Comments on: Multigrain Nigella Seed Sourdough

By: Sourdough Breads « hep-i-book'a

Sourdough Breads « hep-i-book'a — Mon, 14 May 2012 08:43:00 +0000

[...] is Multigrain Nigella Seed Sourdough from http://www.wildyeastblog.com. The recipe is for two loaves, mine were quite flat but [...]

By: Gosia

Gosia — Wed, 26 Jan 2011 14:56:11 +0000

Thank you very much for the reply. I’m relieved to know that my sourdough starter has been happy without “fruit on the side” for all these years. You’re absolutely right, whatever works.

By: Susan

Susan — Wed, 26 Jan 2011 06:27:17 +0000

Gosia, unfortunately, I really can’t. Although many starter recipes call for adding fruit or fruit peels of one sort or another, everything I have learned about sourdough says that fruit is unnecessary to produce a vigorous starter. The yeast we’re interested in are the ones that thrive on grain (i.e., flour), not on fruit. I’m aware that people have had wonderful success with starters that include fruit, and I do think that everyone should do what works for them. I’ve just never seen the need to use anything but flour and water in my starter.

By: Gosia

Gosia — Wed, 26 Jan 2011 06:10:47 +0000

Always learning here at Wild Yeast. This is the first time I hear about these seeds and obviously, I’m already plotting when to bake with them. These loaves are so gorgeous, the shape, the slash, the crumb – just perfect all around.
Susan, I hope you can answer my question. I recently came across this container for the sourdough starter (link here: http://www.designspongeonline.com/2011/01/tour-de-fork.html – the last image of the post) while browsing the net and am curious what the addition of the apple peel does to the culture. In what way will it “balance the mini biosystem”? Can you explain? Many thanks. Gosia

By: Julie

Julie — Wed, 19 Jan 2011 21:39:58 +0000

Hi Susan!
This bread reminds me of the bread we buy from a Western bakery that my family used to frequent when we lived in Shanghai. You can’t find this bread anywhere else because bakeries in the US just don’t make them anymore. I am going to try my hand at making this for my mommy. Thanks for such a great recipe. Sincerely, Julie.