Brisbane Local Food

Growing local

Finally getting the business in hand , Sourdough-ing it as it should be .Not too crisp, or small, or wet or dry...Just right.
Flour+Water+Salt+Olive Oil...and a whole lot of lovin' care over an inordinate amount of time.

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Comment by Dave Riley on July 17, 2016 at 7:59

I can give you some of my starter. I just sent a smidgen of it to a friend in Melbourne. It's just another ferment...

That may be the first challenge. Thereafter it's all about the other variables. Rising time/hydration/ flour peculiarities/ bake times and temps...I'm still fiddling with the all these attributes. 

But I'm only interested in the one loaf style. A utility sourdough. 

It took me a year to begin to master yogurt making as a routine.Sourdough is even more complex.

Comment by Dianne Caswell on July 17, 2016 at 7:46

It looks fabulous Dave, does it have a little nutty flavour, we actually like ours a little chewy. My aim is to one day perfect the Sourdough but first I have to get the Starter worked out.

Comment by Dave Riley on July 17, 2016 at 7:08

The modern sourdough trend is to bake your loaves --albeit circularly shaped -- in a Dutch oven inside your own oven. This, I assume, is all about the crust.

Comment by Dave Riley on July 16, 2016 at 22:29

This crust is not as tough as others previously. 

To soften further I could do a few tweaks as the loaves cooled -- like cover the loaves in cloth or even coat them in milk before hand.

In this case I threw two batches of ice cubes into the oven to create steam-- at the beginning of the bake and then when I turned down the heat after, roughly, 20 minutes of baking.

The hardness of a crust is also a product , I gather,of how well sealed your oven is.

Comment by Elaine de Saxe on July 16, 2016 at 20:54

Do you find the crust tough, Dave? Or have you got it all in hand?

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

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