Comments on: Seeded Sourdough with Multigrain Starter

By: Roy Thomsitt

Roy Thomsitt — Wed, 01 Jun 2011 07:43:36 +0000

Last year I succumbed to family demands for satellite TV, convincing myself that by having some nature channels my young daughters would at least be kept away from the terrestrial channels. Much to my surprise my 7 year old has become addicted to Australian Master Chef and now wants to be a chef herself. Last weekend we were watching contestants using sour dough, so having this recipe to hand now is brilliant timing.

Thank you.

By: Susan

Susan — Wed, 25 May 2011 14:14:56 +0000

Gravlax would great, although I had mine with cheese of various varieties. The crumb was dense, yes, but moist and chewy. Actually, it was less dense than I’d imagined, given the 75% or so of whole grain flour in here.

By: Gosia

Gosia — Wed, 25 May 2011 13:30:17 +0000

As always, another stunning loaf. I’m amazed how you make a wholesome bread even healthier. All these whole grain flours make the process a little more labourious, I’m sure, but the result is a true feast for the eyes. How was the crumb – dense? And one more question – what did you serve this bread with? For some strange reason, I’m thinking gravlax on very thin slices…

By: Gary

Gary — Tue, 24 May 2011 09:57:09 +0000

Stunning looking loaves Susan. It is a technique that is new to me – I’m very much looking forward to trying it. Thanks for sharing your knowledge.

By: Dewi

Dewi — Mon, 23 May 2011 22:33:09 +0000

Jonathan would adore this bread !