Category Archives: Sourdough Starter

Carol Cooks2 …Weekly roundup…Phoenix, Smart Watches and The Nectar of the Gods…

Welcome to my weekly roundup if you have missed any posts  …Take a pew, grab a drink, settle down and enjoy!

I have baked my first sourdough loaf…

great reads a weekly roundup lady with electronic reader

After all the trial and tribulations…I have baked my very first loaf…Phoenix arose and did the job he is now quiet in the fridge but bubbling slowly so I am guessing he is a strong, feisty boy…I wonder who he takes after??? Haha, it has been said…..

More about this later… 

Smart watches were the subject for the first post of the week and I am loving my recent purchase… Not very much impresses me especially gadgets I am probably the most anti-gadget person I know…

But I also know I need to look after the one body I have…Not be fanatic and exercise madly, (walking), become vegan(said)quietly or follow faddy diets. I have all those t/shirts…

legs people walking

Just to eat sensibly a healthy balanced diet with lots of veggies and fibre and have the odd piece of sourdough bread which will be thoroughly enjoyed with butter and not an ounce of guilt or remorse…and just walk…So there you have it!

https://carolcooks2.com/2019/03/12/healthy-eating-smartwatch/

Honey certainly deserves the name of nectar of the gods ...For thousands of years it has been used both as a nutritious addition to diet and as an effective medicine and the oldest reference to this delicacy dates back to 5500 BC.

https://smorgasbordinvitation.wordpress.com/2019/03/13/smorgasbord-health-rewind-cook-from-scratch-with-sally-cronin-and-carol-taylor-honey-nectar-of-the-gods/

Waste Not! Want Not! Week 15 and there is so much happening from the scandalous to the good… My wish is that man who is the biggest threat to the world and the ecosystem will be neutralised that corrupt governments and officials will be outed and that the people in charge will grow or have some balls to stop bad practise and say NO to damaging practices!

Young Greta Thunberg was correct when she said government have not and will not listen… I for one hope these young people’s voices will be heard.

https://carolcooks2.com/2019/03/14/wastenot-want-not-week-15/

Thursday saw my monthly post over @Esme’s Salon and the letter was N…I hope you will pop over as these posts need some love… Thank you, John, for your continued support 🙂 x

nutmeg nettles and noodles blog header

https://esmesalon.com/the-culinary-alphabet-the-letter-n/

Lastly my very first wholemeal Sour Dough Loaf courtesy of Phoenix who arose and did his job…

I won’t say it was an easy journey but we are here and baking…And very nice it was we can only improve from here but I am so pleased I didn’t give up as the result was worth it…

https://carolcooks2.com/2019/03/15/week-11-in-my-kitchen-my-first-sourdough-loaf/

Thank you so much for bearing with me throughout the ups and downs of Phoenix and for the very helpful tips that Tabula gave me…She is a star…

Thank you for reading xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you once again for reading this post I hope you all having a great weekend xx

CarolCooks2…Weekly Roundup…

Welcome to my weekly roundup if you have missed any posts  …Take a pew, grab a drink, settle down and enjoy!

great reads a weekly roundup lady with electronic reader

Sourdough is still on the agenda but this lady is not going to let it defeat her…British to the core we don’t give up…

Thanks go out to Tabula… she has helped me immensely she also has a lovely blog so pop over and say hello…That link you sent me Tabula was awesome ..I have a book which is ok..but it doesn’t cover the what if’s like Maurizio does…Today we carry on following Maurizio’s instructions and we will have bread!

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We then came to roundup numero 2 from my friend Sally for whom I write and collaborate with on my weekly food column over on Smorgasbord…This roundup includes book reviews, Old Australia, Chopped Liver, Health and even chicken poop a plethora of fun, facts and the plain amazing.

https://smorgasbordinvitation.wordpress.com/2019/02/24/smorgasbord-blog-magazine-weekly-round-upjazz-chicken-poop-chopped-liver-old-age-australia-and-sheep-farming/

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We then came to Tuesday where we discuss anything healthy and how we can make healthy eating the norm…A way of life!

I touched on the Keto way of eating which my son is following joined a FB group for Keto beginners and did some research and some of it is similar to the way I eat BUT I cannot get my head around the amount of fat and such a low carb and protein allowance…Good fat or not we need balance I believe  I love vegetables and fruit and cannot limit myself so strictly…Yes, there is fast and massive weight loss… But I am asking myself is that healthy, sustainable as the Keto diet is so restrictive?

What are your thoughts?

Spoiler Alert! One thing we are agreeable on is intermittent fasting which I follow which was 17 hours yesterday/today…More on that on Tuesday…

https://carolcooks2.com/2019/02/26/healthy-eating-no-more-diets-but-a-way-of-life-2/

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A Sunday Roast…How many of you love Sunday Roast? But don’t cook it? The art of cooking a perfect Sunday roast including Yorkshire puddings and perfect pork crackling is revealed here.

sunday roast pork

https://carolcooks2.com/2019/02/27/smorgasbord-blog-magazine-cookery-column-with-carol-taylor-how-to-cook-the-perfect-sunday-roast/

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The hardest post I have written for a long time purely because I am so disappointed, angry, upset that any government can sanction such a devastating blow to one of their natural beautiful landmarks…By allowing one million tons of sludge to be dumped on The Great Barrier Reef…Shame on the AUSTRALIAN GOVERNMENT!

https://carolcooks2.com/2019/02/27/waste-not-want-not-australia-plans-to-dump-one-million-tons-of-sludge-on-the-great-barrier-reef/

The heartening news is that if you are Australian and have a vote then you can become a Climate Voter…So if you care about your beautiful natural wonders and want to stop pollution sign up…I just wish I was an honorary Aussie and could vote as I would… These politicians who endorse and allow these acts to go ahead need telling and voting OUT!

Be a climate Voter!

https://www.acf.org.au/

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I have never needed to feel the sunshine so much as I did after writing that post on the Great Barrier Reef…I was honoured to receive the Sunshine Blogger Award from Sally…Of course for that honour, I had to bare my soul and reveal a little more about Moi…I hope you enjoy and if I nominated you I look forward to reading more about YOU…

sunshine blogger award

https://carolcooks2.com/2019/03/01/the-sunshine-blogger-award-take-2/

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That was followed by my post on my week in my kitchen…

The continuation of the Sourdough saga, stinky beans and Mayong otherwise known as the Marian plum…And of course Aston’s unusual birthday gift…

https://carolcooks2.com/2019/03/01/week-9-in-my-kitchen-it-floats-to-the-top-and-wont-rise-my-sourdough/

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Thank you for reading I hope you now feel refreshed and enthused and have a wonderful weekend  xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Week 9…In my kitchen…It floats to the top and won’t rise …My Sourdough…

Welcome to my week in the kitchen…Not so much cooking this week as my big boy paid a visit so we went sightseeing and ate out …It was the first time in person for 3 years so a few tears from mum and we are not going to leave it as long next time so May we will meet in Bangkok when he visits his office in Kl, Malaysia which means a shorter journey for him as Malaysia is only a short flight to Bangkok and only an hour from here for us…

The saga of the sourdough...Continues…It will not beat me!… It has got to the stage or it did I have now started AGAIN…It rose to the top in the water… All the books and advice tell me it is now ready for the next stage…You were kidding me…RIGHT!

baby crying

It did not rise or prove or whatever phrase you successful bakers of sourdough utter…Mine did not! Boo Hoo…

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This Weeks Curry…Spicy Pork with Stinky Beans Curry. (Mu Baan Phat Prik Sa Tor)

Spicy Pork curry with Stink Beans is a popular dish here in the North of Thailand and true Issan curry.

The stink bean…Sa Tor

Thai stink beans Sa Tor

Sa Tor… Stink Bean

Grows on trees some 30 metres high the beans grow in clusters.

Popular in Indonesia, Malaysia,  Singapore, Laos, Burma and NE India they are known as Bitter Bean, Petai, Kampa, Mizo, Pakra and Sa Tor here in Thailand which translates as stinky bean. When you eat this bean it has the same effect on your urine and your farts as asparagus and I have also been told that if you are familiar with the smell of Sugar Puffs that it smells like Sugar Puffs …Totally off subject but that was what my son told me when I informed him they had the same effect as asparagus…When the beans are young they can be eaten raw, fried or pickled. The beans are either pickled or frozen when being exported.

Similar in looks to the Broad bean the seeds turn black when dried and may need to be peeled before cooking.

Healthwise this bean is packed with…Iron(42.50%) Vitamin C (36.33%) Protein 20.00%)

 Vitamin B2 (15.38%) Carbohydrate (13.00% another of natures powerhouses.

A cure for hangovers combined with honey and milk, this particular milkshakes made is considered to help to ease a hangover because it can easily enhance blood glucose levels whilst the milk is wonderful for calming as well as re-fix the fluid level within the body.

Ingredients:

  • 400 gm of pork thinly sliced I use hip or pork loin you can also use chicken if prefered.
  • 1 cup of stink beans
  • Fish Sauce to taste
  • 1 tbsp of coconut cream
  • Pinch sugar
  • 4/6 kaffir lime leaves finely shredded
  • Sm amount of red curry paste.

Let’s Cook!

Heat a small amount of oil in a wok or frying pan and add your curry paste.(see note below) Aff fine;y slice lime leaves and stir-fry for a minute until flavours are released.

Add the pork and stir-fry until cooked..4-5 minutes. Add the stink beans, Fish Sauce, Coconut cream and a pinch of sugar.

 

Serve with  Steamed Rice.pork and stink beans

N.B: IF USING A REGULAR RED CURRY PASTE I WOULD USE APPROX DESSERT SP TO START THE CURRY PASTE WE BUY IS VERY HOT AND YOU ONLY NEED 1/2 TSP IT IS FIERY. BUT I ALWAYS SAY WHEN USING A CURRY PASTE THAT YOU ARE NOT FAMILIAR WITH THEN ADD A SMALL AMOUNT, TASTE AND ADD MORE IF REQUIRED. 

We like our curries quite spicy and know our pastes so add accordingly but still taste as chillies vary but I have learnt that if buying fresh paste to ask to taste and you soon know if it packs a punch or not….lol

If you can’t get fresh stink beans then you can use frozen beans…When the beans are fresh they don’t have a strong smell but the smell is stronger when the beans are older or frozen.

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At the market this week…A fruit I have seen before but not tasted… Mayong Chit or Marian Plum…and Mangosteen have come into season…

Mayong and mangosteen fruit in blue bowl

Sweet Yellow Marian Plum” is a tropical fruit that looks like an egg and has a smooth skin. When it is unripe, it is green. When it is ripe, it turns yellowish. It tastes juicy, sweet and a little bit sour and contains beta-carotene, calcium, phosphorus, vitamin B and C.

Immature fruits are not only eaten with a mixture of salt, sugar and pepper but also used in the cooking of some dishes, they are pickled, boiled and stewed and even added to curries. In Indonesian cuisine, unripe maprang fruits are crushed as a whole, together with a bone (stone) – which becomes one of the main ingredients of spicy sambal sauce.

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The Mangosteen I featured in last weeks post…

This recipe is for an easy to make  Clafoutis which can be made with any fruits…It is batter-like dessert with fruit quite nice as not too sweet…

Thai-style Mangosteen Clafoutis recipe:

  • 5 fresh Mangosteen opened and segmented( leave seeds in)
  • 1/2 cup sugar plus 1 tbsp.
  • 1 tsp cornstarch
  • 1/3 cup rice flour ( all-purpose flour) can be used.
  • 4 large eggs
  • 1 cup of coconut milk.
  • Pinch salt
  • 1 tsp grated lime/lemon zest.
  • 1 tsp of vanilla and coconut essences.
  • Icing sugar to finish when serving.

Let’s Cook!

Pre-heat oven to 350F.generously grease a 1 1/2 qt casserole dish or you can use individual ramekins.

Prepare Mangosteen by removing from the outer shell and dividing into segments(leave the stone in)

Toss the fruit with 1 tsp cornflour and 1 tbsp of sugar. Arrange the fruit in the bottom of the dish/dishes.

In a large bowl or food processor whisk eggs with salt and sugar. Then whisk in flour. Add coconut milk, lime zest, vanilla and coconut essences and whisk to blend together.

Pour the mixture into the prepared dish/dishes, the fruit may float but that ok.

Place dish in the oven, if using ramekins they need to be placed in a tin/dish containing water which goes 1/3 way up the Ramekins.

Bake for 55-60 minutes until the middles are set and the top is lightly browned.

Serve warm with a light dusting of icing sugar with ice cream or whipped cream.

Warning: Advise guests to be aware that there are stones in the fruit.

Enjoy!

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Yesterday…Thursday we had a quick visit from our Thai in-laws as they passed through…They always bring goodies and yesterday it was limes, kaffir limes and leaves and quite a few bananas so guess who made banana pancakes last night and will be making banana koftas this weekend…Out Potassium levels are very good as bananas contain lots of that…

The other gift as our grandson will be 14 years old tomorrow was for Aston’s birthday…Thais are known for their love of food and everyone knows through bitter experience that you do not interrupt meal times and if you give a gift of food it is always very well received… Unless you are a 14-year-old boy who is westernised.

turkey-1797557_1920-1

Aston’s birthday gift was a turkey… The look on his face was priceless!

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I have also been making some dishes which( I haven’t featured) on here as they have been made with ingredients containing particular vitamins. …These dishes are for a new series over @ Smorgasbord Magazine which if you have a particular Vitamin deficiency in your diet and your medical practitioner advises that you increase your intake of certain foods which sometimes leaves us to thinking what can we make with that or what foods contain those vitamins we need,.

Sally and I have taken the pain out of that and are delivering the whole package… info on each Vitamin with corresponding recipes. A series which we hope will help with knowing what to cook …It is also to show that it is normal everyday ingredients.

The first one was out…20th February and was Vitamin A…

eggs garlic onions potato

For the recipe for Fritatta click the link below…

https://smorgasbordinvitation.wordpress.com/2019/02/20/new-series-smorgasbord-health-column-with-sally-cronin-and-carol-taylor-cook-from-scratch-to-prevent-nutritional-deficiency/

Vitamin B1 is out Wednesday 6th March…

I am very excited about this project as I sometimes have been a bit stumped if I think I need to increase a vitamin in my diet.

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That is all from me this week in my kitchen…Tomorrow is my market shopping day I wonder what new fruits or vegetables I can find…I always look forward to Saturdays xx

Thank you for reading I hope you are enjoying my week in the kitchen…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all having a great weekend xx

Week 6…In my kitchen…Sourdough…Take 2 is still alive…

Welcome to week 6 in my kitchen, The good news is my sourdough starter…Take 2…Still lives…

Chinese New Year celebrations have been in full swing …Lots of lights, Lion dances, loud music and firecrackers…Not forgetting yummy food…All will be revealed soon when I collate all my pictures.

My new favourite Coconut cream just gets better… it keeps wonderfully in the fridge for a week which is the longest and it stiffened up nicely so I am thinking it would make a nice filling for cream slices, a swiss roll or gateaux…Another project and it is healthy…Who said healthy food was boring and bland???

Papaya Salsa was my new experiment…Papaya is classed as one of the worlds healthiest foods and Christopher Columbus likened it to a fruit of the angels…In a salsa?? I made a small bowl to start and was pleasantly surprised.

I used 1 ripe tomato, a cup of papaya, 1 spring onion, a small shallot, a handful of chopped coriander and a cheek of fresh lime. Cut everything up small and mixed together…It was very nice…I would make it again but will add just a little chilli…It has to be done…haha

Papaya tomato onion salsa

Eaten with my flatbreads ( last weeks post) it made a lovely little snack.

This weeks curry is for those hot curry lovers...I find seafood enhances the heat of the chillies…

This lovely spicy squid curry is not for the faint-hearted even I found it a tad hot.

But if you like a bit of heat, then this is just the curry for you.

Spicy Red Curried Squid.

This recipe is for two people but it is quite easy to double up the ingredients, it is also very quick to cook so prepare all your ingredients first and then in as much time as it takes to cook your rice you will have a beautiful curry.

Ingredients:

  • 200 gm squid cleaned and cut into rectangles I normally score mine with a sharp knife( it just makes them look prettier).
  • 1 shallot sliced
  • 2 cloves of garlic crushed and chopped
  • 1 tbsp Thai red curry paste
  • 1 tomato cut into 8
  • A handful of pea eggplants( optional)
  • Sm piece of fresh ginger finely cut into slivers or cubes
  • Black pepper
  • Half tbsp of coconut oil
  • 200 ml coconut milk
  • 1/2 to 1 tbsp fish sauce.
  • Sm bunch of Thai basil

Ok…Let’s Cook!

Heat the oil in a wok until it is very hot and add garlic, shallots and curry paste, stir fry for 30 seconds.

Note: The Thai red curry paste I get is a very hot one which I get freshly made from my local market.

Add tomatoes, ginger and pea eggplants if used and stir-fry for 1 minute.

Add squid and pepper and stir-fry for a further 1 minute.

Add coconut milk and fish sauce stir well and cook on low heat for 2 minutes, stir in Thai basil.

Thai spicy red curry squid

Serve with steamed rice and……. Enjoy!

You have probably noticed that my recipes are all cooked from scratch contain healthy ingredients which have proven health benefits…I am trying to break the mould or the myths that healthy food is bland and/or boring…There seems to be a barrier to me… we just need to know our food and what the benefits to our health is and cook accordingly.

I don’t spend hours in the kitchen and I don’t think that I buy special foods or expensive foods and I certainly don’t feel deprived in any way at all…It is also foods which we all eat ..grandkids included although we limit the heat for little Lily or take her portion out before we add all the chilli.

My newly discovered fruit this week was the young Tamarind I have seen it for the last few weeks at the market and my daughter-in-law was up last weekend and bought some.

fresh young tamarind fruit

The fruit inside starts off white and tastes nutty and as it ripens it goes pink and you can slightly taste a sourness, the last stage when it is dried and you get the dark sticky tamarind is maybe the tamarind you see for sale in bright red boxes in your supermarket.

Tamarind like many fruits and vegetables has a long history of healing and aiding stomach disorders and is used as a laxative.

Tamarind Preparations are used for fevers, sore throats, inflammation of joints and sunstroke. The leaves dried or boiled are made into poultices to help reduce swollen joints, sprains, boils, haemorrhoids and conjunctivitis.

 Dried this rather plain brown pod has the capacity to elevate your food to something else.

The family favourite this week was Pork filled rice flour skin wrappers…Our new favourite take away street food snack…

pork filled rice flour skins with peanut dip

It was worth the queue the young man was giving out numbers and I have never seen anyone work that fast…The whole family loved them…Translucent rice flour skins with a ground/minced pork filling made from scratch right in front of me with…. a new herb for me… Pandan, or screw pine, also called pandanus, daun pandan, and screw palm is a shrub with strap-shaped leaves reminiscent of palm leaves. The leaves are long, thin, and narrow with a deep green colour, and are sold fresh, frozen, or dried.

I have used pandan to wrap and cook chicken in and as a colouring for a dessert but never sliced and used in a savoury dish much like I would use other herbs.

Some species of this plant have highly aromatic leaves that are prized in cooking. The flowers are also aromatic, and an extract called kewra(or keora) is made from them and used in Indian milk-based sweets. They are widely used throughout Southeast Asia and other tropical regions.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Is it Really Sour Dough Bread??

Sour Dough Bread

I was shocked to read an article recently that stated that sourdough bread is NOT always sourdough bread… Which reinforces my views that no one even stores where I have shopped for years and trusted cannot be trusted…Why I was shocked I really don’t know.

What is sourdough ???

The big difference between sourdough bread and the “normal” bread you buy or bake today is the source of the yeast. Most bakers today use cultivated yeast that comes in a package. … It is the starter what gives sourdough bread its distinctive taste…

Which the consumer Watchdog conducted a survey and only 4 out of the 19 loaves tested were sourdoughs… A sourdough starter contains flour, water, salt and a starter culture.

A starter culture is simply flour and water mixed together and left to ferment for a few days until it becomes a frothy, bubbly, thick liquid.

Many of the supermarket loaves, however, contain additional ingredients such as yeast, ascorbic acid, yoghurt and vinegar, most of which are added to speed up the rising process, boost volume or create sour flavour.

As sourdough is NOT a protected term then there is nothing to stop supermarkets using additional ingredients and labelling their loaves as sourdough.

As consumers we need to become more aware, savvy, question what is in our food and maybe be prepared to pay a higher price for what is an artisan product.

A spokesperson from The Real Bread Campaign stated that the added ingredients do not necessarily make the bread any more unhealthy it just isn’t traditional or authentic which takes me back to my previous comment that as a consumer we need to be more aware and decide what we will accept and what we actually want to eat.

Obviously, if it is for health reasons that you are opting for sourdough bread then you need to read the labels …HOWEVER many stores do not list ingredients on their bread packaging especially any which is baked in-house.

It may be that you will have to conduct online research into companies bread and it’s ingredients.

The four sourdough loaves which did receive the Real Bread Campaign’s stamp of approval are:

  • Gail’s White Sourdough bread
  • Sainsbury’s Taste the Difference Multiseed Sourdough
  • Waitrose 1 White Sourdough
  • Waitrose 1 Wheat and Rye Sourdough

I also find it disconcerting that those same companies also sell bread labelled as sourdough when it isn’t.

It smacks of double-dealing to me that the consumer would be misled into thinking that all their sourdough was equal so to speak and it isn’t.

My conclusion is that it is easier and you know what your loaf contains if you bake your own bread.

Sour Dough Starter: ( Easy)

 

 

Ingredients:

  • 500g/1lb 2oz strong unbleached white bread flour, plus extra for flouring or flour of your choice or a mixture.
  • 300g/10½oz sourdough starter
  • 250ml/9fl oz water
  • 10g/¼oz brown sugar
  • 10g/¼oz salt
  • flavourless oil, for greasing

Let’s Bake!

Mix together the flour, sourdough starter and water in a bowl. Add the sugar and salt. Turn out on to a clean kitchen surface and knead for 10 minutes or until the ‘windowpane effect’ is achieved (where the dough can be stretched until it is so thin that it becomes transparent).

Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours. You won’t notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.

Turn out the dough onto a clean kitchen surface and knock back the dough. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam side up in a bowl, lined with a linen cloth or a heavily-floured tea towel – without the cloth, your loaf will stick in the bowl and you won’t be able to turn it out. Leave to prove for a further 2½ hours.

Preheat the oven to 230C/450F/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35-40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.

Enjoy!

How to spot faux sourdough  I thought that maybe I could spot a fake sourdough loaf by smell and texture but because there are so many different starter cultures, recipes, flours it is almost impossible you really need to know the ingredients. Sourdough bread does have a longer shelf life … But unless you know the ingredients or the baker and you trust him then the only real way if to make your own.

sour-dough-artisan-bread

Do you make your own sourdough bread???

Thank you for reading this post I hope you have a great week xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
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Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend 🙂 xx