My three year anniversary for The Perfect Loaf just passed and I felt like it was only fitting for me to revisit an old idea, an old recipe of mine for a seeded sourdough I posted a long, long time ago. I make this whole wheat version intermittently and I do enjoy it, but I wanted to explore some new flavors, textures, and techniques. I mean, after baking hundreds of loaves since the beginning days of this site my process has changed and evolved quite a bit, perhaps it was time to take a new look at this old favorite.
Of course, there are endless combinations of seeds and spices one can bake into a loaf of bread, but finding just the right balance of flavors and textures can prove to be a challenging task. Personally, I find a lot of the seeded sourdough I try to be a little heavy with seeds; conceivably I’m just more sensitive to the deep umami flavors of sesame, the spicy nature of flax or the anise-like flavor of fennel, but I like to keep it light. Of course, there is a time and place for hearty bread, but I like my seeded sourdough a little more like a gentle peck and less like a heavy, flapping punch.