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I’ve been loving this little formula I put together to figure out water and sourdough % when working with wholemeal flour

The basic assumptions are that as you add more wholemeal, you also add more water but you use less sourdough.

Why?

Well we covered water already, wholemeal flour really likes to suck up water so to be fully hydrated, you use more water than if you did only bread flour.

Why less sourdough?

A few reasons.
1) you’re using more water and wetter doughs move quicker as the yeast and bacteria can move more easily through the dough (not quite that simple but you get the picture)
2) the more wholemeal flour you use, the more wild yeast is around so you don’t need to add as much sourdough. Probably not a huge factor, but noteworthy.
3) arguably most important, there’s less for the sourdough to eat.

Remember a couple posts back how I talked about white bread flour being basically all endosperm, and wholemeal flour being the whole grain, including the bran and the germ? And remember how when when you make bread flour, you lose about 40% of the grain when you ditch the bran and the germ? Annnddd remember how endosperm is basically just starch. Annndddddd (putting it all together here), starch is what is broken down into sugar by the enzymes, and that sugar is what’s fermented??

So if you have 2 buckets, 1 with 100g of bread flour, 1 with 100g of wholemeal flour. The 100g of bread flour is basically 100g of bread food and the 100g of wholemeal is only 60g of food.

If you gave both buckets the same amount of sourdough, the sourdough will eat through the 60g faster than the 100g. So if you want them to finish at the same time, you give the wholemeal one less sourdough.

How much less? I’m glad you asked. 😄

Here are the functions that have been working well for me. Check back a couple posts for how to calibrate for your bread.

Water% = 0.2*(wholemeal%) + 70
sd%= 22 – 0.1*(wholemeal%)

More wholemeal = more water & less sourdough

I love math 🤓

Comment if this is making sense!
And if it’s not, ask!

Pictured:
75% water
75% bread flour
25% whole meal
1 hour autolyse
3% salt
19.5% sourdough
5 hour proof
1 hour bench rest
16 hour cold proof
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Let’s get 2021 kicked off right!

Every week I’m going to run a weekly photo contest and I’ll do it for as many weeks as it stays fun!

To enter all you have to do is:
1) follow me
2) bake a recipe from my ebook
3) post a photo of what you made
4) tag me in the photo
5) say in the description that it was one of my recipes from the ebook #bakingwithrosehillsourdough

Every Sunday I’ll pick a few of my favorites and post them in a series of stories and ask my followers to vote on their favorite.

Whoever gets the most votes wins $50!

It’s open worldwide! As long as you have a venmo / monzo / or PayPal account, I can send you your winnings.

I’ve already had a few people ask why I’m giving money away 😂😂
It’s a thank you to all of you for purchasing the ebook. I’m so grateful to all of you!

Keep it fun! Please only your own original photos and only my recipes.

The first one of the year is already up in my stories so go vote!

Have fun!
Mike
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50% #wholewheat #sourdough

If you look at the previous post, I have some tips for working with 100% wholemeal #sourdoughbread. Today I’m going to talk about 50% and really just working with wholemeal in general when #baking.

The tips below will eventually be added to the ebook over a series of recipes (100%, 75%, 50%, 25%, and 0% wholemeal)

I always use at least 20% wholemeal in my loaves. The amount of flavor you get in the #bread from even just a bit of wholemeal is so much deeper than what you get with just white flour, and it’s more nutritious as well.

As I said in the last post, 100% wholemeal is really hard, but 20% is very easy to work with, heck 50% isn’t really that bad.

Here’s a little formula for you to use as a first start for working out how much water and sourdough to use when trying to add more wholemeal flour to your mix. Remember, you want less sourdough and more water as you increase the amount of wholemeal in the recipe.

This is a little bit less water than I normally use, but if you look back a few posts you’ll read about my recent struggles with my bread flour. Luckily, this function is super easily modifiable to fit your go to recipes.

Water% = 0.2*(wholemeal%) + 70%
SD%= 22% – 0.1*(wholemeal%)

Example 1: 100% wholemeal
Water = 90%
SD = 12%
(That’s what I did for the loaf in the last post)

Example 2: 50% wholemeal
Water = 80%
SD = 17%
(That’s what I did for the loaf in the photo)

As I mentioned, this is less water than I’d normally do. At 20% wholemeal this function would put me at 74% water, which is about 4% less than go to when my flour is behaving.

To modify the function to work for your go to recipe just change the +70% to match whatever you’ve had success with. Say for instance it was my go to 20% wholemeal and 78% water loaf. My function would then be
Water% = 0.2*(wholemeal%) + 74%
so when I plug in 20% wholemeal I get back 78% water.
The sourdough function is based off this 20% wholemeal recipe (20% sourdough for 20% wholemeal) so I didn’t change it but it’s also very easy to modify for your go to as well.

Why use less sourdough when using more wholemeal? We’ll cover that in the next couple posts!
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100% #wholewheat #sourdough is hard.

When bread #flour (white flour) is made, around 40% of the grain is removed. Whats removed are the parts of the grain called the bran and the germ. What’s left behind is the endosperm.

Highly processed bread flours are basically pure endosperm flour. It lacks much flavor, and most of the vitamins and minerals are removed.

Wholemeal, or wholegrain/whole-wheat, flour depending on where you live, is, well, the whole grain. It has all three parts and a lot of those vitamins and minerals are still there (even more if you buy stone milled or mill at home)

100% whole-wheat sourdough is undoubtably more nutritious than #sourdoughbread made with 100% white flour. But, it is also, waayyy harder to work with.

Here’s why:
Bran and germ (the stuff that’s removed from white flour), while being incredibly nutrient dense, aren’t the best for making light and airy bread. Endosperm is basically pure starch. It’s what makes the strong gluten strands which leads to open crumb. Bran and germ can get in the way of that

You can make 100% whole-wheat sourdough, like the one in the photo, but you’re essentially working with only 60% of the part of the grain that helps make airy bread, so you may end up with a very dense loaf. Not to mention that whole grains are THIRSTY. So before you know it you could be working with 90% hydration bread that feels like you made it with low protein all purpose flour, with it ripping and tearing all of the place.

A couple things to remember:
1) this #recipe will vary widely based on the flour you’re using
2) use more water than with your normal recipes
3) use less sourdough than with your normal recipes
4) use an autolyse to fully hydrate the flour

Here I did:
a 5 hour #autolyse
a 5 hour warm proof with folds every 45 minutes (last fold pre bench rest was after 30 minutes)
a 1 hour bench rest
a 14 hour cold proof

Measurements:
water (90%)
wholemeal (100%)
autolyse room temp 20C at start
salt (3%)
sourdough (12%)

Over the next few posts I’m going to be describing a way you can figure out and hone in on your preferred whole-wheat content and how much water and sourdough to use.

Stay tuned!
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#2020

What a year huh?

With all the negativity that surrounded this year I wanted to take a minute and express some #gratitude

Thank YOU

This #rosehillsourdough thing didn’t start in 2020, but it did take off this year. In most part to the release of the ebook #bakingwithrosehillsourdough which my wonderful wife deserves an amazing amount of credit for. Thank you 😘

And to you who purchased the ebook. Incredible. Thank you so much! Because of you, we’ve donated nearly $8,000 this year to amazing causes and more than 1200 people were gifted a free copy of the ebook when I ran my “buy 1 give 3 “campaign 🥳🥳🥳

The money I have kept after operational costs has helped my wife and I break the sub $100,000 mark with our student debt which is a huge milestone for us! We’re seeing the light at the end of this (long) tunnel. I’m so grateful to everyone who’s purchased the ebook for helping us with this 🙏

So many of you hopped on the #sourdough train 🚂🚂 in 2020 and now have a life long skill. Pat yourself on the back! Heck even @barackobama made sourdough in 2020!

This year was rough, but if the rosehill fam is a small cross-section of the world, we took some time to slow down, take stock, and learn a new skill. I think we can be grateful for that.

Thank you everyone!! Here’s to an amazing 2021!

👋 ✌️👌✌️👌

🙌 ✌️👌✌️👆

Mike
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So y’all like #pita #sourdough and #focaccia

Got it 😂😂

I’ve got a “wrapping up 2020” post for later today but I couldn’t not do a 2020 #topnine

Happy New Year’s Eve!
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#sourdoughdiscard #recipe

#cookies

Specifically, the #snickerdoodle

Apparently #snickerdoodles are not a thing here in the UK, which is a real shame because they are awesome. Buttery. Cinnamony. Sugary. What’s not to love?

Snickerdoodles make a ton of sense to use sourdough discard with. One reason. Cream of Tartar.

Cream of Tartar is an acid. It’s used in conjunction with baking soda to give lift to baked goods. It’s actually a hack if you are out of baking powder to just use baking soda mixed with cream of Tartar.

Sourdough discard… acid. It’s also why it works so well in recipes that call for ingredients like buttermilk (see my waffles and biscuits #recipes for proof)

This recipe removes the cream of Tartar and replaces with #sourdough discard.

And they freaking rock!

Here’s the recipe as it stands now. It’s currently in development and needs some tweaks. Going to try to see if needs both the baking soda and the baking powder. Gut says I can get away with just the soda.

Makes 25ish cookies:
113g butter (soft, unsalted)
200g sugar
—— mix above ——
75g sourdough discard
1 egg yolk
½ tsp vanilla
—— add in above and mix ——
separately combine:
200g flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
—— add dry to wet and combine ——

the dough should be firm
you may need to add more four if your sourdough discard is very liquidy
roll into 1” balls and toss in cinnamon/sugar mix until coated

Cin/sugar
30g sugar
3g cinnamon

Bake 10-12 minutes at 375F (190C)

Don’t over-bake. They will be light in color. Bake until they have a little color around the edges.

Cool and enjoy my (second) favorite cookie!

These will eventually be added to the next rev of the ebook with the scones and a couple other recipes I have in the works but will live here for now so bookmark to save!
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Page 48 & 50 New York Style Pizza

I hesitate to call this “New York Style” specifically because purists would argues it’s not New York Style so in general I call this style of pizza “New World Style”

Page 48 has an overview of New World Style pizza and how to bake it. Page 50 has a #recipe alt to my normal #sourdough #pizzadough to make it “New World Style” (little more water, little more oil)

This #pizza is a my take on a NY style white pie

The next revision of the ebook will have my go white sauce recipe but it’s super simple and I use it as a base sauce for any cream/milk and roux based sauce like alfredo, Mac-n-cheese, sausage gravy, etc. First, you gotta make a roux

This roux was done with olive oil and flour. Then I added whole milk, salt, pepper, red pepper flake, thyme flours from my friends at @missgoodherbs which I ground in my palm before adding. I allowed it to thicken then added a bit more milk and a squeeze of lemon to get it to my desired thickness. And boom. White sauce.

Tip: make sure you let sauces like this cool completely before adding to a pizza. Warm toppings is a sure fire way to make sure your pizza sticks to your peel.

I let the sauce cool, added it to a roughly 340g dough ball that was stretched to about 14”, then topped with shredded mozz, shredded gruyere, grated parm, and some dollops of goat cheese.

I used a low-n-slow technique in my @oonihq #koda16 to bake for 6 minutes or so for a NY style bake.

Preheat stone to 375C. Launch, turn to low, rotate as soon as the base firms a bit, about 45 seconds in, bake another 45s on low, cut flame completely, bake another 4 min or so rotating as needed. Then turn the flame back to high and get some color on top, about 30 seconds.

Admittedly, I let this go a little long and it’s a little dark for NY style. Oh well. Still tasty!

You can do the same with wood. @pizzainthesac has a great method in #oonipro.

Back to the pizza. It as creamy and amazing. I prefer to add some acid to the top to cut through the creaminess (same reason I add lemon to the sauce) Some pickled jalapeños did the trick but a squeeze of lime and some cilantro would have taken this pie to the next level 🤤
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3%

Three percent.

In this size loaf, that’s only 9g of water.

That’s not even two teaspoons!

If you go back a couple posts, I was talking about how I believe my flour has changed recently. Same brand of flour, but the flour itself seems weaker and can’t hold as much water. It’s almost like baking with all purpose flour instead of bread flour.

A few people commented and they noticed a difference too! We hypothesized that maybbbeeee with all the craze earlier this year for flour, the growers and millers had to change to faster growing, lower protein strains to keep up with demand. I have no real evidence of this outside of a few anecdotal examples. But it’s a theory that seems very plausible.

Heck, I know crops change season to season, I understand that different growing conditions can lead to different protein levels in the grain. That’s kinda the beauty of flour isn’t it? It’s not made in a lab. We have to learn to work with the changes, with nature, not fight it.

So inevitably, folks asked, what do we do now? And my suggestion was to just drop the water 2-3% and see what happens.

So I did the same. Same flour as that post. Same recipe as that post. Just 3%, 9 grams, not even two teaspoons less water, and bam! Back to a beautiful airy even crumb and delicious loaf.

If you’re looking for cut/paste recipes, #sourdoughbaking probably isn’t for you. But if you love the joy that comes from learning and growing in a new skill, solving problems, and learning to trust your gut, then welcome aboard the #sourdough train 🚂🚂

Btw, this recipe is my newest.

It’s the “Rosehill Sourdough 2” in the ebook, page 25. It uses a long autolyse to maximize enzymatic activity to help achieve beautiful crumb structure without kneading. Just heads up, if you haven’t heard, I did 3% less water than what the #recipe calls for 😂

proofed in @flourside_ small oval
scored with @wiremonkeyshop Arc
baked in @brovn4bread
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