Goji is one of the most anti-oxidant berries in the world.  Tibet is a barren country; they don't have much produce but they have Goji in abundance.  In the health food stores in Brisbane, I sense a fab going on with these Tibetan Goji berries.  They sell for a lot of money but in China and Taiwan they are dirt cheap - you buy them from Chinese herbal medicine stores.  As kids, we were told to have plenty of them as they are very good for your eye sight (or so the Chinese herbal doctors have us believe).  A dish that my mother often made when we were little was beef and Goji soup - it's like a clear stew which is mildly sweet and very nutritious.   In Chinese restaurants, sometimes you can get clear chicken and Goji soup with ginger, served individually in a cute little porcelain pot.  My mother would be very happy to learn that I have made these Goji berries into a sourdough bread.  

                                       Goji berries from Tibet                               cooked spinach  

This is my first take on this combination.   I soaked the Goji berries in boiling hot water for 10 minutes so that when they are kneaded into the dough they would be mashed into puree and would color the dough.  I added a touch of freshly ground nutmeg and pepper to counter  the sweetness from Goji.  I want this to be a more savory rather than sweet sourdough.   And, it worked.     

mixing                                                 the dough                                            done proofing

start to finish - 18 hours     

My Formula:  

190 g starter @ 75% hydration  

186 g white flour  

186 g KAF Sir Lancelot high gluten flour  

90 g water   100 g Goji berries soaked in 100 g boiling hot water for 10 min.  

120 g cooked English spinach (I cooked more than double that quantity in 20 g olive oil, then squeezed out as much liquid as possible)  

10 g Tibetan salt  

freshly ground nutmeg and black pepper  

fine psyllium husks for dusting    

final dough weight 980g and approx. hydration 70% (about 50-60% of spinach weight is liquid even though they've been squeezed)        

    Tibetan Goji Berries & English Spinach Sourdough                                      

                                  The crumb                 

              more crumb                                                        

                                                  ... and more ....  

The crust is soft to bite into and yet very crispy.  I have found a way to manage my oven to achieve a crust that I like - I start the baking at 240C/465F for 10 min, turn the temp down to 215C/420F for another 10 min, then 190C/375F another 10 min, then 170C/340F for the remaining 10 min - all up 40 minutes for a loaf around 1 kg.   I have found that it is time, not heat, that matters for the crust that I like.    

The crumb was really delicious - I could have it on its own without any butter.  (I tend to under-salt my dough as I like to make it up in the butter I spread onto my slice when I have it.  This is the same as, for example, when I cook risotto - I save a portion of the butter/oil required for the recipe until the last minute just before the dish is to be plated, so the rice is coated with the lovely butter, silky and fragrant, as I take my first morsel.)  

I enjoy this sourdough more than the Caramelized Hazelnut & Blueberry Spelt Sourdough that I made two days ago.  No single taste stands out; there is a very fine balance in the sweetness of Goji berries, the salt, and the spiciness of pepper and nutmeg.  You cannot single out any individual taste.  The flavors blend in effortlessly because they are compatible.   

I surprise myself.                                                                                                                         

                                                                                                                    fine psyllium husks dusting

Shiao-Ping