If
you have ever mentioned wanting to visit San Francisco, California, the
number one thing people always put on their top 10 list (besides
visiting Alcatraz and riding the cable cars) is trying the sourdough
bread. Sourdough has been around since at least 1500BCE in Ancient
Egypt, when we find the first archaeological evidence and written
records, but it is likely much older than that. The true origin story of
sourdough has long been lost, but it was likely the first form of
leavened bread discovered by pre-historic humans.
Sourdough gets
its "sour" flavour from wild yeast, which has a symbiotic relationship
with the lactobacilli who produce the lactic acid that gives the bread
its unique flavour. Cultivated yeast is used in most other breads. To
make sourdough is fairly simple, if time consuming. First you have to
create a starter dough, though if you're lucky a neighbour already has
some starter and you can just ask for about 4 ounces.
Otherwise,
It takes about one week to create a starter dough or “mother dough.”
After that, only a couple minutes each day to maintain your starter for
baking. In fact, some batches of starter dough are hundreds and hundreds
of years old! For some reason, the environmental factors around San
Francisco work together to make some of the best tasting sourdough in
the world.
People have paid upwards of $600 for batches of
sourdough starter from San Francisco and the Klondike areas of Alaska
for the “authentic flavor.” Unfortunately, the flavor from any starter
dough begins changing the moment you move it to a new location. Climate,
altitude, types of wild yeast available, different bacteria, etc… all
factor in to the flavour of your sourdough. The longer it spends in a
new region, the more it tastes like any other sourdough from that
region. It can change flavour as quickly as just a few weeks!
If
you’re interested in creating your own starter or “Mother Dough” at
home, be aware that it takes at least a week to get to the right state
to bake with. Depending on how much humidity or temperature variation
there is in your kitchen, it may also take longer. Also, there are three
things to always remember when creating sourdough starter:
Use Whole grain flour
– the yeasts that create the unique flavor live mostly in the cereal
hulls, which are discarded to make refined flour. After your starter is
made, you can use any flour you want for the actual bread making.
Acidify the flour medium
– by using apple cider or pineapple juice instead of water, the yeast
has more food and can grown more quickly. Beer also works well and was
one of the original ways to make starter.
Maintain the temperature at approximately 24°C (75°F) –
this is the ideal thriving temperature for yeast. If you aren’t able to
keep it at this temperature, don’t worry, just get it as close as you
can (not too warm or too cold). It may just take a bit longer to get
your starter to the baking stage.
I found an Instructable
that looks to have some fairly good pictures of the process, but there
are tons of sourdough starter recipes and methods online so feel free to
experiment with your own methods. My husband prefers using half an
onion, but others have used pineapple juice, honey, or even beer to get
their starter going.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Friday, May 2, 2014
Friday, March 28, 2014
Grilled Goat Cheese Crostini with Honey and Thyme
INGREDIENTS
2 slices bread, your choice
Olive Oil
Goat Cheese
2 tbsp liquid honey
2 sprigs fresh thyme leaves
2 slices bread, your choice
Olive Oil
Goat Cheese
2 tbsp liquid honey
2 sprigs fresh thyme leaves
DIRECTIONS
Cut out two 5cm/2in circles of bread using a pastry cutter.
Drizzle each with a little olive oil.
Toast in a pan for two minutes on each side, or until golden.
Preheat the oven to 350.
Place the toasted bread onto a baking sheet.
Top with the goats' cheese, honey and diced thyme leaves.
Place in the oven for 3-4 minutes or until cheese starts turning golden.
Cut out two 5cm/2in circles of bread using a pastry cutter.
Drizzle each with a little olive oil.
Toast in a pan for two minutes on each side, or until golden.
Preheat the oven to 350.
Place the toasted bread onto a baking sheet.
Top with the goats' cheese, honey and diced thyme leaves.
Place in the oven for 3-4 minutes or until cheese starts turning golden.
Thursday, August 30, 2012
Homemade Naan
INGREDIENTS
2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 egg
2 1/2 to 3 cups flour
1/2 tsp sea salt
DIRECTIONS
In a small bowl, stir together the yeast, sugar, and warm water. Let it sit until frothy on top (a few minutes).
To the yeast, add the oil, yogurt, and egg and stir until evenly combined.
In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding the flour just a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
Turn the ball of dough out onto a well-floured surface and knead for about 3 minutes, adding flour as necessary to keep the dough from sticking. When done, the dough should be smooth and very soft but not sticky.
Loosely cover the dough and let it rise until double in size (about 45 minutes).
After it rises, divide the dough into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Heat a large, heavy bottomed skillet over medium heat and coat evenly with a thin layer of olive oil. Working with one ball at a time, roll the dough out until it is about 1/4 inch thick. Place onto the hot skillet and cook until large bubbles have formed on the top surface and the underside is golden brown. Flip the naan over and cook the other side until golden brown as well.
Serve hot, either plain or brushed with melted butter and sprinkled with herbs!
2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 egg
2 1/2 to 3 cups flour
1/2 tsp sea salt
DIRECTIONS
In a small bowl, stir together the yeast, sugar, and warm water. Let it sit until frothy on top (a few minutes).
To the yeast, add the oil, yogurt, and egg and stir until evenly combined.
In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding the flour just a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
Turn the ball of dough out onto a well-floured surface and knead for about 3 minutes, adding flour as necessary to keep the dough from sticking. When done, the dough should be smooth and very soft but not sticky.
Loosely cover the dough and let it rise until double in size (about 45 minutes).
After it rises, divide the dough into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Heat a large, heavy bottomed skillet over medium heat and coat evenly with a thin layer of olive oil. Working with one ball at a time, roll the dough out until it is about 1/4 inch thick. Place onto the hot skillet and cook until large bubbles have formed on the top surface and the underside is golden brown. Flip the naan over and cook the other side until golden brown as well.
Serve hot, either plain or brushed with melted butter and sprinkled with herbs!
Tuesday, February 7, 2012
Pita Breads
After my partner and I made these last weekend, he used some of them for his lunches. He has now declared that he never wants to buy buns for sandwiches again; pitas are just so good! Besides pita pocket sandwiches, these are delicious with shakshuka or with hummus. We're going to experiment with replacing some of the white flour with whole wheat, but here's the basic recipe.
INGREDIENTS
2 1/4 tsp yeast (one package)
1/2 cup warm water (110 to 115 degrees Fahrenheit)
1 tsp sugar
About 3 cups white flour
1 1/4 tsp salt
1 cup lukewarm water
DIRECTIONS
In a measuring cup, dissolve the yeast in the water. Add the sugar, stir to dissolve, and then let stand until frothy and doubled in volume, about 10 to 15 minutes.
Combine 2 cups of the flour and the salt in a large bowl. Make a small depression in the middle of the flour and pour the yeast water into the depression. Slowly add 1 cup of lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Add more flour, 1/4 cup at a time, if the dough is too wet.
Place dough on floured surface and knead for 10 to 15 minutes, adding more flour to surface as needed, until the dough is no longer sticky and is smooth and elastic. Form the dough into a smooth ball.
Coat a large bowl with olive oil and place the dough in the bowl, turning and rotating the dough so all of it is lightly coated in the oil. Cover the bowl with a clean towel and allow to sit in a warm place until it has doubled in size, about 3 hours.
Divide the dough into 10 to 12 equal-sized pieces and form each piece into a ball. Place the balls on a floured surface, cover with the towel, and let sit for 10 minutes.
In the meantime, put your oven rack at the lowest setting and preheat the oven to 500 degrees Fahrenheit. Put your baking sheet in the oven to preheat too.
Roll each ball of dough out with a rolling pin into circles about 5 to 6 inches across and 1/4 inch thick.
Adding the pitas two at a time to the preheated oven, bake 4 minutes until the bread puffs up (forming the pita's pocket). Turn them over and bake for another 2 minutes, then remove them from the baking sheet to a cooling rack. Add the next two pitas and repeat the procedure.
Once cool, store in a plastic bag at room temperature or in freezer bags in the freezer.
INGREDIENTS
2 1/4 tsp yeast (one package)
1/2 cup warm water (110 to 115 degrees Fahrenheit)
1 tsp sugar
About 3 cups white flour
1 1/4 tsp salt
1 cup lukewarm water
DIRECTIONS
In a measuring cup, dissolve the yeast in the water. Add the sugar, stir to dissolve, and then let stand until frothy and doubled in volume, about 10 to 15 minutes.
Combine 2 cups of the flour and the salt in a large bowl. Make a small depression in the middle of the flour and pour the yeast water into the depression. Slowly add 1 cup of lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Add more flour, 1/4 cup at a time, if the dough is too wet.
Place dough on floured surface and knead for 10 to 15 minutes, adding more flour to surface as needed, until the dough is no longer sticky and is smooth and elastic. Form the dough into a smooth ball.
Coat a large bowl with olive oil and place the dough in the bowl, turning and rotating the dough so all of it is lightly coated in the oil. Cover the bowl with a clean towel and allow to sit in a warm place until it has doubled in size, about 3 hours.
Divide the dough into 10 to 12 equal-sized pieces and form each piece into a ball. Place the balls on a floured surface, cover with the towel, and let sit for 10 minutes.
In the meantime, put your oven rack at the lowest setting and preheat the oven to 500 degrees Fahrenheit. Put your baking sheet in the oven to preheat too.
Roll each ball of dough out with a rolling pin into circles about 5 to 6 inches across and 1/4 inch thick.
Adding the pitas two at a time to the preheated oven, bake 4 minutes until the bread puffs up (forming the pita's pocket). Turn them over and bake for another 2 minutes, then remove them from the baking sheet to a cooling rack. Add the next two pitas and repeat the procedure.
Once cool, store in a plastic bag at room temperature or in freezer bags in the freezer.
Friday, October 7, 2011
Popovers
INGREDIENTS
2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs
DIRECTIONS
Preheat oven to 375 degrees.
Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.
In a medium sized bowl, combine the flour and salt.
In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.
Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.
Remove from the pan promptly. Cut into squares and serve hot.
2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs
DIRECTIONS
Preheat oven to 375 degrees.
Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.
In a medium sized bowl, combine the flour and salt.
In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.
Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.
Remove from the pan promptly. Cut into squares and serve hot.
Sunday, March 29, 2009
The Artisan Bake Shoppe
If you've checked out our sale items or our bread pages in the last week, you'll have seen a pretty major change: the launch of 14 loaves of bread and types of buns from The Artisan Bake Shoppe. One member, seeing the page for the first time after I put up all the pictures, summed it up well: "That is some sexy-looking bread!"
At Green Earth Organics, we're very excited to be working with this North Vancouver bakery. They are delivering fresh bread to us every morning based on our orders for that day, so you get the freshest bread and we can order exactly what we need and not have any waste.
The owners of The Artisan Bake Shoppe are Ursula and Markus. Here's what they say about their breads:
Making 'Honest Bread'...
We are crafters of pure and natural breads. Our goal is to go back to the roots of baking by keeping the bread as pure as possible. No preservatives, no additives, no 'dough improvers', no artificial flavours and no colouring of the breads.
Our breads are more substantial than other breads but we are selling taste, not air. We are using locally grown, organic flours, because we don't believe in farming with a bunch of chemicals. Providing people with healthy and organic food is our contribution for a sustainable lifestyle and for a better world. It's what we owe to our children...
The Artisan Bake Shoppe has been a big hit with Green Earth Organics' staff already. Markus delivers our bread and he has been bringing us sample slices, so we're all choosing favourites. And there are so many to choose from, including wheat-free and yeast-free options. One driver, who avoids wheat and refined grains, prefers the Whole Spelt Bread. I love the French Baguette, which reminds me of Paris, and my husband is a huge fan of the Sourdough Rye Bread.
Markus, from Germany, served for a total of nine years to become to a master baker: a three-year apprenticeship, five years as a journeyman bakery, and another year to get his master baker certificate. He was the head baker for a year at Artisan before he bought the business with Ursula. Ursula has an impressive baking background as well, including being voted as "Germany's Best Baker" in 2000.
So there's no mystery as to why the bread is so good: talented bakers using time-honoured, traditional techniques and high-quality, local, organic ingredients. Not to mention, so much passion for good food!
At Green Earth Organics, we're very excited to be working with this North Vancouver bakery. They are delivering fresh bread to us every morning based on our orders for that day, so you get the freshest bread and we can order exactly what we need and not have any waste.
The owners of The Artisan Bake Shoppe are Ursula and Markus. Here's what they say about their breads:
Making 'Honest Bread'...
We are crafters of pure and natural breads. Our goal is to go back to the roots of baking by keeping the bread as pure as possible. No preservatives, no additives, no 'dough improvers', no artificial flavours and no colouring of the breads.
Our breads are more substantial than other breads but we are selling taste, not air. We are using locally grown, organic flours, because we don't believe in farming with a bunch of chemicals. Providing people with healthy and organic food is our contribution for a sustainable lifestyle and for a better world. It's what we owe to our children...
The Artisan Bake Shoppe has been a big hit with Green Earth Organics' staff already. Markus delivers our bread and he has been bringing us sample slices, so we're all choosing favourites. And there are so many to choose from, including wheat-free and yeast-free options. One driver, who avoids wheat and refined grains, prefers the Whole Spelt Bread. I love the French Baguette, which reminds me of Paris, and my husband is a huge fan of the Sourdough Rye Bread.
Markus, from Germany, served for a total of nine years to become to a master baker: a three-year apprenticeship, five years as a journeyman bakery, and another year to get his master baker certificate. He was the head baker for a year at Artisan before he bought the business with Ursula. Ursula has an impressive baking background as well, including being voted as "Germany's Best Baker" in 2000.
So there's no mystery as to why the bread is so good: talented bakers using time-honoured, traditional techniques and high-quality, local, organic ingredients. Not to mention, so much passion for good food!
Thursday, March 26, 2009
Tomato, Avocado, and Chevre Crostini
Servings: 35-40 crostini
INGREDIENTS
1 French baguette
1/3 cup extra virgin olive oil
2 tsp garlic, minced
2 ripe avocado
4 oz plain chevre
1/4 tsp sea salt
1 1/2 cups tomatoes, seeded, diced
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup basil, fresh chopped
Small basil leaves for garnish (optional)
DIRECTIONS
Pre-heat oven to 350 degrees.
Slice bread into 1/4 " thick diagonal slices. In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool.
These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
In a bowl combine avocado, chevre, and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)
In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper, and chopped basil.
To serve, spread each crostini with about 1 Tbsp of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.
INGREDIENTS
1 French baguette
1/3 cup extra virgin olive oil
2 tsp garlic, minced
2 ripe avocado
4 oz plain chevre
1/4 tsp sea salt
1 1/2 cups tomatoes, seeded, diced
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup basil, fresh chopped
Small basil leaves for garnish (optional)
DIRECTIONS
Pre-heat oven to 350 degrees.
Slice bread into 1/4 " thick diagonal slices. In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool.
These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
In a bowl combine avocado, chevre, and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)
In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper, and chopped basil.
To serve, spread each crostini with about 1 Tbsp of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.
Thursday, January 15, 2009
Fresh Hawaiian Ginger Banana Bread
INGREDIENTS
1 1/2 Tbsp peeled and grated fresh ginger
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1 cup mashed ripe banana (approx. 3 med. bananas)
1/4 cup milk
1/2 cup flaked coconut
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup shortening (or 3/8 cup coconut oil
3/4 cup sugar
3 large eggs
Crystallized ginger, chopped fine
Ginger butter*
DIRECTIONS
Preheat oven to 350 degrees.
1 1/2 Tbsp peeled and grated fresh ginger
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1 cup mashed ripe banana (approx. 3 med. bananas)
1/4 cup milk
1/2 cup flaked coconut
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup shortening (or 3/8 cup coconut oil
3/4 cup sugar
3 large eggs
Crystallized ginger, chopped fine
Ginger butter*
DIRECTIONS
Preheat oven to 350 degrees.
Combine grated ginger with lemon juice, lemon peel, banana, milk, and coconut.
Sift flour with baking powder, baking soda, and salt.
Cream the shortening and sugar until blended. Add eggs and beat until fluffy.
Add dry ingredients alternately with the ginger/banana mixture, beating to a smooth thick batter.
Turn into greased loaf pans ( two 7 1/2 by 3 1/2 by 2 1/2 inches). Let stand and settle into pan evenly. Sprinkle top with crystallized ginger.
Bake on first rack below centre oven at 350 degrees for 45 to 50 minutes or until loaf tests done. Remove from oven and let stand for 5 minutes. Turn out onto rack and let cool.
Serve with freshly made ginger butter.
*To make ginger butter: Beat 1/2 cup softened butter with 1 tsp finely grated fresh ginger.
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