After I made the Raisin sourdough I had to bake a bread with it! Because I was not sure how good this would work I decided to do a simple wheat bread with just some seeds added for more flavour. I decided to use roasted sesame and flaxseeds, because that is a combination I like very much.
When kneading the dough could not find a difference to normal dough made with sourdough but the crust get a wonderful dark golden red hue, darker and more shiny then my normal breads. I think that is due to the high sugar amount in the “chef”.
The bread rise good and had a nice open crumb and mild sourdough flavour. Not sour at all, that is how I like my breads!
And like always I sent it to Susans weekly Yeastspotting!
I love (kitchen)experiments. And when they are bubbling and fizzing I love them even more. That’s the reason why I could not resist when I read about