Comments on: Seeded Multigrain Sourdough — It Is What It Is

By: Divya

Divya — Tue, 07 Feb 2012 09:26:14 +0000

Hi Susan, thank you so much for this recipe. I made this multigrain sourdough last night and it tastes divine today! I posted your recipe on my blog, and you can also see the bread’s photo:

http://smultronsoul.blogspot.com/2012/02/multigrain-sourdough.html

By: Oliver

Oliver — Sat, 12 Feb 2011 19:39:36 +0000

I took the SFBI course last summer and I thought the stiff starter multigrain was the star recipe. So happy to see your liquid starter version! Thanks!

By: Seeded Sourdough « Yummers!

Seeded Sourdough « Yummers! — Tue, 08 Feb 2011 23:19:51 +0000

[...] Adapted from Wild Yeast [...]

By: I’ve Been Baking a Storm | Majology

I’ve Been Baking a Storm | Majology — Tue, 25 Jan 2011 05:32:47 +0000

[...] Yes, the sourdough is what I want to highlight. I came across the formula while reading her weekly Wordless Wednesday post. The picture of the rising boules, bathed in the morning light made me stop and gaze at the [...]

By: Bimbi

Bimbi — Sun, 16 Jan 2011 06:34:53 +0000

I made this bread several days ago. Of course, it took several days to make, so I feel like I have been personally involved for some time It is fantastic, and that is with my messing with the poolish, and using corn meal rather than course rye, because that was what I had on hand. My son thought it was the best bread I have made in some time, high praise! It will be interesting to make it with rye, and to not be rushed as much as I was this time.

By: w

Fri, 14 Jan 2011 02:37:17 +0000

Hi Susan,
Re your reply to Sally about adjusting starter hydration levels to recipes: 1. Does that calculation pertain only to the final refreshment of my starter? So if I’m refreshing my 100% starter in two feeds, I need only take care to ensure that the flour qty of the FINAL feed is equivalent to what is called for in the recipe?

2. what about the base/mother starter that you refresh? Is the flour & water quantities in this not taken into account at all? If I refresh my starter at a 1:1:1 (starter:flour:water) ratio, it seems to me that the amount of flour in the mother starter would be quite significant?

Thanks a lot! Your blog is always so helpful

By: Susan

Susan — Fri, 06 Aug 2010 14:27:12 +0000

Urban Cholita, I think your loaves look wonderful. Flattening of the loaves and a “non-earing” cut can sometimes be due to overproofing or insufficient gluten development, but looking at you crumb, I doubt either of those was your problem. What’s more likely is that your loaves could be shaped a little more tightly. You want a nice taut surface. Shaping techniques are not something I’ve gone into too much on this blog, but hopefully I can do some videos soon.

By: Urban Cholita

Urban Cholita — Fri, 06 Aug 2010 13:05:36 +0000

Susan,
I LOVE this bread. The texture and taste turned out great. But a quick question for you. My loaves turned out rather flat, not nicely domed like yours are (see pics here: http://www.urbancholita.com/2010/08/best-bread-ever.html). Do you have any idea why that would be? Is that typically a sign of too much water? Also, I didn’t get a good ear. I used a serrated knife to make the slashes. Could that be why?

By: Seeded Multigrain Sourdough « Linguina

Seeded Multigrain Sourdough « Linguina — Fri, 23 Jul 2010 02:38:06 +0000

[...] in Uncategorized at 10:37 pm by linguina Just for fun, I thought I’d try this Seeded Multigrain Sourdough recipe from Wild Yeast. Well, not entirely for fun, because we tore through that whole wheat loaf [...]

By: Trish Sarr

Trish Sarr — Sat, 19 Jun 2010 01:15:41 +0000

I have now tried this recipe twice – the taste is the best EVER, so I really want to make it work, but on first attempt the dough was incredibly wet and sticky and the loaves barely rose. Second attempt, cut back on the water a little bit, increased flour a little bit, and it was kneadable first time round, but when it came to making loaves it was super-sticky again, and this time it was like bricks. No rising. I make sourdough bread all the time, so my starter is okay. I’m in New Zealand, so maybe the flours are different? I’d read about the importance of the proportions of pre-fermented/unfermented flour so didn’t want to change proportions too much. Suggestions, please!