Tonight’s dinner. Again I used the Community Bake Recipe for sourdough pizza dough, thanks again to Danny and ThePieKing for the CB.
I have found that the dough is even better after a 72 hour cold fermentation and that the gluten hasn’t broken down at all.
Last weekend, I continued testing the new method to see the potential it has. The best way to do so is mixing up a relatively weak dough with higher proportion of sprouted grains. That’s why half of the flour is sprouted in this loaf.
50% Sprouted Spelt & Red Wheat Sourdough
| Dough flour | |
Sourdough Pizza with balsamic olive oil marinated arugula and grape tomatoes with egg and avocados.
These are a tasty way to use up your sourdough starter discard. Here’s the recipe.
Here in the UK right now it's a rare fine weather-public holiday combo, so it's time to reach for TFL's Jason's Quick Ciabatta recipe and open up the BBQ. Cheers Jason http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
I'm beginning this Danish recipe straight from Copenhagen. I just milled the wheat and rye. Yeast water is fermenting.
It also uses walnut oil and milk.
We'll see how it goes.
This is my version of a “Sunburst” Bourbon Peach Melba Pie.
