Tag Archives: Wholemeal Sourdough Bread

CarolCooks2 weekly roundup…25th April-1st May 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now into May…Time is marching on…thus far we had some humdingers of storms and the rains are still continuing mainly overnight the temperature is still warm the rain keeps it down a little no sunshine yet this morning so time to do a little weeding…the weeds love the mixture of sunshine and rain…sigh

Just in case you missed any or love to catch up like I do… snuggle deep be kind to yourselves …I think we all need to do that… get comfy in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine or two…Cheers!

Let’s get the party started then…

The Face Of Ugly…

Although not the best start to the week but so important and sometimes we have to face those truths as unpalatable as they are it’s often a sad fact of life…

If you missed it please head over to Jills Blog… take your tissues and your swear box…I won’t say enjoy but listen to the messages that Jill delivers and then weep because it is a sad fact of life…

https://jilldennison.com/2021/04/24/71725/

A day late it was … my lasts weeks weekly roundup…just in case you missed it…

 

CarolCooks2 weekly roundup…18th April-24th April 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Tuesday Twitterings…

Tuesday is the day where I am looking at people who have guts and fortitude to reach their chosen goal against sometimes many odds..more than me and you may face…but my mission is to highlight how WE can change the world its prejudices and bias…sometimes that change is closer to home than we like to admit…we must fight and strive for inclusion and understanding it will only be then that we can truly lift our heads and be proud …

Total inclusion and understanding are required NOW…

Tuesday Twitterings…A journey to be a Doctor…

Time for my A-Z on environmental terms, their meaning and impact on the world we live in…

The letter E…ecosystem we can all have a stab at the meaning and have a vague idea but did we know it’s broken down into 4? The ecosystem means many things and to gain a better understanding for when we are reading news reports and listening to speeches…I have sat there sometimes and got lost halfway through I also think sometimes that is the intervention…

The proverb ‘A little knowledge is a dangerous thing‘ expresses the idea that a small amount of knowledge can mislead people into thinking that they are more expert than they really are, which can lead to mistakes being made.

Social media is a prime example of that…

The Environmental A-Z…the letter E…

There is nothing like the smell of homemade bread …it invokes memories and brings a feeling of comfort…

Toast tastes just so much better when made from homemade bread as does a sandwich or just a slice of bread with some lovely grass-fed butter…

CarolCooks2…Week 11…in my Kitchen…made from scratch…Wholemeal Sourdough Bread

Today I am introducing you to the Achiote seed or Annatto as it is also known …Lipstick Tree is also a familiar name to some for this tree…

Here it is often planted in backyards for its beauty as an ornamental tree but those seeds when made into a paste bring something special to a dish…The popular Mexican Cochinita Pibil…

The popular Mexican dish called cochinita pibil is a dish that is far from mild or dry.

The heat comes in the form of intensely hot condiments on the side, the dish itself has a uniquely sweet, earthy aroma imparted by bitter Seville oranges, achiote, charred garlic, and a host of other spices. That earthiness is backed with the herbaceous aroma of the banana leaves it’s cooked in, along with smokiness from hours of slow cooking in a smoky, steamy píib (or, in modern Mexican Spanish, pib), the Mayan oven consisting of a hole in the ground lined with hot stones.

Although I don’t have a stone oven although I could get hubby to dig a hole in the garden and I’m sure Saangchai would love to help he is always digging holes…now that’s a plan

Tropical Friday…Achiote Seed(Annatto)…Lipstick Tree…

Acidity in the digestive system – Acid Reflux – Stomach Acid, Hiatus Hernia Triggers and Diet

If you suffer from Acid Reflux it is usually not easy to pinpoint the source as it can be the result of issues along the upper digestive tract and also the way we eat our food… For example, if you normally bolt your food without chewing sufficiently and coating the food in saliva, the digestive process is not begun until it gets to the stomach.. which is too far along the tract to be effective.

If you suffer from acid reflux regularly and are downing antacids to reduce the effects you are throwing gas on the fire…to find out how you can douse that fire…head on over to Smorgasbord Magazine where Sally will guide you and tell you how….#recommended read.

Smorgasbord Health Column – Family Health A-Z – Acidity in the digestive system – Acid Reflux – Triggers and Diet by Sally Cronin

Saturday Snippets…It’s the 1st Of May…May Day…Mayday celebrations go back centuries and herald a new dawning …a new year as the plants raise their heads above the once frosty ground and start to flourish and bloom…

There is also music and little titbits of information some may be relevant to you or interesting some you may just bypass but sometimes those little snippets linger in the recess of our minds… it all helps when you are on a quiz team and the answer pops into your head and your team applaud you for your knowledge…Just saying

Saturday Snippets…1st May 2021…

Well, that’s it for today…Thank you so much for dropping by…see you next week …Love Carol xx

CarolCooks2…Week 11…in my Kitchen…made from scratch…Wholemeal Sourdough Bread

Welcome to my kitchen where I cook almost everything from scratch…Just in case you missed it one of the reasons why I cook from scratch…

Sourdough bread is a lovely thing and seeing that starter bubbling and rising is a sight to behold…

You have your starter all ready to make your first loaf…?

Equipment…2 x large mixing bowls, banneton(sourdough basket), large oven tray.

Banneton

Temperature…220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time…35-40 minutes.

Ingredients…

Wholemeal Ferment…

  • 50g starter 
  • 100g Organic Strong Wholemeal Flour
  • 150ml tepid water

Dough…

  • 175ml tepid water
  • 300ml ferment (from above)
  • 400g Organic Strong Wholemeal Flour
  • 1 tsp salt
  • 1 tbsp oil
  • flour, for dusting
  • oil, for tray

First steps…

Once your starter is bubbly, stir it and measure 50g of the starter into a large mixing bowl.

Add 100g flour and 150ml water, stir until lump-free.

Invert a large bowl over the dough bowl and leave it in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use.

1st rise…Pour the tepid water into the ferment and mix well.

Add the flour and stir to mix.

When roughly mixed, sprinkle the salt over the top and stir until incorporated.

Using your hands gather everything together, gently pressing into a ball of dough.

Knead the dough in the bowl for 100 presses without adding flour…this is my favourite bit a good arm workout or if I am cross with someone it relieves my frustrations…lol

Invert the larger mixing bowl over the dough bowl and leave it in a warm place until double in size which may take 4–12 hours.

2nd rise…Dust the inside of the banneton liberally with flour.

Run a spatula around the edge of the risen dough.

Pour the oil onto the dough and dip your fingers in the oil.

Pick up the dough on the far side of the bowl, gently pulling and stretching it upwards then fold it forward onto the dough still left in the bowl.

Turn the dough a quarter to the left or right.

Repeat the action of lifting and stretching the dough then folding back onto itself five or six times, turning the bowl each time.

Tuck the edges of the dough under to make a ball of dough.

Transfer the dough into the floured banneton with the smoothest side down.

Cover with an upturned mixing bowl and leave to roughly double in size, 2-12 hours.

We are now ready to bake...Pre-heat the oven 20 minutes before you are going to bake.

Dust an oven tray with flour or insert a baking liner.

Remove the upturned bowl and very gently tip the dough onto the oven tray.

Bake for 35-40 minutes until golden brown.

Transfer the bread to a wire rack and leave to cool.

Just a few notes from me...my first loaf was both exciting and daunting…I know it wasn’t perfect but practice makes perfect as they say…I now use a shower cap rather than a bowl to cover while proving the dough… less chance of breaking a bowl..I can be clumsy by not looking at what I am doing…sigh…

But overall I was happy …probably because it took me a few goes to get my starter up and running and initially I used to throw the excess away I now don’t…it makes lovely sourdough muffins…

For me, it took a while to get my head around everything as it is a longer process making sourdough…but the taste and the satisfaction and now I am getting better my neighbours will be getting a loaf now and again…

Thank you once again for joining me in my kitchen it is lovely to see you here…See you tomorrow for Tropical Fridays will it be fruit or vegetable…well known or little known? xx