
Wybory wyborami a ja wybieram chleb pszenny!
#zdjęciaktórepachną #domowychleb #nazakwasie #homemadebread #sourdoughbread
I finally figured out the timings of first and second rise so that I have freshly baked sourdough early in the weekend :neocat_thumbup:
#MijnEersteStarter #Rogier #Zuurdesembrood #SourdoughBread #LeoniekeDoesNotNeedMoreHobbies
#MijnEersteStarter #Rogier #Zuurdesembrood #SourdoughBread #LeoniekeDoesNotNeedMoreHobbies
Amazing #sourdoughbread with fresh milled flour
Super happy with my #sourdoughbread.
This was 75% fresh milled dala landhvete (88% extraction), 25% AP flour. 85% hydration. I also added vitamin C and lecithin.
The taste is really good.
This was 75% fresh milled dala landhvete (88% extraction), 25% AP flour. 85% hydration. I also added vitamin C and lecithin.
The taste is really good.
50%杂粮，实验暂时结束了先这样吧！
是这样考虑的：一直改粉不成，那改发酵呢？结果看来这次确实更好，组织更漂亮、酸味更宜人、整体更平衡。用了四种谷物的五种粉。
我似乎还在追逐更浓郁的味道，但仔细想了想，我一直做一直吃，对它的味道会一次比一次不敏感，对“浓郁”的要求也会愈吃愈高愈难满足。况且这些粉发酵以后，能得到的味道也只能是这个类型，我又何必要求它做不到的事情，已经足够了。
想要不同的味道，吃100%黑裸麦就可以了呀。这周其实还做了香料黑裸麦砖，但不很满意，下周再做吧，那个也很好吃！
有家面包房开始做裸麦面包了，想买，但是冷冻室的面包还没吃完而且下周还想做，等等再说吧……
Did not win, but competition was tough. 17 breads. The three winni g breads are:
#sourdoughbread
Baking competition at Molen De Roos in Delft 🎉. Participating with a sourdough bread. 10 years molen De Roos 🎉
75% whole wheat and 25% rye #sourdough loaf. The starter was in cold storage for a long time, but has successfully revived!
50%杂粮，拼粉实验这周也还在继续中……
这次换掉了荞麦，然后味道好像不稳了，失去了托底的东西，看来还是要加一点回来。这次的面包很清淡，但有点太清淡了。
酸种面包拼粉在做的不仅是不同粉类的风味搭配，而且是不同粉类喂出来的不同微生物的风味搭配……
幸好我妈开始吃酸面包了，以前她总说不要吃酸，怕胃酸过多什么的，不知怎么，最近能吃了，且似乎觉得好吃了。有她帮我消耗那我就能多做一点点，尽管如此冷冻格也已经快塞满了。尽管如此也还会继续的。
655g fresh milled wheat (dala landhvete), 40g buckwheat, 25g gluten flour.
#sourdough #sourdoughbread
#sourdough #sourdoughbread
还是50%的杂粮比，持续拼粉实验中。
想起之前看到某个关于学咖喱的东西，说那么多种香料在一起，分不出来是很正常的，你要每次加一种每次调整一种香料进去，久而久之就知道每一样每一种比例的微妙差别。简直就像咖喱……但相比咖喱至少种类少很多。
大的比例都差不多确定了，每次换就换最后这一个1%，1%都差别好明显。而且我这次还是觉得不对，再想想；；
Baked this morning, sourdough rye bread.
#wolfkettler #Photography #bread #sourdough #BreadBaking #RusticBread #BreadCulture #AustrianBread #HomemadeBread #HomeBaking #SourdoughBread #organic #HealthyEating #HealthyFood #HealthyLifestyle #HealthyLiving #Sauerteig #rye #RyeBread #ÖsterreichischesBrot
This is George-loaf.
George turns 5 on Wednesday.
Yes, George is a lockdown starter.
Will you wish George a very happy birthday?
#Bread #Sourdough #SourdoughBread #BreadBaking #BakingBread #BakingSourdough
Second lunch 😋
Name a more iconic trio ! 😄
There were two slices but I ate the first before thinking to take a picture 🤪
#food #sourdoughbread #pbandj #rawmilk #BonneMaman
Name a more iconic trio ! 😄
There were two slices but I ate the first before thinking to take a picture 🤪
#food #sourdoughbread #pbandj #rawmilk #BonneMaman
Today's loaf with raisins and walnuts. Wheat, 2/5 whole grain, 70% hydration.
还是五种粉，这次全麦粉加杂粮粉的占比加到了百分之五十。
形态更扁一点，组织更密实。口感蛮好，以为会粗糙，但一点儿也没有。味道更酸，但不尖锐，不过香气没有我想象的重，似乎只是稍微等比放大了一点？
这个配粉总体是余味长的类型，相比于回甘，它更该叫回香，刚吃进去没什么特别的，吃完之后会有类似焦糖的香味跑出来。
如果对无糖没有那么执着或者没有那么原教旨主义的话，感觉稍微加一点蜂蜜也不错，还能再缓和一下酸味。不过此前的经验告诉我，酸度稍高的好处在于，把它切开用密封袋封好室温放置，变化会比不太酸的更加明显。在那个过程里酸味就好像转化成香气和风味一样，所有味道都更复杂更圆融，以至于甚至辨别不出那个究竟是酸味还是什么。可以称之为后熟成吗？酸度低的就只会更酸一点点，差异比较小。
所以也等等看这只吧 ^ ^
Very pleased with the bread that I baked this morning, my Mediterranean bread.
It has pulled open beautifully, where I scored it. This is not always guaranteed with sourdough bread that contains a lot of wholemeal flour.
#wolfkettler #Photography #FoodPhotography #bread #sourdough #BreadBaking #RusticBread #BreadCulture #Mediterranean #MediterraneanBread #GreekBread #HomemadeBread #HomeBaking #SourdoughBread #CrustyBread #organic #HealthyEating #HealthyFood #HealthyLifestyle #HealthyLiving #MediterraneanDiet #Sauerteig #Χωριάτικοψωμί #horiatiko #Greek
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