Fermented vegetables (pickle)

Ingredients

Vegetables e.g. cucumber, broccoli, carrots

2 tbsp sea salt

2 cups water

Herbs and spices, e.g. Bay leaves, pepper corns, dill...

Instructions

1. Cut the vegetables into small pieces

2. Place them in an air-tight jar

3. Add sea salt to the jar

4. Add herbs and spices, or skip this step if you do not want to add any

5. Fill the jar with water

6. Let it ferment in a cooler place without direct sunlight until day 4

7. Open the lid to release air every day. You will see bubbles on day 2 or 3

8. You can consume the vegetables from day 4 onward (normally, it tastes sour on day 4; if not, let it ferment for another day)

I wait until day 5, and the fermented vegetables are sour enough

9. Place the jar in the fridge

You can keep it for a month in the fridge, but consume asap :)

Enjoy!

Sourdough chocolate brownies

Ingredients 

113g butter

1 cup dark chocolate chips

1 tbsp vanilla extract 

3/4 cup flour

1 1/4 cup sugar

1/2 cup cacao powder

1/2 tsp salt

2 eggs

1/2 cup sourdough discard

Instructions

1. In a small saucepan, heat up water

In a small bowl, put butter. Place this bowl on the saucepan. Let it melt (this is called “Bain-marie”)

2. Add chocolate chips in the bowl. Let it melt

When they are melted, turn off the heat

3. Add vanilla extract in the bowl

4. Preheat the oven to 175c

5. In another medium or large bowl, mix flour, sugar, cacao powder, salt

6. Add butter chocolate mixture and mix well

7. Add eggs and sourdough discard, mix well until no clumps

8. Put a baking sheet on a 9” X 9” pan

Pour the mixture into the pan

9. Bake it for 40mins until the a tooth pick comes out clean

Enjoy!

Sourdough Focaccia

Ingredients

320g water

7g salt

256g Sourdough

12g olive oil

400g bread flour

Steps

Day 1

20:00 In a glass storage box, mix water and salt until dissolved

Add in sourdough, olive oil and flour. Mix well until no clumps

Close the box with the lid. Let it rest for 30 mins

20:30 A set of stretch and fold the dough or until you can feel the dough becomes tight

Cover it with the lid. Let it rest for 30 mins

21:00 Do 1 set of coil fold

Cover it. Let it rest for 30 mins

21:30 Do the 2nd set of coil fold

Cover it. Place the box in the fridge overnight

Day 2

9:00 Place the dough in a square or rectangular baking tray

Cover it with a towel 

Let it proof until the size is doubled (it may take 2 hours in a warmer place and 3 hours in a cooler place)

11:00 or 12:00 Preheat the oven to 230c

Sprinkle olive oil on the dough surface

Add your favorite ingredients, e.g. garlic cloves, cherry tomatoes, olives, smoked ham cubes, grated cheeses

Bake for 30 mins or until golden brown

Enjoy! 

Fresh mint chocolate chips ice-cream

Ingredients
2 cups milk
1 cup cream (I used 35% cream)
27g fresh mint leaves

3/4 cup brown sugar*
Pinch of salt
2 egg yolks

1 tsp vanilla extract 

Optional: chocolate chips

* I use 1/2 cup brown sugar

Steps

1a. Use your hand to squeeze and smash mint leaves. It can release more flavour when it is mixed with other liquid ingredients.

Place the leaves in a linen bag. If you don't, you can skip this step

1b. Combine milk, cream and mint leaves in a medium-sized pan over medium-high heat until tiny bubbles form around the edge (about 80°c). Do not let it boil!

2. Remove from heat, cover and let stand for ten minutes. That gives the mint flavour time to steep.

3. If you have a linen bag: Simply squeeze out the milk mixture

If you don't have a linen bag: Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavour. Discard the leaves, and pour the liquid back into your pan.

4. In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.

5. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.

6. Pour the egg/milk mixture back into the pan with the rest of the milk.

7. Cook over medium-low heat for about 5 minutes (or to 60°c), stirring constantly.

8. Pour the mixture into a bowl. Stir in the vanilla extract.
Place the bowl in the fridge until the mixture cools completely, stirring occasionally.

9. Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.

Add chocolate chips halfway through the process 

If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.

Sourdough baguette

Ingredients

8g salt

300g Water

420g bread flour

55g sourdough

Steps

Day 1

20:00 Mix ingredients. 

Let it rest for 30 mins.

20:30 Perform stretch and fold, do that until the dough becomes tense.

21:00 1st set of coil fold.

 Let it rest for 30 mins.

21:30 2nd set of coil fold.

Place the dough in the fridge overnight.

Day 2 

8:00 Place the dough on the worktop.

Divide the dough into 4 portions.

Fold 1 edge of the dough (lengthwise) towards the center.

Fold another edge over.

Place the dough with the seam facing downward.

Let it rest for 15 mins.

8:15 Shape the dough.

Sprinkle rice flour heavily on a thick proofing towel. 

Sprinkle flour on the dough surface and the worktop, and then place it on the worktop 

Stretch a bit the 2 edges (lengthwise) and fold them towards the center and press it gently.

Fold again these 2 edges (lengthwise) and close it.

Roll it to the length according to the width of your baking tray.

Place the dough on the towel, with the seams facing upward.

Cover the dough with a towel.

Let it rise until 1.5 times. It is 3 hours for my dough. The time needs to be adjusted according to the room temperature and the activity of the sourdough

11:20 Preheat the oven to 230c.

Place a tray of hot water in the oven.

11:30 Place the dough on the baking tray gently, lined with a baking sheet.

Score each dough twice vertically / lengthwise

Bake the dough for 30-35 mins.

Enjoy!