sharing recipes from one generation to the next
I’m stubborn by nature and while evidence of Christmas abounds in Brisbane I refuse to consider acknowledging the up coming festive season until at least December 1st, the beginning of advent. My attitude isn’t driven by religious considerations or tradition just plain old curmudgeoness. December 1st always arrives soon enough.
It was all about sourdough during November In My Kitchen.
Firstly I found a package of well matured wheat sourdough starter in the fridge, then my copy of “Sourdough Made Simple” by Emilie Raffa AKA The Clever Carrot arrived. Both coincided with new information published by Monash University IBS researchers that concluded slowly fermented sourdough bread made with wheat flour is equally as digestible as a similar loaf made with spelt flour. Woohoo!!
Eagerly I activated the wheat starter that had been dried since Feb 2016. Those magical granules took off like a rocket so I baked some plain white bread, ate a couple of slices and waited for my gut to react. Nothing.
I didn’t need to be told twice that this was OK so I baked walnut bread with the wheat starter. I used a recipe based on a post by Debi from “An Evolving Life”, using 2/3 spelt, 1/3 wheat. It was delicious and digestible so I made it again, this time 1/3 spelt, 2/3 wheat with some oat bran thrown in for good measure.
Then I made pizzas with wheat sourdough bases. They were much, much better than any other sourdough bases I’d ever made, I was in pizza heaven.
Eager to keep the momentum going, I whipped up the recipe for light and fluffy brioche from “Artisan Sourdough Made Simple”. I confess I’d never been a huge fan of brioche, but this is an opinion changing loaf, it’s barely sweet, light and rich with a delicious buttery flavour.
For me though, the most exciting sourdough recipe I made in November was Emilie’s Sunday Morning Bagels. I haven’t eaten a genuine boiled bagel for 5-6 years, and even then I had to cross town to find a proper bagel. These are the goods, dense, chewy and delicious. Bagel and Lox, mmmmm.
Now it’s December 1st I suppose it’s time I embraced the joys of Christmas, and while I’m not catering for celebrations this year there are still lots of preparations to be done.
Happy December everyone.
I’m linking this In My Kitchen post up to Sherry @ Sherry’s Pickings who hosts the worldwide forum of food bloggers. Click on the link to see what others are up to.