Comments on: Summer of Sourdough

By: kitchen'r jon

kitchen'r jon — Thu, 26 Oct 2017 23:53:41 +0000

Yes, sure thing! I’ll send you an email.

By: Terra Brown

Terra Brown — Mon, 25 Sep 2017 01:35:30 +0000

I would love to get a starter if you are still offering ??

By: kitchen'r jon

kitchen'r jon — Sun, 20 Mar 2016 18:18:33 +0000

Hi Heather,
The all-purpose flour is just a standard grocery store wheat flour (not whole wheat). These days I have been using a blend of whole spelt, rye, barley and wheat with good results. The only thing that will make it difficult to work with the non-wheat grains is that they have less gluten than wheat and therefore will not create a dough with as much spring or stretch to it. It’s worth trying though! We make all-spelt sourdough pancakes and they turn out great. My experiments with all-spelt breads have been rather dense and crumbly.
Good luck!
-Jon

By: Heather

Heather — Sun, 20 Mar 2016 18:14:44 +0000

Hi Jon
Just wondering what the all purpose flour is? Can I use rye or spelt as I have a wheat allergy.
Thanks
Heather

By: Warren Gaebel

Warren Gaebel — Sun, 14 Dec 2014 21:49:03 +0000

Hi, Jon.

I got it into my head that I’m going to try to make sourdough bread, so I started reading webpages, lots and lots of webpages. I got the basic principles down, but I’m curious about how fussy I need to be with the starter. If all those people could do it for all those thousands of years, surely it can’t be that hard.

So I’m trying an experiment. I’m going to throw some flour and water together without giving any thought to all those suggestions out there and see what happens. I started today. You can read about my adventure at http://warren.gaebel.ca/blog/?p=7

Wish me luck. You know I’m going to need it.

By: Jon Spee

Jon Spee — Wed, 03 Sep 2014 00:17:41 +0000

Hey Aleks,

I’d love to hook you up, not just to help you but as insurance for my own starter (the more I spread it out the more likely I can get some back if mine ever bites the dust!). And welcome to KW! I’m available most mornings and work in downtown Kitchener in the afternoon. Send me an email (localkitchener@gmail.com) so we can figure out when/how/where to connect.

By: Aleks

Aleks — Tue, 02 Sep 2014 14:34:10 +0000

Hi Jon!
First of all, I just wanted to say that your website is so nice!
I have been baking simple yeast breads for a while, and am really excited about (ok, and sort of terrified of) trying to make my very first sourdough. I very recently moved to the KW area and was wondering if you would be willing to hook me up with some of your sourdough starter? I had originally been planning to make my own, but as you put it in your blog, I am also ready to get right down to business (and possibly spawn a sourdough monster).
Cheers,
Aleks

By: Maple

Maple — Thu, 21 Aug 2014 15:00:21 +0000

Thank you for this post… can’t wait till my own sourdough bread becomes edible! ðŸ˜›

By: Weekly Cultured Gathering: July 5

Weekly Cultured Gathering: July 5 — Sat, 05 Jul 2014 10:00:50 +0000

[…] will get this week rolling with the Summer of Sourdough by The Local Kitchener.Â How are your ferments doing this […]

By: Emily

Emily — Wed, 25 Jun 2014 18:15:00 +0000

Thanks Jon! I’ve been using a recipe that Karin posted on the Little City Farm blog awhile ago, and while I loved the simplicity, I wasn’t too fond of the crumb/flavour. So, I’ve started adapting it with some of the methods you posted and will probably keep experimenting. We just got a new oven with two racks, so I’m excited to be able to use a pan of water now (though I need to do more research on that technique since last time it made things… weird).