Experimenting with Sourdough Bread

As you can see my journey of bread baking just starting, it's a fun learning, you never know how it will come out or even expected. The more I read, the more confused i get..sometimes. It's really a science project, but in the kitchen. I'm venturing more and out from my safe cocoon, trying out more recipes and at the end of the day, I always said..WHO'S GOING TO EAT ALL THESE BREADS??

Luckily I have ton  of friends here and they are more than willing to share the rest of the bread with me..thanks girls..

Oregano and Olive Oil Sourdough Bread, with 69% hydration

I add about 2 tbsp of dried oregano at the beginning of the recipe.

Original recipe from

Sourdough Bread, Beginner's Guide 

by The Clever Carrot

Tight crumb, ideal for making sandwiches or tartine. Easy to handle unlike the recipe below, where the dough are more liquidy due too high hydration and didn't rise too much during proofing. But I was surprised that it did rise a lot once baked. 

I was so happy with the result from yesterday and today's baking. I showed these photos to hb and he's complaining that he's not here to share it with me..soon my love..soon..

He did sent me some lists all the kind of breads that he wanted me to do..just hoping that he won't complaining again that he put on weight during his 3 weeks holiday

Mini Chocolate Chips Boule

I replaced the walnuts and raisins with the same amount of chocolate chips. And baked it directly on the pizza stone with steam

Original Recipe from

Walnuts and Raisins Country Sourdough Bread 

by The Clever Carrot