Instagram
avatar
maurizio
The Perfect Loaf
218 Following
82K Followers
4 x 900g off via pizza peel. Each a little different in their own way, which is the right way. #sourdough #baking #madebyhand #bread 2K 58
This dough showed no restraint yesterday and it had me worried it wouldn’t last till the morning. I used a very ripe, stiff levain and pushed bulk just a bit too far. Salvaged, no doubt, with a tight shape, a-little-extra-cold retard, and shallow score. This was a mix of white, type 85, and freshly milled spelt. If it had been comprised of more than the 20% whole grain spelt, it certainly wouldn’t have been so merciful this morning. #baking #sourdough #bread 2K 30
New recipe! I just posted my 100% whole grain spelt pan loaf recipe to my website (link in profile). This is one absurdly delicious bread 🍞 Have a great rest of the week and happy baking! #sourdough #bread #baking #theperfectloaf 3K 115
A massive rustic galette makes all the things better. Used some homemade preserved peaches, blueberries, a vanilla bean, and the galette crust from @tartinebakery new book (which is amazing). #mytartinebake #galette #dessert #baking 2K 61
100% whole grain spelt pan loaf with a touch of olive oil. A little more work to go on this recipe, but as-is, super tasty! #baking #sourdough #theperfectloaf 2K 68
@bonappetitmag “Best Buttermilk Pancakes” (with a bit of my sourdough starter, because why not?) made with @haydenflourmills White Sonora. Sunday morning done right ✨ #breakfast #bonappetit #pancakes 3K 32

Posts by tag

Low Levain

6 posts

Einkorn Sourdough Bread

Einkorn Sourdough Bread via @theperfectloaf

These days it seems I seldom bake bread comprised of only a single flour. Usually, my mind busily weaves together a formula of different flours after I decide on an end goal. The end goal is my compass, dictating the direction as I work backward to make it happen: the flavor from this flour, this one is extra nutritious, add some extensibility with this one, perhaps a bit of color with this other, and maybe some added strength, if necessary. Lately, though, I’ve been focusing down on a formula comprised in total of ancient einkorn wheat flour. I’ve baked with einkorn many times in the past at less than one hundred percent of the total formula (and my einkorn miche is always my go-to for large dinners) but pushing the percentage of einkorn results in unique sourdough bread.

Share