Turning the Sourdough Process on it’s head…
Hello Homebaker!
After last month’s Sourdough fest it looks to me like a lot of you are getting some great practice! It’s lovely to see you tackle your challenges and post the results in the members forum.
This month two more… one sourdough loaf in complete contrast to those of last month and a glorious yeasted classic.
Enjoy
Poppy Seed Bloomer
This is an absolute classic, a simple bread in its ingredients and processes but a tricky one to master! Together we’ll go through all the steps towards a perfectly risen, proud free-standing bloomer just like this for the softest of breads with a thin crust. This method is designed to fit into a busy day in the kitchen, popping back and forth every once in a while and making minimum mess along the way.
Sunflower, Spelt and Orange Sourdough Brick
This loaf turns the sourdough process we all know and love on its head. Normally, we do everything in our power to avoid baking a brick, but for this loaf it’s exactly what we want. This dense flavoursome bread is made with spelt and rye. It’s packed with seeds and fragranced with orange zest and is a joy to eat, especially considering how easy it is to make. It’s literally a mix it up and leave it alone job, and a really nice low maintenance way to put your sourdough starter to work. Love this one.
And in the “with bread” section
Smoked Salmon and Fennel Remoulade on Sourdough Rye
This is a classic combination, so instead of mess around with it, let’s do it properly. Here we make our own remoulade with homemade mayonnaise on homemade bread. The only thing we didn’t do was smoke our own salmon. A delicious and fast lunch to celebrate your sourdough brick.
Chef’s Scrambled Eggs on Poppy Seed Toast
It’s ironic to think of professional chefs sitting by the bins on an upturned bucket eating scrambled eggs for dinner, but that’s exactly how things were. There is nothing more pleasing than a simple dish expertly cooked and these eggs, given time and care, are exactly that. Luxurious without being indulgent. Delicious.
Enjoy these recipes and if you’re not in the club yet, it’s a great time to join now that sourdough has entered the ring. Give it a try for the month if you like and see how you find it.
See you in class :-)