Category Archives: Sourdough

An update on my fruit yeast water bread…

Further to my previous post about generating wild yeast from fruit and water, I have continued to make more loaves and experiment with different fruits and would like to share some more ideas and tips…

This loaf was made with yeast water derived from an apple

I have now made yeast water from apples, dates, dried figs and a fresh fig. They have all worked well, but so far my favourites are the dates and apples. 

This bubbly water was generated from dates 

I have observed a few things that I feel may be of use in case you are trying this method, or would like to experiment yourself. I have continued to follow the method for making the yeast waters, and for then making the bread from my previous post and they have continued to be a success…

Bread made with yeast water cultivated from a fig

I can now tell you that different fruits result in different shaped loaves; I’ve had rounded loaves from apples and peaked loaves from figs – just like the shape of the fruits! And the apple water generates the most wonderful aroma in the final loaf.

The second time that I made fruit yeast water from an apple, it didn’t generate any bubbles, but when I opened the jar it gave an audible puff of air several days in a row, and it smelt strongly, so I chanced it and it worked well – so maybe bubbles aren’t always necessary. (I know that one person who made apple yeast water tried drinking it and likened it to cider!) 

When I made date yeast water, I used up nearly all of it for a couple of loaves, then I topped the jar up with a bit more water and it generated more yeast water from the same dates. I do think that each fruit can generate enough water for several loaves – I’ve ended up with water for 2 or 3 loaves at a time so I’ve made them and frozen the loaves that I didn’t immediately need and they feeeze and defrost well. 

Following my posts on here and Instagram, I know that several people around the world have been experimenting with fruit yeast water with varying results. I do think that different fruits in different countries generate different results, and flour from different countries DEFINITELY behaves differently. Only you will know from your own experience whether the flour in your part of the world requires more or less water than mine. 

โ€‹โ€‹Making the starter with the yeast water and flour works best when made with strong bread flour. Other flours will generate a starter but it will not be as strong and could then result in less rise in the bake. A bubbly gluten free starter can be made with buckwheat flour and fruit yeast water but I’ve only seen it in use in a cake so far. 

Likewise with ovens, and this goes for any baking and cooking, all ovens behave differently, even ovens that are the same make and model! Therefore, you may need to amend my temperatures and timings based on knowledge of your own oven.

I hope these tips are helpful and that you have fun if you do try the fruit yeast water…check out Suzanne’s experience so far…

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Date yeast water bread…

Following on from my previous post about making bread from fruit yeast water, this was the outcome from the yeast water that I cultivated from a handful of dates. 

The dough was lovely, the rise was good, and the actual bread was very very tasty! It was wonderfully chewy and very holey…

…I will definitely be soaking some more dates very soon!

Let me also draw your attention to my new Appalachian Bow Saw bread knife…

This artisan handmade beauty is THE best bread knife I have EVER used! Plus it’s beautiful! This was handmade in the U.K. by a gentleman who calls himself ‘thegarlictun’ on Instagram and Facebook. Perfect for any bread lover – I love mine ๐Ÿ™‚ 

Fruit yeast water bread…

This loaf of bread was created with yeast cultivated from an apple and a jar of water…

…and so was this one…how cool is that???

I saw a mention of yeast water on Instagram so set about investigating it and discovered it’s all about capturing the natural yeast in fruit, and literally, all you need is fruit and water. I didn’t find any hard and fast rules, just people talking about what they’d done, so I took the ideas and had a go myself. 

I washed an apple (to remove any nasties), cut it up, then put it in a jar with water. The jar was clean, but I didn’t sterilise it; I used water from the tap because I know that our tap water is okay for my sourdough starter, so I assumed it would be okay for this. You might need to boil and cool some water if yours is heavily chlorinated. 

And then I left it, for a week. Initially I thought nothing was happening, I gave it the odd shake, and left it to brew, then the water got cloudy and bubbles began to appear, and eventually the water looked as ready as it might be to my untrained eye…

I then mixed equal parts of water with strong bread flour and left it overnight and this is what happened…

Lovely bubbly starter! I guess you could call it a starter or a biga or a poolish, it’s basically flour and water and yeast to create the base of a dough, but in this situation the yeast is wild yeast from fruit. It smells sour like sourdough starter, and acts in pretty much the same way. 

Having read about raisin water, halfway through the week I also filled another pot with a handful of dates and some more tap water and this also yielded some lovely yeasted water after 5 days, with which I created this starter…

You can literally see the strength of the yeast!

To create loaves I have followed guidelines that I use for my sourdough loaves. So once you’ve cultivated the yeast water, this is my suggestion for then making a loaf like this…


Day one

Strain 150g of yeast water from the jar and mix well with 150g strong white bread flour

Cover the bowl with a plastic bag and leave on the counter for 12-18 hours

Day two

Your ‘starter’ should be lovely and bubbly; add 500g strong white bread flour, 280g water and 1 tsp salt 

Squidge it all together roughly so that the flour is all covered, then cover the bowl with the plastic bag again and leave it for an hour

After an hour, perform a series of folds and turns in the bowl; you don’t need to take the dough out and knead it on a surface, just lift a handful of dough from one side and fold it in, turn the bowl, lift and fold, turn the bowl and repeat until you have a lovely smooth ball of dough 

Cover again with the plastic bag and repeat two or three more times over the next few hours 

After the last folding, place the dough in a banneton sprinkled with rice flour

Cover with a plastic bag and place in the fridge overnight 

Day three

Remove the dough from the fridge and leave on the counter for a few hours to come up to room temperature – if your kitchen is very warm maybe only leave it for an hour or so 

Preheat the oven to 250C 

When it’s ready, turn the dough out into a roaster with a lid, with a layer of baking parchment underneath the dough 

Slash the dough

Put the lid on the pan, place it in the oven, turn the temperature down to 220C and bake for 25 mins

Remove the lid, turn the oven down to 180C and bake for 20 mins

Remove and check that if you tap the base of the bread it sounds hollow, and that it doesn’t have any soft areas that look uncooked; if you think it needs a couple more minutes, place it directly on an oven rack to finish off 

Cool on a rack for a few hours before slicing – if you slice into it too soon, steam can fill the loaf and render it gummy 

And enjoy!

I have used the water in batches and it continues to be bubbly. I then discarded the apple but next time I would add more water and see if it maintains some strength to use it again. I am also drying out some of the prepared starter to see how it goes, and I’ve saved some bubbly starter to see if it can be re fed like sourdough starter, I’ll let you know about these.

What I can tell you is that my sourdough connoisseur is loving the bread, it’s basically a sourdough if you ask me. It smells and behaves the same way. When the dough went in the oven, you could really smell the apple, but the smell and flavour didn’t continue into the baked loaf. Apparently some people add more of the fruit water to the dough in place of water to add more flavour to the dough, but I haven’t done that yet. 

PLEASE NOTE: flours around the world act differently, some require more water, some less. If you know how your flour behaves, keep this in mind. Otherwise, go by feel. 

Enjoy!

I hope that everyone at this week’s Fiesta Friday enjoys my fruit yeast water bread, especially co hosts Liz and Jenny

Semolina sourdough…

On Instagram I follow a lovely lady called Anita who bakes amazing bread and lots of sourdough which she shares as @sourdough_mania. Anita shares lots of recipes and tips and recently posted a semolina sourdough recipe which just tickled my fancy! So I made it, the loaf is in the photo above, and it was fab. The dough is lovely, beautifully smooth, wonderfully springy, and the baked outcome is really tasty. So I’m sharing my experience and recipe; I added some oil to Anita’s recipe to tighten up the crumb…

NOTE: this recipe is four days in the making, although not labour intensive during that time, and I do think it’s worth it. I tried making a shorter overnight version and the outcome wasn’t as good as the full four day version, although I will be experimenting with that further. All of the love and care does create a lovely, bouncy dough.

It is a VERY soft dough though and it does need to be cooked straight from the fridge. If you leave it out of the fridge for a while before cooking, my experience is that it will lose its form and spread as you bake it. 

Recipe 

Preparing your starter: 

Feed your starter. I know that if I feed Star with 1/4 cup of flour & 1/4 cup of water, she will yield the necessary 70g of bubbly starter. I increase this to 1/2 cups to generate the starter I need when I’m making 500g loafs. Once your starter is lovely and bubbly, begin..

Day one: mix together..

70g bubbly starter

70g ground semolina 

70g water

…and leave out overnight.

In a separate bowl mix together…

310g semolina flour

180g water 

1tbsp oil 

…and leave in fridge overnight.

Day two: remove the semolina/water/oil mixture from the fridge to soften up and make it easier to mix with the starter.

Your starter should be lovely and bubbly and alive now. Add 1tsp salt to it, then mix it into the semolina/water/oil mixture. You’ll need to get your hands in to mix it really well.

Keep it out of the fridge like this for 2-3 hours and during that time, perform a series of 5 stretches and folds on the dough. Then cover the bowl and return it to the fridge.

Day three: remove the bowl from the fridge and leave at room temperature and allow the dough to increase by about 60% (by eye). 

Then shape the dough. I stretch and fold the dough into a ball and place it into a floured banneton. 

Cover and put back into the fridge. 

Day four: Preheat oven to 275C.

Prepare your choice of bakeware – I bake mine in an enamel roaster on a round of parchment paper. Take the dough from the fridge and place directly into the roaster/on baking sheet, slash and put into the oven.

Reduce the oven to 245C (I use 220C fan), bake with the lid in the roaster for 25 mins, remove the lid and bake for a further 15 mins

Remove from oven and place on a rack to cool before slicing 

Since making this first loaf, I have made 3 more! For one of them I merely doubled everything and created a monster loaf (above)! It was a beauty though!! I’ve also calculated up the quantities to make a 500g (semolina) loaf which is my typical size, and it worked well too.

The quantities were: 

112g starter/semolina/water

500g semolina 

288g water 

1tbsp oil

1tsp salt 

Baked for 25 mins covered, 20 mins uncovered 

I highly recommend giving it a go! 

Wishing you all a great weekend, starting with this week’s Fiesta Friday with Lindy and Paula

x

The sourdough files…

I haven’t talked about my bread making on my blog for a while, although I share loaves regularly on Instagram, so I thought I’d post an update. I now make 3 loaves of sourdough bread every week for my son, Ben, plus 2 regular loaves for my husband, who doesn’t like sourdough. I now have my method for producing sourdough loaves pretty fixed, and as Ben raves about the bread on a regular basis, I can only assume that I’m getting it right – for his tastes anyway! 

I’ve also been playing with scoring the loaves, as you might notice! 

It’s great fun! Let’s be honest, Ben doesn’t care about how it looks, that bits just for me ๐Ÿ™‚

The basis of my standard loaf is formed from the overnight loaf recipes created and shared by Celia and Selma, with tweaks for my requirements. I’ve played around with various methods and flours and recipes in the past couple of years, but I always come back to this method, this is my failsafe, and when you need to produce bread regularly for breakfasts and school lunches, you need to know it works!

A key element for me is that I need a closer crumb than typical sourdough. Artisan holes are great, but not for making sandwiches for school dinners. To achieve this, I have found that replacing some of the water with olive oil creates a softer tighter crumb and softer bread. 


I keep my starter, Star, in the fridge, and every couple of days, I bring her up to room temperature, feed her equal amounts of flour and water, and once she’s bubbly and happy, I make up two lots of dough. 

I follow the quantities in Selma’s recipe, linked above, but I replace 30g of the water with olive oil.

In two bowls I squidge two lots all of the ingredients together to a rough mix, so that the flour is completely mixed, cover the bowl with a plastic bag, and leave it for an hour.

After the hour, I fold and knead the dough in the bowl for a minute or so until it comes together and forms a smooth ball. 

I then place the dough in bannetons sprinkled with rice flour to prevent sticking. 

I cover the bannetons with plastic bags, and place them both in the fridge. 

Sometimes they’re in the fridge for a night, sometimes for 4 days – the longer proving develops more flavour. 

When I’m ready to bake one, I remove it from the fridge and allow it to come up to room temperature and prove for another couple of hours. 

I heat the oven to 220c fan, and only when I’m ready to bake, I turn the dough out onto an baking tray, lined with parchment paper. If you turn the dough out too soon, it can spread. 

I quickly slash the dough then bake. 

I put the loaf in the oven, turn the temperature down to 200C fan, and bake for 20 minutes, then turn the oven down to 180C fan for another 25 minutes.

Then remove the loaf and cool completely on a rack before slicing. I usually bake my loaves the day before I need them to ensure that they are completely and utterly cooled.

Each of my loaves covers Ben’s breakfast and lunch for two days. He loves it so much, I even made him a special loaf for his birthday earlier this month ๐Ÿ™‚ 

And that’s my sourdough conveyor belt! I hope it’s useful. 

I hope you’ve had a great week, enjoy your Friday and a visit to Fiesta Friday with Sarah and Liz

Hob/stove pan cooked spelt sourdough pizza…

As is my way, when I recently made up some sourdough dough, I threw the leftover bubbly starter into a bowl with some spelt flour, fine semolina, olive oil, water and salt and put it in the fridge until I decided what to do with it…it continued to bubble and develop over the next few days..

…even in the fridge! 

It was so bubbly, it looked like it was just sourdough starter, not a complete dough!

I had read a snippet in a food magazine recently about cooking pizzas in a pan on the hob (I guess in the US you’d call it a skillet pizza?) to ensure a crispy base, so decided to try it out with some of this dough.

I took out a handful and rolled it into a loose ball; I sprinkled fine semolina over an oven sheet pan, then pushed the dough into a round with my hands..

I made it quite thin, as I knew it would puff up in the pan, which meant it lost a lot of shape as I transferred it to the hot pan, but I just pushed it back into shape as it started to cook. 

I used a non stick pan, heated over a high heat initially to crisp up the base, before turning it down to medium once the dough had been in the pan for a minute or so. I cooked it for a few minutes, then turned it over, and starting cooking it further. At this time I smeared our homemade tomato sauce over the base, sprinkled over grated cheese and dollops of mascarpone. I turned on the grill as it cooked through. 

Once the base had browned, and before it burnt, I removed the pan from the hob and place it under the grill for a couple of minutes to cook the cheeses. If, like me, your pan has a plastic handle, just don’t push the pan in too far under the heat. 

And it worked a treat! By using the hob, it saved turning on the oven for a single pizza, plus with the added semolina in the dough, it created a lovely crispy base. I’ll definitely do this again because it’s also a speedy way to produce a pizza for a hungry teenage boy!

Please note that this can be done with any dough, it doesn’t have to be sourdough or spelt as I’ve done, any pizza or bread dough would work. 

With the rest of the dough, I also made up some crispy flatbreads which I enjoyed with some fridge/freezer raid salad the next day..

Welcome to Autumn, my most favourite season of the year! I hope you’ve had a good week and a good weekend ahead – but before then, let’s pop over to Fiesta Friday, with Mollie and Johanne and see what wonderful dishes everyone has brought…

Flatbreads aplenty…

Before wild yeast was discovered in Egypt, thousands of years ago (which lead to the first ever risen breads) all bread was flat. When I first heard this fact I thought it was so cool – the first risen breads were basically sourdough loaves, using wild yeast as the rising agent; just imagine the first time someone ever saw their bread dough rise?! 

Anyway, back to the flatbreads…basically, all you need to make flatbread is flour and water, and heat or fire of some sort. Joining blogworld has taught me just how simply flatbreads can be made, which is why they are now a staple in my cooking armoury. Blogworld has also introduced me to all the wonderful ways that flatbreads can be pimped! Luckily my son is a huge bread lover and is happy to eat my creations as I play around with different versions ๐Ÿ™‚ 

And as so many flatbreads go through up my kitchen I thought I’d share some of my recent creations today…

Every time I feed my sourdough starter to make a loaf of sourdough bread for my boy, I use whatever bubbly starter is leftover by throwing it in with whatever flour takes my fancy (the bread above is 100% spelt flour), add a bit of salt, a splash of water, and bring together a dough. I tend to determine how the dough feels by hand, adding extra water if necessary to make a firm, but not sloppy, dough. I bring this together then leave it to initialise for an hour, before folding and turning the dough to create a lovely soft smooth dough, then put it in the fridge until I decide to use it. This can be overnight or for several days. When I’m ready to use it, I bring it from the fridge to come to room temperature and prove for a few more hours.

To cook, I take handfuls of the dough, form them into some kind of round shape (I’ve never managed perfect rounds, let’s call them rustic!) and place them on a floured surface to rest. 
I heat a pan over a medium heat, and place the flatbreads in the pan, no oil required. After a few minutes, and when the bottom of the breads look cooked I turn it over. Sometimes they bubble up, sometimes they don’t. Sometimes I spray them with olive oil, sometimes I don’t. Sometimes they’re a bit thicker, as above, sometimes they’re thinner, like the ones below. 

And then if Ben doesn’t eat them all, I sometimes pile different toppings onto the odd one for myself. The bread above is topped with leftover shakshuka sauce, Turkish cheese and grated cheddar. The bread below is spread with my coriander stalk and toasted seeds pesto and topped with feta, avocado and sriracha. 

The flatbreads on this plate, and below, were truly experimental; I was playing with some fava bean (dried broad bean) flour that I’ve had for a while and this was the outcome. Basically, these are gluten free breads, packed full of the goodness from the beans. 

The dough for these was the fava bean flour and plain yoghurt only; the fava bean flour is quite dry, so I needed to feel my way as I added the yoghurt. I pan cooked them as above, this time with some additional spray olive oil. 

The breads were lovely and soft when first cooked, and they became quite hard the next day, but after a stint in the toaster, they were lovely and soft again, and even tastier than the first day. 


These were spelt flour and sourdough starter again. The addition of olive oil in the dough softened the finished breads. 

And these beauties could be called naan breads I guess; these are made with atta (whole wheat/chapati) flour, sourdough starter, olive oil, yoghurt and water. It was the first time I’ve used atta flour with sourdough starter and it worked really well, again these were created with a dough thrown together by feel and following the same loose method as above. These were again lovely when first made, heated in the toaster the next day, and I also froze some, and they defrosted well. 

Flatbreads don’t necessarily need yeast, they can all be made without it; or with a sprinkle of fresh yeast or dried yeast in place of the sourdough starter if you fancy. I just happen to have been experimenting with sourdough starter recently, and it adds a lovely flavour. You could also easily add herbs, spices, garlic, cheese, seeds…whatever you fancy to the dough, it’s all up to you! 

I hope you like my ideas, and that everyone at this week’s Fiesta Friday agrees ๐Ÿ™‚