Whole Wheat Sourdough Mornings

Kale and Garlic Sourdough 

Morning all, its been a while since I've posted and its due to a new job I picked up. EW! Its a cooking position at a local coop and its the best kitchen job I've had so far. Kitchens can be a mess but this one is surprisingly clean, organic, local and great fellow cooks. Oh and not to mention the pretty people who come in and make suggestions, mostly health conscious people or as their real name, hippies.
On my days off which are Tuesdays and Wednesdays I packed my things got some Butterworks farm Whole Wheat flour and headed to the bakery.  We prepped our loafs the night before and let them do the special thing they do overnight. 

  These are two loafs with chopped Kale, diced Garlic, 20 grams of salt, 80 grams of starter and no measure for water/flour. Im gonna try making my loafs without measuring with a scale, I want to get better at just estimating from eyes.

 My husband meanwhile mixed a loaf with whole wheat (Butterworks) and organic molasses. Hold on, he is my husband but more so my partner (lifelong partner). His loaf was smaller but much tastier them mine were. The crust was a fantastic dark brown with beautiful exposure, there wasn't much of an oven spring but it had raised enough. The whole wheat and molasses combined together makes a fantastic loaf.

Booya motherlicker!

More Delicious Bread

We invited one of our hipster friends over to show off his Swiss made bread knife. It was a bad idea the kid wouldn't stop talking about Switzerland and coffee grinders. Cant believe i let him put his hipster hands on this beautiful wheat sourdough.

Here are a few pictures from Sourdough Loaves from previous bake sessions. Enjoy the images as we bake more and eat more. Hope this gives you the motivation to get some sourdough starter aged and ready for baking.

Last years first Baguette experiment which kinda failed. The rise on the proof was good but i dint get a good rise in the bake mostly because i spaced on the oven spray for humidity. Still got a good crust with a soft spongy inside.

Vegan Gluten Free muffins in Colorado Springs during our wwoof job. They were too good to last the night.

First Wheat Sourdough Potato Miche. This loaf was a traditional style loaf that would be passed around at a table of about a dozen french sailors. Probably a few of these would satisfy a crew of twelve. It came out exactly how I intended,slightly charred top and sides with a soft inside and nice chunks of Vermont organic potatoes'.

Focaccia Master

This kid whips this up overnight and makes our roommates diet all fd up in the morning. I think our roommate Megan eats nothing but Rosemary Garlic Focaccia when she wakes up. As Megan puts it "this is sick nasty".

One of our bakers has developed a master Focaccia loaf with the perfect amount of fermentation, sweetness, and flavor. Not only does this loaf have a beautiful taste and flavor but has an amazing crust from top to bottom. Main ingredients are olive oil, rosemary, garlic, thyme, pepper & Salt, King Arthur White Whole Unbleached Flour and Sourdough Starter. This loaf is a double ferment of about 12 hours total and a morning bake at 450F for 25-35 min.

 This sourdough loaf was crated a few days ago and is %100 Butterwork whole wheat with a %100 percent humidity starter.  A delicious loaf with a crispy crust, sweet wheat flavor with mild sourness. %70 percent humidity soft inside, and medium air pocket development. 

This is the start of Yeast Coast Bakery blog but as bakers we have been in the game for some time now. We will be posting each bread we bake and out likes and dislikes. Most of us are not all in the same spot but are eventually looking to own an establishment with beer, kombucha, pizza, music and lots of fermented food. For now most of our loves are baked in conventional ovens and are all organic flour either King Arthur of Butterworks farm flour. Enjoy!!