sourdough Archives - Page 7 of 12

Sourdough popovers

September 6, 2018 8 Comments

Sourdough popovers

Is sourdough popovers the best way to make use of the sourdough starter you have to discard?
It may be.
I have published a couple of recipes where starter discard can be used, like churros, crackers, and puff pastry. But I wonder if this is not one of my favorites.

They are not more complicated to do than pancakes. The result is a small miracle.
No yeast or baking soda is required. The discard can be a week old it doesn’t matter. Somehow the popovers manage to rise right up in the air to incredible volumes.
How is that possible?

Bread

Sourdough pot bread with parmesan and basil

August 30, 2018 4 Comments

Why baking bread in a flower pot?
Well, I have to admit that I don’t know if there are any benefits.
Except that it looks cool. It’s also the perfect gift. Easy to do, inexpensive and quite creative. And everybody wants a sourdough pot bread, don’t they?

I found inspiration in Johan Sörbergs book Riddarbageriets bröd. In the original recipe, there was dill and Västerbotten cheese.
The recipe also called for commercial yeast. I had to change that of course. I always try to replace commercial yeast with a sourdough starter, if possible.
The recipe was aiming for a bread suitable for typical Swedish crayfish. I think dill and Västerbotten cheese is a perfect choice for that. However, not so many people in the world eat crayfish the way we do here in Sweden, so I decided to change the recipe.
So I used parmesan cheese and basil instead. I also replaced some of the wheat flour with durum wheat flour.
And suddenly I became a little bit more Italien.

Side dishes

Garlic bread with Sage

August 14, 2018 No Comments

I found an old English saying that goes “He that would live for aye, must eat Sage in May”!
Why it has to happen in May was unclear.
Sage was also an important ingredient in Four Thieves Vinegar that was supposed to protect against the plague.
So, it’s a powerful herb, no doubt about that, and you just have to taste it to realize that. It takes over the show completely if you’re not careful.
Sage goes well with fatty meats like pork and duck, but also with chicken and beef.
In Italy, they use to add chopped Sage to melted butter and serve it with pasta and gnocchi, which inspired me to this post.
Garlic bread with Sage.

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