Posts Tagged ‘sourdough’

Cakes and Bakes: Sourdough cheese scones

Thursday, October 3rd, 2013

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Sourdough cheese scone with a mug of tea

This week I’ve made a batch of sourdough cheese scones. I’ve made sweet scones before, I’ve made savoury scones before but I’ve never used sourdough in a scone recipe before. They’re quick to make, quick to cook and alas – quick to consume too! :-)

You can double up on the recipe and, after the egg-wash stage, put a dozen in the freezer for another day.

[amd-zlrecipe-recipe:29]

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Cakes & Bakes: Sourdough Focaccia

Thursday, June 20th, 2013

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sourdough focaccia loaf

I hunted around the internet for a sourdough focaccia recipe that I liked the look of and finally came across one on the Grain Mill Wagon blog. It’s easy to prepare, I left the dough to prove overnight in the coldest room in the house then, in the morning, added the toppings and popped it in the oven.

It was lovely teamed with a big green salad, a bowl of olive oil and balsamic vinegar for dipping into and glass of wine!

[amd-zlrecipe-recipe:14]

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Cakes & Bakes: Spelt sourdough

Thursday, May 2nd, 2013

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spelt sourdough loaf made using Breadtopia's recipe

We bought some Yorkshire Organic Millers spelt flour from Bear Co-op, our local health food shop, later going online to research spelt sourdough recipes.

sourdough starter with bag of Yorkshire Organic Millers strong bread flour

We found a great one on the Breadtopia website. What makes it extra useful is that Eric Rusch guides you through with an accompanying video. Being able to see his “stretch & fold” no-knead method in action is really helpful!

Ingredients:
530 gms whole spelt flour
350 gms water
10 gms salt
3 tbs honey or sugar or 2 tbs agave
¼ cup sourdough starter

Follow the directions in Breadtopia‘s 2-part video below, then bake the loaf at 230°C for 45 minutes or until the bread’s internal temperature is 90-95°C

We’ve added this loaf to the Cake Duchess’ #TwelveLoaves group – the first of many more hopefully!

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Use your loaf

Friday, August 28th, 2009

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freshly-baked sourdough loaf still in its tin

We’ve been experimenting with bread recently…

Sliced wholemeal sourdough loaf on a bread board

…in particular, sourdough bread.

Sourdough starter with its ingredients: flour, milk & yoghurt

It begins with making a starter. This is a living, breathing culture. There are various methods of making a starter – flour & water, flour & apple juice – ours is a mixture of flour, milk & natural yoghurt. No extra yeast is added, it relies on naturally occurring yeast in the flour and air. The starter is ‘fed’ daily – we feed ours with:

  • 4 tablespoons strong white bread flour
  • 3 tablespoons milk
  • 1 tablespoon natural yoghurt

Some bakers have nurtured the same starter for decades… even centuries!

vintage bowl with sourdough dough

A portion of starter is added to flour & water for each new loaf – along with any additional ingredients such as seeds, cheese, honey etc.

freshly-baked wholemeal sourdough loaf on a cooling rack

We’ve been very pleased with the results!

sliced sourdough loaf showing the crumb

The bread has a lovely open texture and distinctive sourdough smell & taste.

Ploughman's platter with slices of sourdough bread

It’s great with all kinds of food – it’s particularly good with different cheeses, cooked meats, pickles etc – it was, in fact, ideal as part of this traditional Ploughman’s lunch.

And when it’s past its best, it makes great breadcrumbs for future use!

If you fancy having a go yourself, here are a few links to websites & books that we’ve found helpful:

Our delicious.com ‘bread’ bookmarks

The Handmade Loaf, Dan Lepard

Bread: River Cottage Handbook No 3, Daniel Stevens

Bread Matters: Why and How to Make Your Own, Andrew Whitley

Dough, Richard Bertinet

Crust: Bread to Get Your Teeth into, Richard Bertinet

ARTISAN BREAD IN 5 MINUTES A DAY: The Discovery That Revolutionizes Home Baking, Jeff Hertzberg & Zoe Francois

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