Due to triple popular demand, SOURDOUGH is back on the ff menu. As the weather gets colder it's time to start heating the house and the heart with some sourdough baking love. Below are some recipes from our previous fff SD for you to try if you like.
May 11th (yo it's a Friday) @ 2pm,
Claire's place, <snip>, Newport (just one tiny block north of Newport Lakes)
RSVP is useful to Kate but places aren't limited, more = merry
TO BRING:
- your SD starter (if you have one) to smell and compare
- a wide-mouthed jar to take some home if you don't already have any
- previously made sourdough makings (bread, cake, pizza ...) if you are already experimenting
- some jam or spread to have on the bread
love fff
s: the wonderful Amanda and Jayney are looking for surplus kefir grains. Our kombucha culture and some kefir came to us via Amanda, and FF tempeh was Amandamazing. She & Jayney are going to lead a series of fermenting workshops called 'Viva La Ferment Fever' - four Saturdays in June at Newport's community centre. So, do you have surplus kefir grains to share? Contact neesh or kate.
ps: next month is dosa's I do believe. What's dosa? Fermented lentil and rice pan-fried bread. Would you like to host? You don't need to know how to make them.
pps: Sandor Ellix Katz's 'Wild Fermentation' book is in Hobson Bay libraries
Below is thanks to Kat and sourdoughbaker.com.au
Morning
- whisk together 150g starter with 300ml warm water
- add 300g plain bakers’ flour and mix until blended
- cover with tea towel and leave to rise
- replenish starter with equal parts flour and water, whisk and put in fridge
- add 200-300g flour to sponge and mix until combined
- cover with tea towel and leave to rise
- add 12g salt
- knead until salt is mixed in well – a few minutes
- flour tin and put dough in it
- spray with water
- cover with teat towel and leave over night
- preheat oven to 170 degrees Celsius (this will vary depending on oven and type of crust you want – see oven tips below)
- make a cut in top of loaf (or several)
- put into oven
- after half an hour take loaf out of tin and return to oven
- loaf will be ready when bottom sounds hollow to tap – around 50-60 minutes after first putting in oven (again this will depend on oven and temperature at which you bake it
Oven Tips
- The type of oven you use can apparently make a big difference to your loaf and you will need to experiment with your own oven to find the perfect temperature and time to use.
- Have a look at what the Sourdough Baker says about ovens. It is very interesting.
- I like a thick crust with a chewy centre, so I use a dry oven on a low temperature. My oven is fan-forced electric, so it works well for this type of bread. If you have a gas oven, you can put bricks in the bottom to make a more even, dryer heat.
- If you like a thinner crust, then bake on a hotter temperature for less time. You can also put a bowl of water in the bottom for the first half or all of the bake. Or spray the oven and/or the bread with a mist of water before putting into the oven.
- In my experience, it is worth playing around with different methods and temperatures until you get the loaf that you are happy with.
ppps: FF history
2011
feb = delish sourbeets (kinda like kraut with beets instead of cabbage)
march = ginger beer - (AmAzing!)
april = sourdough with Ada (OMG)
may = soy milk and tofu (soy milk delight, tofu - ma ma!)
june = sauerkraut (what sensual salty success)
july = fetta (oh the creaminess)
august = sourdough Kat-stylin' (spongalicious)
september = sick
october = kimchi (is it better than sauerkraut?! scandal)
november = tempeh-matic
december = essene goodness
2012
feb = kool kombucha
march = kreamy kefir (zing!)
april = kkk-kimchi II (sizzlingly spicy)
may = sourdough III (must be good)
june = dosas