Brisbane Local Food

Growing local

I had a bit of an epiphany yesterday.  It came from Fiona's post about the onion rings that she made using her excess sourdough starter.  I tried them and they worked a treat.  Next she made waffles... and that's when the penny dropped.  Starter is nothing more, nothing less than an active leven. 

Based on this idea, I made two loaves of sourdough tonight.  Very nice indeed and done in one day instead of two.  So, here's the deal: 

  • 1 cup of starter
  • 5 cups of flour
  • 2 cups of water
  • 1 tsp of sugar
  • 1 tsp of salt. 

Mix until you have a dough ball.  Put it in a covered bowl and wait until it doubles.  That's the only trick.  Wait for it to double.  I started the loaves photographed at midday so I didn't have quite enough rise.  (It was a crash test dummy loaf!).  If you started it in the morning, you'd use spare starter and have plenty of time for the rise.  Having said that, even these crashed test ones turned out very nicely. 

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Replies to This Discussion

nice one! too easy

Especially if you are doing daily feeding it should be active enough :) 

Oh the worldwide great bake-off of 2020!

The lactobacilli were all wafting away merrily across many lands when so many people captured them and killed them in a hot oven.

Diabolical it is!

I will have to try this, looks good

I did a garlic and olive sourdough this arvo 

Ohhhhh good idea YUMMMMM! 
I love soy and linseed


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