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!

Pain de Vermont

 Just found some pictures of the three loaves we baked last week but forgot to post. This was a really nice and soft loaf with a perfect bubbly and crusty outside. The crust was sweet and full of that freshly baked aroma. This recipe was adopted from the Norwich loaf, Norwich Vermont that is. I added a few things and took some things out of the recipe but mostly based of the Norwich loaf.

The hydration of these loaves were at 75-78 percent with about two one and a half tbs of salt per loaf. The salt was added in the last stage of fermentation, just before proofing.










I accidentally flipped one of the loaves the wrong way in my sleepy state at 5:30 am. It tastes the same its just that the slashes didn't open up the right way.

This loaf was definitely one of the tastier white King Arthur Flour loaves I've made. The recipe is not hard and really easy to remember once you bake it a few times in a row. If your interested id be willing to share. Enjoy the posts and bake on you gluten lovers!!