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#sourdoughmania_recipe

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RECIPE ALERT: Promise is a promise, and I keep mine 🤗 So here's the recipe for 100% semola sourdough bread. It's a longer process but it's worth it nevertheless, so don't get intimidated by it 😇 Semola seems to benefit from fridge bulk/final proofing, so adjust the schedule to fit your needs. Do check the timelapse 😍Posting the cutting video later. Looking forward to seeing your bakes, please tag me in the posts💓 *

Prepare your levain the night before, leave on the counter (21 degrees C): 70g active starter

70g semola (I used @mulinomarino)

70g water *

Mix and refrigerate overnight:
310g semola
190g water *

Next morning:

Mix 6g salt with your levain, then add to the dough, combine everything well together. Lightly knead. Do a series of 5 stretch&folds in about 2 hours. Leave at room temperature (21 C) for about 2-3 hours. Then refrigerate overnight. Next day take the dough out and leave it to increase in size about 60%, preshape, final shape. Leave outside for an hour or two, then put again in the fridge overnight. It should be nice and puffy before you bake. Bake straight from the fridge in a preheated oven. *
Enjoy your weekend and let's bake the world a better place 💖 * * * * *
*#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood
#kruhzdrozmi #semola

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: Sourdough requires planning ahead when you want to bake&eat, right? 😉 Although in the summer, we can fast-forward the things a bit 👍🏼This time, my hubby requested a sourdough pizza and as we came home very late from the long hike, I gave my two starters a big feed in the evening. In the morning, I finely ground 100g whole wheat berries with my KoMo Classic and mixed with 200g white flour and 200g water, autolized for 30 min, then added a total of 150g of starter (Rudl and Etna combined) + 7g salt, did 3 S&Fs in 50 min, warmed a big cup of water in the microwave (4 min), then put the covered dough into it. In 4 hours, the dough was ready to be used. My fav pizza topping is Karst prosciutto, homemade tomato sauce, mozzarella, Hvar oregano, brie, and gauda😍 *

Hope you enjoy my pizza making video. What is your favourite pizza topping?👂 *

Enjoy your day and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #drozi #howisummer
@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: Vegan moist&soft sd cake with rhubarb 👍🏼You know I love to experiment and this time I made a sourdough cake for a friend that is lactose intolerant and can't eat eggs as well. It's an adapted recipe of my birthday cake. If you know someone who would love this cake, please share it with them😇 Looking forward to seeing yours 🤗 *

For a 25cm cake tin:

200g active&bubbly sourdough starter (at 80% hydration)

1 x 400ml can of organic coconut milk (leave in the fridge overnight, then strain the liquid and the solidified parts)

200g spelt flour

120g brown sugar

pinch of salt

2 spoons of ground linseeds

1/2 tea spoon of ground vanilla

20g dark cocoa powder (thanks a lot @gourmetshop.si)

10g coconut oil

1/2 tea spoon of baking soda

180g chopped rhubarb or any other fruit (plus 1 spoon of spelt flour for coating) * *

First mix together flour, the strained coconut milk (adjust hydro to your flour if needed) and active starter. Cover until nice and bubbly; see the video for the consistency. Then mix in ground linseeds. *

Melt the solidified coconut milk parts with coconut oil, add sugar, vanilla, dark cocoa powder, salt, mix well, add the baking soda at the end. Then mix well into the starter batter. *

Preheat your oven to 190 degrees C, grease your pan, pour the batter in and sprinkle with flour-coated rhubarb. Bake until the skewer comes out clean, about 40 min. * *

Enjoy your day and let's bake the world a better place ❤ * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #sourdoughmania_recipe  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #rhubarb #drozi #sourdoughcake

@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: As promised, I am sharing my sourdough kaiserschmarrn recipe inspired by @nina.leaneen, @dvorjezersek, @jezersekcatering. Kaiserschmarrn (or ''šmorn'' in Slovenian) is a kind of a shredded pancake typical of Austria but also very commonly served in Slovenia as well. I made this mixture on Sunday and baked two batches the same day, then put it in the fridge till this morning and it was even better😍 Slide to see the video&pics👍 It's my go-to recipe from now on; looking forward to seeing you try it, please tag me in your posts 🤗 *. Here is goes:

3 heaping table spoons of active sourdough starter

300ml full-fat milk

1 levelled table spoon of coconut sugar

2 pinches of salt

250g bread flour

3 eggs

pinch of ground vanilla *

For baking and caramelising: butter, coconut sugar *

Whisk everything together into a smooth mixture. Leave to stand for at least 6 hours, or even over night. Put a spoon of butter in the pan over medium heat then pour the mixture into it, it should be less than 1 cm thick. Cook until the pancake has set and the bottom is golden brown. Turn over the pancake and cook until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Set aside, add another spoon of butter, melt and add a spoon of coconut sugar to caramelise, then add the kaiserschmarrn pieces and gently toss them in the caramel. Serve with plum jam, apple puree and similar. I had mine with sliced almonds and wild blueberries. *
Enjoy your day and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking #myfoodmemories

Happy Birthday to me 🎉🍰 I'm celebrating my birthday in style - with a delicious sourdough cake; I cannot share it with you but I can share my recipe. Ps. the ingredients are for a 25cm cake tin 👌 *

100g active starter (80% hydration)

100g milk

100g spelt flour

Mix and leave to double. *

Then mix these ingredients and stir well in the sd mixture:

1 egg

100g melted butter

50g brown sugar

quarter tea spoon ground vanilla

quarter tea spoon baking soda

pinch of salt

15g dark cocoa powder (thanks @gourmetshop.si) *

Bake in preheated oven at 190-180 degrees for about 25-30 min. *

Leave to cool. *

Filling *
500ml whipping cream
500g mascarpone
60g ground brown sugar + 1 table spoon organic locust bean flour
2 pinches of ground vanilla

Whip cream and ground vanilla  to about 70% stiffness, then add mascarpone and lightly mix to combine, after that gradually add mixed ground sugar&locust bean flour. *

You can soak the sd bottom with some sour cherry juice. Put on half of the filling, add 300g chopped cherries, cover with the second half. Refrigerate for 5-6 hours. * *

Enjoy your day and let's bake the world a better place * * * *

#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #sourdoughmania_recipe  #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #howisummer #homemadefood #drozi #chefsfeed *

@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: And the baked potica (the traditional Slovenian sweet nut roll) in all its glory😉 If you haven't made it yet, I strongly advise you to try it. It's a real feast for your palate😋See my previous post for the procedure. If you make it, please tag me in your posts and use # sourdough_mania. Looking forward to seeing yours 🤗 *

Sweet stiff starter (mix and leave to double)
10g active sd starter (mine is 100%) 40g flour T500 (like all purpose)

15g water

15g sugar *

Final dough

80g sweet starter

450g T500 flour

Mix together:

3 egg yolks

170g milk

20g rum

80g sugar

6g salt

1 tea spoon lemon juice

1 lemon zest

Add 70g room temp. butter when the dough is well developed. * *

Walnut filling (mix everything together and leave to stand at least 4 h)

500g ground walnuts

50g cream

4 table spoons of rum

1 egg

3 egg whites

60g sugar

50g milk (add more if needed, the filling should be spreadable) *

Leave the final dough in a closed container for about 3-4 h (21 C), to rise about 30%, then roll it about 0.8-1cm thick, spread the filling and roll it tightly. Put it in a buttered baking mold. Leave to double (mine took more than 18 hours, it's a heavy filling). Egg-wash. Bake in a preheated oven at 190 C, first 20 min covered then uncover and lower the temp to 180 C and bake until golden brown. Mine took about 1 hour.
* *

Happy Easter and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread #sauerteig #thefeedfeed #ekşimaya  #sourdoughmania_recipe #godtno  #хлеб #breadlover

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite

RECIPE ALERT: Thought you might like the whole procedure and the recipe for the bread in my weekend story. So here it is. Loved your feedback a lot and was really happy you found the demonstration useful 🤗 *

40% freshly ground wholewheat flour (sifted out about 10% coarse flour and used 200% boiling water for the soaker)

60% manitoba (@mulinomarino)

70% water

15% 100% starter

2% salt *

Mix flour and water, autolyse for an hour. Meanwhile prepare your soaker (the sifted out ww flour, eg. I had about 40g and used 80g boiling water) and cool it down. After an hour add 15% starter to the soaker and 2% salt, mix well. Then add this mixture to the autolysed dough and mix it in. Do a series of 4 stretch and folds in 2 hours (every 30 minutes one S&F). Bulk ferment (for about 80% increase in size), preshape, bench rest for 20-30 min, final shape. Leave to proof for about 2 hours at room temperature (21 degrees), and put into the fridge/on the balcony if it's cold. The dough should be nice and puffy before you bake it 👍 *

Looking forward to your bakes 🙌 *

Enjoy your day and let's bake the world a better place ❤️ * * * * *

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite *
#desem #sourdough #levain #pane #f52grams #masamadre #bread #sourdoughbread #bröd #rollwithus #foodblogfeed #pastamadre #lievitomadre #instabread #surdeg #realbread #naturalyeast #professionalchefs #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #bakingbread #sauerteig #artisanbread #ekşimaya #sourdoughmania_video #godtno #feedfeed #sourdoughmania_recipe

RECIPE ALERT:

It's that time of the year when hot cross buns are the highlight of the season 😇Just couldn't resist making these treats 100% sourdough. Here's my recipe just in time for you to try it out and enjoy for Easter 😘Swipe to see how soft these are, wish IG had a smell option too. Looking forward to your bakes, please tag me in your posts when you make these delights and use the hashtag sourdough_mania 🤗 * *

Ingredients
150g stiff sweet starter (10g 100% starter, 80g strong white flour, 20g brown sugar, 40g water, leave to double then use in the final dough). *

Final dough:
400g T500 white wheat flour

20g full-fat milk powder (optional)

200g full-fat milk

30g brown sugar (muscovado)

1 egg (56g)

5g salt
Juice of 1/2 orange

Zest of 1/2 orange&1/2 lemon

1/2 tea spoon of each ground cinnamon, cloves, ginger, cardamon, nut meg (I had no allspice mixture)
2 pinches of ground vanilla

40g soft butter

140g raisins/sultanas (soaked for 10 days in rum or shorter) *
Mix milk, juice, egg, salt, sugar, spices, and zest together. Sift the flour&milk powder into the mixer bowl, and then add sweet stiff starter. Slowly add the liquid mixture and knead well. When well developed, gradually add room temperature butter, knead well. Slowly add raisins. Put the dough into in an oiled container, do 2 series of stretch&folds in 1 hour, leave to proof to about 30-40%, shape the buns, put them in a buttered baking pan, cover with cling foil and proof until they almost double in size (mine took quite a while, about 12 hours at 20 C). Brush with egg wash. Then prepare the flour mixture (white flour mixed with water) for the crosses (check the slide for the batter consistency). Pipe the crosses and put into preheated oven at 210 C, after 10 minutes lower to 200 C, and bake until golden brown. Resist the urge to eat them while still hot, I couldn't.😁 * *
* *

Enjoy your day and let's bake the world a better place 💖 * * * **
#desem #sourdough #levain #pane #f52grams #masamadre #bread #sourdoughbread #bröd #pastamadre #lievitomadre #instabread #surdeg #naturalyeast #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #sauerteig #ekşimaya #feedfeed

RECIPE ALERT: Hi there my fellow sourdoughmaniacs 🤗sorry for not posting this one sooner but been super busy with my work (need to finish a few translation projects). The Upper Carniolan variety of carnation turned out well, see the crumb video too, much better than my today's kitchen activities (see my story for more)😁 *

Here's also a short version of the recipe (77.5% hydration): *
250g Marriage Very strong bread flour

100g whole rye flour

50g T500 (like all-purpose)

Gradually add 250g water. *

After 30 min add 60g active 80% sourdough starter and 8g salt, then gradually in two rounds 30g water each, leave to rest. Then slap&fold for cca. 5 min after the 1st rest. Do 4 series of stretch&fold in 2 hours. This first stage took about 3-4 hours. Cold bulk proof, preshape&final shape, cold proof in the fridge. *

Enjoy your day and let's bake the world a better place ❤ * * * **#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #drozi #eater

@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking @eater @foodnetwork @modcuisine @tartinebaker @richardbertinet @igslovenia @feelslovenia @chefsofinstagram

MOST RECENT

RECIPE ALERT: Hi there my fellow sourdoughmaniacs 🤗sorry for not posting this one sooner but been super busy with my work (need to finish a few translation projects). The Upper Carniolan variety of carnation turned out well, see the crumb video too, much better than my today's kitchen activities (see my story for more)😁 *

Here's also a short version of the recipe (77.5% hydration): *
250g Marriage Very strong bread flour

100g whole rye flour

50g T500 (like all-purpose)

Gradually add 250g water. *

After 30 min add 60g active 80% sourdough starter and 8g salt, then gradually in two rounds 30g water each, leave to rest. Then slap&fold for cca. 5 min after the 1st rest. Do 4 series of stretch&fold in 2 hours. This first stage took about 3-4 hours. Cold bulk proof, preshape&final shape, cold proof in the fridge. *

Enjoy your day and let's bake the world a better place ❤ * * * **#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #drozi #eater

@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking @eater @foodnetwork @modcuisine @tartinebaker @richardbertinet @igslovenia @feelslovenia @chefsofinstagram

RECIPE ALERT: Vegan moist&soft sd cake with rhubarb 👍🏼You know I love to experiment and this time I made a sourdough cake for a friend that is lactose intolerant and can't eat eggs as well. It's an adapted recipe of my birthday cake. If you know someone who would love this cake, please share it with them😇 Looking forward to seeing yours 🤗 *

For a 25cm cake tin:

200g active&bubbly sourdough starter (at 80% hydration)

1 x 400ml can of organic coconut milk (leave in the fridge overnight, then strain the liquid and the solidified parts)

200g spelt flour

120g brown sugar

pinch of salt

2 spoons of ground linseeds

1/2 tea spoon of ground vanilla

20g dark cocoa powder (thanks a lot @gourmetshop.si)

10g coconut oil

1/2 tea spoon of baking soda

180g chopped rhubarb or any other fruit (plus 1 spoon of spelt flour for coating) * *

First mix together flour, the strained coconut milk (adjust hydro to your flour if needed) and active starter. Cover until nice and bubbly; see the video for the consistency. Then mix in ground linseeds. *

Melt the solidified coconut milk parts with coconut oil, add sugar, vanilla, dark cocoa powder, salt, mix well, add the baking soda at the end. Then mix well into the starter batter. *

Preheat your oven to 190 degrees C, grease your pan, pour the batter in and sprinkle with flour-coated rhubarb. Bake until the skewer comes out clean, about 40 min. * *

Enjoy your day and let's bake the world a better place ❤ * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #sourdoughmania_recipe  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #rhubarb #drozi #sourdoughcake

@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

Happy Birthday to me 🎉🍰 I'm celebrating my birthday in style - with a delicious sourdough cake; I cannot share it with you but I can share my recipe. Ps. the ingredients are for a 25cm cake tin 👌 *

100g active starter (80% hydration)

100g milk

100g spelt flour

Mix and leave to double. *

Then mix these ingredients and stir well in the sd mixture:

1 egg

100g melted butter

50g brown sugar

quarter tea spoon ground vanilla

quarter tea spoon baking soda

pinch of salt

15g dark cocoa powder (thanks @gourmetshop.si) *

Bake in preheated oven at 190-180 degrees for about 25-30 min. *

Leave to cool. *

Filling *
500ml whipping cream
500g mascarpone
60g ground brown sugar + 1 table spoon organic locust bean flour
2 pinches of ground vanilla

Whip cream and ground vanilla  to about 70% stiffness, then add mascarpone and lightly mix to combine, after that gradually add mixed ground sugar&locust bean flour. *

You can soak the sd bottom with some sour cherry juice. Put on half of the filling, add 300g chopped cherries, cover with the second half. Refrigerate for 5-6 hours. * *

Enjoy your day and let's bake the world a better place * * * *

#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #sourdoughmania_recipe  #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #howisummer #homemadefood #drozi #chefsfeed *

@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: Sourdough requires planning ahead when you want to bake&eat, right? 😉 Although in the summer, we can fast-forward the things a bit 👍🏼This time, my hubby requested a sourdough pizza and as we came home very late from the long hike, I gave my two starters a big feed in the evening. In the morning, I finely ground 100g whole wheat berries with my KoMo Classic and mixed with 200g white flour and 200g water, autolized for 30 min, then added a total of 150g of starter (Rudl and Etna combined) + 7g salt, did 3 S&Fs in 50 min, warmed a big cup of water in the microwave (4 min), then put the covered dough into it. In 4 hours, the dough was ready to be used. My fav pizza topping is Karst prosciutto, homemade tomato sauce, mozzarella, Hvar oregano, brie, and gauda😍 *

Hope you enjoy my pizza making video. What is your favourite pizza topping?👂 *

Enjoy your day and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #drozi #howisummer
@foodandwine @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: I know this is not my usual sourdough baking but as I received many requests about this no-bake strawberry cake I decided to share my recipe 🤗 If you make it, please tag me in your posts😉Please note that this cake is not very sweet, I prefer it that way😋
*
What is your favourite strawberry desert? 😍 *

Ingredients for a 17cm diameter cake mould:

Crunchy bottom

150g (organic) chocolate oat cookies

70g melted (organic) butter

Blend cookies in a food processor, then gradually add melted butter, fill the bottom of your cake mould and level it. Cut the acetate cake strip to the size of your mould and cut strawberries in half and spread them around the rim. Set aside. *

Filling
250ml whipping cream

250g mascarpone

30g ground brown sugar + 1 tea spoon organic locust bean flour

2 pinches of ground vanilla

Whip cream and ground vanilla  to about 70% stiffness, then add mascarpone and lightly mix to combine and stiffem, after that gradually add mixed ground sugar&locust bean flour. Spread the filling so it fills all the spaces between strawberries. * (Wild) strawberry gelee

250g (wild) strawberries

1 table spoon of brown sugar mixed with a table spoon of organic locust bean flour

Boil strawberries, till almost all the water evaporates, then blend them, put on the stove again and gradually add mixture of sugar&locust bean flour and mix well. Leave to cool down a bit. Pour over the filling. *

Refrigerate overnight. Enjoy🌞 *
Enjoy your day and let's bake the world a better place 💖 * * * *
#foodblogfeed #cakestagram #strawberries #stomachhalfempty #f52grams #feastagram #cakeoftheday #homebaking #undiscoveredbaker #eeeeeats #foodie_features #allnatural #thesugarfiles #gloobyfood #forkyeah #strawberriesandcram #foodstagram #thebakefeed #feedfeed #saveurmag #tastingtable #foodandwine #inmykitchen #sourdoughmania_recipe #forkfeed #strawberrycake #cookandtell #marthabakes #foodwinewomen #todayfood
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RECIPE ALERT: As promised, here's my garlic butter baguette recipe (please tag me when you make these 😉). I mixed the dough late at night on Sunday, refrigerated it till next morning, left it to come to room temperature, then did 5 series of stretch&folds in 2 h. Left to proof till about 50% increase in size, refrigerated again till next morning (baked on Tuesday). Took out to come room temperature (21 C), left to increase in size for about 20%, preshaped baguettes, final shaped, and left to proof (mine took about 1.5 h), preheated the oven to 275 degrees, when loaded lowered the temp. to 240, baked with steam. These took about 20-25 min, don't need to get too brown as you'll bake them again with garlic butter. Leave to cool completely. Make cuts into baguettes (not all the way through), fill with g. butter slices, wrap in tin foil, bake at 250 C for 15 min, slightly unwrap and bake for 5 min. Try not to eat everything, I didn't succeed 😅😁 slide for more pics&video👍🏼 *

Ingredients for the baguettes:

400gr strong white flour (mine was stone-milled)

260gr water (add gradually)

Mix and leave to stand for 45 minutes. *

Then you'll add 170gr 80% active and bubbly levain/starter (made with the same flour as baguette dough), 8gr salt and 20gr water.
Garlic butter

200gr butter

1 garlic bulb

1 finely chopped table spoon of parsley
Salt

Take 2 spoons of butter and melt it, then add peeled garlic and blend well, still with some small chunks. Gradually add the remaining butter&parsley and mix by hand. Shape a log, refrigerate. *
Enjoy your weekend and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood
#sourdoughmania_recipe

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: Promise is a promise, and I keep mine 🤗 So here's the recipe for 100% semola sourdough bread. It's a longer process but it's worth it nevertheless, so don't get intimidated by it 😇 Semola seems to benefit from fridge bulk/final proofing, so adjust the schedule to fit your needs. Do check the timelapse 😍Posting the cutting video later. Looking forward to seeing your bakes, please tag me in the posts💓 *

Prepare your levain the night before, leave on the counter (21 degrees C): 70g active starter

70g semola (I used @mulinomarino)

70g water *

Mix and refrigerate overnight:
310g semola
190g water *

Next morning:

Mix 6g salt with your levain, then add to the dough, combine everything well together. Lightly knead. Do a series of 5 stretch&folds in about 2 hours. Leave at room temperature (21 C) for about 2-3 hours. Then refrigerate overnight. Next day take the dough out and leave it to increase in size about 60%, preshape, final shape. Leave outside for an hour or two, then put again in the fridge overnight. It should be nice and puffy before you bake. Bake straight from the fridge in a preheated oven. *
Enjoy your weekend and let's bake the world a better place 💖 * * * * *
*#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood
#kruhzdrozmi #semola

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

RECIPE ALERT: As promised, I am sharing my sourdough kaiserschmarrn recipe inspired by @nina.leaneen, @dvorjezersek, @jezersekcatering. Kaiserschmarrn (or ''šmorn'' in Slovenian) is a kind of a shredded pancake typical of Austria but also very commonly served in Slovenia as well. I made this mixture on Sunday and baked two batches the same day, then put it in the fridge till this morning and it was even better😍 Slide to see the video&pics👍 It's my go-to recipe from now on; looking forward to seeing you try it, please tag me in your posts 🤗 *. Here is goes:

3 heaping table spoons of active sourdough starter

300ml full-fat milk

1 levelled table spoon of coconut sugar

2 pinches of salt

250g bread flour

3 eggs

pinch of ground vanilla *

For baking and caramelising: butter, coconut sugar *

Whisk everything together into a smooth mixture. Leave to stand for at least 6 hours, or even over night. Put a spoon of butter in the pan over medium heat then pour the mixture into it, it should be less than 1 cm thick. Cook until the pancake has set and the bottom is golden brown. Turn over the pancake and cook until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Set aside, add another spoon of butter, melt and add a spoon of coconut sugar to caramelise, then add the kaiserschmarrn pieces and gently toss them in the caramel. Serve with plum jam, apple puree and similar. I had mine with sliced almonds and wild blueberries. *
Enjoy your day and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking #myfoodmemories

RECIPE ALERT: And the baked potica (the traditional Slovenian sweet nut roll) in all its glory😉 If you haven't made it yet, I strongly advise you to try it. It's a real feast for your palate😋See my previous post for the procedure. If you make it, please tag me in your posts and use # sourdough_mania. Looking forward to seeing yours 🤗 *

Sweet stiff starter (mix and leave to double)
10g active sd starter (mine is 100%) 40g flour T500 (like all purpose)

15g water

15g sugar *

Final dough

80g sweet starter

450g T500 flour

Mix together:

3 egg yolks

170g milk

20g rum

80g sugar

6g salt

1 tea spoon lemon juice

1 lemon zest

Add 70g room temp. butter when the dough is well developed. * *

Walnut filling (mix everything together and leave to stand at least 4 h)

500g ground walnuts

50g cream

4 table spoons of rum

1 egg

3 egg whites

60g sugar

50g milk (add more if needed, the filling should be spreadable) *

Leave the final dough in a closed container for about 3-4 h (21 C), to rise about 30%, then roll it about 0.8-1cm thick, spread the filling and roll it tightly. Put it in a buttered baking mold. Leave to double (mine took more than 18 hours, it's a heavy filling). Egg-wash. Bake in a preheated oven at 190 C, first 20 min covered then uncover and lower the temp to 180 C and bake until golden brown. Mine took about 1 hour.
* *

Happy Easter and let's bake the world a better place 💖 * * * * *
#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread #sauerteig #thefeedfeed #ekşimaya  #sourdoughmania_recipe #godtno  #хлеб #breadlover

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RECIPE ALERT:

It's that time of the year when hot cross buns are the highlight of the season 😇Just couldn't resist making these treats 100% sourdough. Here's my recipe just in time for you to try it out and enjoy for Easter 😘Swipe to see how soft these are, wish IG had a smell option too. Looking forward to your bakes, please tag me in your posts when you make these delights and use the hashtag sourdough_mania 🤗 * *

Ingredients
150g stiff sweet starter (10g 100% starter, 80g strong white flour, 20g brown sugar, 40g water, leave to double then use in the final dough). *

Final dough:
400g T500 white wheat flour

20g full-fat milk powder (optional)

200g full-fat milk

30g brown sugar (muscovado)

1 egg (56g)

5g salt
Juice of 1/2 orange

Zest of 1/2 orange&1/2 lemon

1/2 tea spoon of each ground cinnamon, cloves, ginger, cardamon, nut meg (I had no allspice mixture)
2 pinches of ground vanilla

40g soft butter

140g raisins/sultanas (soaked for 10 days in rum or shorter) *
Mix milk, juice, egg, salt, sugar, spices, and zest together. Sift the flour&milk powder into the mixer bowl, and then add sweet stiff starter. Slowly add the liquid mixture and knead well. When well developed, gradually add room temperature butter, knead well. Slowly add raisins. Put the dough into in an oiled container, do 2 series of stretch&folds in 1 hour, leave to proof to about 30-40%, shape the buns, put them in a buttered baking pan, cover with cling foil and proof until they almost double in size (mine took quite a while, about 12 hours at 20 C). Brush with egg wash. Then prepare the flour mixture (white flour mixed with water) for the crosses (check the slide for the batter consistency). Pipe the crosses and put into preheated oven at 210 C, after 10 minutes lower to 200 C, and bake until golden brown. Resist the urge to eat them while still hot, I couldn't.😁 * *
* *

Enjoy your day and let's bake the world a better place 💖 * * * **
#desem #sourdough #levain #pane #f52grams #masamadre #bread #sourdoughbread #bröd #pastamadre #lievitomadre #instabread #surdeg #naturalyeast #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #sauerteig #ekşimaya #feedfeed

RECIPE ALERT and some great news:
I'm so excited and happy to have been named @thefeedfeed editor for sourdough feed 🎉 To celebrate, I'm sharing my new recipe for 100% sourdough Danish pastry with you, hope you like it 🤗 You can make it with a strong white flour, no need for Manitoba. Swipe to see the lamination procedure (although 2 letter folds are pictured, I did 3) 👍Looking forward to your bakes, please tag me in your posts when you make these delights and use the hashtag sourdough_mania 💖 * *

Ingredients
Stiff sweet starter (5g 100% starter, 40g white strong flour, 10g brown sugar, 20g water, leave to double then use in the final dough). *

Final dough:
500g T500 white wheat flour

250g water

30g powdered full-fat milk

20g brown sugar

8g salt *
Mix everything together into a well-developed dough, refrigerate overnight. *

Lock-in butter:
320g butter (64%)
*

Next day leave the dough at room temperature for about 45 minutes (at 21 C). In the meanwhile beat the butter and roll to a thickness of 0.5 cm in 21-cm square. It should be mouldable, if it's too soft, freeze it for 5 minutes. Lock in butter and do 3 series of letter folds, put in fridge for 30 minutes after each fold, the same with your rolling pin.
*

After the final fold, wrap the dough in cling foil, refrigerate. Next morning roll it to 0.5cm thickness, remove the edges, cut in squares, and form. Brush with egg&milk&pinch of salt. Fill with pastry cream. Proof until almost double in size. Brush once more. Bake in a preheated oven first 5 min at 220 C, then lower the temp to 190 C and bake until golden brown. * *

Enjoy your day and let's bake the world a better place * * * * *
 @thebakefeed @bread_masters_  @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @pastryelite *
#desem #sourdough #levain #pane #f52grams #masamadre #bread #sourdoughbread #bröd #rollwithus #foodblogfeed #pastamadre #lievitomadre #instabread #surdeg #realbread #naturalyeast #professionalchefs #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #bakingbread #sauerteig #artisanbread #ekşimaya #huffposttaste #godtno #feedfeed

RECIPE ALERT: Thought you might like the whole procedure and the recipe for the bread in my weekend story. So here it is. Loved your feedback a lot and was really happy you found the demonstration useful 🤗 *

40% freshly ground wholewheat flour (sifted out about 10% coarse flour and used 200% boiling water for the soaker)

60% manitoba (@mulinomarino)

70% water

15% 100% starter

2% salt *

Mix flour and water, autolyse for an hour. Meanwhile prepare your soaker (the sifted out ww flour, eg. I had about 40g and used 80g boiling water) and cool it down. After an hour add 15% starter to the soaker and 2% salt, mix well. Then add this mixture to the autolysed dough and mix it in. Do a series of 4 stretch and folds in 2 hours (every 30 minutes one S&F). Bulk ferment (for about 80% increase in size), preshape, bench rest for 20-30 min, final shape. Leave to proof for about 2 hours at room temperature (21 degrees), and put into the fridge/on the balcony if it's cold. The dough should be nice and puffy before you bake it 👍 *

Looking forward to your bakes 🙌 *

Enjoy your day and let's bake the world a better place ❤️ * * * * *

@bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite *
#desem #sourdough #levain #pane #f52grams #masamadre #bread #sourdoughbread #bröd #rollwithus #foodblogfeed #pastamadre #lievitomadre #instabread #surdeg #realbread #naturalyeast #professionalchefs #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #bakingbread #sauerteig #artisanbread #ekşimaya #sourdoughmania_video #godtno #feedfeed #sourdoughmania_recipe

RECIPE ALERT: Decided to share the short version of my 100% SD croissants recipe&procedure also in my feed. Please tag me in the posts and use #mission_sourdoughcroissants and #sourdough_mania when you make it. Do share this post with your friends/tag them so they can try this recipe as well. Really looking forward to seeing your croissants! 😍 ps. Swipe to see another pic (hurrah for the new IG function) 🎉
*
Sweet starter (@thequestforsourdough)
*
1. step
25g 80% starter
50g Manitoba flour (I use @mulinomarino organic Manitoba flour)
12g sugar (unrefined, brown) dissolved in 20g water
*
When doubled, add:
100g Manitoba flour
25g sugar in 45g water
*
When doubled, use it in the final dough. The whole procedure for the sweet starter takes about 1.5 days.
*
Ingredients for the dough:
500g Manitoba flour or any other strong flour (100%)
210g milk (42%)
20g sugar (4%)
70g water (14%)
9g salt (1.8%)
200g sweet starter (40%)
*
Mix all the ingredients into a nice and smooth rather stiff dough. Refrigerated overnight.
*
Lock-in butter:
300g butter (60%)
*
Next day leave the dough at room temperature for about 45 minutes (at 21 C). In the meanwhile beat the butter and roll to a thickness of 0.5 cm in 21-cm square. It should be mouldable, if it's too soft, freeze it for 5 minutes.Lock in butter and do 3 series of letter folds, put in fridge for 30 minutes after each fold.
*
After the final fold, wrap the dough in cling foil, refrigerate. Next morning roll it to 0.4cm thickness, cut in triangles and roll to croissants.
Brush with a mixture of egg, half teaspoon cream and pinch of salt. Cover the pan with cling foil. Proof till puffy and about 2 times (2.5x) their original size (at 21 C 8-9 hours).
*
Brush again with the leftover mixture.
Bake first 5 minutes at 220 C in a preheated oven (thank you for this advice, Ralph @breadworks_2) then lower the temperature to 190 C, bake until golden brown. More detailed procedure on food52.com.
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Enjoy your day and let's bake the world a better place ❤️
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*#realbread #bakery #baking #delights #love #marthabakes #undiscoveredbaker @undiscoveredbaker @fckthebackmischung #bbga #sweetsourdough #pojejme #pastryelite

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