Category : Sourdough Breads

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19 April, 2011

Pain au Levain with Whole Wheat

Pain au Levain with Whole Wheat
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Here we are with the last of the Pain au Levain triumvirate, the Whole Wheat variation, all of course from Jeffrey Hamelman’s great book . With respect to full disclosure, note that this bread is made with white bread flour, whole wheat flour and a little rye, so it’s not really and truly “whole wheat”,
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10 April, 2011

Pain au Levain with Mixed Sourdough Starters

Pain au Levain with Mixed Sourdough Starters
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Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ. Is it
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3 April, 2011

Pain au Levain

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April’s breads for MellowBakers.com include three variations on Pain au Levain from Jeffery Hamelman’s book . Today’s entry is for the first of the three, simple Pain au Levain. This translates to Sourdough Bread. One thing that Hamelman makes a point of noting is that this bread is not given a long, slow retardation overnight.
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21 March, 2011

Normandy Apple Bread

Normandy Apple Bread
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Trying to catch up on the breads I missed over the last few months while moving across the country, I chose to do the Normandy Apple Bread from our February list over at MellowBakers.com. Again, this bread took a bit of pre-set up preparation although not as convoluted as yesterday’s Aloo Paratha. The ‘unusual’ aspects
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