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#sourdoughmania_recipe

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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

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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

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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 Sunday and a perfect day to bake some hamburger buns. If you love milky and buttery brioche buns, then these are the ones you're looking for 😇 Slightly sweet and cotton-soft crumb will go well with your hamburger patty, trust me, extensively tested 😋 I like to smear mine with extra butter and toast before assembling my burger 🙈
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Here's it is:
150 g sweet starter (45% hydration with 25% sugar) (@thequestforsourdough, fed at least twice), see my previous #sourdoughmania_recipe posts on how to make one.
400 g T500 flour (like all-purpose)
100 g T850 flour (bread flour)
2 eggs (108 g)
190 g milk
8 g salt
10 g sugar
And 80 g butter
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Add flour and sweet starter to the mixer bowl, all other ingredients except butter mix together so they dissolve. Slowly add the mixture to the bowl while kneading. Knead with a machine to develop a nice dough structure (smooth), then slowly add room-temperature butter and knead again (knead quite long so your dough will develop nicely and be silky smooth - the key to soft buns). The dough should rise for about 40% in the container, not more, shape the buns, egg wash (1 egg, a table spoon of milk, pinch of salt), cover with cling foil and leave to proove until nice and puffy (mine took about 4-5 hours at 21 d. Celsius). Preheat oven to 200 degrees Celsius, and give another round of egg wash, sprinkle with poppy/sesame seeds and bake until nice and brown (mine took about 30 minutes I think). *
When you make these, tag me in your posts please and use hashtag sourdough_mania 👍 Will you give this recipe a try? Can't wait to see yours 🤗
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Enjoy your day and let's bake the world a better place ❤
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#desem #sourdough #levain #pane #ekşimaya #masamadre #bread #sourdoughbread #bröd #forndepa #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #instabread #breadlife #surdeg#realbread #fermentedbread #sweetsourdough #bbga #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #slowliving #brioche @bread_masters_ @sourdoughclub @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @mutfaktasolenvar @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild

You've probably seen it and heard it already in my story so here the full profile 😉
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RECIPE ALERT: Used 450g Manitoba flour, 350g wholewheat stoneground flour, 150g liquid levain (100% hydration with Manitoba flour), 80% water. Autolysed without starter and salt for 1.5 hours, then added 2% salt mixed with levain. Lightly kneaded for 5-10 minutes to incorporate everything. Then did 5 series of stretch&folds over the next 3 hours. After that I put the dough on the balcony (it's winter here but pretty warm, about 10 degrees) and left it there till nice and puffy. Preshaped, shaped and let on the counter for an hour and a half. Put the banneton again on the balcony overnight (about 5-8 degrees) and baked in the morning. Can't wait to cut into it 😁
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Uncovered the dough when preheating the oven helps to form a crust on the outside of the dough and enables you to score better. Chilling is also beneficial, and a sharp razor too! The two ears were cut under a 45-degree angle, and the pattern under a 90 degree angle 👍
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So what do you think? Have you heard the bread song in the story? It's my fav song😍
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Enjoy your day and let's bake the world a better place ❤
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#desem #sourdough #levain #pane #ekşimaya #masamadre #bread #sourdoughbread #bröd #sourdoughmania_recipe #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #instabread #breadlife #surdeg #realbread #fermentedbread #slowliving #bbga #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #kinfolklife #hygge #realbread @bread_masters_ @sourdoughclub @hungrytwins @FoodiePunters @fdprn @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @breadbakersguild @sourdoughschool @bakerybitsltd

RECIPE ALERT: Here's my Valentine's present for your my dear followers for liking, commenting and sharing your thoughts, suggestions, words of encouragement and ideas with me, it means so much and it's so heart-warming I cannot tell 🙏🤗
And it's got a story behind it too. Sometimes something you consider a mishap turns into something beautiful if you look at it from another point of view. This is the case with this polenta pan loaf. When I mixed it, I knew it won't hold its shape, and have to admit, was pretty annoyed. But then I put in a buttered pan and baked it. This was the most delicious toast bread ever, the translucent structure was so delicate and full of flavour I couldn't believe it😋
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Polenta pan loaf (makes excellent toast)
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Soak 50g polenta in 50g water overnight.
Prepare your leaven in the evening: mix 80g starter (mine was 80%), 40g water and 80g T850 flour.
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Next morning mix 340g T500 flour, 50g Manitoba flour, 255g water. Leave on autolyse for 1.5 hours, then add soaked polenta, 10g salt and your doubled leaven. Do a series of 5 S&Fs in 2-3 hours. Roll the dough in a log, put it in a buttered pan and leave to proof. Bake at 240 degrees C in a preheated oven (first 15 min with steam, then without until nicely golden brown).
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What I wanted to tell you is don't give up, just look at your ''mishaps'' from another point of view. Sd bread makes excellent croutons, bread dumplings, bread crumbs etc., if speaking only of bread 😎it's the same with other things/events in life 😊
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Enjoy your Valentine's day and let's bake the world a better place ❤
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#desem #sourdough #levain #pane #ekşimaya #masamadre #bread #sourdoughbread #bröd #bakingbread #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #instabread #breadlife #surdeg #realbread #fermentedbread #slowliving #bbga #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #kinfolklife #hygge #sourdoughmania_recipe @bread_masters_ @sourdoughclub @hungrytwins @FoodiePunters @fdprn @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @sourdoughschool @breadbakersguild @bakerybitsltd @instagoodfood

RECIPE ALERT:
If you have seen my story during the weekend, you might have noticed some delicious bread braids with poppy seeds. The recipe was tested once more and passed with an excellent grade (right @jenoi_pekseg) 🤗
These are not sweet but can easily be changed to suit a sweet tooth too (add more sugar and replace the water part with milk). And what's even better, these make excellent burger buns too. I really hope you try it out 😋
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Here's it is:
150 g sweet starter (@thequestforsourdough, at least twice), see my previous #sourdoughmania_recipe posts on how to make one.
400 g T500 flour
100 g T850 flour
2 eggs (108 g)
100 g milk
90 g water
8 g salt
10 g sugar
And 70 g butter
Add flour and sweet starter to the mixer bowl, all other ingredients except butter mix together so they dissolve. Slowly add the mixture to the bowl while kneading. Knead with a machine to develop a nice dough structure (smooth), then add slowly room-temperature butter and knead again. The dough should rise for about 50% in the container, not more, shape the challahs, egg wash (1 egg, a table spoon of milk, pinch of salt), cover with cling foil and leave to proove until nice and puffy (mine took about 3-4 hours at 21 d. Celsius). Preheat oven to 200 degrees Celsius, and give another round of egg wash, sprinkle with poppy seeds and bake until nice and brown (mine took about 30 minutes I think). Then try not to eat everything 🙂
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When you make these, tag me in your posts please and use hashtag sourdough_mania 👍
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Enjoy your day and let's bake the world a better place ❤
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#desem #sourdough #levain #pane #ekşimaya #masamadre #bread #sourdoughbread #bröd #forndepa #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #sweetsourdough #breadlife #surdeg #realbread #fermentedbread #undiscoveredbaker #bbga #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #instafood #goodmorning @bread_masters_ @sourdoughclub @hungrytwins @FoodiePunters @fdprn @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @mutfaktasolenvar @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild

RECIPE ALERT
As promised, here's my 100% SD donuts/Berliner/krapfen recipe, do keep in mind that these are not very sweet (you can dust them with icing sugar and fill with jam) 👍
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Sweet starter (introduced at @thequestforsourdough by Stefan Cappelle, do check out their feed and follow them, will write more about it in the next days)
20g starter (mine's at 80% hydro)
45g Manitoba flour (I used @mulinomarino brand)
10g sugar
20g water
When it doubles, add 90g Manitoba flour, 22g sugar, 40g water, leave to proof 2.5X its original size, then use all in the final dough.
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Final dough
400g T500 flour
Sweet starter
Mix together:
4 egg yolks (63g)
160g milk (150g if you use more rum)
20g rum (30g works even better 😂)
35g sugar
1/2 teaspoon ground vanilla
6g salt
1 finely grated lemon peel
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30g butter (40g works fine too)
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Mix all the ingredients together, except butter, into well-developed dough (about 10 min in my Bosch), then add soft butter and mix until shiny and smooth (about 10 min). It's not very stiff dough. Chill overnight.
Next day weigh 14 portions (each 65g of dough) and form balls by rolling. Put on a lightly dusted cloth/couche, gently flatten the balls, cover with cling foil and leave to proof until puffy and doubled. This took 7-8 hours at 21-22 °C.
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Oil in the frying pan should be 3.5cm high, slowly heat it to 165-170 °C. Place donuts in oil seam-side up (the part that was on the cloth faces up), cover with lid and fry for about 3-4 min. Uncover, turn around and fry for another 3-4 min.
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When you make my recipe, do tag me in the post and use the #sourdough_mania hashtag. Really looking forward to seeing yours 🤗
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Please tag your friends in the post so they can try it too. Carnival is coming and sharing is caring, we all love donuts, don't we 😋
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Enjoy your day and let's bake the world a better place ❤
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#desem #sourdough #levain #pane #donuts #ekşimaya #masamadre #sweetsourdough #sourdoughbread #bröd #berliner #sourdoughdonuts #foodblogfeed #pastamadre #lievitomadre @foodblogfeed #feedfeed @thefeedfeed #undiscoveredbaker #surdeg #fermentedbread #krapfen #naturallyleavened #wildyeast #sourdoughmania_recipe

RECIPE ALLERT 😉Ohh, one of those days when nothing goes as you plan, loads of other work you need to finish etc. So here's my not so fancy looking boule, the cloth stuck to it, then I also had problems scoring it. Luckily it rose well in the oven.
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But boy it's got some kick in it 👊Beer is considered liquid bread so why not combine them. Used my fav Oyster stout beer from @marstonsbrewery to fully hydrate the dough instead of water; have to admit my husband wasn't overly pleased with this ''wasting'' 😂
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Here's my Stout bread recipe:
100% T850 flour (local stone-ground bread flour)
70% Oyster stout beer (or any other stout), adjust hydration to your flour if needed 👍
Mix and leave for an hour and a half.

Then add and incorporate well:
20% starter (mine's at 80% hydro)
2% salt
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5 series of S&F (in 2 hours), leave to rise 1.5 times, preshape, leave for 30 minutes, final shape. Leave outside until almost double in size, refrigerate for an hour, meanwhile preheat your oven, and then bake. The kitchen smelled amazing! And the bread sang to me or was it the beer 😁Crumb shot to follow when I finish my projects tomorrow.
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Have you ever used beer in bread and what's your experience?
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Don't forget to tag me in your posts and use the hashtag #sourdough_mania when you make it.
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Enjoy your day and let's bake the world a better place ❤️
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#desem #sourdough #levain #beer #ekşimaya #masamadre #bread #sourdoughbread #bröd #forndepa #handmadebread #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #instabread #breadlife #surdeg #realbread #fermentedbread #fwx #bbga #sourdoughmania_recipe #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread @foodblogfeed @bread_masters_ @sourdoughclub @hungrytwins @FoodiePunters @fdprn @bonappetitmag @saveurmag @foooodie @sourdoughschool @buzzfeedfood @breadbakersguild @guildfordsourdoughclub @bakerybitsltd @breadtopia @thefeedfeed

Discard alert! Sourdough egg free deep fry batter with chilli 😍 If you are asking what this pic is doing here, let me explain. I wanted to deep fry some Adriatic squids I bought while on holidays. Usually I don't have any discard, but this time I had some leftover that I had to use as my starter got a bit on the sourer side. Then I thought why not use it in the deep fry batter. Forgot to buy eggs as well when at the grocery 😑so I mixed together discard starter, milk, flour, chilli, some corn starch (instead of eggs), salt, pepper, and cayenne pepper, and left the mixture on the counter for about 2-3 hours, then dried and cut thesquids and dipped them in the batter and deep fried them. Also tried to fry paprika, worked as a charm! It even got better on the next day while sitting in the fridge.
This is my go to fry batter from now on!
I love how versatile the starter is, if you haven't seen my meatballs in tomato sauce, you can easily find them in my feed. If you try this, please tag me in the post or tag your friends below so they can try it too 👍🏻
Let's bake the world a better place ❤️️
#desem #sourdough #levain #panarra #pan #bread #masamadre #bröd #forndepa #yummy #foodblog #pastamadre #lievitomadre @foodblogfeed #homemademoments #feedfeed @thefeedfeed #instafood #lunch #seafood #surdeg #instabread #realbread #fermentedbread #fwx #sourdoughbread #naturallyleavened #wildyeast #artisanbread @bread_masters_ #bbga @sourdoughclub #sauerteig #sourdoughmania_recipe

Rye I love thee ❤️ As promised, here's my last sourdough 100% rye bread with recipe, it's super easy, and my go-to-recipe:
100% whole rye flour
70% water
15% starter (fed at least twice, best to feed it before use with rye, and make it a bit on the stiff side, about 60% hydration)
Mix until well incorporated, you can't knead this dough, nor stretch and fold.
Leave for an hour then add 2% salt melted in 3% water. It should resemble a reasonably soft playdough.
Bulk proof until the volume increases by 50%. Take the dough out of the container and form a ball shape, roll it well in rye flour and put in a banneton (with a dusted liner). Final proof until the surface looks bubbly, scarred and soft (you could also put it in the fridge overnight). Just keep in mind that rye proves quite fast once it gets going. You should aim for 80-100% increase.
Preheat the oven to 275 degrees Celsius, don't forget your steaming method. When you load the dough into the oven, lower the temperature to 240 degrees, after 15 minutes remove the water pan (that's my method), and lower the temperature to 200-220 and bake until done. I usually bake a 400g rye flour bread for about 45 minutes.
Take the bread out and let it cool for at least 12 hours, it's even better after 24 hours if you can wait. If you try the recipe or want to share it with your friends, please repost it or tag me in it, thank you 😊
Enjoy and let's bake the world a better place ❤️ #desem #sourdough #levain #pan #bread #masamadre #bröd #forndepa #handmade #foodblogfeed #pastamadre #lievitomadre @foodblogfeed #homemademoments #feedfeed @thefeedfeed #instafood #breadlife #surdeg #instabread #realbread #fermentedbread #fwx #sourdoughbread #naturallyleavened #wildyeast #artisanbread @bread_masters_ #bbga @sourdoughclub #sauerteig #eattheworld #ryebread #sourdoughmania_recipe

Meat balls in tomato sauce used starter in these as well as thicken the sauce with the starter ❤️#sourdoughmania_recipe

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