I’ve been separated from my good friend ‘baking’ for a short stint, but only because I traveled out to northern Italy, specifically the Veneto region, to attend a very important wedding: my brother’s! His fiance and her family live in the area but most of my family is in the south, with just a few up north, and so it’s a convenient central point for everyone to congregate and celebrate — and we sure did. Countless bottles of prosecco, sent back for recycling with nary a drop, provided ample proof of the full-day event. Prossecco is the life-blood of this area and every square inch of farmland has a vineyard placed on it, soaking up the rich soil to produce those lovely little pale grapes.
I have made whole wheat sourdough in the past but never a fully whole grain version, I typically mix in some white flour or sift out the bran, never to return. However, this entry is a true 100% whole wheat sourdough, through and through, and I have to say its taste really surprised me. Not too wheaty, not bitter, and a beautiful rise with a just-dark-enough colored crust. Some of this is due to the exceptional whole wheat flour I’m using (see below), but of course bread doesn’t just bake itself, the process is just as important.
Should we take a break from baking for a bit? How about just one entry… Trust me it will be worth it when you try a few of these starter recipes. Plus, it still is related to baking when you get down to it, this entry is just going to help us make even more incredible food from our family member Brutus1, or whatever you named your sourdough starter. There is no limit to his providing.
The following recipes are tried and true here in my kitchen. Being that my sourdough starter is always feed twice daily I have plenty of excess in the morning & evening and you can add in a bit more to your feeding if you need a little more. Many people see this excess as “waste” but it’s something that can be used for many things besides going into your trash bin. After all, this “waste” is the levain we typically use to give life to our sourdough loaves from a mixture of simple ingredients — the life of your bread if you will.
My starter was donned the name Brutus after trying to get a few of his kin started unsuccessfully. I was just in the middle of reading a brief history of Julius Caesar and the name seemed appropriate for such a stubborn character in my life.↩
I’ve baked many Tartine-style loaves through the years, but really only a few from their third book, Tartine No. 3: Ode to Bourdon whole wheat and their oat porridge loaf. Both extremely good loaves and worth the little bit of extra work required, but why haven’t I made more of the several dozen, sometimes very unique, recipes? The answer is simply that I haven’t had the time to derail my focus on the constant improvement of my country loaf. Each time I get the opportunity to bake I want to do a “simple” country loaf to try and open up the crumb, get a more gelatinized interior and increase the caramelization of the outward crust.
However, we recently had a need in the kitchen for millet and I just knew there was going to be a recipe in Tartine No. 3 for this whole grain. Sure enough, a millet porridge recipe almost opened up to itself as I was perusing the tome. Before heading to my local market to pick up the small amount we needed, I decided to double it and attempt this porridge recipe a few times. My previous oat porridge bakes produced some of my favorite sourdough to date and I just knew, if executed properly, a millet porridge bread would rank equally high on my favorite recipe list.
Tools, tools tools. I’ve always been told by my father: having the right tools makes the job that much easier. True statement right there but finding the right tools can be quite a challenge (and expensive). Over the years I’ve accumulated a large number of baking items I’ve either loved or hated immediately. Those I’ve loved have stuck around and helped me bake many a loaf, a gradual natural selection process right here in my kitchen.
Starting out baking can be an intimidating thing: it’s hard to determine exactly what you need to get started, what tools make it easier when you get more experienced, and what tools are just “nice to have”. Well, I’ve finally created a page that lists all my most used and favorite sourdough baking tools, a “Sourdough Baking Tools Roundup” if you will. When I first started baking I had many questions on what to use at each step of baking: “what am I going to proof this dough in?”, “what’s the best and cheapest scale I can get to measure out these ingredients?”, “what kind of jars can I use to keep my starter in that will make it as easy as possible?”, and so on. In an attempt to help everyone out there to find these tools (without having to scour through old comments here on the site) I’ve listed everything out in an easy to read page. All of these items I’ve either acquired by searching myself or by reading books, asking questions, and posting on websites.
I’ll keep my tools page updated with any new items I acquire and will only add them as I determine they are worthy. I hope these tools that have evolutionarily passed the test help you as well!
You can find a link to my tools page up top or check out my tools right here.
If I’ve missed any must-have tools send me an email to let me know or drop a comment below. I’m always trying out new items and have a bit of a problem when it comes to acquiring new baking gadgetry.