The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

200% hydration sourdough batter

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jj1109's picture
jj1109

200% hydration sourdough batter

Necessity is the mother of invention, it is said. And last night, it was necessary in my kitchen. We were having Honey Chicken, a delicious deep fryed dish of loveliness, and my regular (read - the last time I made it) batter recipe called for beer. After all, everyone knows that beer batter is just the best.


Not any more! I couldn't be bothered going out to get the beer. I was just going to make a very boring yeasted batter, but then remembered Peter Reinhart saying "Beer is liquid bread, bread is solid beer"... I ran to the refrigerator and pulled out the sourdough starter.


50g mature starter (100% hydration)


308g water


35g rye flour


107g bread flour


I whisked all that together and left that to sit in a warm place for about 2-3 hours, and it went very well. Delicious odour to it...


toss the chicken in some cornflour, coat in the batter and deepfry until done. This sourdough batter was the best I have made in 6 years making this dish (ok, so I usually only make it 3 or 4 times a year ;)) It was crunchy crisp and had an amazing flavour, and when I tossed the fried chicken in the honey mixture (stirfry a finely chopped chunk of ginger, add 1/3 cup honey, add chicken when honey is bubbly, once honey is coated mix together 1 tbs soy sauce and 1 tbs cornflour then stir that through) the batter stayed crisp!


A great meal. Now I'm on the lookout for more things I can deepfry in this batter! Unfortunately no pictures as we ate it too quickly!

Comments

Debra Wink's picture
Debra Wink

Good thinking!

jj1109's picture
jj1109

thanks debra!

Nomadcruiser53's picture
Nomadcruiser53

This I have to try. I love fried chicken. Think it would work with beer instead of water or would that be too over the top?