We are exloring different bread recipes, every Thursday we make a batch and try it for the week. As we knead the bread we sing the song that my children have grown accustomed to:
Maria the baker girl, she likes to knead the bread......Rebecca, the baker girl, she likes to knead the bread,....Samuel the baker boy, he likes to knead the bread. (do, fa fa fa la fa fa, la sol fa sol la fa.)
This first recipe has sorghum flour 5c, white flour 7c, yeast 2pck, warm water 4c, olive oil 1/3c, honey 2tbs, and salt 2tsp. Baked at 400 for 35 minutes.
For the sourdough we are not successful, we tried a recipe from Nourishing Traditions, and the dough did not rise neither taste good...This week we are trying again, probably with kamut flour, which we know taste delicious when a proper sourdough is achieved: my friend bakes splendid loaves with it, she must have a beautiful starter and knowledge from her ancestry Croatian roots.
Here is a link to one video that we like for encouraging the bread making: www.youtube.com/watch?v=d1D23yFkNiA
The slow process of fermentation with the sourdough makes the bread-making more like an art, and the product is better for digestion. This happens in many things in life, where slow paced processes take precedence in quality offering: the broth making for 24 hours, the homemade mayonnaise, the soil tilling with horses for three days instead of three hours of motor tilling, the compost making from slow decomposition of cow manure during the winter, etc....if we all knew the advantages of these versus their cousins products, delivered in a fast paced industry world, we would feel cheated and will turn our eyes to the older times, at least in referring to the use of time itself!
the following recipe is from a friend, Peasant bread, and it is a delightful tasty loaf. We sprinkle some fresh rosemary in it.
2tsp yeast
1 1/4 cup potato water
1cup yogurt
2tbsp honey
2tbsp olive oil
1 egg beaten
6 cups wheat flour
2 1/2 tsp salt
First you mix yeast with water, then all the rest and finally the flour. After kneading for some time, let rise the dough in a warm place. Bake at 350 for one hour.
Maria the baker girl, she likes to knead the bread......Rebecca, the baker girl, she likes to knead the bread,....Samuel the baker boy, he likes to knead the bread. (do, fa fa fa la fa fa, la sol fa sol la fa.)
This first recipe has sorghum flour 5c, white flour 7c, yeast 2pck, warm water 4c, olive oil 1/3c, honey 2tbs, and salt 2tsp. Baked at 400 for 35 minutes.
For the sourdough we are not successful, we tried a recipe from Nourishing Traditions, and the dough did not rise neither taste good...This week we are trying again, probably with kamut flour, which we know taste delicious when a proper sourdough is achieved: my friend bakes splendid loaves with it, she must have a beautiful starter and knowledge from her ancestry Croatian roots.
Here is a link to one video that we like for encouraging the bread making: www.youtube.com/watch?v=d1D23yFkNiA
The slow process of fermentation with the sourdough makes the bread-making more like an art, and the product is better for digestion. This happens in many things in life, where slow paced processes take precedence in quality offering: the broth making for 24 hours, the homemade mayonnaise, the soil tilling with horses for three days instead of three hours of motor tilling, the compost making from slow decomposition of cow manure during the winter, etc....if we all knew the advantages of these versus their cousins products, delivered in a fast paced industry world, we would feel cheated and will turn our eyes to the older times, at least in referring to the use of time itself!
the following recipe is from a friend, Peasant bread, and it is a delightful tasty loaf. We sprinkle some fresh rosemary in it.
2tsp yeast
1 1/4 cup potato water
1cup yogurt
2tbsp honey
2tbsp olive oil
1 egg beaten
6 cups wheat flour
2 1/2 tsp salt
First you mix yeast with water, then all the rest and finally the flour. After kneading for some time, let rise the dough in a warm place. Bake at 350 for one hour.
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