A blog about food and sourdoughbread
This recipe for sourdough walnut bread has been updated and rewritten. For those who prefer to follow the old recipe, there is a link in the recipe notes.
As I write this, the snow falls outside the window.
Winter is here, just like it was two years ago when I first published this recipe about sourdough walnut bread.
I remember that I complained that my starter was grumpy.
It tends to be that at this time of the year.
It’s too cold, and the air is too dry.
This sugar pie is not healthy. It is a pie that is overloaded with sugar and fat, so you can probably say that it is quite unhealthy.
But it tastes divinely good, so who cares?
Besides, it’s also a great way to make use of any excess of sourdough starter, if you happen to have some.
Tarte Au Sucre, or sugar pie, origins from France, but I suppose you have already figured that out. I found the recipe in a book written by Jan Hedh, a Swedish baker and pastry chef. The original recipe didn’t contain any sourdough starter, but I wanted to give it a try, and the result was over my expectations.
Serve it with some whipped cream an strawberry or raspberry jam to a cup of strong coffee, and you will be considered a genius by your friends.
No, I’m not kidding. It does taste that good.
I found a recipe for a bread called Pane Valle Maggia. According to the author, it comes from Lugano in the southern part of Switzerland, and it’s a bread with a lot of taste that goes well with charcuterie like salami and dry-cured ham.
That’s my type of bread, I said to myself.
Besides, It looked quite easy to do.
The original recipe called for both sourdough starter and commercial yeast, but I wanted to try with sourdough starter only.
But then I made some calculations and realized that the hydration was about 80%, and I understood that it wouldn’t be that easy.
