crumblingbiscuit

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

Pancake, crepe, galette

  • 100g plain flour
  • 100g buckwheat flour
  • 3 eggs, lightly beaten
  • About 500ml milk
  • pinch of salt

Loosely based on a River Cottage #recipe

(Blender) Hollandaise

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.

  • 3 large egg yolks
  • salt
  • pepper
  • fresh lemon juice
  • 115 g butter

#recipe

Red Cabbage

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.

#recipe

Sourdough

Method Update

Started the autolyse with about 10 minutes worth of kneading and then let rest for about an hour while the sourdough did its thing.

#recipe

Sourdough Method Update

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

Original Recipe

#recipe

More sourdough

This time in a loaf tin.

#recipe

Sourdough again

Upped the hydration to 70%. Fermentation at room temperature. Bigger rise.

#recipe

Addendum

www.zahr.koeln/2020/10/2…

The starter is rye based.

Mixed then fermented over night in the fridge. Three folds. Next day left to come to room temp.

Shaped.

Baked in a pre-heated pot at ca 250 C for 20 minutes. Removed lid and continued at ca 180 C for 40 minutes.

Next time:
- up hydration
- longer proofing at room temperature

#recipe

New Sourdough Bread

200 g Semolina
300 g Farina 00
300 g Wasser
300 g Sourdough Starter
12 g Salt

#recipe

Sauce Remoulade

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 +

#remoulade #recipe

Focaccia

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

Pre Ferment

2 g dried yeast 100 g flour tippo 00 150 g water

Mix and keep in fridge for at least 8 hours

Dough

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.

Current breadrecipe

Pre ferment

100 g spelt flour
150 g water
3 g dried yeast

Mix and keep in fridge for 10 to 12 hours

Main dough

400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Pre ferment

Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.

Recipe

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.

(c) crumblingbiscuit@gmail.com - 2021