It’s that time of the year again. Wild Garlic (Allium Ursinum) is spreading in the garden. To be made into pesto #BärlauchPesto #recipe.
100 g Parmesan 100 g Walnut Bunch of Wild Garlic Leaves Olive Oil to desired consistency Salt Black Pepper
Loosely based on a River Cottage #recipe
Am going to try this today. Basically blend the yolks with the salt, pepper, lemon juice and then add the melted butter. It’ll go with dill potatoes and salmon.
Just so I remember:
Fry onions and apples in, preferably, goose fat. Add Preiselbeeren (Lingonberries). Add red cabbage. Season with salt, pepper, all spice, cloves, cinnamon. Add vinegar and red wine.
Started the autolyse with about 10 minutes worth of kneading and then let rest for about an hour while the sourdough did its thing.
While the starter did it’s thing I mixed the flour (250g Semola, 250g Double Zero) with the water (350g) and kneaded until the gluten developed.
When the starter was ready, it was united with the rest of the dough and let to rest for about 30 minutes. Then I put the salt in and let the dough proof.
Result: more open crumb
The starter is rye based.
Mixed then fermented over night in the fridge. Three folds. Next day left to come to room temp.
Baked in a pre-heated pot at ca 250 C for 20 minutes. Removed lid and continued at ca 180 C for 40 minutes.
- up hydration
- longer proofing at room temperature
200 g Semolina
300 g Farina 00
300 g Wasser
300 g Sourdough Starter
12 g Salt
A new recipe, at least for me. Used it on fish (specifically rainbow trout) and as a burger sauce on the bottom bun.
200 g mayonnaise
20 g mustard (in my case, German medium hot)
20 g ketchup (in my case a Hela Currygewürz)
4 table spoons of chopped chives
1 bunch of chopped dill
4 table spoons (or thereabouts) of chopped cornichons
2 table spoons of capers
Mix well, leave to infuse in the fridge for about 2 hours +
The dough misbehaved, or did not add enough yeast yesterday.
Anyway: 10 min at 250 C and 15 min at 150 C
Current Focaccia Recipe
2 g dried yeast 100 g flour tippo 00 150 g water
Mix and keep in fridge for at least 8 hours
Pre Ferment 250 g semolina 650 g flour tippo 00 550 g water 50 g olive oil 20 g salt
Mix, lightly knead and keep in fridge for about 12 hours.
Generously oil a sheet pan and sprinkle with some course salt. Stretch the dough into the pan, letting it rest for 20 minutes, stretch into the edges.
Drizzle the dough generously with more olive oil, sprinkle with course salt and oiled rosmarin needles.
Bake at 200 C for about 40 minutes.
100 g spelt flour
150 g water
3 g dried yeast
Mix and keep in fridge for 10 to 12 hours
400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.
Shape loaf, proof for 2 to 3 hours at room temp. Bake in cast iron pot, 30 minutes at 250 C, take off lid, reduce temp to 180 C till core temp is 98 C.