Maureen Farndell's blog

A little background info first.

Not being experienced with pancakes (crumpets), and having only ever made ordinary ones twice in my life, I was a bit unsure of how to go about achieving a tasty treat using the sourdough starter which I felt reluctant to throw away. I do remember the few odd occasions that mom made them for sunday tea but they were never a regular on the menu........ so a very special treat indeed!

So you all know how I have been going on about pancakes (crumpets/flapjacks) and scones....... like a real ninny whining about a recipe...... Well here they are and I will never make ordinary pancakes/crumpets again!!!!!!!

This is the starter ready to go.

With the eggs and other ingredients added. Some baking powder in there and it frothed up like a puff ball!

Well was if worth the extra effort?????? All that extra effort of chopping fresh chives and parsley?

No not really. The fresh chives and parsley did nothing to improve what was already a super tasting loaf. Let me hasten to add they did not detract from the flavour but nor did they add any distinctive nuance either. Maybe dried herbs would bring their flavour across but fresh did not cope with the process very well. So I have come to the conclusion that you can't fix something that is not broken, so leave it alone! 

Yesterday I made a 95% hydration loaf in my pot using Jason's Coccodrillo chiabatta recipe, but using a sourdough starter boosted with yeast. 

I was a stunning loaf when it came out the oven with amazing oven spring but as it cooled it dropped. I understand that the escaping steam will drop the bread but this seemed a bit much. Why did the gluten not hold it's shape? Should it have cooked longer? The crumb is soft and spongy and totally delicious, so at the end of the day the taste is what counts and personally I don't mind that it dropped - I just want to know why........

Don't ever be tempted to shave off a few minutes here and there. So you are in a big rush today......... Then make a decision to bake another day (your starter will keep in the fridge for 2-3 days) or  just be a little late for that not-so-important appointment.

My time this morning was very tight and the bread had to be ready to go by 11am but as I was baking 2 loaves at the same time, I decided to shave a couple of minutes off where I could. 

1.  Starter, beautiful cobweb, ready to use.
2. At 75% hydration, very wet and sticky.
3. Out the bowl and resting for 10 minutes.
4. 1st stretch and fold, looking better.
5. 2nd stretch and fold, nice.
6. 3rd stretch and fold and ready to proof for 2 hours.
7. Dressed, scored and ready for the pot.
8. Done, now lid on and into the oven.
9. 30 minutes, lid off and back for another 15minutes.
10. Lots of Bloom.
11. Out the pot and cooling.Mmmmmm

The final result!

The Cheesy pot bread. I figured out that my photo's are too large and it won't upload, am working on it as I have some interesting ones of the process. This bread is a BIG favourite and the grated mature Cheddar was added during the stretch/fold process which I do 3 times with 10 minute rest between. It works very well as there is no kneading to break the cheese up so there are lots of yummy bits in the finished loaf.

Ah yes! First ever blog also!!!!!

I started my adventure sometime in March/April this year with a wish to re-produce a bread like the rustic artisan loaf made by a bakery in a nearby town called Knysna. Trouble was, it's a 45 minute drive......... for a loaf of bread? I don't think so -.