So today on this lovely Sunday afternoon, being super hungry but just not ready for dinner, I thought I would hop onto the intranet and get started on some yeast. That's Sour dough yeast!
Here's a picture :)
Everybody loves pictures...and I've got billions!
This is my baby, a lovely lady passed it on to me after it had been handed down to her by another lovely lady. This yeast has most certainly been around!
I keep them in the fridge and rotate them each week. Bring them out to room temperature before feeding them, because that's when they are active.
And I feed them bread flour and water, I like to use Laucke Bread Flour...they have THE best bread flour around....and it comes in all flavours! :D
The special thing about sour dough yeast is that it is grown naturally over a long period of time. it develops this pungent sour smell, which gives the bread product at the end a sour taste. but it is just so tasty. You can't beat a freshly cooked sour dough loaf from the oven.
It just wafts like you could never imagine.
This is the first rise of my sour dough loaf. It doubles in size at this point, I always have a moist tea towel to cover it, as it keeps the yeast warm and stops the top from drying out if it's been left too long. It will deflate if you leave it for longer than it needs to rise, and develop a 'crust' on top that you can just knead back into the dough for the second rise.
The second rise is where you should start putting seeds into your mix, or dried fruits...or nuts or whatever the hell you want! :)
Just to show you what it looks like in stages...
This is cold yeast, straight out of the fridge this morning. Im currently warming it up so I can make some bread tonight. It has already tripled in size, which is quite surprising, hot weather is so good for making bread!
I put this tea towel on the glass jar as well to help it grow, keeping the warmth in.
This is the second rise, I put it in a tea towel dusted with flour. Really brings out the crunch!
This is the first ever loaf I made from the sourdough yeast. It wasn't fantastic...first time of anything never is, it was nice and crunchy on the outside and soft and dense on the inside.
That loaf was half crusty white, half Barossa Sourdough Rye flour.
This was one of my second I think...it was so long ago! I used about 100 grams crusty white, and 400 grams Barossa sourdough rye flour.
This beauty from a beast...is free form sourdough. After the second rise, I don't put the bread in a tin like I do now...I just cook as it is.
Omg...Pumkpin and sunflower seeds taste so good roasted!
Also in the bread when you toast it, and lather it with your spread of choice...yumyumyumyum
Another delicious looking loaf, much more crusty white flour this time :)
And I feed them bread flour and water, I like to use Laucke Bread Flour...they have THE best bread flour around....and it comes in all flavours! :D
The special thing about sour dough yeast is that it is grown naturally over a long period of time. it develops this pungent sour smell, which gives the bread product at the end a sour taste. but it is just so tasty. You can't beat a freshly cooked sour dough loaf from the oven.
It just wafts like you could never imagine.
This is the first rise of my sour dough loaf. It doubles in size at this point, I always have a moist tea towel to cover it, as it keeps the yeast warm and stops the top from drying out if it's been left too long. It will deflate if you leave it for longer than it needs to rise, and develop a 'crust' on top that you can just knead back into the dough for the second rise.
The second rise is where you should start putting seeds into your mix, or dried fruits...or nuts or whatever the hell you want! :)
Just to show you what it looks like in stages...
I put this tea towel on the glass jar as well to help it grow, keeping the warmth in.
This is the second rise, I put it in a tea towel dusted with flour. Really brings out the crunch!
That loaf was half crusty white, half Barossa Sourdough Rye flour.
Omg...Pumkpin and sunflower seeds taste so good roasted!
Also in the bread when you toast it, and lather it with your spread of choice...yumyumyumyum
Another delicious looking loaf, much more crusty white flour this time :)
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