Pan Baked Sourdough Breads:
- Sour dough starter -
1. 60g freshly and little bit coarsely ground rye flour, 1tsp honey, 90 ml water.
Mix, let stand in a covered bowl for 2,3 days untill you see air bubles and smelling sour.
2. Feed, 60g rye flour, bit honey, 90ml warm water. let stand over night.
3. Use required amount of starter for bread, store in fridge, feed the night before using.
The starter will develop into an active bubbling sweetly sour living thing.
It will rise with gas when fed and collapse when hungry.
Feed it often. Live.
- Rye wheat sourdough bread -
Step 1. 400g ryeflour, 1/2tbsp honey, 150g sourdough starter, 435 ml warm water
Put ingredients in a bowl and mix, cover with moist cloth put in plastic bag,
let stand 5-10 hours until you see air bubbles. dependent on temp
Step 2. 300g wholewheat flour, 1.5 -2 tsp sea salt, 2 tbsp oil, spice how you like.
Mix all ingredients into dough, rest 20 minutes, kneed, put in pan and let stand 1 - 2 hours till dough raised up. overnight when cool.
Bake on a small flame till brown underneath, 50 min, turn 20 min
- Wholemeal bread -
1. 450g coarsly ground ryeflour, 1/2tbsp honey, 150g sourdough starter, 495 ml warm water.
2. 300g coarsely ground wholewheat flour, 1-1/2-2 tsp sea salt, 2 tbsp oil, spice how you like.
Bake on a small flame till brown underneath, 50 min, turn 20 min
- Linseed bread -
1. 400g ryeflour, 1/2tbsp honey, 150g sourdough starter, 435 ml warm water
Soak 100g of linseed in hot water
2. 300g wholewheat flour, 1.5 -2 tsp seasalt, 2 tbsp oil, soaked linseed. spice how you like.
- Sourdough bread with whole grains -
1. 550 g coarsely ground rye flour, 1/2 tbsp honey, 120g sourdough starter, 380ml warm water.
soak 150g wholegrains in 150 ml cooking water.
2. 50g rye flour, 200g wheat flour, 1.5-2 tsp sea salt, 2 tbsp oil, spice how you like.
- Plain rye sourdough bread -
1. 450g rye flour, 1/2tbsp honey or molasses , 150g sourdough starter, 450 ml warm water.
2. 300g rye flour, 2 tsp sea salt, 2 tbsp oil, 1tbsp each ground coriander and caraway, 1tsp each ground aniseed and fennel seeds.
- Rye soya sourdough bread -
1. 400g ryeflour, 1/2tbsp honey, 150g sourdough starter, 450 ml warm water.
2. 230g ryeflour, 70g soya flour, 2 tsp sea salt, 2tbsp oil.
- Sourdough buckwheat bread -
1. 400g rye flour, 1/2tbsp honey or molasses , 150g sourdough starter, 440 ml warm water.
2. 150g rye flour, 150g buckwheat flour, 1.5-2 tsp sea salt, 2 tbsp oil
- Sourdough barley bread -
1. 450g ryeflour, 1/2tbsp honey, 150g sourdough starter, 485 ml warm water.
2. 50g ryeflour, 250g barley meal, 2 tsp sea salt, 2tbsp oil.
- Sourdough bread with cooked grains -
1. 350g ryeflour, 1/2tbsp honey, 120g sourdough starter, 370 ml warm water.
cook150g wholegrain, rice or barley in 300 ml water and let it stand.
2. 50g ryeflour, 200g barly meal, the cooked grains, 2 tsp sea salt, 2tbsp oil.
- Sourdough buttermilk bread -
1. 400g ryeflour, 1/2tbsp honey, 150g sourdough starter, 570 -580 ml room temp buttermilk
2. 100g ryeflour, 250g rolled rye, 100g sunflower seeds 2 tsp sea salt, 2tbsp oil. 2 tsp ground coriander
- Sourdough yoghurt bread -
1. 400g ryeflour, 1/2tbsp honey, 150g sourdough starter, 120g room temp yogurt, 350 ml warm water.
2. 100g oatmeal, 250g rolled barley, 2 tsp sea salt, 2tbsp oil.
- Rye raisin bread -
1. 300g ryeflour, 2-3tbsp honey, 100g sourdough starter, 125g room temp light sour cream, 270 ml warm water.
2. 200g ryeflour, 1.5-2 tsp sea salt, 2tbsp oil, .5tsp each cinnamon, ginger, .5 tsp aniseed, 120g raisins or sultanas
- Steamed bread -
Use a sixth part less water, kneed the dough a bit, form small balls or loaves and let it rise, heat the pan with butter or ghee and a bit of salt, fry for 4-5 min, half cover with water, cover pan and cook till water is away, reduce heat and bake till brown underneath.
Note - work the recipe, be creative.
guten Appetit
Steam - This is difficult getting the heat transfer to the boiler right.. 
Food cooked. 
oven, a bathtub. 
horses ass tolerances
Foundation
