The Plan Down at the restaurant, my dough of choice, is of course, sourdough. Everyday, I’ll take a portion of sourdough starter, and mix that in with my flour and water to make the pizza dough. Simple enough. Usually, I’ll use around 4% by weight of flour of starter. That is for every 10kg of …
A lesson in pickling and plumbing! Giardiniera is what we have on the menu today. An Italian relish of sorts, it’s traditionally made using a mix of vegetables that are then preserved in vinegar or oil. Having recently been inspired to try my hand at some fermentation experiments, I’ve put a slightly lactic spin on …
Sourdough not enough fermentation for you!? Then you need this Honey and Oat loaf! The Holy Trinity of fermentation, this recipe combines fermented wheat, honey and oat to make a loaf that’s full of the goodness of grains, whilst still being soft enough to respect your jaw, and your jam sandwiches. Like Hovis, but without the constipation! The …
Is it possible to create a sourdough, using only oats? Below is a full laboratory report of the experiment. Highlighting the results, methodology and the science behind it all. Abstract A 50%hydration wheat based sourdough starter was refreshed with oats and water over a four day period. The aim was to establish a stable …