Rye sourdough loaves. Photo by Suzanne Crocker
Suzanne, new to the world of sourdough baking, has been experimenting with sourdough bread using store-bought rye flour (before she uses Otto’s precious rye and barley flour from Kokopellie Farm, in Sunnydale). She has also added Yukon’s own Uncle Berwyn’s birch syrup and water. No salt!Same rye flour, two very different sourdough loaves: 1st try on the left, 2nd try on the right. Photo by Suzanne CrockerSuzanne’s first attempt was disappointing : very dense and too sour to eat (except by her 16 year old ever-hungry son, who said it tasted like figs). After consulting with Miche Genest, Suzanne adapted her technique and her recipe. And the second attempt was delicious – even without salt!Rye sourdough bread, the second try was tasty! Photo by Suzanne CrockerThings are looking up for a year of eating local in her family. Next step will be use her new found skills to make sourdough rye and barley flour from local Dawson grains.
Stay tuned.
Actually no salt because Suzanne has not yet found a human consumable local salt source around Dawson City, Yukon. She is still looking into other possibilities. Stay tuned. But for now, she is experimenting without salt.
No salt, for health reasons or because it is made that way? Just curious.
Actually no salt because Suzanne has not yet found a human consumable local salt source around Dawson City, Yukon. She is still looking into other possibilities. Stay tuned. But for now, she is experimenting without salt.