High hydration sourdough bread recipe with tangzhong

Making sourdough bread is really the talk of the town, and it seems like the what everybody is lusting after is the high hydration sourdough bread. The problem is that when you up the hydration you get a soupy dough. Then you try to up the whole grain content, but then you lose the strength of the gluten. The answer to your problems is using a tangzhong. This is my recipe for a high hydration sourdough bread using a tangzhong.

To make this bread you are going to need an active sourdough starter. If you don’t have one you can follow my method which is super simple.

Fortsæt med at læse

Sourdough æbleskiver recipe

A few weeks back I released a recipe for Danish gingerbread hearts, and we’re not done with Danish Christmas just yet. Æbleskiver are a traditional Danish Christmas baked good, and they are a spherical form of pancake. A sort of pancake ball. This is my recipe for sourdough æbleskiver.

Æbleskiver are a huge in Denmark. We will usually eat them at social gatherings up to Christmas. We get together and eat æbleskiver, drink Glögg (a sort of mulled wine) and we will often make decorations for the Christmas tree. In general it’s about having a good time together, quintessential hygge. A Danish social concept.

Fortsæt med at læse

Sourdough olive bread recipe

About the last year I’ve been playing and enjoying the game Assassin’s Creed Odyssey which is set in ancient Greece. In the countries around the Mediterranean sea they eat a very different diet than we do in the Nordic countries, and that has always fascinated and inspired me. This is my recipe for a delicious sourdough olive bread.

The bread has a healthy amount of Kalamata olives and is spiced with dried herbs that grow naturally in the region. We’re using basil, thyme, oregano and rosemary.

Fortsæt med at læse

Sourdough challah recipe

Faith is a powerful thing. Faith is tied to religion. Different religions come with certain rules and traditions that has shaped people lives on our planet for thousands of years. In Judaism they have a resting day called Shabbat, which starts Friday evening when the sun sets. Invariably intertwined with observing the Shabbat is the braided bread Challah. This is my recipe for sourdough challah.

Disclaimer! This is not an article about religion or my views on it, but if you are a regular reader you know I always like to look into the backstory of the things I present here.

Fortsæt med at læse

Fermented Danish gingerbread hearts recipe

Christmas is a wonderful time of year. Cold weather, candle lights, buying presents, short days, and of course all the different things that are baked during Christmas time. In Denmark we have a variety of different things that are classically Danish, like pebernødder, brunkager, jødekager, klejner, finskbrød and my personal favorite: honningkagehjerter. That literally means “honey cake hearts”. The is my recipe for fermented Danish gingerbread hearts.

These gingerbread hearts are fermented. It helps develop that very special taste that, if not done this way, will be missing. The fermentation time can vary from one month and up to several months. If you’re in a pinch, give them as long as you can, but I wouldn’t recommend anything less than one week.

Fortsæt med at læse