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German sour adapted from  halfpenny http://www.thefreshloaf.com/node/33528/hippie-bread-german-accent

(please follow instruction from above site)

i converted the cups to grams... and used fruits YW

Soaker (Poolish)
122.5g whole wheat flour
11.15g wheat bran
18.3g wheat germ
45g buckwheat flour
48g cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter 100% hydration
¼ cup yeast water ( Banana)
2/3 cup warm water

Sponge (Scrap Dough)
330g white unbleached flour
½ cup steel cut oats
1/3 cup rolled oats
1-2 tsp salt
1 cup liquid sourdough starter
½ cup yeast water (raisin)

Final Dough
Make more yeast water (see above)
330g  white unbleached flour
½ cup molasses
½ cup honey
2 tsp celery seed
3 tsp poppy seed
1/4 cup flax seed (toasted n corse grind)
All sponge dough (pinch this off in 1 inch chunks as you add it)
All soaker dough
1 cup liquid sourdough starter. 100 hydration

1/2 cup of the Yeast Water (Riasin) added more YW 

 i made 4 medium small loaves

good taste of sour and lovely hint of celery seeds.. great texture. fruit YW made it soft .. eventhough it looks densed

had it with eggs and bacon and lots of greens.. 

yummy. 

thank you halfpenny it is a keeper :)

it is a good change from dried fruits version to wheats and oats

evon

Toad in the hole!!

Delish…so yummy and wonderful for winter.

Perfect for the cold!!

Veggies & gravy too

Peeking out!!

Ok, not truly a yeasty but a battery type bready/dumpling concoction…

Plus I am not really a savoury girl so you know for me to post it, it has to be good!!

Bonus is that its easy, quick, and you could do a variety of things with this recipe actually..

I used Lady Gouda’s recipe as a guide and tweaked it accordingly…

The dry’s

Bit of this!

Eggy mix

batter ready to rest…

You can of course add onions, etc one of my greedyboys would not have a bar of onions….

so no onions…

But caramelised onions with rosemary in a gravy actually baked in the batter would be scrummy!!

Mmmm nom nom nom..:)

And and and if you don’t use gourmet sausages, a cheap wee tasty meal:)

Browning…

Some batter on…

Covered

Bit of me old mate, parmy!!

So what do you need ?????

For 6 people

12 sausages, decent quality would be fab but mr cheepy is ok too….

3 cups of flour

2 tsp baking powder

big pinch salt

1 tbsp mustard powder

good dash of ground pepper

4 eggs

2 cups of milk

wee bit oil oil to start

1/2 cup of grated parmesan.

butter for greasing.

For the GRAVY:

Dash of soy sauce

Enough flour to make a roux

salt and pepper

beef stock 2 cups

Fresh rosemary.

Mmmmm Goldy

Love bangers!

I cooked this recipe in the roasting dish and I would recommend the same BUT any dish is ok.

Heat saucepan/frypan, add in oil and then add in sausages and cook until 3/4 done and brown.

While cooking add all dry ingredients into a bowl and combine well.

Mix eggs and milk together and whisk well.

Tasty

Battery…Mmmm

Remove sausages from frypan but keep the fat from bangers in the fry pan, you will use it for gravy roux starter.

Grease roasting dish and place sausages in the dish.

Add milky egg mix into dry ingredients and beat until smooth.

Cover lightly and allow batter to rest for 30-60 minutes.

A large slice?

Pre heat oven to 220 celsius and pop roasting dish in the oven when temperature is reached, removing sausages first though:)

After 5 minutes, place sausages into the roasting dish again and pour batter over them, covering them totally.

Sprinkle with 1/2 cup of grated parmesan.

Bake in the hot oven for 20-25 minutes and remove when golden brown and puffy.

Lots of sauasges

Whilst baking, heat the sausage fat in the frypan and add in enough flour to make a dry paste.

Cook out the roux and brown it a little.

Remove from the heat and add in 1/2 cup of beef stock .

Whisk till smooth and add in s & p and a dash of soy sauce.

Add 1 cup of stock and whisk until smooth, return to the heat and allow to come to slow boil, whisking away.

Where’s my sausage??

Add in last stock amount and whisk in and turn down heat a little and bring to slow simmer.

Season more if needed, slow simmer until Toady batter is cooked.

Slice toad in the hole, pour on that gravy, have some veg or salad and you are away laughing!!

ENJOY!

Cause I did….

Almost need a grappa afterwards as a digestive as I ate toooooo much!!

Lovely…..

http://greedybread.wordpress.com/2013/05/17/winter-warmer-toad-in-the-hole/#more-3382

I'm sure other people have reviewed this, but I'm so pleased with this product I had to create a post.  I cultivated my own sourdough starter about 4 years ago.  I don't know if it's because I'm in suburban Denver (6000 ft) or what, but I could NEVER coax any flavor out of my breads.  2, 3 day retards, maybe a little...definitely nothing like california breads. In fact, I could really not tell the difference between my SD breads and straight breads.  Even poolish were better.  I tried once adding citric acid to my bread, great flavor, but wrecked gluten a bit.

I was thumbing through the KAF catalog recently and came across the "Sourdough Flavor"...decided it was worth a try.  I made Peter Reinhardt's straight dough baguettes using 1/2 the recommended amount of KAF Sourdough Flavor (yeah, they try to oversell I think).  Holy cow...I was blown away!  Flavor was amazing, texture was spot on, color was a beautiful golden brown (my SD's always came out more of a grayish-brown).  I love it so much I decided I was sick of caring for my starter and tossed it (a little sniff, since it was a living thing). 

Love the stuff!    

After Evon’s post of her bread with Japanese Black Rice in it, we knew it had to get to the top pf the bake list like Hanseata’s Wild Rice bread did when it appeared.  We had run across some of this rice a couple of months ago at Sprouts and had cooked it for dinner.  We knew it would end up in bread eventually and Evon’s post was the impetus.

The question was what kind of bread to put it in?  My apprentice went back and looked at our take of the Karin’s wonderful Wild Rice Bread and quickly knew that we would do something similar to it, perhaps not as dark or complicated.

Since I started medicating my apprentice with Sylvia’s Dog Bones, she isn’t as determined or anal as usual - even though she has taken to licking the glow in the dark, black light intensified picture we have of Elvis performing in Las Vagas.   Here was that bake:

http://www.thefreshloaf.com/node/28806/hanseata%E2%80%99s-wild-rice-sd-w-yeast-water-multi-seeds-prunes-beer-and-sprouts

Here is Karin’s original post :

http://www.thefreshloaf.com/node/24092/wild-rice-sourdough-bread-ended-cold-war

Here is Evon’s inspirational bake, if a little dark, : Sprouted Organic Wild Black Rice SD Bread

It isn’t often we have a new bread ingredient like Japanese Wild Rice but Evon’s bread also had edamame in it – a second ingredient we have never seen used in bread before.  And as luck would have it, we had 3 kinds of edamame in the pantry and freezer.  We had fresh shelled edamame in the freezer. Wasabi dried edamame (my favorite after a few beers) and regular dried edamame.

You can tell we eat it a lot around here since it is my daughter’s favorite veggie.  We decided to be our normal conservative self when it comes to baking, as opposed to my apprentice’s solution for cleaning tile grout or magnesium rims on fine, if old, motorcycles.  So, we went with the non Wasabi dried edamame even though the black rice is Japanese.  You just can’t make apprentice’s think after leading them to water.

We sprouted the black rice and thought we had killed it when we forgot it was soaking and let it go for 8 hours before draining and putting them between damp paper towels.   But the rice loved it and after 2 days had sprouted well.  My apprentice was especially thrilled since this was her first time sprouting any kind of rice.

We did the standard (3) 4 hour levain build by putting all of the whole multi-grains in the levain.  Since it was white flour in the dough, we autolysed it for 1 hour only with the VWG, Toadies, red and white malts.  Once the levain and autolyse came together we did 10 minutes of slap and folds.

My apprentice sang one of her favorite tunes while doing the S& F’s - an Oriental cowboy song called - ‘Yippee Oh Kiyae, I am a Japanese Hot Dog, Bun Making Sandman.’  I reminded her that we wouldn’t be making hot dog buns till later in the day but she was in the groove and just wouldn’t be stopped with her being a hot dog and Japanese rice in the mix.  I’m guessing it won’t be the last time I hear this odd tune today.

After a 15 minute rest we did 3 sets of S& F’s on 15 minute intervals and added the edamame, black rice sprouts, ground non aromatic and aromatic seed variety and prunes on the first set.  By the 3rd set they were well distributed.  After another 15 minute rest, we divided the dough in half, shaped each and placed them into rice floured baskets and then into used plastic trash can liners.

After a 30 minute rest on the counter the baskets were placed into the fridge for an 18 hour retard.  By the next morning they had risen well in the fridge.  They came out of the cold for one hours to warm up before we fired up Big Old Betsy with Sylvia’s and David’s Patented Steaming Combo.

It took 45 minutes for the oven to get to 500 F including the 20 minutes for the top and bottom stones to get to that temperature lagging 20 minute behind.  We really cut back on the rice flour this time and worried that the dough would stick to the baskets but they came out no worries after a rap on the parchment covered peel.  A quick slash and into the oven they went.

After 2 minutes of steam at 500 F we turned the oven down to 465 F for a further 10 minutes of steam.  After removing the steam, we turned the oven down to 450 F, convection this time and let the bread finish baking to 205 F on the inside while rotating the bread ever 5 minute on the stone.  Total baking time was 27 minutes with 15 of it without steam.

It browned up, bloomed out had a few blisters and an ear where we tried to get one.  I like the color of this bread and the pattern that the baskets put on them.  They smell like they will be tasty if not delicious.  Have to wait for the crumb shot till after lunch .

The crumb is soft, light, open and moist.  The taste is totally unique and unlike Hanseata's Wild Rice bread.   We really like this bread.  the dried edamame will be a routine bread ingrediant from now on - we love the mouth feel and taste of them in thsi bread very much.   We love rhe contrasting ncolors and textures of teh crumb - very appealing!  It is another fine bread of late and a shout out goes to Evon for her inspiration and fine post of her bread.  One more crumb picture for Lucy!

Formula