i'm back!

ok, so apparently lc on the bender and i've been eaten by a runaway sourdough judging from the last weeks (?) lack of posts. nah, not really. what lc's been doing/eating i don't know, but the only explanation i can give for myself is very booring food and not bothering enough about anything to update anything (blog, facebook, emails), but im here now and boy do i have something yummy to share! it's BREAD! (sorry. i know you're probably fed up with our bread by now, but i like baking bread and the cake i made was a flunk. so bread it is)

sourdough:
day 1: mix 3/4 dl flour with 0,5 dl water, cover with cling/plastic wrap and keep in roomtemperature and draught free.
day 3: stirr in 2 dl flour and 1,5 dl water
day 5: remove dough so 1 dl remain (not to sure about this, 'caus i accidentaly whisked the dough before and it roughly made 1 dl so i didn't bother with this)
day 6: ready for use!

levain-bread

makes one loaf

5 dl cold water, but not ice cold.
10 dl wheatflour
1 dl rye flour
2dl sourdough
1 tblsp salt
*
mix everything but the salt together and knead for ten minutes (keep the workbench/table floured since the dough, though it's very easy to work, tends to stick), then add the salt and knead another minute.

oil a pan about twice the size of the dough, add the dough and let rise for one hour.

fold in the edges of the dough and gently flatten the top of the dough, to slightly flatten it. let it rise to aprox. dubble size, which can take from 45 minutes to 2 hours, depending on temperature and dough (also the weather can influence the rise of the dough)

carefully turn the dough unto a bakingsheet with parchment and sift flour over. bake for 30 minutes in the lower part of the oven. to make sure it's done, remove from the sheet, turn upside down and knock at the bottom of the loaf. if it sounds hollow, the bread is done!

*i made some alterations to the original recipe like removing 10 gram of yeast, since i felt it was redundant, also for variation, try increasing the amount of rye, deducting from the wheatflour or add spices such as carawayseed, aniseed and fennelseed- classic breadseasoning

a quicker sourdough

this is a bread i made from a recipe similar to the one lc published but not the same... 
makes two loaves.

sourdough
25 g yeast
1,5 dl water
1,5 dl sifted rye-flour

day 2
3,5 dl water
2 tblsp oil or melted butter
0,5 tblsp salt
aprox. 12 dl sifted rye-flour

use lc directions for the 2:nd variety, altough her bread were prettier than mine.. also a little tip:
if you're not able to bake both loaves at the same time, and can't fit the second loaf in the fridge (and thereby making it rise slower) DON'T make the loaves at the same time, simply make one and let the other rest in the bowl, and shape into a loaf when you're baking the first. otherwise the second will over-rise and become flat.