Great looking recipe. Laurel Johnson from Washington KS on August 29, 2013: What a wonderful lens!! Wild yeast is in the air all around us, and with a few simple steps you can harness it and make a starter that will leaven homemade sourdough bread beautifully. Higher gluten flours usually absorb more water, so add an extra 1/4 cup of water. Congratulations on winning LOTD. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. I wonder if you could bake other breads in the dutch oven? I have a stock of organic whole red fife flour purchased from a local farm several months ago. Congrats on LOTD! This small amount is super versatile depending on what flours you have in your pantry. Method 1. Red Fife Flour 1/2 tsp. Below are the photos and recipes for an all whole grain red fife sourdough bread (all-purpose flour starter) and a 40% whole grain red fife sourdough bread. 389k members in the Breadit community. I would consider this sourdough a gift of happiness. Ken McVay (author) from Nanaimo, British Columbia on April 01, 2014: @ecogranny: I use Ed Woods' San Francisco sourdough culture, which I've kept for more than ten years. The bread looks heavenly.Thanks for sharing. If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago for more description and photos of each. Yipppeee!!! Yours looks so delicious. I prefer using my KitchenAid bowl for this, but any bowl will do. My usual practice is to proof the dough at room temperature for 2-3 hours, and then retard for 15 to 20 hours in a 41 degree fridge. Just a small knob, about 1/2 oz. Wow, this is something for the weekend! Ken McVay (author) from Nanaimo, British Columbia on October 09, 2013: @Jhale Moreno: Glad you found the page useful. But mill my own flour? Ken McVay (author) from Nanaimo, British Columbia on August 31, 2013: @MrAusAdventure: Hunger is the first step to fine sourdough :-). Congrats on Lens of the Day! I like to use einkhorn, spelt, red fife… Add the honey and the yeast and let the yeast get started making their bubbles. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Wonderful lens, we should all appreciate the recipes that are brought to us through antiquity. These sourdough pancakes are fluffy and delicious. (There is also a free-standing model for those who prefer a separate mill.). Love sourdough, love organics, ought to try your recipe! 6 grams of salt ~60 grams of recently fed sourdough starter (ok, I don’t actually measure this, I tend to just dump in a nice sized glob) It was pretty damp before that. Shape into a boule by tucking the edges under itself, then gently rotating the dough on the surface to form a taught outer layer of dough. hello, looks yummy! fine sea salt 1/4 cup Red Fife Flour The oven is mentioned in the recipe, although you can certainly bake sourdough without it. That looks sssooooo good! Ken McVay (author) from Nanaimo, British Columbia on May 01, 2017: I have used olive oil in the past, to put off dryness, but no longer do. It softens the texture and is less 'chewy' but still delicious. Thanks for the lens. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. Making and maintaining a sourdough starter may seem complex, but it is actually quite simple. Notes Red Fife Starter recipe available here. If the mixture is too dry, add small amounts of water until the dough can form a cohesive ball. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on low speed. It can now be removed, punched down and shaped. Flour from the starter is not counted. Sunday morning will never be the same. Or do you use a commercial starter? (I use a variety of containers for various purposes.). This homemade sourdough bread recipe is sponsored by One Degree Organics, using their red fife flour.You can find more of my sourdough recipes here.. Thanks! I love the taste that seeds impart to my sourdough breads both on the inside or outside of a loaf. cinnamon. I made her *my* version based off a German country loaf Ingredients: Production Levain 150 grams starter 120 grams water (95 degrees if pulling starter directly from fridge) I've never used a dutch oven to make bread. honey or agave nectar 2 Tbsp. The sourdough, in a word, was AWESOME. instant yeast 2 tsp. I'm probably a little to antsy to wait 17 hours to proof. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). Flax n’ Rye. For a white flour loaf of sourdough bread, try making pain de compagne instead. Loaf made with 50% Red Fife wheat flour and 50% white wheat flour. Congratulations on LotD, it's well-deserved. Red Fife is a heritage wheat variety (Triticum aestivum) that Ontario farmer Dave Fife and his family started growing in 1842. I will pin this and also post it to my Facebook page titled "Cooking with whole grains & whole foods.". There is something special about the Einkorn with the Red Fife. Here is a great recipe for authentic German Sourdough Bread. “Ready” and “of” should replace Read and If! This recipe and all of the photos are by Tess Cummings, daughter of Janie’s Mill Senior Manager and Head Miller, Jill Brockman-Cummings. Prepare a second bowl that's about 4 times larger than your ball of dough by coating it lightly with olive oil. My love affair with this ancient grain began a year ago when my daughter brought me a chunk of Red Fife sourdough from a local artisan bakery. (Do not use iodized table salt, as it may impede the sourdough culture.). Light Rye. Let the dough proof ("rise") for 17 or 18 hours, then remove the plastic wrap and throw it away. This is my racked Red Fife that I milled at home. Congratulations on getting LotD! This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Thanks for the lens, it's beautiful. I LOVE fresh baked bread. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Mix well and cover loosely for 3 hours. Making your own bread always feels and tastes a lot better. Kathryn Grace from San Francisco on April 01, 2014: I do indeed, and I have to try your recipe. I keep my grains in food-grade containers purchased from local shops. Meanwhile, sift the flour into a bowl. Sourdough Starter Guides. I love that the wheat you use has been in the Fife family for so many generations. (about 2/3 cup) spring or filtered water, warm (about 105°) For the final dough: 3/4 tsp. Try it and see what you think. This homemade sourdough bread recipe is sponsored by One Degree Organics, using their red fife flour.You can find more of my sourdough recipes here.. Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. Sourdough Made With Ancient Grains. I think this whole grain cranberry walnut sourdough bread makes the perfect breakfast toast. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. Artisan Red Fife Sourdough just out of the oven! After proofing for about 17 hours (at room temperature), the dough nearly fills the bowl. Ken McVay (author) from Nanaimo, British Columbia on September 01, 2013: @soaringsis: It *is* heavenly, I assure you :-). According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. Resist the temptation of cut the loaf - let it cool for at least 30 minutes. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. Fig and cinnamon - Made with 300 g Whole Red Fife, 200 g Sifted Spring, 200 g soaked-drained- and chopped dried figs, 1 rounded tsp. If you’re new to sourdough, and are looking for a sourdough starter to begin, I ship my 13+ year old starter to anyone in the U.S!You can order it here. This is a day 1 step of my Red Fife Sour StarterRead more. Thank you, and congratulations! The difference between the two grinds is apparent. Do you let the dough rise on the counter or in the fridge? )For an oval-shaped loaf, roll the boule seam-side-down, between the pads of your hands and the counter to elongate. Whole hazelnuts add an extra layer of nuttiness to our Red Fife Sourdough. I love using black sesame seeds because they are sesame flavour amped up and great inside the loaf for that contrast in colour in the crumb.Total Dough Weight 900 gTotal Flour 494 g Bread Flour 80%Whole Red Fife 20%Total Water 377.5 g 76% hydrationSalt 2% 10 g Mix Bread flour 352 The cracked wheat's also great as a breakfast cereal, or soaked in water for 24 hours and served as a vegetable. And here’s my promise: send me a recipe for 100 per cent Red Fife sourdough … You will find an awesome selection of sourdough cultures at Ed Wood's site, SOURDO.COM. Gently turn the dough out onto a lightly floured surface, pressing out the air bubbles. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. My quest for Red Fife began at Ehnes Farm. I found these at a local plastics shop, but they should be widely available. In large mixing bowl combine water, honey, and yeast. Very informative lens,I reckon that you spent a lot of thinking and preparing to come with a very good lens. One is my enameled cast iron pizza pan, another is my 12" pizza stone, and another this marvelous Dutch Oven. Renaissance Woman from Colorado on August 29, 2013: A true work of art. Just received my red fife wheat berries, and sourdough starter. Thanks so much for sharing your recipe, photos and links. Quick Sourdough Starter Recipe. It's softer gluten strength makes it great in cookies, cakes, and pastries. Ingredients: 3 cups flour, sifted; 1-1/2 tsp salt; 1 tsp dry active yeast Remove lid and bake for an additional 20-25 minutes, until desired colour is reached, and the loaf sounds hollow when tapped on the bottom. If the dough is too wet, and is difficult to handle, add small amounts of flour until you can form that ball. I based my recipe on Maurizio’s Fifty-Fifty Whole Wheat Sourdough Bread. Croissant & Pain Au Chocolat @fireweedmarket #12daysofchristmasyxy today! When time permits I will be referring back to this lens - I do love baking fresh bread! Recipe. THat looks fantastic. It needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. Tess based the recipe on Cecilia’s Sensible Sourdough, but used 1/3 Red Fife to boost the autumnal flavors and get the toasty caramel notes in the crust. This is a two-day process: From Levain Build to Shaping is about 7.5-8 hours followed by a 12-16 hour final cold proof overnight in your refrigerator. (Here's a quick video of how to shape a boule. I just love crunchy, chewy breads. @jknake lm: That lovely Dutch Oven is perfect for yeast breads (trust me). After a bit of searching, I discovered this superb Family Grain Mill from Pleasant Hill Grain (link at the bottom of this page). Liquid Levain – 10:00 a.m. Add the called for mature sourdough starter, water2, and flour listed in the Levain Build section above to a clean jar. Love bread in all it's different varieties. 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