Out of the oven - Multi-seeded sourdough using a rye starter, 9% scalded home milled Wakelyn’s Population flour, 5% cracked rye, 6% pulses, 80% very strong white Canadian flour plus 65g mixed seeds and sage.
#sourdough #bread #breadposting #wakelyns #flour #milling #canadian #rye

Out of the oven and smelling good - Multi-seeded sourdough after 5.5hrs in the proofer @ 26°C using a rye starter, 9% scalded home milled Wakelyn’s Population flour, 5% cracked rye, 6% pulses, 80% very strong white Canadian flour plus 65g mixed seeds and sage. Baked @ 220°C for 22 minutes in a Challenger cast iron bread pan (lid on) and 21 minutes with the lid off.
#sourdough #bread #breadposting #wakelyns #flour #milling #canadian #rye

Crumb shots of my seeded sourdough using an Alaskan starter, 9% scalded home milled Wakelyn’s population flour, 5% scalded home milled cracked Emmer wheat, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage and 60g seeds.
#sourdough #bread #breadposting #alaskan #canadian #sage #pulses #emmer #baking #wakelyns

After 5.5hrs in the proofer @ 26°C and 3 hours so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon & overnight @ 7°C - seeded sourdough using a San Francisco starter, 9% scalded home milled Emmer flour, 5% scalded home milled Wakelyn’s Population cracked wheat, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage and 60g seeds.
#sourdough #bread #breadposting #sanfrancisco #canadian #sage #pulses #emmer #baking #wakelyns

Crumb shots of my seeded sourdough using a rye starter, 4% scalded home milled Emmer flour, 10% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, dried flowers & 60g seeds. This was beautiful and the crusts (as always) were the best bit!
#sourdough #bread #breadposting #rye #canadian #sage #pulses #emmer #baking #wakelyns #driedflowers

After 5.5hrs in the proofer @ 26°C and 4 hours so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon & overnight @ 7°C - seeded sourdough using a rye starter, 4% scalded home milled Emmer flour, 10% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, dried flowers & 60g seeds.
#sourdough #bread #breadposting #alaskan #canadian #lemon #sage #pulses #emmer #baking #wakelyns #driedflowers

Crumb shots of my seeded sourdough using a Colorado starter, 7% scalded home milled rye flour, 7% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, dried flowers and 60g seeds.
#sourdough #bread #breadposting #colorado #canadian #driedflowers #rye #pulses #wakelyns #baking

Out of the oven - seeded sourdough using a Colorado starter, 7% scalded home milled rye flour, 7% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, dried flowers and 60g seeds.
#sourdough #bread #breadposting #colorado #canadian #driedflowers #rye #pulses #wakelyns

After 5.5hrs in the proofer @ 26°C and 3 hours so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight @ 7°C - seeded sourdough using an Alaskan starter, 10% scalded home milled Emmer flour, 4% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped rosemary, lemon zest & 60g seeds.
#sourdough #bread #breadposting #alaskan #canadian #lemon #rosemary #spelt #pulses #emmer #wakelyns