Author: kclair@pickledradish.com
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70% Whole Wheat
Baked: 8/10/2025 These loaves were baked using the Tartine Bread 70% whole wheat formula. The main thing I have to say about these loaves is that I did an experiment with the autolyse. One batch (2 loaves) had an overnight autolyse with just the flour and water. The other batch had a more typical autolyse…
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? % Rye Poppy Sourdough
Baked: 8/7/2025 I started this bake with a 100% rye flour levain. After that, everything was a bit haphazard. I baked it from an alternate location (i.e. not my kitchen). I thought I had more flour on site than I did, but luckily with the total combination of rye flour and low protein AP flour…
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Semolina Basil Sourdough
Baked: 8/4/2025 This was a 20% semolina dough with fresh basil and a small amount of parmesan. I really love working with semolina for its texture and color. I had a bunch of basic from our CSA that I didn’t know what to do with, so I decided to experiment with adding it to bread.…
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Chocolate Cherry Sourdough
Baked 8/4/2025 Ingredients: I began by combining 100g cocoa + 200g hot water, which made a paste. This was recommended to “bloom” the cocoa. What would have happened if I hadn’t done this? No idea. Why 200g hot water? It just seemed like the right amount to hydrate the cocoa enough that it could be…
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Focaccia – 20% whole wheat
This is the focaccia recipe from New World Sourdough by Bryan Ford. It contains 20% whole wheat, 80% bread flour, and 70% hydration. Focaccia dough contains oil, which I am not accustomed to using. I chose to combine only the water, flour, and levain for the autolyse. This way the flour would have a chance…
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