The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Srishti

We picked gallons of currant this year growing in the wild, red ones, black ones, orange ones....

We made tons of fresh-currant ice-cream to start with.

Then I made banbury cakes:

Whole Wheat pastry flour- Banbury cakesWhole Wheat pastry flour- Banbury cakes

Babury 2Banbury 2

They were ummmmmm.... so goood

Today I made some 100% whole-wheat sourdough Currant & seed bread:

currant breadcurrant bread

currant bread 2currant bread 2

the bread is not sweetened. It's just a lean bread recipe to which I added pumpkin & sunflower seeds and lots of currants :)

Really good and tart :P

 

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Srishti

Thank you Jane, JMonkey and Tom,

I finally had sucess getting decent (not as big as Jane's) Holes in my whole wheat Sourdough!!! The taste was definitely much superior to my previous attempts :)

ab

I also made a hazelnul & a seeded bread with same dough. They looked gorgeous but did't have any impressive holes:

cde

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Srishti

Qahtan inspired me to make these...

I used Whole wheat pastry flour.

I think the ww pastry flour gave these a really nice flavour. They were yummy, can't wait to make these again :)

WW turnovers

 

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Srishti

Hi all,

Today I made Dosas in a Non-Traditional way. If anyone is not familiar with these: They could be called Indian Crepes made with Rice.

The traditional way of making these is

(1) Soak rice and Urad dal overnight. (Urad Dal is a kind of split bean which can be found in an Indian Grocery Store).

(2) Grind these up in the morning (you can do this in a Food Processor if you don't want to go absolute traditional). This will give a nice paste.

(3) Now you let this get sour (kinda like sourdough). Put in the sun all day long, if the outside is warm), or put in some other warm corner of the house. Hopefully, by the end of the day you will have the batter sour and bubbling. If not wait longer :-(

(4) Add salt to it, and adjust the thickness of the paste. (I would say the thickness is in between that of a pancake and crepe batter).

(5) stir the batter briskly.

Then you cook them up on a hot skillet, in a slightly different manner than crepes.

(1) Grease the skillet with Ghee or any other cooking oil.

(2) Depending on how big your skillet is, pour some paste on the in the center (a metal measuring cup can be convinient), and with the flat base of the measuring cup start spreading it thin on the skillet. It takes some practice to get this right.

(3) The thinner the better.

(Though if you want you could probably make it thinner and cook it like crepes, I haven't tried that!)

(4) When it seems to be really crunchy and golden brown on the bottom flip it over and cook slightly on the other side.

Filling

These can be filled with a variety of filling, but the most common is a spicy potato mixture spiced with (of cource) Indian spices.

(If anyone interested I can post that.)

 /****************************************************************************/

OK, so what does it have to do with the SOURDOUGH us people talk about here on the Fresh Loaf????

So here it goes. I had some brown rice flour sitting on my shelf not getting used.... Also I didn't make any breads this week and since I needed to feed my starter, I was going to have some extra starter.

So here goes my modified SourDough Dosa Recipe:

(All the ingredient amounts are in approximation, so use your intuation).... ;)

Ingredients

About 1 1/2 cups stiff wholewheat sourdough starter. ( you could probably use less )

2 1/2 cups water. (but maybe less like 2 cups, as you can always add more water later to get the consistence right).

4 cups (brown) rice flour. (you could probably use white if you want)

salt (about 1 tbsp not too sure, you'll have to go by feel here)

Method

(1) break the starter up into smaller pieces (10-15 pieces).

(2) Add water and with your hands dissolve all the sourdough chunks in the water until it is a big slurry.

(3) Now, start adding rice flour to this. and mix up with a fork making sure all the clumps of flour get dissolved nicely.

(4) Let it sit in a warm place, for as long as it takes :)

(5) Add salt before cooking them. Also adjust the thickness of the paste. It should be thinner than pancake but thicker than crepes' batter.

(6) stir the batter briskly.

(7) Cook them according to the directions above in the traditional method.

(8) Fill them up with your favourite filling or keep them plain.

(9) Eat them hot and crispy right off the skillet or they'll loose the crispyness fast.

NOTE:

(I started it late morning yesterday, but because of using so much starter it was progressing pretty fast. I actually started with 3 cups of rice flour, and  about by night it was super bubbly and I didn't want to cook them last night, so I added 1/2 cup more flour and refigerated it. I took it out of the fridge about noon today and since it was quite bubbly again, I added 1/2 cup more flour and cooked them after 1/2 an hour).

(We had these for lunch as well as for dinner :D, yum) They had a nice sour taste which stays in your mouth a long time after you eat them, but not super sour when actually eating them. Also I think, the potatoes balanced them out as well.

These are accompanied by coconut chutney and Sambhar (which is like a thin soupish dal/soup made of split beans).

Srishti's picture
Srishti

 Yawn.....

Oops... I forgot to slash it.....

Everybody seems to think I'm LAZY..

I don't mind, I think they're crazy......

Please don't spoil my day, I'm miles away....

And after all I'm only sleeping..................................

 

:D

lol

It's a 100% whole "wheat + rye" sourdough sleepping chamber

 

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Srishti

I Made the whole wheat buttermilk loaf from JMonkey's Biga method.

It turned out wonderful... Really nice texture... smooth...and freshfeel in the mouth... I am never buying sandwitch bread again.... :) This was exactly what I was looking for. Thanks JMonkey :)

:)

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Srishti

This week I made 100%Whole Wheat Strombolini. They were relly great and the kids loved them...

:)

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Srishti

Hello,

This week I made some 100% Whole Wheat Sourdough Nut & Seed Torpedoes with walnuts, hazelnuts, flax, sesame & pumpkin seeds:

and Some Sourdough Whole Wheat bagels

I don't think I'd ever like the taste of non-sourdough bagels anymore!!! :)

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Srishti

Hi all,

I think it was about time I shared some pictures of some of my disasters (which are increasingly getting better.)

12/02/2006: Whole Wheat. These breads are kinda sourdoughs... I starter only sat for 3 days, I do remember there were some bubbles, but I doubt it was a fully functional starter. Despite of that loaves rose a lot when proofed overnight and had a tremendous oven-spring! (At that time I didn't know what the terms proofing and oven-spring meant ;) The crust was a bit dry but the loaves were good and kept a long time if I remember right. You can see the "tunnel where the baker (that would be me) sleeps" as Peter Rinehart would say. Ha.....

 01/11/2007: Whole Wheat. My first NYT No-knead bread. Yeasted and whole wheat. Beautiful and crisp crust. No-holes in the crumb though :-(  Though I think that is the best looking bread I have ever made. I like baking in the covered lay pot which you can see in the background.

 01/14/2007: Whole wheat. Yeasted. with flax and sunflower seeds and rye flakes. I think the dough didn't develop enough gluten maybe because it wasn't wet enough, and oh, I tried doing Jim's slap and fold (French fold) on this one, which was not so good on this wet, crumbly textured, seeded dough. It wasn't so bad, No holes though. You can see I am complaining about No-Holes.... But I know whole wheat is infamous for that.

 01/19/2007: Whole Rye + Whole Wheat + a cup of white bread flour. Ok, I started making an all rye starter but with the ever increasing volume, and me hating to dump half of it every time, On the 3rd or 4th day of starter I threw everything (2-3 cups) really wet rye levain in the bowl with 3 cups of whole wheat and started kneading it... It was sooooooooo sticky, and I was afraid it wasn't going to rise, I mixed 1/2 tsp of yeast with white and kneaded that in. and baked the whole thing after a few hours.... Well it was so strongly rye.... It was quite good! No holes, of course.

 01/22/2007: All white ha ha Well, now I really wanted to make something from BBA. So here are some French baguettes and epi's. All white and yeasted....made with pate fermente overnight. And guess what, No holes again. It didn't taste like much either.... So I don't think I'd doing any white baking anymore.... except for cakes, cookied etc. I feel better on the real stuff.

01/26/2007: Sourdough Whole Wheat NYT No-knead I finally made a real starter from SourDoLady's Orange Juice starter and so I named him OJ. So here is the first creation from OJ. A no-knead whole wheat, sourdough bread baked in my favorite pot :) which I baked today. It was nice and sour and really moist and flavourful. I put in 2 cups of wet whole wheat starter with 2 cups whole wheat flour and a cup of water + flax seeds + freshly tamari roasted sunflower seeds, mixed it up and let it rise for 16 hours, folded it and benched it a couple more hours. It turned out really well, and even had traces of holes in it... Yoo Hoooo.

So that's all the pics I have so far... I'll keep posting them here and keep youall updated.

Thanks again to all Floyd, SourdoLady, Jim..... amd so many others

Srishti

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