Tag Archives: sour dough bread

Cooking

sour dough, gluten etc. free, bread rolls

Note: Nice sliced in two and toasted

Need:
LARGE bowl (I use a light weight stainless steel one)

Ingredients:
1 packet 500grams Plain Orgran flour mix
1 cup buckwheat flour
1 cup polenta
1 cup urad flour
1/2 cup potato starch (makes bread lighter – fluffier)
1/2 cup tapioca starch (combining agent)
3 teaspoons non-iodised salt
2 Tablespoons LSA mix
2 Tablespoons Lecithin
— mix dry ingredients together —
3 huge gloops of sheep’s milk yoghurt
6 cups water
kefir dribble
— mix —

Leave for however long it takes for the kefir to take effect (longer in winter that summer without central heating)
Scoop two ice-cream scoops full of the batter into each pie hole
Bake for 17 minutes in a 200 degree fan-forced oven or at 220 degrees in a conventional convection oven.

Cooking

Sour Dough Bread

sour dough bread - salsa ferment
sour dough bread - salsa ferment

Note: The scorch mark is from the hole in the aluminium foil being too large.

14 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

  1. 1/2 cup buckwheat flour
  2. 1/2 cup millet meal
  3. 1 cup urad bean flour
  4. 1 cup maize flour
  5. 1/2 cup tapioca starch
  6. 1 1/2 tsp salt
  7. 1 Tablespoon linseeds
  8. 1 Tablespoon sunflower seeds
  9. 1 Tablespoon pepitas (pumpkin seeds)
  10. 1/2 cup almond meal
  11. 1 tsp (rounded) caraway seeds

Wet ingredients:

  1. 1/2 cup fruit juice
  2. 2 cups water
  3. 1 dribble fermented salsa liquid

Mix well and place in a covered loaf pan to rise at 30 degrees Celsius optimally.
We use an esky with a 15 watt globe in cool weather.

Preheat oven to 200 degrees Celsius.
Bake for 40 minutes with a sheet of aluminium foil to cover and a hole to let the steam escape.

The texture is very nice, but too sour with the salsa ferment, must try with the kefir ferment next time.

Cooking

Attempt at gluten free sour dough bread

Sour dough bread 13 ingredients mix
Sour dough bread 13 ingredients mix
Sour dough 30 hours later
Sour dough 30 hours later

The concoction:

13 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

  1. 1 cup buckwheat flour
  2. 1 cup urad bean flour
  3. 1 cup maize flour
  4. 1/2 cup tapioca starch
  5. 1 1/2 tsp salt
  6. 1 Tablespoon linseeds
  7. 1 Tablespoon sunflower seeds
  8. 1 Tablespoon pepitas (pumpkin seeds)
  9. 1 small potato, grated
  10. 1 tsp (rounded) rosemary

Then add the wet ingredients:

  1. 1/2 cup apple juice
  2. 2 cups water
  3. 1 dribble kefir

Mix well and place in a covered loaf pan to rise.
Note: Sour dough took about 30 hours to rise, the weather has been in the low to mid 20s.

Preheat oven to 200 degrees Celcius.
Bake for 40 minutes.

Verdict: Excellent