The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rhubarb Apple Sourdough

trailrunner's picture
trailrunner

Rhubarb Apple Sourdough

This is the most amazing bread I have ever created. I used a banana bread recipe for the base. The original is on Perfect Sourdough Teresa L Greenway’s Facebook site. I had previously made her formula. In an effort to clear out my pantry I decided to incorporate new fruits but keep the other essentially the same. I have canned green Victoria rhubarb from a friend in Wisconsin. I used applesauce that I made from wild apples I picked. I created enough bubbly levain to double the formula making 4– 8x4 loaf pans. The original recipe as published by Teresa calls for discard. I don’t keep any so I made 740 g of bubbly levain!! I drained the rhubarb and boiled the syrup down and basted the hot loaves with it. The flavorings are cardamom and diced candied ginger. All I can say is wow! Amazing. I leave this batter to rise in a warm place for 2 hrs. I find it really makes a wonderful difference in the breads texture. You can see the incredible oven spring. If you join/search  Perfect Sourdough you can see the post and get the links for the details. 

 

 

Comments

Danni3ll3's picture
Danni3ll3

I bookmarked this! 

trailrunner's picture
trailrunner

It is a mistake to use " discard". Quick breads as they used to be known are not 2nd class citizens. One needs to develop the levain for them as for any other sourdough in order to get the best of the crumb and flavor profile. Make sure an let it rise a couple hours prior to baking as well as using a bubbly levain. You will be rewarded. c

trailrunner's picture
trailrunner

a link to the formula on the page :)

Abe's picture
Abe (not verified)

A bread which looks this good cannot be second class. Rhubarb and apple? What a lovely combo. I'm in full agreement. Start of the bread is the levain build and that takes time so not exactly quick after all. And on top of that it's the results that count. And this is one result which I really like the look of.

Lovely!

P.s. I'm not on any social media except for TFL. Can you help me with the recipe?

trailrunner's picture
trailrunner

I will message you the formula. I don't want to infringe on anything Teresa is doing on her page :) It is a wonderful bread and the original formula will work well for any fruit combo as long as one of them is in a puree ....ie: banana or applesauce etc. For example I used 1/2 applesauce this time and last time I used all banana puree. Next I am going to use some canned quince that I have and will put banana or applesauce as the other half of the combination. My feeling is you need that puree to give it the proper stability. I used to use the Banana bread recipe from long ago on this site and you can see it here : http://www.thefreshloaf.com/recipes/sourdoughbananabread.

I might try it again also...it isn't quite as rich as this one and uses butter and less eggs and sugar. Lots to try !  Thank you for looking. c

isand66's picture
isand66

Those photos make you want to reach out and bury your face into them!

These must taste amazing.  Thanks for sharing Caroline.

Happy Baking!

Ian

trailrunner's picture
trailrunner

Its pretty darn good !  I made 4 loaves so we have extra for gifts. I look forward to the next iteration. Heading over to take a look at your latest. I've never tried to sprout....that is something I sure need to try too !  c

dabrownman's picture
dabrownman

is a keeper if Lucy can find rhubarb in the dead of winter:-)  Nice to see new takes on old favorites for sure too.  I would think that this one would be really good with YW in there somewhere to get some spring too !

Very nicely done and happy baking Trail!

trailrunner's picture
trailrunner

yep you don't exactly live in rhubarb country LOL !  We have it here in people's gardens so I need to find out who is growing it. Our Kroger has it but they want $5 a pound !!  Yikes. This was grown and canned by my cycling friend from Wisconsin. Unfortunately he decided cold weather was not for him any longer after 82 yrs so he has moved to FL !  Go figure. I have some more jars he gave me so will have to be careful with them. 
I thought about YW but if I had gotten any more spring it would have popped out the oven door !!  Happy Baking Dab . 

Filomatic's picture
Filomatic

I'm drooling everywhere.  Would you please post the recipe?

trailrunner's picture
trailrunner

I just sent you a message with the link to the recipe !  It is truly delicious....I have to STOP sneaking slices :) c

bbeirnes's picture
bbeirnes

May I please get the link to this gorgeous recipe?  My rhubarb is growing fast and so is my starter LOL!  I'd love to make it this weekend :)

Thank you!

Bernadette

 

Filomatic's picture
Filomatic

Can you please send it again?  I never got the message.  I'll message you to give you something to reply to.