Tag: Zakwas

Polish sourdough bloomer/Polski na zakwasie

This is a kind of bread I remember from my childhood. Rye and wheat sourdough bread with shiny crust and  full of flavour, slightly sour crumb. The smell of freshly baked bread that just came out of the oven brings back those carefree childhood memories. We used to have a small bakery opposite my primary…

Sourdough rye bread/Chleb żytni na zakwasie

This full of flavour, dense, dark rye sourdough bread is made with traditional sourdough starter and with pre-soaked whole-rye flour. It is mixed with boiling water and left over night. The soaked  rye gives the bread a subtle sweet note and also contributes to the bread’s great keeping quality….

Linseed bread with an old bread soaker/Chleb z czerstwego chleba

This bread is a great way to use any leftover  bread. Stale rye sourdough, leavened wheat or pumpernickel – all kinds of bread can be used. The evening before baking, old bread is soaked in water and left over night. Just before adding it to the final dough, the soaked bread should be mashed so…

Sourdough beer bread/Chleb piwny na zakwasie

This is another delicious sourdough bread recipe I came across recently. It comes from the book “Bread” by Jeffrey Hamelman. The rye sourdough and liquid levain is prepared at the same time and left to ripen for 14 to 16 hours at room temperature. This bread has got dense and moist texture with rich flavour…

Whole-rye and whole-wheat sourdough bread/Razowy chleb pszenno-żytni na zakwasie

This bread is made with a combination of white bread flour, whole-wheat flour and sourdough based on whole-rye flour. The “pre-ferment” is prepared the day before and left to ripen for 12-16 hours. The whole process of making this bread takes minimum effort and gives us great results – the moist centre, somewhat denser crumb with…

Cranberries sourdough bread/Chleb na zakwasie z żurawiną

Rich, wholemeal bread with dried cranberries, almond flakes and pumpkin seeds, very easy to make and stays fresh for about a week. This bread can be prepared in the evening, left in the fridge overnight and baked the next day….

Mushroom and garlic bread/Chleb z pieczarkami i czosnkiem

This is one of my experiments with sourdough bread. I think it turned out very well. This bread is soft and aromatic, if you like mushrooms recipes this is something worth trying. It is very easy to make and if you don’t have sourdough starter, simply substitute it with 50g of flour and 50ml of…

Sun dried tomato bread/Chleb z suszonymi pomidorami

To make this bread I have used a very basic bread recipe and simply added sun dried tomatoes. I also added some sourdough starter to enhance the flavour….

Sourdough bread/Chleb na zakwasie

This bread is baked without adding any yeast only using sourdough starter. It is very aromatic and crusty with a dense texture….

Sourdough starter/Zakwas

To bake sourdough bread you need a sourdough starter which you can make at home.