Koji Rice Porridge Sourdough | The Fresh Loaf

Cedarmountain here on TFL got me interested in making miso after he replied to my blog post about my red miso furikake sourdough.  One major ingredient needed to make miso paste from scratch so I learned from him was koji rice.  From Tartine Book No. 3 “Koji is the traditional Japanese food culture of rice inoculated […]

Black and White Sesame Seed Sourdough

I haven’t been feeling great about my baking lately, I’d been over proofing my bread and really disappointed in how they turned out.  I decided that I needed to go back to a recipe that I’d made many times when I first started to bake sourdough, so I went back to Maurizio’s Beginner Sourdough from […]


Sourdough Submitted by Maynardb on April 7, 2020 – 3:47pm. Hey guys! First time bread maker here, been working on a sourdough starter and I’m currently on day 3 of feeding, just wondering if it looks normal! I fed it about 4 hours ago it the band around the bottle is where it was after […]

Seeded sourdough with an oops!

I started out to make Ru’s seeded sourdough which I love.  I ran out of levain (didn’t calculate properly) so added in the left over from the first refreshment of the refrigerated starter.  I am not sure how much water I added to it to thin it from 66% hydration – a dumb move as […]

Cranberry Pecan Sourdough

Cranberry Pecan Sourdough Submitted by Rhody_Rye on December 19, 2019 – 5:18am. Made these two to give away (one sent priority mail along with a spelt boule), so unfortunately I have no pictures of the crumb. They smelled delicious and I got great oven spring. They are both just under 25% whole wheat (a mix […]

3x Apple Porridge Sourdough w/ Raisins

This bread was a real experiment! I had some apples from the farmer’s market that I wanted to use, hard apple cider, and apple YW. I had also wanted to make another bread using oat porridge so I decided to do it all taking inspiration from the idea of apple/raisin oatmeal. This bread uses 5 […]

Fermented Oat Sourdough

Fermented Oat Sourdough

Fermented Oat Sourdough Submitted by Cedar mountain on March 6, 2019 – 4:14pm. This is today’s daily bread…made with rolled oats fermented overnight with levain and water before being mixed into a rye/spelt/Marquis wheat dough along with some chopped almonds; shaped loaves were dusted with sifted bran and some sesame seeds, cold proofed overnight and […]

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