sourdough mother, chef, starter and sourdough bread

Firm Sourdough Starter,

NOTE: this recipe makes alot of starter, you can adjust the  quantities given here for a more manageable amount, or you can remove a portion each day and bin it or incorporate a little into a yeast bred ( or you can freeze or even dehydrate excess starter by mixing with flour-you can later rehydrate it by adding water to the right consistency.)

This sourdough is made using apple peels, you can use other fruit such as sultanas.  The method is the same.

1 week in advance:
Place the apple peels in a clean jar or mason jar and fill to the top with tepid  water and replace lid.  Leave for about 1 week, it is ready when you can see bubbles forming in the jar.

Step 1:
Mix 50g of your apple peel water (strained of the peel of course) with 75g of strong flour and shape into a ball. (this is called the mother)

Place on a flour covered towel and allow it to double in volume (depending on room temperature this can take 6-12 hours

top ball shows the dough after a few hours, the bottom is the same quantity of dough freshly made 

Step 2

When your dough has doubled in volume, add again 50g of tepid water (see note at bottom of page) and 75g strong flour to the dough and mix for 5  minutes on low speed with a dough hook.

Shape into a ball again.  Let rise on flour covered cloth until double in size-again this may take 6 to 12 hours depending on room temperature. (this dough is called the chef)

Step 3.
 When the dough (the chef) is double the size, 'refresh' with 250g water and 500g flour as for step 2.  Allow double in size again (around 8-12 hours) (or place the dough in the fridge for1- 2 days for a slower proving if needs be).

Step 4.
You can now make  the starter although you will get a better flavour and result if you continue to feed each day for the next 2 or  three days (chef : water : flour ratio of 1: 1: 2 )

100g chef
200g  flour
100ml water tepid

Pour the water into a mixing bowl, gently add the chef and the flour,
Mix with a dough hook for 15 minutes on low speed
Scrape the side of the bowl occasionally
Leave the dough to rest 20 minutes covered with a plastic sheet (bag)
Shape in a ball or balls (of 135g if you are making  the sourdough bread below) and place on a very well floured cloth overnight.(one of these balls of dough can be used to continue on the starter if you want to make more sour dough during the week - just continue feeding as for step 3  you need 50g chef to get 200g starter for bread, see notes on bottom of page for further info)

the starter

Sour Dough Bread.

520g strong flour
135g starter
20g salt
335g water, tepid

Pour the water into the mixer and gently add the starter, and all the other ingredients.
Mix on low speed for 15 minutes

Leave dough for 45 minutes on a flour dusted surface covered with a dusting of flour and a plastic sheet or bag....

Then fold the dough in half as pictured below

Fold over one side as pictured below

And fold in other side as picture below, leave the dough rest another 1 hour 15 minutes.  Repeat this procedure if you think the dough needs it.

 Cut the dough in half and leave rest again for 15 minutes, then shape into balls

Leave to prove seam side up (this keeps the top nice and moist) on a floured cloth, leave prove for overnight (10-12 hours) (the dough pictured is not seam side up)

Place the bread on a tray and slash the top with a sharp knife or razor cook at 200C for about 30 mins

NOTES

The cloth that the dough is rested on throughout the recipe should be very well covered with flour, if you put the dough on paper or plastic, even floured it will probably stick.

I say tepid water in the recipes but really the formula is water temperature+room temperature+ flour temperature= 64C (see basic temperature)

Always add the water first into the mixer, followed by the delicate chef or starter.

If you keep some of your chef for longer you'll have to feed it i.e. add flour and water to it to keep it  fresh, you just follow step 3. to do this.  OR......

make it into a starter- i.e follow step 4 and freeze it or dehydrate it by mixing with flour-you can later rehydrate it by adding water to the right consistency.

If you need to delay using a starter that is ready, it can be left for one day in the fridge before using

A starter should not be allowed to over ferment (old) or indeed under ferment (young), it takes practice to know when it is right (but if you  poke the starter it and it does not spring back (nor collapse totally) chances are it is ready, see photo above) 

A sourdough bread contains more salt than a usual bread recipe, this is to counteract the acidity.

Sourdough breads are chewy, with open crumb and keep longer than simple yeast breads.

This sourdough chef and starter is dry, not wet, so it is not as reactive but can be easier  to work with.

creme brulee

50g milk
80g egg yolk (4 egg yolks)
80g sugar
350g cream
1vanilla pod or 1 tsp extract

makes 4 approx

Stir the cream, milk, vanilla and sugar together in a saucepan and place over medium heat

Meanwhile whisk the yolks breifly -less than a minute just to make them smooth.  when the liquid has come to the boil, pour this over the yolks, whisking all the time

Pour into ramekins and cook either by:
1.  Using a bain maire at 150C fan for 35-40 minutes
2.  On a wire rack tray (without a bain maire) at 90C fan oven for approx 1 hour

Remove from oven and refrigerate, Top with sugar and torch just before serving (or if you don't like the sugar top you can of course eat it as is)

Pictured is a picture taken at my shop of the creme brulee topped with almond biscuits (gluten free)

Creme Brulee is a great dessert to serve when a guest is coeliac

Whiskey and Raisin, Apple and Potato Tart/Pie

This is a deep filled tart ideal for Saint Patrick's Day.  Omit the raisins and whiskey if you prefer.  Potato pastry has a chewy texture.

 The jam sugar helps set the juices from the apples so the pastry isn't soggy (wait for the tart to cool slightly before cutting to aid this process).

Add blackberries instead of the raisins to make a blackberry apple tart.

Ring used is 16cm or 6 inches.

Potato pastry
255g salted butter at room temp
270g floury potato, cooked and skin removed (I use Roosters )
360g plain flour
135g sugar 45
1 tsp cinnamon
brown sugar and egg wash/milk for top

For the filling
cinnamon
raisins or sultanas
whiskey
jam sugar and butter
2 large cooking apples brambly  approx. peeled and sliced

For the filling
Soak the Raisins or sultanas  in Whiskey overnight (I gauge amount by eye-don't weigh).  Drain before using and keep the remaining Whiskey to add to custard or cream for serving with the tart.

For a firm apple filling; coat the apples in the jam sugar and cinnamon, and sprinkle a good layer of jam sugar  on the base of the pastry before adding the apples and raisins in layers, dotted with some little  knobs of butter

For a less firm filling; gently saute the apples in a little butter and jam sugar and allow to cool before adding the the pastry case.

For the pastry

Mash the potatoes very well or pass through a mouli or ricer.
Add the potatoes to the flour, sugar and spice.
Rub the butter into the dry mixture and bring together into a dough.
Allow to rest in the fridge about 40 minutes before rolling out and lining a buttered  ring
Place the pastry case in the freezer for about 40 minutes

Assembly
Preheat over to 170C fan and fill the case with apples and raisins as detailed above and top with a pastry lid or weave on a lid.

Brush lid with egg wash or milk and sprinkle with sugar and place in the oven for about 45 minutes.

Wait for the tart to cool slightly before removing the ring or cutting as the jam sugar needs time to set.

Serve with custard, icecream or cream to which you have added your reserved Whiskey.

Happy Saint Patrick's Day

wholemeal bread

800g strong flour
20g salt
50g honey
7g dried yeast or 14 g fresh
400g wholemeal flour
60g butter
500ml water

This makes 2 large loaves of 800g each or 8 rolls of 200g half the recipe if necessary as it may be too big for a domestic mixer and add seeds or cereals as desired (for extra flavour toast the seeds and cool them quickly)

put all ingredients except the butter in a mixer fitted with dough hook
mix 5 minutes on low speed, then 5 minutes on medium
then add the butter at low speed and continue to mix another 5 minutes

cover the dough with a plastic bag and leave prove for 1 hour

weigh and cut the dough, leave the dough rest for 10 minutes before shaping

shape into rounds or batons (see baguette or round loaf) or in tins

roll in seeds if desired

leave to prove

cook 180C for about 25 minutes for baton or about 45 minutes for the large loaf

chocolate (orange) brownie cheesecake

Brownie base-made in advance-follow link for recipe

cheesecake
200g dark chocolate
400g cream cheese
2 eggs
 60g caster sugar
200ml cream
1 tsp orange extract - optional


Make and cook brownies in a 21cm tin, turn out and set aside,


melt the chocolate
mix the cheese, sugar and eggs together until smooth
add the cream, extract and finally the chocolate

pour into prepared tin

bake at 170c for 45 minutes.  then remove from oven and cover the tin with clean teatowel and leave until competely cold

when cold, remove from tin and place ontop of brownie base-secured with some chocolate or ganache.

this cheesecake pictured is decorated with chocolate fans-I'll post a blog on this eventually

Buttermilk Pancakes or Buttermilk Dropscones.

These drops scones are similar to Canadian style pancakes made with Buttermilk. makes about 10 and are an Ideal dessert for Saint Patrick's day, served with Fraughans (wild blueberries) syrup and whipped cream, they are delicious

3yolks
3 egg whites
25g icing sugar
100g flour
1 tsp baking powder
150g buttermilk
1tsp vanilla extract

blend the yolks, sugar, flour, baking powder, vanilla and buttermilk

whisk the whites to stiff then fold into the other mixture

Heat a pan with a little oil, then pour off the oil when the pan is hot, reduce the temperature to medium and add some of the pancake mix

You will see large bubbles form, when you see these flip the pancake over and continue to cook for a minute or so.

 continue until you have cooked all the pancakes, oiling the pan as needed

x box 360 cake

this cake was made with the dinosaur cake recipe, raspberry jam and rolled icing.