These have been on the go for 24 hours but finally baked starting at 8.30 pm tonight. We have been using sourdough starter for nearly three years now starting with this recipe. Food in Isolation
Basically, the change is to kneed and knock back the bread to get as good a rise (don’t get carried away) as baking yeast. Sourdough is the natural healthy way to make bread because the natural yeast has time to break down the stuff in flour that baker’s yeast and fast bread making doesn’t. And what’s more it tastes so much better.
So why not start your dinner soup course with proper healthy bread or bread rolls.
Phil
The size variation is because of different tin shapes. I don’t divide the dough until I knock back after about 5 hours. So about 400 gms plus of starter, 1600 gms of flour, 700 gms or so of water and 20 gms of salt. The water is added sufficient to get the dough when kneaded elastic without being sticky. Takes about 15 minutes of kneading.
This may look like a bangers and mash job with extra gravy like you could once order from the local.
But, this is one of my sausage creations. Using ground old spot pork belly and secret spices. Red Rooster mash with leek roasted pork bone reduced gravy.
With boiled frozen peas of course.
Not sure what this was meant to be, but after a nice day pottering about in the kitchen.
Swede rosti. Slow cooked lamb shoulder pulled noisette. Black cabbage and roast parsnips ( perhaps over done ) and sweet lamb broth.
Nice. The swede rosti was definitely edible, but I could do with tweaking it to another level.
Not wishing to offend, or trying to teach grannies. Having seen the results of not doing so, please tell me that when you were actually shucking that the blade was locked. Just that it appears unlocked in the picture.
Ah yes - you are seeing it after its been washed and about to to go on the Everhot to dry.
Ive used many strange implements in the past, but always return to the proper job.
Pan fried halibut loin with little roast potatoes, purple sprouting and sauce maltaise. Sauce maltaise is a hollandaise but with blood orange instead of lemon. TBH I found it quite pudding like so won’t bother again!
Purple sprouting needs a big pan. Touch of butter and olive oil with a splash of water and lid at a hot temperature for a couple of minutes. Then lid off whilst shaking the pan over a very hot heat.
That’s how I like it. But my partner disagrees and prefers it soggy.
