I’m not sure exactly but Pate Maison has to be one of them. The great thing about Pate Maison is that it is true to its name. As master of your house, you can put what ever you want in it so it is like your favorite loaf of bread you invented and like the best.
Dicided to make a dark rye because I wash making bangers with French Green Lentils for dinner. Love the taste of the rye with this dish.
I used two different poolish mixtures, I don't know why I guess I wanted to try it since I have never done it before. One was Sprouted Whole Wheat and the other FA AP Flour. Here they are floated around in their warm bath ready to be mixed.
A little background info first.
Not being experienced with pancakes (crumpets), and having only ever made ordinary ones twice in my life, I was a bit unsure of how to go about achieving a tasty treat using the sourdough starter which I felt reluctant to throw away. I do remember the few odd occasions that mom made them for sunday tea but they were never a regular on the menu........ so a very special treat indeed!
It has been a while sinceI baked anything without yeast!
While I havent had enough sourdough discard, n my mom is calling out for crackers, so i thought why not bake it with the most basic ingredients - wholewheat flour, seeds, oil and whey.
1 1/4 cups whole-wheat flour
1/2 cup toasted sesame seeds (toast it till golden brown)
1/2 teaspoon salt (set aside pinch of salt to sprinkle on top)
5 tablespoons extra virgin olive oil or sesame oil
6 tablespoons whey, as needed (u might need more, it should be a stiff dough)
I was trying for croissants, ended up with butter everywhere, divided the dough into six pieces, tried to roll it into a ball, shaped it with an apple corer, gave each an egg bath and sprinkled sesame seed in the center. Looks like crap but tastes absolutely wonderful!
So now that my culture is alive and well I'm starting to play. Things I've learned. It's slow, slower than sourdough (I was told this and its true). It really likes to be warm (78-80) If much cooler it barely acts at all unlike sour which will just go slower it just won't get going at all. Second and third builds start to act more like a sweet levain and timings shorten significantly. As a combo with SD it adds nice structure and oven spring and balances sourness (this is great if desired but if you want sour this will not help).
Found a dough sitting in the freezer when I cleared up my fridge.
A fresh loaf for breakfast tomorrow. Yippee!
So you all know how I have been going on about pancakes (crumpets/flapjacks) and scones....... like a real ninny whining about a recipe...... Well here they are and I will never make ordinary pancakes/crumpets again!!!!!!!
This is the starter ready to go.
With the eggs and other ingredients added. Some baking powder in there and it frothed up like a puff ball!
Hi all! Been a while since my last post; didn't do many breads last month. Mostly pita and naan-breads, Turkish pizza etc.
My sourdough culture had been dormant in the refridgerator for a while, so I decided to refresh it again. After half a day it was getting active again.
The buckwheat, to my surprise reduced the grainy flavor of the bread relative to other whole grain breads. It had a nice nutty flavor. The loaf was dense but nice. I should've been more careful in following directions! I didn't follow keeping the oven open the last 5 minutes the crust became a bit too crusty!
Here's the link to the recipe on Bernd's Bakery, note the recipe first starts in German, followed by the English version. Great site! I was really impressed with the level of details on creating bread cultures - take a look!
