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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: shan_k on February 03, 2012, 06:15:03 am
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Hi All,
I am about to attempt to make Tenina's Cheats' Sourdough (just got the book this morning!). I have some figs in the fridge and thought maybe I'd make a fig and walnut sourdough.
Firstly I am planning on halving the recipe since it makes 2 loaves and I only want to do one since we don't eat much bread. Since they cook individually I can't see what difference it makes so I think I am all good here.
But - I am a bit of a newbie so I am not quite sure when to add the walnuts and figs (they are fresh figs - will this even work?? Our dehydrator is still in storage), I want them to stay somewhat visible so I will chop them by hand, would I just add them to the mix prior to kneading the dough?
Hopefully someone can help me out on this so I can give it a go!
Thanks
Shan
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I'd add them with about a minute of the kneading time left. Hopefully this will be ok. I'll look forward to hearing how it went.
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hmmm - didn't read it very well! Tenina actually gives some advice on how best to do this....which I didn't exactly follow! Oh well - it's rising now so I will see how it turns out :-\
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Well I didn't exactly follow the directions to the tee - I added sun dried tomatoes and olives, and accidentally added them a little early so they did get well and truly chopped!
Obviously being a 'cheats' sourdough there was no starter in this initial batch, so to me it seems more like a bread than a sourdough - but it is very yummy. Very easy too!
Here are some pics of the finished product....
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did you have the powdered malt already?
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nope - I didn't have it and since it said optional I decided to skip it. Do you think it makes a big difference?
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if the figs are fresh, I would fold them in by hand after the machine kneading, as they are soft and fragile. If they were dried figs, I would do as Cookie suggests and put them in with a minuite to go. Same with the dried toms and olives, with a minuite to go.
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You are so organised…to do all this while I am still madly sending books out and about. Great feedback…thanks…you had me worried on the first post!
;D ;D
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Should have made two loaves.....it was devoured in less than an hour - not bad since 3/5 of us don't normally eat much bread! Definitely a hit for us - Thanks :D
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I am going to have a go making this this morning. My son loves sourdough and unfortunately being the novice that I am I manged to kill off my starter (including the one I had kept in the freezer!) so thought I would give this a go. Just a question (hopefully Tenina you will see this!) with the 200gms that you keep as a starter - how do you keep it and how long will it keep for before it needs to be used? My other question is that as I only got the book last night I haven't had a chance to do my own powdered malt but have a tin of it in the cupboard - am I able to use that? Thanks
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Have just sat down and had a couple of slices. i would agree with Shan K that it is more like a bread than a sour dough though according to the book it does become more sourdough like the more you make it with the starter dough. I liked the way that it was quick to make and it did taste nice. My only issue is that I love a crunchy crust and after being out of the oven just a couple of mins the crust became very soft. It could very easily be something to do with me though as I am not the greatest bread maker!!
I will be interested to read other comments as others make the bread.
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Shazzy, the powdered malt adds crust colour as well as flavour.
The sourness of the bread is more apparent after about 6 uses of the ‘starter’. Keep the dough in a ziploc bag in the fridge and leave it out to rise each day that you use it before adding it to the bread. Also pull it out occasionally to rise just to develop the sour taste. Return it to the fridge when it has risen to fill the bag.
Should I have written all this in the book??? (Thinking thats a yes.)
The crispness of the crust is all to do with the heat of your oven. You should really preheat the oven to its hottest temp. If you have a pizza stone use it. If you dont, I suggest you invest. The hotter the oven, the crisper the crust without the bread burning.
Good luck.
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Tenina, would you also recommend putting a ramekin or similar of water in the oven? I was taught that the steam from this helps to make a crispier crust (although I've no idea why)
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Yes you can do that to increase the crunch factor, or spray the bread as it goes into the hot oven with a water spritzer...
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Thanks Tenina - I appreciate your response. I did use a pizza stone and had the oven at 220 but will deffinately give it another go as my boys really enjoyed it. Will also try the bowl of hot water as well.
On another note have been dealing with Melissa in relation to the purchase of your book and she has been lovely - please pass on my thanks to her for her quick responses.
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Tried this again with my oven the hottest it could go and the pizza stone in the oven for 30 mins plus a bowl of boiling water. Came out beautiful and crunchy but then within minutes completely soft. Obviously not doing something right!
Having said that though it is really a yummy bread and we all love it and I will continue to make it. Thanks Tenina.
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Hmmn not sure about that one then?? Sorry, will have to do it again and eat it of course….all for the sake of getting it right!
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Hi Shazzy - not sure where you live - was it a really hot or humid day? I wonder if that would have an effect on the crust after baking?
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Hi Bonsai - here in Perth so maybe. I am wondering if it could be the malt powder (brought) that had something to do with it - will leave it out next time and see. Anyway its in the freezer and the boys are enjoying it as toast!
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Shazzy, I don't think that the Malt powder that you buy is the same as Tenina has in her recipe. Tanina's Malt is malted grain, like they use in making beer. I use the latter , that I buy from the local brewing shop. It is lovely in bread. It is crushed and you can grind it further in the TMX, if you wish.
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ok so hopfully that may be my problem!! I did wonder. I havent been to the shop yet to buy the wheat to make the malt so thought would give the malt in my pantry a go. I will leave it out next time and see what happen. Thanks
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How long do you think the starter lasts in the fridge? I haven't made any bread in a little over a week. I did pull my starter out a few times (though one night left it out all night!). Do you think I should still use it or just go back to starting from scratch?
Thanks
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I think it should be fine. My sourdough starter (that died) could be left in the fridge for about a month before it had to be refreshed. It may just be a little more 'sour'.
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Left mine in the fridge for 10 1/2 weeks last year, when we went overseas. Just scooped off the top and fed it and it was OK. There is just TOO much mystique about sourdough.
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How long do you think the starter lasts in the fridge? I haven't made any bread in a little over a week. I did pull my starter out a few times (though one night left it out all night!). Do you think I should still use it or just go back to starting from scratch?
Thanks
The starter lasts until you know it hasnt lasted…if you know what I mean?? you can tell when it has gone off…REALLY! hahaha but a rule of thumb is around 3 weeks without being used at all…with being used frequently, it should last for ever!
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Does everyone just use the starter for their subsequent loaves? If not, how much yeast should be added as well? I'm guessing not a lot.
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Anyone got some ideas?
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You reserve 200g of the bread dough and pop it in a ziploc bag and put in fridge. Take it out daily and and give it abit of a squeeze. Next time you make the bread you use the whole packet and follow the recipe. From your new dough mix you reserve 200g before you shape it, and this is your starter for the next loaf. And it just continues from there. Does this answer your question?
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Thanks CP. Tenina's directions state that 'If you wish to use the starter as your rising agent, it is possible, but the rising time will be significantly longer." There's no info if you don't want to use the starter as the entire rising agent.
I ended up using 1/4 tsp yeast plus the starter. Instead of steaming and baking, I did it like an artisan loaf and baked the entire batch as one loaf in a burning hot cast iron dutch oven. DIVINE!!!
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unless I am mistaken you just need to use your "measurage of starter" from the original recipe and rip off 200g for a starter for all future recipes. Bread is so forgiving I think - and I love seeing what transpires from each recipe I do.
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Would you believe that I haven't made this before? I think I have far too many bread recipes to try.
It obviously has only one rise. Has anyone tried it with two? I might give it a go with this batch and see how I go.
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I made this the other day with 2 rises and although the bread was good, we usually have more flavour in our breads. I have just made the second batch using the 200g from the fridge. This time I have used some rye flour and some whole meal. About 50g of each. The bread is just waiting for it's second rise now. The next batch I think I'll do 100g of rye.
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I got up to the fifth use of the starters and the forgot to save the 200g! I haven't started again. I was so peed off with myself!
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:D :D :D :D Thanks for the laugh MJ.
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I can't believe I haven't made this before now, since we love sourdough. I followed the recipe except for the malt. It turned out lovely & the kids loved it. It wasn't a crunchy, tangy sourdough( probably since it was just the first batch & I used all white flour) but it had a lovely texture & a nice chewy crust. My two little kids ate a full loaf for morning tea! It'll be a definite regular & I'm looking forward to trying it with the starter & using different flours & additions.
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I really must start my starter again! This was so yummy and I had gone to all the trouble of making the malted wheat. Now I just have to find it…. :P
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Can someone tell me if I'm following the recipe correctly? I made my first batch a couple of days ago & kept my 200gm of starter aside. Today I've made it for the second time, but I'm using the starter as the rising agent, so no yeast. The way I made it was I skipped the first step in the recipe & went straight to step 2, where I put everything in the TM bowl, except the yeast & also put in the starter. So it was pretty full, with using the full 550gm of flour plus the starter. Is that correct? I kept everything the same, amounts, speed etc. It's now rising & when its doubled I'll keep 200gm aside for next time. Is that right?