bread · sourdough

Vermont Sourdough and Yellow Roses

yellow rose

Merry Christmas to all of you who have it on the 25th of December!

And to all of you – this sourdough bread recipe that might be a good choice for those who are blocked at home with the snow falling heavily outside the window… It’s definitely not the case here in St Petersburg though, with our +5 ‘C yesterday and the rain. But it’s getting colder! Not that I adore winter or crave for being frozen, it’s just that it’s a weird weather for these parts in December. I remember in Thessaloniki in December 2010 I wore a T-shirt but well, it started snowing and reaaaaaaally windy & freezing in mid-December there. My perception of ever-green and ever-warm Greece was a little bit challenged then : )

And here goes the recipe:

Vermont Sourdough with Increased Whole Grain from

A year ago – All the Soviet Children… with my childhood memories

Two years ago – Flammekueche, a very flexible Alsatian specialty and a great food for the season!

Vermont Sourdough with Increased Whole Grain adapted from will make 2 lovely crusty loaves. ATTENTION: requires sourdough culture and time =)

Go to the link above to see the entire recipe. My changes were:

As I was using my sourdough rye culture, the bread was gradually turned into a light rye one, by increasing the amount of whole rye flour + adding rye bran. I also used less of water but the full amount of the sourdough starter.

As for the process,proofed the dough at room temperature for more than 2  hours, and while I was taking the dough out of the improvised basket (usually a glass bowl generously sprinkled with flour), the dough got a bit messed up. When I was already baking the loaf, it started browning (or rather burning) too quickly, so I switched the oven before the required time of baking and left it in the cooling oven for the remaining minutes

Result: This bread is nice as a breakfast bread&butter (leave the cheese for me, please!) option or – depending on the rye content it can also be used as ‘brown bread’ for lunch and dinner. I’ve got quite a number of such transformer-breads in my Sourdough collection here, especially when I turn white sourdough bread into a (light) rye sourdough bread with my rye sourdough culture.

And now a series of bread contemplation under the changing winter light

Vermont Sourdough with Increased Whole Grain from

…and the sun came out! The slices and the crust, close-up:

Vermont Sourdough with Increased Whole Grain from

the crumb:

Vermont Sourdough with Increased Whole Grain from

the top:

Vermont Sourdough with Increased Whole Grain from

The bluish winter light gave way to the warm yellow sun…

Vermont Sourdough with Increased Whole Grain from

 …reflecting on the petals of this rose:

yellow rose

The shortest days of winter are over, and the day time is getting longer second by second from now on, isn’t that positive? Although not very distinct at the moment : )



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