Over on my sourdough blog today…sourdough breadsticks…pop over if you fancy checking them out…
I’ll be sharing these at this week’s Fiesta Friday and hope there’s enough to go round…
As I mentioned in my previous post, there’s been a lot of sourdough action in my kitchen recently. I’ve been baking and drying and reviving and noting…and it’s all been for this…
I’m very happy to share with you that I have launched a brand new website this week, dedicated to sourdough. I have decanted every bit of my knowledge onto the site, including how to look after your starter, my master recipe, and my dried starter available to buy. I’ve included as much detail as possible, lots of photos, and links to my videos of me in action. I’ve already had great feedback from people using my recipe which makes me so very happy!
So, if you want to know how I make this happen…
…then visit my new website…
Please do have a look around and let me know what you think.
This blog will continue, but I will be sharing more of my sourdough experiments on the blog attached to my new site, so please do visit and follow xx
I will be sharing my news with everyone at this week’s Fiesta Friday, so many of whom have been so kind about my sourdough offerings in the past 🙂
There’s been a lot of sourdough action in my kitchen recently, and I mean a HUGE amount, of which I will have exciting news to share with you all soon. In the meantime, a thrown together meal from the weekend that worked very nicely…
I had some bubbly active starter readily available, and someone on Facebook mentioned sourdough naan breads, and that was that…I decided to see what I could create…luckily I took some notes…
Makes 4 small breads
50g active sourdough starter
100g natural yoghurt
150g plain/all purpose flour
20g olive oil
Mix everything together well, knead it briefly then cover and set aside. Let it prove for an hour or so.
Next, split the dough into 4, make the portions into balls, flatten and on a floured surface, roll them out into rounds about 5mm thick – my rounds were very very rough as you can see!
Heat a tawa or large wide pan over a medium heat. Place the breads into the dry pan and cook for several minutes until the surface starts to brown in places.
Turn the breads, sprinkle the surface with olive oil to keep it moist, and cook the underside until cooked through.
Once cooked, stack the breads onto a plate lined with a tea towel and wrap them to keep them warm.
Eat at will!
I served mine with some za’atar mixed with olive oil; some tahini, buttermilk and lemon juice dressing; and a dip made of chickpeas and spinach cooked with green harissa, cooled and blended with tahini, lemon juice and water.
A very nice dinner indeed 🙂
Have a great week…
This loaf came about from pure experiment because I had some lovely lively starter and wanted to do something different with it, plus I have always got various cartons of buttermilk to hand nowadays, and so this idea was born.
This recipe produced a lovely silky dough which baked into a crusty loaf with a wonderfully soft interior and a great flavour, and the smell was amazing! Due to the inclusion of plain all purpose flour the crumb is pillow soft rather than the usual chewy sourdough crumb, and the buttermilk only adds to that.
I made this loaf with a ‘sponge’ method…
The evening before you want to bake the loaf mix:
100g of bubbly active starter (for details of how to make a starter, click here)
284ml carton of buttermilk
150g of all purpose flour/plain flour
Mix it all together really well, get it as smooth as you can, then cover it and leave it out on your kitchen counter overnight. (Top 2 photos below)
Next morning it should have grown and be spongelike. (Bottom 2 photos above – you can see how much it’s grown between the two sets of photos)
300g strong white flour
A splash or two of warm water
Mix it all together roughly, cover again and leave for an hour. (Top 2 photos below)After that hour, bring it into a dough, not too tight, not too sticky, performing some pulls and folds in the bowl to pull it into a smooth dough. (Bottom 2 photos show before and after pulls and folds)
Cover and leave on the counter again.
After a couple of hours you should already see this dough growing happily, the dough may even be starting to grow out of the bowl already; perform just enough pulls and folds to pull it into a ball with a smooth finish, don’t handle it too much.
Place the dough, smooth side down, into a well floured banneton.
Cover with a plastic bag or shower cap and place in the fridge to slow down the proving process and to increase the flavour. You should find that it keeps growing nicely over the next few hours, even in the fridge, as below. This was how the dough looked after only a few hours in the fridge. It grows very fast!
When you’re ready to bake, take the banneton from the fridge and leave the dough to warm up to room temperature whilst your oven warms up.
Heat the oven to 200C fan/230c non fan.
When the oven is ready, place a piece of baking parchment over the top of the banneton, then place the pan you are baking it in over the top and invert it all together to turn the dough out into the pan. You should have a lovely pale dough that holds a good shape.
Slash as you like, then put the lid on the pan and put it in the oven to bake for 50 minutes.
After 50 minutes carefully turn the loaf out onto a rack to cool. Allow the loaf to cool for at least an hour before slicing.
As you will see, the crumb is closer than a standard sourdough, which is perfect for making my son’s school sandwiches. In fact, the interior of the loaf was softer than any bread of any type I’ve ever baked. I’ll definitely be baking loaves like this again and again.
And I have now made 3 loaves the same way, this was the third one, and again, the interior is beautifully soft…
I’ve also made a loaf with whole milk this week, but I’ll share that next time…in the meantime, I’ll take my loaves to this week’s Fiesta Friday and wish you a happy weekend!
NOTE: please always keep in mind that flours differ around the world, yours may need more or less liquid than mine, just as your oven may behave differently from mine.
I never meant for my blog to get so quiet, but that is what has happened this year, even moreso over the last few months…I intend to remedy this in the new year. As those of you who follow me on Instagram will know, there’s no shortage of baking and cooking and creating happening in my kitchen, it’s just bringing some of it to the blog that’s been missing!!
I’ve got new sourdough news to share; I’ve also been experimenting with making my own apple cider vinegar; and of course, lots of tasty healthy vegetarian dishes parade endlessly through my kitchen…and into my tummy 🙂
So I hope you will join me in the new year for more foodbod happenings?
Until then, may I wish you a very Merry Christmas, Seasons Greetings, and a very Happy New Year – enjoy!
(And if you need any vegetarian or vegan ideas for guests over the festive season hopefully my little blog here might be of assistance? Feel free to have a look round)
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…
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.
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…
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.
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…
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 🙂
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…
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…
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…
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
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
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 25 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
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.
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 🙂
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.
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 🙂
I baked my first sourdough loaf on 20th January, having been sent some sourdough starter and comprehensive instructions by the lovely Selma. I’d never even tried sourdough bread, but had been totally drawn to the idea of baking it after seeing Selma’s loaves and hearing her enthusiasm for the process and outcome, she held my hand all the way through that first exploration, and for the following months as I got to grips with this new way of baking bread. And I’ve loved it!! I’m so grateful to Selma, and Celia, for bringing this into my world, it’s been great fun.
I’ve recently been experimenting with different mixes of flours: kamut flour, spelt flour, rye flour, plus adding different seeds. I’ve made a couple of loaves recently including roasted pumpkin seeds which have been really good!
Today I began the last day of the year by heating the oven at 6.30am and baking a dough that’s been proving in a banneton in the fridge for the last week. It’s a mix of kamut flour, spelt flour and strong white flour..
What better way to end the year? And to remember Selma..the first half of this year is full of wonderful memories of lovely Selma, and everything we shared; the second half of the year is full things I wish I could have continued to share with her and of missing her 😦
I’ve loved learning to bake sourdough and watching my son enjoy eating it is a real gift, and so I hope you understand why I chose to end the year with my bread..it’s a gift that Selma gave me that will last for many years to come.
I also wanted to have something special to share with this week’s amazing 100th Fiesta Friday blog party. 100!!! And it’s been going for two years! Wow! Such an a amazing achievement. The #100 party has been going on over the last week and is being hosted not only by its wonderful creator Angie but also Ginger, Suzanne, Judi and Mollie. Please pop over and see what everyone is bringing to the celebration.
For now, I’d like to wish you a Happy New Year, with best wishes for a wonderful 2016, and so many thanks for all of your support this year xx