1 loaf, 4 images (3 with the help of Copilot).
50/50 Rye/Spelt @ 80% hydration. Baked at 260 °C/500 °F on a Lodge cast iron pizza steel.
#HomeBaking #Sourdough #SepplSourdough #Organic
50/50 Rye/Spelt @ 80% hydration. Baked at 260 °C/500 °F on a Lodge cast iron pizza steel.
#HomeBaking #Sourdough #SepplSourdough #Organic
October 30, 2026 at 11:21 PM
1 loaf, 4 images (3 with the help of Copilot).
50/50 Rye/Spelt @ 80% hydration. Baked at 260 °C/500 °F on a Lodge cast iron pizza steel.
#HomeBaking #Sourdough #SepplSourdough #Organic
50/50 Rye/Spelt @ 80% hydration. Baked at 260 °C/500 °F on a Lodge cast iron pizza steel.
#HomeBaking #Sourdough #SepplSourdough #Organic
Similar to the last one. 100% organic, 90% whole grain #Spelt flour, 10% whole grain rye flour from my #SepplSourdough starter at 80% hydration.
Both taste great, but I like this #Sourdough version over the one with yeast.
#HomeBaking #FlourWaterSalt #AncientGrains
Both taste great, but I like this #Sourdough version over the one with yeast.
#HomeBaking #FlourWaterSalt #AncientGrains
October 18, 2026 at 4:51 AM
Similar to the last one. 100% organic, 90% whole grain #Spelt flour, 10% whole grain rye flour from my #SepplSourdough starter at 80% hydration.
Both taste great, but I like this #Sourdough version over the one with yeast.
#HomeBaking #FlourWaterSalt #AncientGrains
Both taste great, but I like this #Sourdough version over the one with yeast.
#HomeBaking #FlourWaterSalt #AncientGrains
#Sourdough bread with 30% whole grain rye flour @ 80% hydration baked on a pizza stone.
#HomeBaking #FlourWaterSalt #Sourdough #SepplSourdough
#HomeBaking #FlourWaterSalt #Sourdough #SepplSourdough
September 30, 2026 at 10:31 PM
#Sourdough bread with 30% whole grain rye flour @ 80% hydration baked on a pizza stone.
#HomeBaking #FlourWaterSalt #Sourdough #SepplSourdough
#HomeBaking #FlourWaterSalt #Sourdough #SepplSourdough
A no knead version of a 20/80 Rye/Bread flour #SourdoughBread from my #SepplSourdough starter.
#FlourWaterSalt #HomeBacking #Sourdough #NoKnead #Easy
#FlourWaterSalt #HomeBacking #Sourdough #NoKnead #Easy
September 5, 2026 at 6:24 PM
A no knead version of a 20/80 Rye/Bread flour #SourdoughBread from my #SepplSourdough starter.
#FlourWaterSalt #HomeBacking #Sourdough #NoKnead #Easy
#FlourWaterSalt #HomeBacking #Sourdough #NoKnead #Easy
Brötchen, left, leavened with 0.5% active dry yeast, right, with 10% pre-fermented flour (PFF) form my active starter. I fed parts of my rye based #SepplSourdough starter with bread flour 1:10:10 to keep the rest of the dough as similar as possible.
#FlourWaterSalt #FlourEaterSaltYeast #HomeBaking
#FlourWaterSalt #FlourEaterSaltYeast #HomeBaking
August 15, 2026 at 10:49 PM
Brötchen, left, leavened with 0.5% active dry yeast, right, with 10% pre-fermented flour (PFF) form my active starter. I fed parts of my rye based #SepplSourdough starter with bread flour 1:10:10 to keep the rest of the dough as similar as possible.
#FlourWaterSalt #FlourEaterSaltYeast #HomeBaking
#FlourWaterSalt #FlourEaterSaltYeast #HomeBaking
Another 20/20/60 Rye/Spelt/Bread flour #SourdoughBread from my #SepplSourdough starter.
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
August 6, 2026 at 5:05 PM
Another 20/20/60 Rye/Spelt/Bread flour #SourdoughBread from my #SepplSourdough starter.
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
This time I created my own #BreadSpice mixing 2 g Caraway Seeds, 2 g Coriander Seeds and 2 g Fennel Seeds and grinding it up with my mortar and pestle set.
#FlourWaterSalt #HomeBacking #Sourdough
Recipe for the sourdough bread:
100 g of active starter #SepplSourdough
350 ml cold, filtered water
10 g Sea Salt
5 g caraway seeds
50 g whole grain rye flour
100g whole grain wheat flour
300 g bread flour
The usual: Mix, knead, stretch & folds, rise, pre-shape, final shape.
100 g of active starter #SepplSourdough
350 ml cold, filtered water
10 g Sea Salt
5 g caraway seeds
50 g whole grain rye flour
100g whole grain wheat flour
300 g bread flour
The usual: Mix, knead, stretch & folds, rise, pre-shape, final shape.
July 28, 2026 at 2:23 AM
Recipe for the sourdough bread:
100 g of active starter #SepplSourdough
350 ml cold, filtered water
10 g Sea Salt
5 g caraway seeds
50 g whole grain rye flour
100g whole grain wheat flour
300 g bread flour
The usual: Mix, knead, stretch & folds, rise, pre-shape, final shape.
100 g of active starter #SepplSourdough
350 ml cold, filtered water
10 g Sea Salt
5 g caraway seeds
50 g whole grain rye flour
100g whole grain wheat flour
300 g bread flour
The usual: Mix, knead, stretch & folds, rise, pre-shape, final shape.
The house smells so wonderful.
Double batch from the pizza stone. First some baguette sandwiches and then a wonderful #SourdoughBread.
#HomeBacking #SepplSourdough #Sourdough #FlourWaterSaltYeast #FlourWaterSalt
Double batch from the pizza stone. First some baguette sandwiches and then a wonderful #SourdoughBread.
#HomeBacking #SepplSourdough #Sourdough #FlourWaterSaltYeast #FlourWaterSalt
July 28, 2026 at 2:06 AM
The house smells so wonderful.
Double batch from the pizza stone. First some baguette sandwiches and then a wonderful #SourdoughBread.
#HomeBacking #SepplSourdough #Sourdough #FlourWaterSaltYeast #FlourWaterSalt
Double batch from the pizza stone. First some baguette sandwiches and then a wonderful #SourdoughBread.
#HomeBacking #SepplSourdough #Sourdough #FlourWaterSaltYeast #FlourWaterSalt
It’s been a while. This nice loaf is from July 16.
350 g bread flour (70%)
100 g spelt flour (20%)
50 g whole grain rye flour from my #SepplSourdough starter (10%)
400 g water (80% hydration)
10 g sea salt (2%)
#SourdoughBread #Sourdough #HomeBaking #FlourWaterSalt #AncientGrains
350 g bread flour (70%)
100 g spelt flour (20%)
50 g whole grain rye flour from my #SepplSourdough starter (10%)
400 g water (80% hydration)
10 g sea salt (2%)
#SourdoughBread #Sourdough #HomeBaking #FlourWaterSalt #AncientGrains
July 22, 2026 at 7:31 PM
It’s been a while. This nice loaf is from July 16.
350 g bread flour (70%)
100 g spelt flour (20%)
50 g whole grain rye flour from my #SepplSourdough starter (10%)
400 g water (80% hydration)
10 g sea salt (2%)
#SourdoughBread #Sourdough #HomeBaking #FlourWaterSalt #AncientGrains
350 g bread flour (70%)
100 g spelt flour (20%)
50 g whole grain rye flour from my #SepplSourdough starter (10%)
400 g water (80% hydration)
10 g sea salt (2%)
#SourdoughBread #Sourdough #HomeBaking #FlourWaterSalt #AncientGrains
Whole Grain Spelt #Sourdough Bread
Same flours as before (90% whole grain spelt flour with 10% whole grain rye flour) but @ 80% hydration.
Over-proofed dough, the oven spring wasn’t what I was hoping for with the higher hydration.
#HomeBaking #OverProofed #AncientGrains #SepplSourdough
Same flours as before (90% whole grain spelt flour with 10% whole grain rye flour) but @ 80% hydration.
Over-proofed dough, the oven spring wasn’t what I was hoping for with the higher hydration.
#HomeBaking #OverProofed #AncientGrains #SepplSourdough
June 8, 2026 at 6:40 PM
Whole Grain Spelt #Sourdough Bread
Same flours as before (90% whole grain spelt flour with 10% whole grain rye flour) but @ 80% hydration.
Over-proofed dough, the oven spring wasn’t what I was hoping for with the higher hydration.
#HomeBaking #OverProofed #AncientGrains #SepplSourdough
Same flours as before (90% whole grain spelt flour with 10% whole grain rye flour) but @ 80% hydration.
Over-proofed dough, the oven spring wasn’t what I was hoping for with the higher hydration.
#HomeBaking #OverProofed #AncientGrains #SepplSourdough
My starter is active. This is 920 g of dough in a 1.656 l (7 cups) glass bowl.
#SepplSourdough #Sourdough #Active
#SepplSourdough #Sourdough #Active
June 7, 2026 at 6:29 AM
My starter is active. This is 920 g of dough in a 1.656 l (7 cups) glass bowl.
#SepplSourdough #Sourdough #Active
#SepplSourdough #Sourdough #Active
Whole Grain Spelt #Sourdough Bread
90% whole grain spelt flour with 10% whole grain rye flour from my #SepplSourdough starter @ 72% hydration,
#SourdoughBread #AncientGrains #HomeBaking
90% whole grain spelt flour with 10% whole grain rye flour from my #SepplSourdough starter @ 72% hydration,
#SourdoughBread #AncientGrains #HomeBaking
June 4, 2026 at 5:25 PM
Whole Grain Spelt #Sourdough Bread
90% whole grain spelt flour with 10% whole grain rye flour from my #SepplSourdough starter @ 72% hydration,
#SourdoughBread #AncientGrains #HomeBaking
90% whole grain spelt flour with 10% whole grain rye flour from my #SepplSourdough starter @ 72% hydration,
#SourdoughBread #AncientGrains #HomeBaking
#Sourdough bread @ 80% hydration from 25% Whole Grain Rye flour, 75% Bread flour with 10% pre-fermented Whole Grain Rye flour from my #SepplSourdough starter. 2% Sea Salt.
4 hours of cold proofing.
Baked at 260 ºC / 500 ºF with lid on and 250 ºC / 475 ºF without lid.
#HomeBaking #SourdoughBread
4 hours of cold proofing.
Baked at 260 ºC / 500 ºF with lid on and 250 ºC / 475 ºF without lid.
#HomeBaking #SourdoughBread
May 26, 2026 at 7:47 PM
#Sourdough bread @ 80% hydration from 25% Whole Grain Rye flour, 75% Bread flour with 10% pre-fermented Whole Grain Rye flour from my #SepplSourdough starter. 2% Sea Salt.
4 hours of cold proofing.
Baked at 260 ºC / 500 ºF with lid on and 250 ºC / 475 ºF without lid.
#HomeBaking #SourdoughBread
4 hours of cold proofing.
Baked at 260 ºC / 500 ºF with lid on and 250 ºC / 475 ºF without lid.
#HomeBaking #SourdoughBread
#SourdoughBread @ 75% hydration.
100 g of my #SepplSourdough starter from Whole Grain Rye flour
200 g Whole Grain Spelt flour
250 g Bread flour
325 g cold water
Baked in a cast iron bread pan for 30 min @ 260 °C/500 °F with lid and 20 min @ 246 °C/475 °F without lid.
#HomeBaking #Sourdough
100 g of my #SepplSourdough starter from Whole Grain Rye flour
200 g Whole Grain Spelt flour
250 g Bread flour
325 g cold water
Baked in a cast iron bread pan for 30 min @ 260 °C/500 °F with lid and 20 min @ 246 °C/475 °F without lid.
#HomeBaking #Sourdough
May 14, 2026 at 11:35 PM
#SourdoughBread @ 75% hydration.
100 g of my #SepplSourdough starter from Whole Grain Rye flour
200 g Whole Grain Spelt flour
250 g Bread flour
325 g cold water
Baked in a cast iron bread pan for 30 min @ 260 °C/500 °F with lid and 20 min @ 246 °C/475 °F without lid.
#HomeBaking #Sourdough
100 g of my #SepplSourdough starter from Whole Grain Rye flour
200 g Whole Grain Spelt flour
250 g Bread flour
325 g cold water
Baked in a cast iron bread pan for 30 min @ 260 °C/500 °F with lid and 20 min @ 246 °C/475 °F without lid.
#HomeBaking #Sourdough
#Sourdough Rye Loaf
100% Organic Whole Grain Rye @ 90% hydration, 1% Sea Salt, 1% Caraway Seeds with my #SepplSourdough starter.
Baked for 30 min in the loaf pan @ 220 °C/425 °F, then without the loaf pan for 30 min @ 250 °C/475 °F.
#HomeBaking #SourdoughBread
100% Organic Whole Grain Rye @ 90% hydration, 1% Sea Salt, 1% Caraway Seeds with my #SepplSourdough starter.
Baked for 30 min in the loaf pan @ 220 °C/425 °F, then without the loaf pan for 30 min @ 250 °C/475 °F.
#HomeBaking #SourdoughBread
April 26, 2026 at 6:55 AM
#Sourdough Rye Loaf
100% Organic Whole Grain Rye @ 90% hydration, 1% Sea Salt, 1% Caraway Seeds with my #SepplSourdough starter.
Baked for 30 min in the loaf pan @ 220 °C/425 °F, then without the loaf pan for 30 min @ 250 °C/475 °F.
#HomeBaking #SourdoughBread
100% Organic Whole Grain Rye @ 90% hydration, 1% Sea Salt, 1% Caraway Seeds with my #SepplSourdough starter.
Baked for 30 min in the loaf pan @ 220 °C/425 °F, then without the loaf pan for 30 min @ 250 °C/475 °F.
#HomeBaking #SourdoughBread
This weekend I baked 2 #SourdoughBread. I did 2 feedings of my #SepplSourdough starter.
I tried if ice cubes make a difference in oven spring. They didn't. But where the ice cubes were the dough got stuck on the loaf pan and the bread got dark. No ice cubes!
#FlourWaterSalt #HomeBaking #WholeGrain
I tried if ice cubes make a difference in oven spring. They didn't. But where the ice cubes were the dough got stuck on the loaf pan and the bread got dark. No ice cubes!
#FlourWaterSalt #HomeBaking #WholeGrain
April 20, 2026 at 5:13 PM
This weekend I baked 2 #SourdoughBread. I did 2 feedings of my #SepplSourdough starter.
I tried if ice cubes make a difference in oven spring. They didn't. But where the ice cubes were the dough got stuck on the loaf pan and the bread got dark. No ice cubes!
#FlourWaterSalt #HomeBaking #WholeGrain
I tried if ice cubes make a difference in oven spring. They didn't. But where the ice cubes were the dough got stuck on the loaf pan and the bread got dark. No ice cubes!
#FlourWaterSalt #HomeBaking #WholeGrain
#SourdoughBread with Whole Grain Bread Flour @ 90% hydration.
#SepplSourdough #HomeBaking #FlourWaterSalt
#SepplSourdough #HomeBaking #FlourWaterSalt
April 11, 2026 at 5:14 PM
#SourdoughBread with Whole Grain Bread Flour @ 90% hydration.
#SepplSourdough #HomeBaking #FlourWaterSalt
#SepplSourdough #HomeBaking #FlourWaterSalt
#SourdoughBread @ 80% hydration with 8% Whole Grain Rye Flour and 32% Whole Grain Wheat Flour and 60% Bread Flour.
#FlourWaterSalt #HomeBaking #SepplSourdough
#FlourWaterSalt #HomeBaking #SepplSourdough
March 26, 2026 at 11:34 PM
#SourdoughBread @ 80% hydration with 8% Whole Grain Rye Flour and 32% Whole Grain Wheat Flour and 60% Bread Flour.
#FlourWaterSalt #HomeBaking #SepplSourdough
#FlourWaterSalt #HomeBaking #SepplSourdough
#Sourdough rolls from 80% Bread Flour, 10% Whole Grain Wheat Flour and 10% Whole Grain Rye flour (from my #SepplSourdough starter) @ 85% Hydration. Baked at 260 °C/500 °F on a preheated pizza stone for 25 minutes.
#FlourWaterSalt #HomeBaking
#FlourWaterSalt #HomeBaking
February 18, 2026 at 12:53 AM
#Sourdough rolls from 80% Bread Flour, 10% Whole Grain Wheat Flour and 10% Whole Grain Rye flour (from my #SepplSourdough starter) @ 85% Hydration. Baked at 260 °C/500 °F on a preheated pizza stone for 25 minutes.
#FlourWaterSalt #HomeBaking
#FlourWaterSalt #HomeBaking
#SourdoughBread rolls from 80% Bread Flour, 10% Whole Grain Wheat Flour and 10% Whole Grain Rye Flour from my #SepplSourdough starter @ 80% hydration.
I lost time, that’s why they got crisp after 43 min baking at 260 °C/500 °F with convection. Still yummy! 😀
#HomeBaking #FlourWaterSalt #Sourdough
I lost time, that’s why they got crisp after 43 min baking at 260 °C/500 °F with convection. Still yummy! 😀
#HomeBaking #FlourWaterSalt #Sourdough
February 12, 2026 at 8:55 PM
#SourdoughBread rolls from 80% Bread Flour, 10% Whole Grain Wheat Flour and 10% Whole Grain Rye Flour from my #SepplSourdough starter @ 80% hydration.
I lost time, that’s why they got crisp after 43 min baking at 260 °C/500 °F with convection. Still yummy! 😀
#HomeBaking #FlourWaterSalt #Sourdough
I lost time, that’s why they got crisp after 43 min baking at 260 °C/500 °F with convection. Still yummy! 😀
#HomeBaking #FlourWaterSalt #Sourdough
#SourdoughBread from 42 % Whole Grain Wheat flour, 38% Bread Flour. 20 % Whole Grain Rye flour (9% from my #SepplSourdough starter) @ 85% Hydration.
#HomeBaking #FlourWaterSalt #Sourdough
#HomeBaking #FlourWaterSalt #Sourdough
January 25, 2026 at 8:23 PM
#SourdoughBread from 42 % Whole Grain Wheat flour, 38% Bread Flour. 20 % Whole Grain Rye flour (9% from my #SepplSourdough starter) @ 85% Hydration.
#HomeBaking #FlourWaterSalt #Sourdough
#HomeBaking #FlourWaterSalt #Sourdough
#SourdougBread from 50% Bread Flour, 40% Whole Grain Wheat Flour, and 10% Whole Grain Rye Flour from my #SepplSourdough starter @ 80% hydration.
#HomeBaking #FlourWaterSalt #Sourdough
#HomeBaking #FlourWaterSalt #Sourdough
January 20, 2026 at 10:29 PM
#SourdougBread from 50% Bread Flour, 40% Whole Grain Wheat Flour, and 10% Whole Grain Rye Flour from my #SepplSourdough starter @ 80% hydration.
#HomeBaking #FlourWaterSalt #Sourdough
#HomeBaking #FlourWaterSalt #Sourdough
Whole grain #SourdoughBread with 50% Whole Grain Wheat, 40% Whole Grain Spelt and 10% Whole Grain Rye from my #SepplSourdough starter.
#HomeBaking #FlourWaterSalt #Sourdough
#HomeBaking #FlourWaterSalt #Sourdough
January 9, 2026 at 7:07 PM
Whole grain #SourdoughBread with 50% Whole Grain Wheat, 40% Whole Grain Spelt and 10% Whole Grain Rye from my #SepplSourdough starter.
#HomeBaking #FlourWaterSalt #Sourdough
#HomeBaking #FlourWaterSalt #Sourdough
#SourdoughBread with AP flour. Considering I was off with my timing and it over proofed a bit it came out fine.
#Sourdough #HomeBaking #SepplSourdough #FlourWaterSalt
#Sourdough #HomeBaking #SepplSourdough #FlourWaterSalt
December 13, 2025 at 10:52 PM
#SourdoughBread with AP flour. Considering I was off with my timing and it over proofed a bit it came out fine.
#Sourdough #HomeBaking #SepplSourdough #FlourWaterSalt
#Sourdough #HomeBaking #SepplSourdough #FlourWaterSalt
This #SourdoughBread has 100% hydration. My standard hydration is 80%, but in this #experiment I tried 85%, 90%, 95% and 100%. The flour mix of 50% Bread Flour, 25% Whole Grain Wheat Flour and 25% Whole Grain Rye Flour (parts from my #SepplSourdough starter).
#HomeBaking #SourdoughBread #Sourdough
#HomeBaking #SourdoughBread #Sourdough
December 1, 2025 at 8:15 PM
This #SourdoughBread has 100% hydration. My standard hydration is 80%, but in this #experiment I tried 85%, 90%, 95% and 100%. The flour mix of 50% Bread Flour, 25% Whole Grain Wheat Flour and 25% Whole Grain Rye Flour (parts from my #SepplSourdough starter).
#HomeBaking #SourdoughBread #Sourdough
#HomeBaking #SourdoughBread #Sourdough