@ -55,82 +55,78 @@ This bread requires the usage of 15% preferment, and 15% of the total flour will
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<h1>
Variations
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The recipe originates from Mr. Hamelman’s book “<ahref="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>” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’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 “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version).
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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’s quite airy though.
It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.<br/> I got the flour from <ahref="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
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<h1>
Vermont Sourdough
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<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.
<ahref="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><imgclass=" 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><figcaptionclass="wp-caption-text">The classic “Vermont Sourdough” bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman’s book “<ahref="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>” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’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 “Limburg style Sourdough”. There’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’s quite airy though.
It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.<br/> I got the flour from <ahref="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’s book “<ahref="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>” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’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 “Limburg style Sourdough”. There’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’s quite airy though.
It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.<br/> I got the flour from <ahref="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.
<ahref="https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg"><imgclass=" 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><figcaptionclass="wp-caption-text">The classic “Vermont Sourdough” bread with a bit added rye flour.</figcaption></figure>
<h1>
Variations
</h1>
<p>
The recipe originates from Mr. Hamelman’s book “<ahref="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>” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’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 “Limburg style Sourdough”. There’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’s quite airy though.
It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.<br/> I got the flour from <ahref="http://www.horta.org/index.php?p=vestigingen/index&q=vestiging_main&id=12">Horta Kuringen (Martens)</a>
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!
wgroeneveld
5 years ago