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@ -18,3 +18,10 @@ home = [ "HTML", "RSS", "JSON"]
[blackfriday]
extensionsmask = ["fencedCode"]
fractions = false
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identifier = "ds"
url = "https://facebook.com/redzuurdesem"
weight = 10

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@ -55,82 +55,78 @@ This bread requires the usage of 15% preferment, and 15% of the total flour will
</div>
<p>
<strong></strong></div>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman&#8217;s book &#8220;<a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread">BREAD</a>&#8221; and is originally baked in Vermont, USA. That&#8217;s why it&#8217;s called &#8220;Vermont Sourdough&#8221;. But it&#8217;s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it &#8220;Limburg style Sourdough&#8221;. There&#8217;s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
</p>
<p>
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it&#8217;s quite airy though.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">My modified black bread with walnuts and increased wholewheat flour.</figcaption></figure>
<p style="text-align: left;">
For Dutch people: the flour I&#8217;ve used is called &#8220;<em>woudmeel</em>&#8221; According to a google search, it contains the following things:
</p>
<blockquote>
<p style="text-align: left;">
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
</p>
</blockquote>
<p style="text-align: left;">
It&#8217;s the roasted malt and soy flakes that give the bread the dark color. Don&#8217;t be confused, this is not a wholewheat bread! I&#8217;ve added extra wholewheat flour.<br /> I got the flour from <a href="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
</p>
<p>
<!--:-->
<!--:nl-->
</p>
<h1>
Vermont Sourdough
</h1>
<p>
This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before.  The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.
</p><figure id="attachment_100" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><img class=" wp-image-100" title="brood1" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" alt="" width="819" height="546" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-700x466.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman&#8217;s book &#8220;<a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread">BREAD</a>&#8221; and is originally baked in Vermont, USA. That&#8217;s why it&#8217;s called &#8220;Vermont Sourdough&#8221;. But it&#8217;s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it &#8220;Limburg style Sourdough&#8221;. There&#8217;s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
</p>
<p>
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it&#8217;s quite airy though.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">My modified black bread with walnuts and increased wholewheat flour.</figcaption></figure>
<p style="text-align: left;">
For Dutch people: the flour I&#8217;ve used is called &#8220;<em>woudmeel</em>&#8221; According to a google search, it contains the following things:
</p>
<blockquote>
<p style="text-align: left;">
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
</p>
</blockquote>
<p style="text-align: left;">
It&#8217;s the roasted malt and soy flakes that give the bread the dark color. Don&#8217;t be confused, this is not a wholewheat bread! I&#8217;ve added extra wholewheat flour.<br /> I got the flour from <a href="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
</p>
<p>
<!--:-->
</p>
<strong></strong></div>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman&#8217;s book &#8220;<a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread">BREAD</a>&#8221; and is originally baked in Vermont, USA. That&#8217;s why it&#8217;s called &#8220;Vermont Sourdough&#8221;. But it&#8217;s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it &#8220;Limburg style Sourdough&#8221;. There&#8217;s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
</p>
<p>
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it&#8217;s quite airy though.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">My modified black bread with walnuts and increased wholewheat flour.</figcaption></figure>
<p style="text-align: left;">
For Dutch people: the flour I&#8217;ve used is called &#8220;<em>woudmeel</em>&#8221; According to a google search, it contains the following things:
</p>
<blockquote>
<p style="text-align: left;">
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
</p>
</blockquote>
<p style="text-align: left;">
It&#8217;s the roasted malt and soy flakes that give the bread the dark color. Don&#8217;t be confused, this is not a wholewheat bread! I&#8217;ve added extra wholewheat flour.<br /> I got the flour from <a href="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
</p>
<p>
<!--:-->
<!--:nl-->
</p>
<h1>
Vermont Sourdough
</h1>
<p>
This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before.  The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.
</p><figure id="attachment_100" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><img class=" wp-image-100" title="brood1" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg" alt="" width="819" height="546" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood1-700x466.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman&#8217;s book &#8220;<a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&qid=1341167679&sr=8-1&keywords=hamelman+bread">BREAD</a>&#8221; and is originally baked in Vermont, USA. That&#8217;s why it&#8217;s called &#8220;Vermont Sourdough&#8221;. But it&#8217;s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it &#8220;Limburg style Sourdough&#8221;. There&#8217;s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
</p>
<p>
I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it&#8217;s quite airy though.
</p><figure id="attachment_106" style="width: 819px" class="wp-caption aligncenter">
<a href="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg"><img class=" wp-image-106" title="brood4" src="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg" alt="" width="819" height="498" srcset="https://redzuurdesem.be/wp-content/uploads/2012/06/brood4.jpg 1024w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-300x182.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-268x164.jpg 268w, https://redzuurdesem.be/wp-content/uploads/2012/06/brood4-700x425.jpg 700w" sizes="(max-width: 819px) 100vw, 819px" /></a><figcaption class="wp-caption-text">My modified black bread with walnuts and increased wholewheat flour.</figcaption></figure>
<p style="text-align: left;">
For Dutch people: the flour I&#8217;ve used is called &#8220;<em>woudmeel</em>&#8221; According to a google search, it contains the following things:
</p>
<blockquote>
<p style="text-align: left;">
flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour
</p>
</blockquote>
<p style="text-align: left;">
It&#8217;s the roasted malt and soy flakes that give the bread the dark color. Don&#8217;t be confused, this is not a wholewheat bread! I&#8217;ve added extra wholewheat flour.<br /> I got the flour from <a href="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
</p>
[1]: https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg

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@ -20,6 +20,10 @@ Nergens.
Waarom niet? Sinds 2012 is Red Zuurdesem een dynamische blog geweest in de vorm van Wordpress. Een blog onderhouden kost niet alleen tijd in de vorm van _content_, maar ook in de vorm van moderatie van commentaar. Jammer genoeg zijn spambots schering en inslag.
Natuurlijk kan je je mening nog steeds kwijt op de [Facebook pagina][1].
Na 6 jaar heb ik besloten van Red Zuurdesem een _statische website_ te maken. Dit betekent dat er geen dingen aan toegevoegd kunnen worden door anderen - en ik ook niet dadelijk van plan ben dat zelf te doen. Er is hier een massa aan informatie beschikbaar over brood bakken: van simpele experiment rapportages tot gedetailleerde technische gegevens.
Veel plezier met het doorpluizen van mijn persoonlijk avontuur met brood - ik vond het alvast de moeite. Vergeet de zoekmogelijkheid niet linksboven in de menu!
Veel plezier met het doorpluizen van mijn persoonlijk avontuur met brood - ik vond het alvast de moeite. Vergeet de zoekmogelijkheid niet linksboven in de menu!
[1]: https://facebook.com/redzuurdesem/

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<li data-nav-id="/12015-rogge-zaden-brood/" title="1/2015 Rogge zaden brood" class="dd-item ">
<a href="/12015-rogge-zaden-brood/">
1/2015 Rogge zaden brood
</a>
</li>
<li data-nav-id="/hoe-onderhoud-ik-mijn-desem/" title="Hoe onderhoud ik mijn desem" class="dd-item ">
<a href="/hoe-onderhoud-ik-mijn-desem/">
Hoe onderhoud ik mijn desem
</a>
</li>
</ul>
</li>
<li data-nav-id="/post/" title="" class="dd-item
@ -865,418 +1280,6 @@
<li data-nav-id="/leren/" title="" class="dd-item
">
<a href="/leren/">
<i class='fa fa-book'></i> Leren Bakken met Desem
</a>
<ul>
<li data-nav-id="/12016-verrijkt-deeg-in-broodbak-machine/" title="1/2016 Verrijkt deeg in broodbak machine" class="dd-item ">
<a href="/12016-verrijkt-deeg-in-broodbak-machine/">
1/2016 Verrijkt deeg in broodbak machine
</a>
</li>
<li data-nav-id="/12016-alternatief-recept/" title="1/2016 Alternatief recept" class="dd-item ">
<a href="/12016-alternatief-recept/">
1/2016 Alternatief recept
</a>
</li>
<li data-nav-id="/12016-verrijkt-deeg/" title="1/2016 verrijkt deeg" class="dd-item ">
<a href="/12016-verrijkt-deeg/">
1/2016 verrijkt deeg
</a>
</li>
<li data-nav-id="/102015-hybride-degen/" title="10/2015 hybride degen" class="dd-item ">
<a href="/102015-hybride-degen/">
10/2015 hybride degen
</a>
</li>
<li data-nav-id="/102015-gist-en-desem-in-bakmachine/" title="10/2015 gist en desem in bakmachine" class="dd-item ">
<a href="/102015-gist-en-desem-in-bakmachine/">
10/2015 gist en desem in bakmachine
</a>
</li>
<li data-nav-id="/102015-alternatief-recept/" title="10/2015 alternatief recept" class="dd-item ">
<a href="/102015-alternatief-recept/">
10/2015 alternatief recept
</a>
</li>
<li data-nav-id="/82015-rogge-in-bakmachine/" title="8/2015 rogge in bakmachine" class="dd-item ">
<a href="/82015-rogge-in-bakmachine/">
8/2015 rogge in bakmachine
</a>
</li>
<li data-nav-id="/82015-alternatief-recept/" title="8/2015 alternatief recept" class="dd-item ">
<a href="/82015-alternatief-recept/">
8/2015 alternatief recept
</a>
</li>
<li data-nav-id="/82015-volkoren-rogge/" title="8/2015 volkoren rogge" class="dd-item ">
<a href="/82015-volkoren-rogge/">
8/2015 volkoren rogge
</a>
</li>
<li data-nav-id="/62015-boekweit-en-broodbakmachine/" title="6/2015 boekweit en broodbakmachine" class="dd-item ">
<a href="/62015-boekweit-en-broodbakmachine/">
6/2015 boekweit en broodbakmachine
</a>
</li>
<li data-nav-id="/62015-pannenkoeken-feest/" title="6/2015 pannenkoeken feest" class="dd-item ">
<a href="/62015-pannenkoeken-feest/">
6/2015 pannenkoeken feest
</a>
</li>
<li data-nav-id="/62015-alternatief-recept/" title="6/2015 alternatief recept" class="dd-item ">
<a href="/62015-alternatief-recept/">
6/2015 alternatief recept
</a>
</li>
<li data-nav-id="/42015-alternatief-recept/" title="4/2015 alternatief recept" class="dd-item ">
<a href="/42015-alternatief-recept/">
4/2015 alternatief recept
</a>
</li>
<li data-nav-id="/42015-uitgesteld-bakken-met-het-broodbakmachine/" title="4/2015 uitgesteld bakken met het broodbakmachine" class="dd-item ">
<a href="/42015-uitgesteld-bakken-met-het-broodbakmachine/">
4/2015 uitgesteld bakken met het broodbakmachine
</a>
</li>
<li data-nav-id="/42015-uitgesteld-bakken/" title="4/2015 uitgesteld bakken" class="dd-item ">
<a href="/42015-uitgesteld-bakken/">
4/2015 uitgesteld bakken
</a>
</li>
<li data-nav-id="/12015-alternatief-rogge-recept/" title="1/2015 alternatief rogge recept" class="dd-item ">
<a href="/12015-alternatief-rogge-recept/">
1/2015 alternatief rogge recept
</a>
</li>
<li data-nav-id="/12015-rogge-zaden-met-broodbakmachine/" title="1/2015 rogge zaden met broodbakmachine" class="dd-item ">
<a href="/12015-rogge-zaden-met-broodbakmachine/">
1/2015 rogge zaden met broodbakmachine
</a>
</li>
<li data-nav-id="/hoe-gebruik-en-lees-ik-een-recept/" title="Hoe gebruik en lees ik een recept?" class="dd-item ">
<a href="/hoe-gebruik-en-lees-ik-een-recept/">
Hoe gebruik en lees ik een recept?
</a>
</li>
<li data-nav-id="/12015-rogge-zaden-brood/" title="1/2015 Rogge zaden brood" class="dd-item ">
<a href="/12015-rogge-zaden-brood/">
1/2015 Rogge zaden brood
</a>
</li>
<li data-nav-id="/hoe-onderhoud-ik-mijn-desem/" title="Hoe onderhoud ik mijn desem" class="dd-item ">
<a href="/hoe-onderhoud-ik-mijn-desem/">
Hoe onderhoud ik mijn desem
</a>
</li>
</ul>
</li>
<li data-nav-id="/about/" title="Over Red Zuurdesem" class="dd-item
parent
active
@ -1298,6 +1301,17 @@
<section id="shortcuts">
<h3>Meer Desem</h3>
<ul>
<li>
<a class="padding" href="https://facebook.com/redzuurdesem"><i class='fa fa-facebook'></i> Facebook</a>
</li>
</ul>
</section>
<section id="footer">
@ -1771,6 +1785,22 @@
@ -2091,22 +2121,6 @@
@ -2454,10 +2468,10 @@
<a class="nav nav-prev" href="/hoe-onderhoud-ik-mijn-desem/" title="Hoe onderhoud ik mijn desem"> <i class="fa fa-chevron-left"></i></a>
<a class="nav nav-prev" href="/baking-a-miche/" title="baking a miche"> <i class="fa fa-chevron-left"></i></a>
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<a class="nav nav-next" href="/leren/" title="" style="margin-right: 0px;"><i class="fa fa-chevron-right"></i></a>
</div>
@ -2466,20 +2480,20 @@
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
</div>
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@ -12,19 +12,19 @@
<title>Desem Doos Recepten :: Red Zuurdesem</title>
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<style type="text/css">
:root #header + #content > #left > #rlblock_left{
@ -42,6 +42,9 @@
<div id="header-wrapper">
<div id="header">
<a href="/"><img src="/images/desemdoos.png" style="width: 50%;" /></a>
Laatst gewijzigd: <strong>05/01/2016</strong>
</div>
<div class="searchbox">
@ -50,14 +53,14 @@
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</div>
@ -73,6 +76,418 @@
<li data-nav-id="/leren/" title="" class="dd-item
">
<a href="/leren/">
<i class='fa fa-book'></i> Leren Bakken met Desem
</a>
<ul>
<li data-nav-id="/12016-verrijkt-deeg-in-broodbak-machine/" title="1/2016 Verrijkt deeg in broodbak machine" class="dd-item ">
<a href="/12016-verrijkt-deeg-in-broodbak-machine/">
1/2016 Verrijkt deeg in broodbak machine
</a>
</li>
<li data-nav-id="/12016-alternatief-recept/" title="1/2016 Alternatief recept" class="dd-item ">
<a href="/12016-alternatief-recept/">
1/2016 Alternatief recept
</a>
</li>
<li data-nav-id="/12016-verrijkt-deeg/" title="1/2016 verrijkt deeg" class="dd-item ">
<a href="/12016-verrijkt-deeg/">
1/2016 verrijkt deeg
</a>
</li>
<li data-nav-id="/102015-hybride-degen/" title="10/2015 hybride degen" class="dd-item ">
<a href="/102015-hybride-degen/">
10/2015 hybride degen
</a>
</li>
<li data-nav-id="/102015-gist-en-desem-in-bakmachine/" title="10/2015 gist en desem in bakmachine" class="dd-item ">
<a href="/102015-gist-en-desem-in-bakmachine/">
10/2015 gist en desem in bakmachine