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CAphyl

 When my husband and i were in England for the holidays, I brought my sourdough starter with me. When our visit was nearing the end, I wanted to use up the fresh ingredients on hand for one last bake.  I made a classic sourdough recipe and after letting it proof overnight, I diced up tomatoes, drained them on paper towels and then seasoned them with salt and pepper, Italian seasoning and garlic powder.  While that sat for a bit, I did a number of stretch and folds with the dough.  I had some olives left, so I cut those up and kneaded the pieces into one loaf.  I flattened both of the loaves and laid in mozzarella cheese and then layered it with the tomato mixture.  I left an inch around and sealed them both shut.  I had some excellent grana padano cheese, so I grated it and put it on top of each loaf.  After baking for some time, I put mozzarella on top as well during the final few minutes of the bake.

My English family and friends really enjoyed it.  One friend made homemade leek and potato soup and heated the bread up to have for dinner.  I gave the other loaf to my nieces and their husbands.  My husband and i didn't even try them, so I will definitely have to make them again!

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CAphyl

I had a request to make crusty sourdough rolls when my husband and I were visiting family in England for the holidays.  I brought along my sourdough starter in checked luggage (TSA searched it), but the "baby" white and rye sourdough starters came through very well.  In fact, they performed better than the "mother" sourdough starters back in the U.S. performed recently.  I used the recipe below, but divided the loaf into rolls (and I didn't have my LaCloche, so.just used parchment paper and plenty of water in the bottom of the oven tray to create the steam to make the rolls crusty).  English friends and family gave the rolls the thumbs up.  I will definitely make them again now that I am back stateside.

 

http://breadmakingblog.breadexperience.com/2012/02/classic-sourdough-in-la-cloche.html

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CAphyl

We spent the holidays with my husband's family in England.  We haven't been able to do that many times over the years, so it was very nice.  I brought my sourdough starter with me, white and rye.  I put it in checked baggage; TSA searched the bag, but the starter came through very well.  It started up very easily, and I baked many things while we were over.  I'll try and share some of them.  It was fun to be able to bake over the holidays while we there!

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CAphyl

This is the crumb for the multi-grain sourdough I experimented with recently over three days. The dough was primarily unbleached white and spelt with a touch of whole wheat.  The levain was left for 18 hours, due to cold temperatures, and the dough was refrigerated for almost 36 hours and then set out at room temperature overnight in a banneton.  I will continue to tinker....

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CAphyl

I have been experimenting with different flours, different hydration, refrigerated proofing, etc. to see if I can improve my sourdough baking.  This one turned out well, using a three-day method and primarily unbleached white flour and spelt flour.  There is a touch of whole wheat as well.  I liked this try and will continue to try and refine my baking!

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CAphyl

Started this loaf on Monday night, using the recipe at the link below.  I liked it and will definitely make it again.  We had it for lunch when it was hot--a bit too hot.  Had to have lunch early with turkey in the oven!  Happy Thanksgiving to everyone.

http://www.breadtopia.com/whole-grain-sourdough/

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CAphyl

We really love this simple recipe which is equal parts sourdough starter and flour (I did 1 cup to make a small pizza, 1-1/2 for larger), tablespoon of olive oil, and teaspoon of salt.  Let it sit for 30 minutes and then roll it out very thin. Just bake it on a pizza stone at 500 degrees for four minutes or so, take it out and coat with olive oil to seal, and then add your ingredients.  Bake it for 5 or so more minutes, and it's done.  Fantastic.  We really enjoyed it. I added pizza sauce, mozzarella cheese, pepperoni, marinated black and green olives, artichoke hearts and a touch of gorgonzola. (Season it with oregano as well).   It's a great way to use sourdough starter and creates a really thin and crispy crust if you like it thin vs. thick.  Love it.

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CAphyl

I am still trying to figure out how to post multiple photos on my blog, so I am posting this one after my initial blog on this bread.  I think it came out OK, but I would have liked a little more height.  Thanks again for your comments and suggestions.  I use this recipe below for the classic sourdough, which I love. 

http://breadmakingblog.breadexperience.com/2012/02/classic-sourdough-in-la-cloche.html

CAphyl's picture
CAphyl

I tried something different with this one in that I used a starter that I fed with rye flour.  It really took off and improved the "lift" for my starter.  I had used all AP flour previously and was not getting much rise lately. It's getting colder as well, so that doesn't help.  The dough was a bit wetter than usual, and the shaping was much more difficult than I anticipated. I had to knead in a bit more flour, but finally got it to where I wanted it.

I love the La Cloche as the crust is so wonderful every time. The bread tasted great.  We just had sandwiches for lunch, and the bread was still warm and very crusty.  I want to try one of the three day multi-grain recipes next!

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CAphyl

This is the second time I have made this recipe, so I am still working on it.  First time I made it, the starter was really active, and after I made the dough, I had to go out and left it too long, so it was over proofed. I brought some sourdough starter to my hometown of Milwaukee when my husband and I were in town this summer. I took it in checked baggage, used two ziplock bags over a glass container, and it worked.  I put a sticker on it with my address and said: "sourdough starter' in case the TSA folks were wondering what it was!)  I was in town again recently and just had to bake, as all of you understand. The starter was in the fridge for months and started up perfectly when I was there two weeks ago.  My sister fed it once for me during that time.  The starter was extremely active. I had apricots and nuts and thought I would make something with these ingredients for a Sunday football party.  Because I had to go out, I left it too long, and I thought the taste was too sour, and I didn't like the color. The starter I have in Milwaukee is much more active than the starter I have at home. The "baby" is better than the "parent."  For this one, my "home" starter wasn't active enough, so it took forever, and I got some wrinkling I didn't like. The braiding is kind of fun, but I didn't do the best job on this one. My husband gave it the thumps up, however; we just had it warm out of the oven and toasted.  I am trying to let the starter I have at home rest more, so it can become more active. Suggestions are certainly welcome.  I so much appreciate the encouragement, advice and outstanding baking on this site.  I have learned so much, but am always trying to get better.  Thanks to everyone!

I've attached the link to the recipe below.

http://feedingmyenthusiasms.blogspot.com/2010/04/perhaps-best-yetirish-apricot-and.html

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