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Hey do you have any saltless recipes you use you could shaew? Like the other poster, I assumed it was necessary, but I'd love to try it.

by axaxs 6y ago

YeGoblynQueenne 6y ago
I don't really have a recipe, as such. I usually mix, say, 100g of dark rye flour, 200g of hard white flour and 200g of wholemeal, einkorn, barley or spelt flour with a big dollop of my sourdough and add water until I feel it's right. I leave it for a couple of hours to autolyse (normally done before adding yeast, but I find that's too much hassle to mix in the sourdough later) then give it a good knead for 10-15 minutes. I let it sit overnight, say 12 hours, to rise in a covered glass bowl, then I take it out of the bowl very carefully (because it's a big sponge of dough at that point) and bake it at 230 degrees C (which just happens to be the maximum temperature in my mini-oven) until it makes a hollow sound when I hit it with a wooden spoon (about 60 minutes, it's a weak oven). I let it sit for 20 minutes before cutting into it. And avoid putting any pictures on Instagram whatsoever, very important for the success of the bake, that :P My flour proportions are completely non-standard, I fear, that is I don't follow any standard baker's percentages or anything. In general, I make it up as I go along, so I'm most likely doing something at least unorthodox. But it seems to be working, probably because it's hard to make really bad bread with good, organic, wholemeal flours. Edit: really sorry for the vagueness of the recipe. This is how I cook, in general, making it up as I go along. I like to surprise myself, I guess.
- axaxs 6y ago
  Hey it's fine, my wife is mainly similar and I finally "made" her write it down since so many people kept asking for her recipe and her answer was about like yours :). We have a sourdough going so will give it a try, thanks a lot.
  - YeGoblynQueenne 6y ago
    Good luck, I hope it works out great :)

Hey do you have any saltless recipes you use you could shaew? Like the other poster, I assumed it was necessary, but I'd love to try it.

by axaxs 6y ago

Hey do you have any saltless recipes you use you could shaew? Like the other poster, I assumed it was necessary, but I'd love to try it.

YeGoblynQueenne 6y ago

I don't really have a recipe, as such. I usually mix, say, 100g of dark rye flour, 200g of hard white flour and 200g of wholemeal, einkorn, barley or spelt flour with a big dollop of my sourdough and add water until I feel it's right. I leave it for a couple of hours to autolyse (normally done before adding yeast, but I find that's too much hassle to mix in the sourdough later) then give it a good knead for 10-15 minutes. I let it sit overnight, say 12 hours, to rise in a covered glass bowl, then I take it out of the bowl very carefully (because it's a big sponge of dough at that point) and bake it at 230 degrees C (which just happens to be the maximum temperature in my mini-oven) until it makes a hollow sound when I hit it with a wooden spoon (about 60 minutes, it's a weak oven). I let it sit for 20 minutes before cutting into it. And avoid putting any pictures on Instagram whatsoever, very important for the success of the bake, that :P My flour proportions are completely non-standard, I fear, that is I don't follow any standard baker's percentages or anything. In general, I make it up as I go along, so I'm most likely doing something at least unorthodox. But it seems to be working, probably because it's hard to make really bad bread with good, organic, wholemeal flours. Edit: really sorry for the vagueness of the recipe. This is how I cook, in general, making it up as I go along. I like to surprise myself, I guess.

axaxs 6y ago
Hey it's fine, my wife is mainly similar and I finally "made" her write it down since so many people kept asking for her recipe and her answer was about like yours :). We have a sourdough going so will give it a try, thanks a lot.
- YeGoblynQueenne 6y ago
  Good luck, I hope it works out great :)