JS Blog Software development, entertainment, lifestyle.

Tagsourdough

First bake of 2019 and thoughts on pizza steel

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It’s January 2nd and I have already baked a sourdough bread which I made dough for it a day before in an evening. I have used 15 % wholegrain spelt flour, 8 % rye flour, 55 % all-purpose flour and 22 % organic wheat flour – this amounted to 600 g of flour and I’ve used 75 % hydration. I usually use only organic types of flour but there were almost none of it at home except of...

Baking with sourdough, update

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It’s been well over a year since I’ve been baking sourdough bread (also bread in general) and I can happily report that the final product improves steadily both in taste, texture and look with each new month of bake. What is sourdough bread? Sourdough bread is a type of bread that is leavened naturally, without commercial yeast. It’s leavened with “sourdough starter”...

Milk and bread back on the table

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For the most part of the year 2017 I was on a diet without milk and bread because I found out I feel more comfortable without these two foods (apparently I have mild lactose intolerance and sensitivity to gluten). But after educating myself about fermented food and than preparing some of it at home, I’ve put them back on the table. Turns out kefir and sourdough bread don’t make me...

My first sourdough bread

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This week I baked my first bread. It’s a special type of bread, called sourdough bread. It’s made from no industrial yeast, but from sourdough starter. Sourdough starter is a mixture of flour and water that has been left for some time on the counter and on warm, preferably more than 22 °C. During that time yeast and good bacteria from the air start fermenting the mixture (consuming...

JS Blog Software development, entertainment, lifestyle.

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Jernej Sila portrait
Hi, I'm Jernej, a software engineer from Slovenia. Welcome to my personal blog. For more about me, my work and hobbies, please visit my profile page.

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