Monday, 15th August 2011

Flaxseed Sourdough Bread

Bread is such a German thing. We could be proud of our “bread roots”, but instead, almost all bread that is sold here, doesn’t deserve that name. Don’t get me wrong. The variety is huge, but the taste and shelf life are lacking and the number of ingredients is rising.

Baking my own bread was going around in my head since months. Lots of food bloggers, blogged about making their own sourdough. I was hooked. But it took me a long time to get myself to this point.

It didn’t rely on the blog posts on the internet. What do I have to do, when having the sourdough? Most bloggers stopped here. Maybe one bread recipe followed, but that was it. But the afterwards is the most interesting part. Making bread. Time and again. What I needed was a book. Various recommendations later I chose Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman. It was the right choice. Hamelman leads you step by step to the world of bread baking, with everything you need to know, including the making of your own sourdough.

So if you are a total newbie to bread baking, I recommend you a good book. If you already have a sourdough waiting for the next dough, I recommend you: bake a bread! For instance this flaxseed bread. It’s a good solid bread with a softer crumb and crust (for a sourdough bread) .

Flaxseed Sourdough Bread

One year ago: Coconut Panna Cotta

Two years ago: Death by Chocolate

Flaxseed Sourdough Bread


One Response so far.

  1. Anonymous says:

    Ich finds klasse – Deine Brote und auf deutsch. Jetzt versteh ich endlich alles 😉
    Bin schon gespannt welches Brotbackzubehör zu Weihnachten bestellt wird….

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