#hksourdough

[german-sourdough-hk]

Tangy rye taste but mild acidity, though 15h 🥶proofing. These 3 loaves were made with previous posted milling of rye berries. #rye #ryebread #roggen #roggenbrot #germanbread #sourdoughbread #sourdoughbaker #hksourdough #hkbread #shatinbread #realbread (at Sha Tin, Hong Kong) https://www.instagram.com/p/CpgxWqHo2BN/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

The idea is based on #lutzgeissler #bbb4 Vollkorn Weizenbrot . But I don’t have a liquid wheat starter so for this bake I used my wholemeal rye starter turning this into a Mischbrot., b/o so much starter is used. All the flour is wholemeal wheat. Same day and overnight, both are possible but I do have to increase the hydration not only to challenge me more but hopefully getting an more open crumb. #vollkornmischbrot #mischbrot #weizen #roggen #wheat #wholemeal #rye #sourdough #sauerteig #hksourdough #shatinbread #hkig #852food #hkbread (at Shatin Hongkong) https://www.instagram.com/p/CnlUXscDpgV/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Experimenting with ingredients: for hydration I used water with roasted milk powder. Wonder how this caramelisation will influence the taste, obviously it makes everything darker. Wholemeal spelt flour (fine), soaker, autolysed coarse wholemeal spelt, butter, preferment with rye starter and preferment with LM. #sourdoughbaking #sauerteig #hksourdough #shatinbread #hkig #852food #spelt #dinkel #germanbread (at Sha Tin, Hong Kong) https://www.instagram.com/p/CnQfa5cIlw4/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Here the crumb: ~60% wholemeal wheat, 8% millet(fresh milled), rye(starter)-roux, SFB. Leavened by Lievito Madre in an adapted salt-sour-process. 16+ hrs cold proofing. No additional yeast-pure sourdough bread. #germanbread #sauerteigbrot #sourdoughbread #lievitomadre #millet #wholemeal #homebaker #shatinbread #hkig #hkigfood #852food #hksourdough (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmNwFpGDzyf/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

The ingredients for wheat -millet sourdough bread with ~55% wholemeal wheat and a roux from rye sourdough. Salt, wholemeal wheat Lievito Madre preferment, SFB, autolysed wholemeal wheat, roux and soaker of milled millet. #sauerteigbrot #sourdoughbread #lievitomadre #millet #roux #realbread #shatinbread #hkbread #germanbread #hkig #852food #shatinfood #hombaker #hksourdough #hksourdoughclub (at Sha Tin, Hong Kong) https://www.instagram.com/p/CmF405Wolji/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Crumb of last bake. Lovely soft and moist with intensive taste of caramelisation on the crust. The soaker of milled millet and quinoa absorbed a lot of water and made it easy to create a higher hydration w/o struggling. Overall it’s a nice mixture with lots of added on nutrients but to me I prefer either quinoa or millet. But this is very personal. #sourdough #sourdoughbread #sauerteig #sauerteigbrot #hksourdough #hksourdoughclub #hkbread #shatinbread #germanbread #homebaker #naturalleaven #realbread #shatinfood #hkig #852food (at Shatin Hongkong) https://www.instagram.com/p/ClfcL-9DFJ3/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Wholemeal Spelt sourdough bread. For hydration I used the whey from my previous ricotta making. For the pre-ferment, the autolysis and the main dough. Lovely soft though wholemeal. Final proofing for ~16 hrs at 5C. #spelt #dinkel #whey #wholemeal #vollkorn #lievitomadre #sourdough #sauerteig #naturalleaven #dutchoven #shatinbread #shatinfood #hkig #852food #hksourdough #hksourdoughbaker #homebaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/ClNZ1pZjc1X/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

75% rye,wholemeal and 25% spelt, wholemeal. Leavened with wholemeal rye sourdough. Roux made of discarded rye sourdough. Part of the hydration is done with leftover whey. #mischbrot #roggen #dinkel #rye #spelt #sauerteig #sourdough #whey #germanbread #hkbread #shatinbread #hkig #852food #shatinfood #homebaker #hksourdough (at Sha Tin, Hong Kong) https://www.instagram.com/p/ClLKqKzjk38/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

That’s what you get when adding acidity (vinegar or lemon juice) to milk: soft cheese (ricotta) and whey. On YouTube you can find many ways so here just the basic formula in % so it’s easy to scale: -100 % Milk(with or without additional cream) -3% white vinegar (tasty!) and or lemon juice -0.17% salt Heat up milk to ~88C, stir constantly don’t let it boil! Add vinegar and slowly stir till curd builds up. Sift through (wet) cheesecloth. Let it drain for ½ -1h. Keep cool in fridge. I drained it for an hour and it became a little too dry/hard for my taste. So next time I will do shorter as well as add a little of the whey to the ricotta container to have moist environment. The whey can be used for any cooking or baking providing flavour and nutrients and should not be wasted. Why not just buy one? Here this is crazy expensive (and you don’t want to have any add ons), furthermore I want to bake with whey. #ricotta #hombaker #hkig #hksourdough #shatinfood #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/ClIES8DI2vM/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Improved wholemeal spelt with ricotta, which helps to keep the bread fresh for a long time and provides a lovely soft crumb and texture. Driven by Lievito Madre in salt sour process w/o any additional yeast. #spelt #dinkel #dinkelvollkorn #speltwholemeal #sourdough #sauerteig #lievitomadre #germanbread #hksourdough #shatinbread #hkig #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CkPemy5ozfc/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Wholemeal Spelt (100%)sourdough bread. To add moisture and flavour I added 6% toasted “old bread”. Of course milled it after toasting in the oven. I don’t do this regularly b/c I don’t have stale bread since I freeze what I can’t eat in 3 days. #homebaker #germanbread #dinkelbrot #sauerteigbrot #sourdoughbread #speltbread #shatinbread #hongkongfood #hkbread #hkig #852food #shatinfood #hksourdough #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CjPGpqQpL0j/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

3-grain sourdough (wheat-spelt-rye, 65% wholemeal) with red quinoa flour. 18 hours retarding in the 🥶. Tasty and healthy. #mischbrot #3grain #sauerteig #sourdough #sourdoughbread #quinoa #shatinbread #hkbread #hksourdough #hkig #hkigfood #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/CjJ7EyVIzAn/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

Sourdough bread rolls (31% wholemeal rye&wheat) leavened by Lievito Madre. ½ of the batch baked same day and this after 12 hours cold proof. Not really a big difference in outlook and taste. The wholemeal gives much flavour anyway. But lots of flour is needed and this sticks heavily to the bread rolls because it got very moist since no proofing basket can be used. I wonder If I do the bench rest in the cold and shape and proof in the morning while the oven heats up is a better solution? Anyway great for today’s breakkie. #shatinbread #hkbread #germanbread #hksourdough #homebaker #shatinfood #hkig #852food #lievitomadre #sauerteigbrötchen #sourdough (at Sha Tin, Hong Kong) https://www.instagram.com/p/CgIwI0GpYhu/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

💯 wholemeal rye sourdough bread with rye malt. #germanbread #homebaker #ryesourdough #ryebread #wholemealbread #hkbread #hksourdough #hksourdoughbaker #hkig #hkigfood #852food #shatinbread (at Sha Tin, Hong Kong) https://www.instagram.com/p/CgBjiDQDQmm/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

60% wholemeal, a mix of wheat, spelt and rye with toasted quinoa flour. Quinoa seeds for decoration. Leavened by 2 preferments (rye and Lievito Madre). 12 hrs cold proof. Get nutritional information here: https://bit.ly/3GraiN #shatinbread #sourdough #sourdoughbread #germanbread #ryesourdough #livitomadre #hkigfood #hkbread #hksourdough #852food (at Sha Tin, Hong Kong) https://www.instagram.com/p/Cfye61_jujo/?igshid=NGJjMDIxMWI=

[german-sourdough-hk]

My latest version of a very traditional Rye sourdough bread: Frankenlaib. 75% wholemeal rye, wheat SFB, water, salt and caraway seeds. It’s still very mild in caraway flavour. The rye sourdough is build as usual in the salt-sour way. Part of the rye flour in fresh milled. All flours are organic. More here: https://bit.ly/frANKsd #frankenlaib #franconianbread #rye #rysourdough #germanbread #homebaker #hkig #hksourdough #hkbread #shatinbread #hksourdoughclub (at Sha Tin, Hong Kong) https://www.instagram.com/p/CcziMlODeCm/?igshid=NGJjMDIxMWI=