The perfect loaf The perfect loaf The perfect loaf
After baking bread at home for 20 years, with the last 8 years using sourdough method, have to say this website is fantastic (theperfectloaf.com).
Very well explained, step by step, fool proof methodology, every time getting a perfect looking loaf, well risen, even size and distributed holes, and such good flavor.
Through his method, understand why our sourdough bread before had up and down in performance.
Happy to recommend to anyone who love baking bread.
The only thing is to get the optimal power from the sourdough starter you have to remove some of it everyday, just use a bit to keep feeding and growing it healthily.
For the excess starter, which is perfectly good, I can't bear to throw them away, so have to find different ways to use them up, testing my creativity!
Sourdough chocolate cake Sourdough chocolate cake
Sourdough chocolate cake
Very good result, well risen and good texture.
sourdough starter 280gm
flour 200gm
milk 200gm
2 eggs
butter 150gm
sugar 150gm
cocoa powder 60gm
baking power 1 tsp
pinch of salt
1. Mix sourdough starter with flour and milk and rest at room temperature for a few hours, it will rise a little.
2. Whisk eggs with butter, sugar, salt, cocoa powder and baking powder until light.
3. Fold the two mixtures together, bake in a greased tin, 190˚C until cooked, around 40 minutes.
Sourdough bun
Sourdough steam bun
Mix sourdough starter with flour, form a dough, use it to make bun with your choice of filling, steam to cook through.
Sourdough noodle
Same as above, roll thin and cut into strips, cook as noodle, it swells up a lot more than normal noodle.
Sourdough raisin cake
Sourdough raisin cake
Easy to make this cake, without any butter and baking powder, good light texture and flavor.
sourdough starter 200gm
1 egg
almond flour 50gm
desiccated coconut 30gm
raisin 1 cup
sugar 60gm
salt 1/2tsp
Mix all ingredients together, rest for half an hour, bake at 190˚C until cooked, around 30 minutes.
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