Baking with organic grains, grown locally in Eastern Ontario , Canada, by trusted growers. Using home- milled flour, mostly red fife, spelt , hard winter whole wheat , rye, kamut. I mix as I see fit and experiment with these grains . At times a bake in a wood fired oven, weather permitting. I also bake pizza, using many of our organic vegetables grown in our wildwood garden.

Viscocity

Geschmack und Aroma

Firefly from the garden of wood and fire top shot

Firefly from the garden of wood and fire jar shot

Firefly from the garden of wood and fire front shot

Firefly from the garden of wood and fire rising shot

Rezept

Zutaten für den Starter

100% Water , flour

Zutaten für die Auffrischung

100% Water, flour

Feed daily when establishing the starter, when starter is very active it can be moved to the fridge for a few days> Before baking, remove from fridge and refresh twice daily>

100% Water, flour

Aufarbeitung

Start with 100 gr of whole wheat flour 100 grams of water. Let sit for a few days until bubbles form Feed 100 grams of whole wheat flour and 100 grams of water for about 3 days. Discard half and start again, feeding equal portions of water and flour. Should start to double in size after about 1 1/2 weeks .

100% Water , flour

Ergebnis

Firefly breads, of wood and fire

Breads, sweet cakes, pancakes. Zuckerkuchen, Chocolate breads, ciabatta. baguettes, Broetchen.

Firefly from the garden of wood and fire Firefly breads, of wood and fire second overview

Firefly breads of wood and fire

From the wood oven

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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Livia Haasper

Happy baking, everyone.

Jason Little

Hey neighbour. Where do you get your local grains from? I live in Smiths Falls and I am sourcing my organic flour from Speerville Flour Mill in New Brunswick. I would love to grind my own local grains though.
Let me know if you would like to swap sourdough starters.

Jason