I started again to feed my sourdough again that is always keep in my fridge if I haven’t got time to make bread.
A week ago, I took out 100g of my old sourdough from the fridge, let it rest in the room temperature for half day (because the weather was down to 12°C), then I started to feed it with 50g of organic rye flour and 50g of water everyday to make it active again. After 3 days, it started to be bubbly, so I knew my sourdough is still alive, (actually I kept my sourdough for 1 year already, I only feed it again if I want to make bread, so cruel am I, hehe)?
Ok, the day before I want to make a loaf, I keep feed my sourdough with 50g rye flour and 50g of water, 12 hours later, I check it again, it seems so active and bubbly with a nice smell. And this time, I want to make a healthy loaf with lots of oats.
Oaty Sourdough Bread
White strong flour 350g
Wheat germ 50g
Organic oatmeal 70g
Sea salt 10g
Olive oil 10g
Sourdough starter 300g
Lukewarm water 225ml
Combine the strong flour, wheat germ, oatmeal, sea salt, honey, sourdough starter and I add the water a little at a time to bring everything together with my hands, or you can use with a stand mixer or your bread machine, it’s up to you by which way you like the most. But this time, I like to use my hands to knead my loaf.
About 5 minutes later, it start to corporate, so I added the olive oil into the dough and keep kneading it for about 10 to 12 minutes until it became smooth and elastic, so I torn a bit of the dough and stretch all the corner, until I saw it look like a sheet of muslin when I hold it up to point in front of the window.
Then put the dough into an oiled container, spray some water on top and cover with an oiled cling film, leave in the room temperature (my room is 12°C) for about 24 hours, because I like my bread fermenting and proofing for a springy loaf.
After 24 hours, take the dough out on a floured table, deflate it and fold it from all the corner into the middle, knead it for few minutes, divide into 3 equal portions, and roll it like a ball shape, cover with a clean tea towel and rest on the table for about 15 minutes.
Roll each dough into a rectangle shape with a rolling pin, fold 1/3 of the right and left side into the middle to make it like a book. Fold it and roll it again, seal the bottom and make it a nice roll shape. Put them into an oiled loaf tin, Put the lid on if your tin has a lid. Put it into a warm place to let it proof for another 60 to 90 minutes.
!0 minutes before finish the proofing time, preheat the oven into 425°F/220°C/200°C (fan oven), or gas mark 7, meanwhile, put a bowl of hot water into the bottom of oven to make it steaming.
Spray the loaf with a little bit of water, and bake into the preheat oven for about 10 minutes, and turn the temperature to 400°F/200°C/180°C (fan oven), or gas mark 6 for another 20 to 25 minutes, until it cook and golden brown.
Take the bread out and tab the bottom of the bread, if it sounds hollow, it is cook, if not, back into the oven for another 5 to 10 minutes.
When I have lots of apple and can’t finish before it turn soft ( I mean not crunchy ), normally I will make it into apple preserve and keep in the fridge.
I will put it into my home made bread to improve the softness, or use it as filling in my home made bun. Or you can spread it on your toast to make it like jam.
For the meat eater, you can have it along with your pork chop and mash.
Apple ( peeled and diced ) 6
Sugar 5 to 6 tbsp
Fresh lemon juice 5 tbsp ( adjust the quantity to suit your taste )
Ground cinnamon 1 tsp
Ground nutmeg 1 tsp
Place a saucepan over a medium to low heat, put prepared apples, sugar and cook about 10 minutes, when the apples start to turn colour, add the other ingredients in and stir it, test the taste to adjust the sugar and lemon juice. When the apple mixture start to thicken, off the heat and let it cool down completely.
Prepare a clean and steroid glass jar, and pour the cold apple preserve in it, cover with a layer of cling film and top with a lid. It can keep in the fridge for a month.
If you like it hot and spicy, you can add 1/2 tsp of smoked parprika in the preserve. You will surprise about the taste, why not try it to see if you like or not. I will.
Fruit Compote is tasty, versatile and easy to make.
A healthy recipe. Compote is healthier to spread on toast than jam, the sugar content is lower. It is easier to make than jam and you can make a batch and store it in the fridge for two or three days or store it in the freezer for a month.
You can use different kind of fruits to make compote, especially those are in season. Or use the frozen one, that is fine.
Sugar. TheSugar quantity is quite personal, it just suit your taste. Or you can be a bit luxury, add the vanilla sugar, it will give a nice flavour to your fruit compote.
Vanilla sugar is made by adding a vanilla pod to a jar of sugar, it could be a used vanilla pod, storing it with the pod in the jar. Over time the sugar picks up the flavour of the vanilla and using this type of sugar infuse a delicate taste when it is used in to make custard or with fruit.
This year I saw lots of fresh blueberries in the market and the price has gone down a little, so I decide it to make some blueberry compote to serve with my home made yogurt to suit my low GI diet.
I didn’t put the quantity of the ingredients, so you can put no matter how much you like, just suit your taste, will do the good.
Place the clean blueberries in the saucepan with a gentle heat on the hob. If you use the other fruit does not have high water content, you may need to put a small amount of water in.
Simmer the fruit in the saucepan until the fruit starts to soften; stir gently all the time so that the fruit does not stick to the pan, careful not to let it burn.
Now, add the lemon juice and sugar, no matter the white sugar or brown sugar but not the molasses, the lemon juice give the sharpness, only put a small amount sugar and test it first.
Once the fruit has softened and not too mushy, it is done. Remove from the heat and let it cool down.
Pour in a sterilized clean jar, and store in the fridge or in the freezer.
You can served with your home made yogurt, ice cream, custard, rice pudding or sponge cake or even on your toast instead of the jam.