- - -
- The recipe originates from Mr. Hamelman’s book “BREAD” 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). -
- -- 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. -
- For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: -
- --- -- flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour -
-
- 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.
I got the flour from Horta Kuringen (Martens)
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- - - -
- -- 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. -
- The recipe originates from Mr. Hamelman’s book “BREAD” 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). -
- -- 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. -
- For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: -
- --- -- flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour -
-
- 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.
I got the flour from Horta Kuringen (Martens)
-
- -
+ ++ The recipe originates from Mr. Hamelman’s book “BREAD” 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). +
+ ++ 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. +
+ For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: +
+ +++ ++ flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour +
+
+ 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.
I got the flour from Horta Kuringen (Martens)
+
+ + + +
+ ++ 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. +
+ The recipe originates from Mr. Hamelman’s book “BREAD” 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). +
+ ++ 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. +
+ For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: +
+ +++ ++ flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour +
+
+ 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.
I got the flour from Horta Kuringen (Martens)
+