Being introduced to methods and flavours that awakened my senses, I have subsequently created my own rhythms and processes and at this point have maximized the amount of bread I can produce in the 24 hours prior to market. Between oven space and waking hours I simply can't push myself any further. But don't hold me to that, I am always up for a challenge and am not ashamed to change my mind!
Day one of our trip to Belgium started with a workshop at Puratos in Brussels. This was a hands-on opportunity and half the day was spent in the boulangerie kitchen, making sourdough breads. They have some special ingredients at Puratos which I won't get into, but the eye opening part of the experience was the handling and higher hydration involved in making bread.
I learned I was underhydrating my bread, which means less water to flour,
I kneaded more than I should and I used So. Much. Yeast.
Being able to ask questions, handle dough and watch the miracle of steam in an oven opened up my world to sourdough.
It bears repeating what I told our leader at the end of that day of playing in the Puratos kitchen,
'If the trip is over today I'm okay with that, I can go home now this has been the best day of my baking career.'
I came home and started to play.
Creating my own sourdough starters then experimenting until I had figured out timing and methods that worked for our schedule.
The final results of experimenting are 6 sourdough varieties.
Country Blonde
Basic white sourdough with a touch of local whole wheat and rye tossed in to give some colour and depth of flavour.
Farmhouse Medley (not melody ;) )
Our original medley of local rye and whole wheat with white flour using a bulk fermentation process that brings an even deeper flavour to a hearty loaf.
Pumpkin Sun
Pairing the seeds from pumpkins and sunflowers to create a sweet and nutty flavour that almost eliminates the "sour" aspect that some people don't care for, no lack of chew and all the advantages of the sourdough digestive benefits.
Raisin
Loaded with raisins and like the Pumpkin Sun the raisins take over the flavour profile of this favourite breakfast sourdough.
Fenugreek
Using an herb also known as Methi this savoury option is used in East Asian cooking. There is no liquorice flavour, that is fennel, not fenu! A tomato sandwich reaches a new level when this is toasted up, or simply topped with havarti cheese
it is a perfect lunch bread.
Ancient Grain
Beginning with our local whole wheat starter and using a higher ratio of whole wheat this one has a nutty texture and flavour profile.
