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!

Ginger bug soda - basic

Ingredients

1/4 cup ginger bug starter

3 1/2 - 3 3/4 cups water, fruit juice*, or brewed tea*

3-6 tbsp/ 87g white sugar

Spice, fruit, or other flavor additions

** You can use brewed tea such as hibiscus tea

Steps

1. In an Italian glass water bottle, with the help of a funnel, pour the ginger bug starter and water

2. Add sugar and stir well until the sugar is dissolved

3. Close the lid/stopper and let it ferment for 1-2 days or until you can see bubbles

Enjoy!

Country Sourdough

 

Ingredients

291g water

9g salt

364g strong white bread flour

45g wholewheat flour

91 levain*

Levain: 100% hydrated

Some rice flour

Steps

Note: the timing of the following steps should be adjusted according to the temperature of your kitchen and the fermentation progress of your dough

Day 1 - 

20:00 Prepare levain

Day 2 - 

8:00 Mix water and salt. 

Add flour and levain. 

Mix all the ingredients first with a spoon and then use your hand. It is a brief mix. 

Place it in a mixing bowl. 

Cover it and let it rest

8:30 Bench mix: Place the dough on the worktop. 

Use your hand to work the dough into a smooth dough. 

Place it back in the mixing bowl. 

Cover it and let it rest

9:00 1st lamination. Place the dough on the worktop. 

Stretch it as much as possible to a rectangular shape. 

Fold the left and right sides toward the centre. Fold the top to the centre and fold it to the bottom. 

With the help of the scraper, return the dough to the mixing bowl. 

Cover it and let it rest

10:00 2nd lamination. Repeat the above step

13:00 Shape the dough. The dough should increase its volume. 

Sprinkle the flour on the top of the dough, and turn it upside down on the worktop. 

Fold the 2 sides of the dough towards the centre

Fold the bottom edge of the dough and close it

Fold the top of the dough downward while maintaining the tension on the surface 

Roll it until the end and press the dough together

Place the dough's seam upward, pinch the seam and close it. Don't forget to close the sides too! 

Flip the dough over in rice flour

Place it in the proofing basket with the seam side facing up

Put it in a plastic bag and leave it proof at the room temperature

15:00 Put the dough in the Fridge for final proofing

Day 3 -

If you use a Dutch oven to bake the bread*:

7:00 Place the Dutch oven in the oven

Preheat the oven to 220°c for an hour

Take the dough out of the fridge and let it sit at room temperature

*If you do NOT use a Dutch oven to bake the bread, preheat the oven to 220°c a few mins before 9:00

7:57 Prepare a baking paper and place it on the worktop

Place the dough (with seam facing downward) on the baking paper

Use a bread blade to cut the dough

8:00 Place the dough in the Dutch oven and cover the lid, bake for 20 mins

8:20 Remove the lid of the Dutch oven, bake for another 25 mins

Enjoy!

 

Ginger bug raspberry lemon soda

Ingredients

30g ginger bug starter

400ml water*

juice of 1 lemon

30g white sugar

15 frozen raspberries

*Some recommend filtered water or boiled water. I use tap water. It depends on the chlorine level in your tap water

Steps

1. In an Italian glass water bottle (seal), with the help of a funnel, pour the ginger bug starter, water, and lemon juice

2. Add sugar and stir it well until the sugar is dissolved

3. Add raspberries

4. Close the stopper/lid and let it ferment for 2-3 days until you see bubbles.

Open the stopper/ lid to release air every 24 hours

Enjoy!

Healthy ice cream without cream

Ingredients

360g/ 4 medium frozen bananas

2 tbsp almond milk or cow milk

1 cup/ 140g frozen berries

1 tsp vanilla extract

1 tbsp/ 15ml maple syrup or honey

Steps

1. Before making the ice cream: 

Chop bananas into small pieces, put them in a zip-lock bag and place them in the freezer overnight or until they are completely frozen

When the bananas are frozen, we can prepare the ice cream

2. In a blender, put frozen bananas and milk, and blend well

3. Then add frozen berries, vanilla extract and honey, and blend them until you see a smooth and creamy texture

You can either eat them immediately or put them into small boxes

To store the ice cream for later consumption:

1. Put the ice cream into small separate boxes, according to the portion you want to consume the next time

2. When you want to consume it, take out a box and place it either at room temperature for 20 mins or place it in the fridge for a few hours to let it soften slowly

Enjoy!

Discard Sourdough oatmeal snacks

Ingredients

90g instant oatmeal

1/4 tsp salt

80g discarded sourdough starter

35g honey

15g butter

2 tbsp chia seeds

80g nuts

80g dried fruit

30-50g chocolate chips

Steps

1. Mix oatmeal, salt, sourdough honey and butter

2. Add in the rest of the ingredients

3. Preheat the oven to 160°c and bake for 35 mins

Enjoy!

Lemon blueberry madeleine

Got some fresh blueberries, thinking we can make some desserts... hmmmm... wonder if there is a good blueberry madeleine recipe and voilà!
This is originally from a French recipe, I am glad that I read French so I can try it out!

The lemon taste is stronger since I added one blueberry per madeleine, but I like that :) Next time I will fold in more blueberries to see the result.

Anyways, my husband's colleagues and my church friends are happy and all are gone after a meeting :)

Ingredients (24-28 madeleine)
30g honey
100g butter

60g sugar
2 eggs

30ml lemon juice
lemon zest
100g flour
1/2tsp baking powder

Instructions
You can prepare it the day before or 4 hours in advance

1. In a small pot, melt butter with honey, set aside and let it cool down

2. In a mixing bowl, whisk egg and sugar until egg becomes a bit light in color
Add in lemon juice, zest, mix well
Add in flour and baking powder
Be careful, do not over mix the mixture

3. Pour the honey butter mixture into the flour mixture, mix well
Cover the mixing bowl with plastic wrap, place in the fridge and leave it overnight or 4 hours

4. When you are ready to make the madeleine:
Preheat the oven at 230°c
Take out the batter, incorporate blueberries

5. If you use metallic mould, grease and sprinkle flour first

6. Fill the mould 3/4 with the help of a spoon
Place it in the oven

7. Bake for around 4mins, then drop the temperature to 200°c to bake for another 4mins. The middle part starts puffing up!

Before the last 4mins finishes, if the edge starts turning brown, reduce the temperature and let it bake until golden color

8. When time is up, take the mould out
Remove the madeleine from the mould immediately and place them on a cooling rack to cool down

Enjoy!