Sourdough Breads

I’ve had a sourdough project contaminating my kitchen for the past two weeks, this weekend it was finally mature enough to result in two breads. And the fact that it did result it bread, means I’ve done it right! I’ll get back to you on the details of making a sourdough starter, as for now, the result:

Jeg har hatt et surdeigsprosjekt som har infisert kjøkkenet mitt de siste to ukene, denne uka var surdeigsstarteren endelig moden nok til å bli til brød. Og det ble faktisk brød av det også, noe som betyr at jeg har gjort det riktig. Jeg kommer nok tilbake til surdeigsbaking og surdeigsstartere senere, men nå, resultatet:

Now that I have a starter means I have done the job for everyone who’d like to try themselves. If you’d like to have a go, let me know, and I’ll give you part of my starter (which you can bake with right away.) It’s the simplest way of baking breads and a tradition that goes back centuries. No yeast, nothing unnatural, simply a bit of homegrown mould 😉

Nå når jeg har en starter betyr det at jeg allerede har gjort jobben for andre som også vil prøve surdeigsbaking. Viss du har lyst til å prøve så gir du meg et lite hint så skal du få en bit av starteren min, som selvfølgelig er klar til å bake med med en gang. Det er verdens mest naturlige måte å bake brød på og en tradisjon som går mangfoldige år tilbake I tid. Ingenting unaturlig, ingen gjær, bare god gammeldags hjemmegrodd sopp 😉

According to wikipedia, sourdough originated in Egypt about 1500 BC, so, what I said about centuries is a bit wrong, let me correct that to millennias! We’re out of bread again today, so baking again tonight. Hopefully I have a great result to show you tomorrow.

I følge Wikipedia så startet egypterne med surdeigsbaking omtrent 1500 f.Kr, så hva jeg sa om mangfoldige år kan rettes til årtusener. Vi er tomme for brød I dag, så det blir baking igjen I kveld. Forhåpentligvis har jeg et bra resultat å vise dere I morgen.


Project Bread, part 3

I am not too pleased with the results I have got this far, and thus decided now to go for a recipe I came across in one of my favourite blogs, Trines Mektige Matblogg. I didn’t have exactly what the recipe asked for, so here is my version:


9 dl of water

15 grams of fresh yeast

750 grams of flour

150 grams of rye

250 grams of whole grain wheat

300 grams oat meal

A wee bit sal

A tablespoon of honey

Bake at 225 for about 30 mins (recipe said 35-45, but mine would have been coal by then..)

I got three really good breads, I have yet to see what they will be like tomorrow, but hopefully they’ll be almost as good as they were today.


Project bread, part 2

I whisked together two bread here the other day, with a better result than last time. Unfortunately it was all done in a hurry (if you can call it a hurry when the dough was left to rise for almost 8 hours…) so I don’t have any photos.

I used the same recipe, same procedures, but added 2 dl of apple juice to make the dough more moist. Afterwards I set it to rise in the kitchen with an average to warm room temperature and left it for eight hours. I managed to screw up a bit, as I put the bread pans in a plastic bag. I didn’t sprinkle the dough with enough flour, so the dough stuck to the plastic and as I removed the bag I punctured the dough. The breads could have been oh so much better, so I’ll just have to try the same again, without rising them in a plastic bag. (the plastic bag is to keep the moisture in the dough and have as little as possible evaporate).


Project: Bread, part 1

Part 1: No great success

I want to start baking our own breads. I don’t eat much bead myself but both Son and Husband do. My project now is to find a recipe that they both like. The bread has to be easily made, and be just as good and not crumble after it has been frozen for a few days. I want to use as little yeast as possible and as much whole grain flour as possible.

The recipe I used:

2,5 dl water

12 grams of yeast

3 dl of yoghurt and sour cream

1 tablespoon of honey

about 0,5 dl canola oil

3 dl white spelt flour

2 dl durum flour

4 dl white wheat flour

2,5 dl oatmeal

1,5 dl barley flour

2,5 dl whole grain wheat

2,5 dl whole grain spelt

and a symbolic amount of salt

I started with about 12 grams of fresh yeast and mixed it with cold water. Fingers needed to get dirty here in order to dissolve it completely.

I used left overs of yoghurt and sour cream…

And a mix of the different flours I had in stock.

I let Kenwood knead it for a while

Then I let Son knead 

Put the dough in two pans. Son was a great help here too

Then I set it in a cold place for about 20 hours to rise

And baked it for 35 mins at 200 degrees.

I am happy with the taste of the bread, but it didn’t rise as much as I had hoped it will. Now, I know I have readers out there who have a lot more experience than me when it comes to bread. So what should I do to improve for next time? Sourdough base? Can I let it rise for another day or so? Any tips or tricks here will be highly appreciated!