Elmer Stickel

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Category

Experiments

One of the things I enjoy the most is trying new things. Preferably I would change my recipe every time I bake. Not because I am looking for the perfect bread but because I like to learn, to understand, to feel and to taste the difference small changes have on the bread. Next to small changes, I also like to try completely different recipes. The recipes here are my ‘learning recipes’ or experiments. These experiments have mainly yielded joy and understanding, instead of a perfect loaf (yet sometimes they also do too!).
At the top of each experiments I summarize the recipe and most important results so you can decided whether to continue reading or not.

  • 2020

  • 100% Einkorn wholegrain bread

    12 Sep
  • 100% Spelt bread

    6 Sep
  • Nuts, seeds and oats bread (“muesli”)

    3 May
  • 2019

  • Five grain levain with Emmerwheat and increased hydratation

    16 Jul
  • Buckwheat sourdough loaf

    8 Jul
  • 50% Whole-grain Emmerwheat sourdough ‘bruinbrood’

    1 Jun
  • Five grain levain with rye

    22 May
  • Five grain levain

    14 May
  • 73% Einkorn loaf with wheat-flour and einkorn pre-ferment

    14 May
  • 100% Emmer sourdough bread

    4 May

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