Sour dough starter: Based on Paul Hollywood's recipe.
1kg strong white bread flour
1 organic apple, grated, with skin, avoiding the core
360ml tepid water
Stage 1. Mix 500g of the flour with the apple and water. Tip this into an airtight container and mark the level on the outside of the container (so you can see whether the mix has risen). Cover and leave to ferment for 3 days.
Stage 2. After 3 days the mix should start to smell quite sweet, a bit like cider. It will be a little darker in colour and will have started to grow; it may also have some bubbles. Check the level against the mark you made on the outside to see how much it has grown. Discard half the mix and add another 250g bread flour and 170ml water – this is called ‘feeding’. Mix thoroughly in the bowl. Tip back into the container and leave for a further 2 days.
Stage 3. There should now be plenty of activity in the dough, indicated by lots of small bubbles. If there is nothing happening, look at the side of the container – you’ll be able to see whether the dough has risen and fallen by the smearing on the side. If it has risen and fallen, then it is active. If your starter is active but has sunk down in the tub and a layer of liquid has formed on top, then it is actually over-active. Stir in some more flour to return it to a thick consistency and leave for a day. It should regain the thick, bubbly texture you want. If there is no sign of rising on the container, and no bubbles, leave the dough for a couple more days.
Once your starter is active, discard half of it, as before, and mix in another 250g bread flour and enough water to return it to the consistency of a very wet, sloppy dough. This time leave it for 24 hours. If the starter begins to bubble within this time, then it is ready to use. Ideally, when you come to use it, you want to starter to be thick and bubbly. If you shake it, it should wobble like a jelly, without dropping down. When you put a spoon through it, it should be like a thick batter. If your starter is not bubbling, feed it again, following stage two, and leave it for a further 2 days.
If you are using your starter often, you can leave it at room temperature, feeding it at least every 3 days and whenever you take some to make bread. Simply stir in some strong white bread flour and enough water to return it to the consistency of a very wet dough, bearing in mind that you will need 500g starter for each recipe. Then leave it, covered, until it achieves that thick, bubbly, jelly-like stage. If you are making sourdough less often – say, once a month – then keep the starter, covered, in the fridge. This will slow down the activity and preserve it almost indefinitely, but you must let it come back to room temperature before use. If it seems to be inactive, give it a feed of fresh flour – the bacteria within it are living so they need feeding.
I have altered this recipe to be a lighter textured but still tasty Harvest style bread. I hope you like it.
375g/6oz strong white flour, plus extra for dusting
375g/6oz Granary or multi seed flour
250g/9oz sourdough starter
130-175ml/4-6fl oz tepid water
1 tblsp olive oil, for kneading
1. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
2. Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough is smooth and elastic.
3. Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
4. Knead the dough until it is smooth, knocking the air out. Roll into an oval shape and dust with flour.
5. Place the dough on to a baking sheet and allow to prove for 4-8 hours until doubled in size.
6. Approximately half an hour before the dough is ready to be baked, put a tray, half filled with water, on the bottom oven shelf and preheat the oven to 220C/425F/Gas
7. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.
This is a recipe developed by my dear husband and the article has been written by him.
When I first became vegetarian I didn't find a great deal of a problem cutting out meat products as
I wasn't a great fan of it. I did however miss cheese when I went fully vegan, not from the point of eating
blocks of the stuff but from what it brought to cooking. Many recipes that were a staple of mine had
to go because of lack of that, 'savoury' topping or that extra but of 'zing' that the cheese would
impart to the food. There was one thing I did miss however and that was Roule. I loved the stuff and
of all the things I gave up that was probably the one thing that I really missed.
Then, Barbara announced that on one of her 'tasting parties' a cheese substitute was to be tried. I didn't
hold out much hope as most of the cheesy products I had tasted in the past were not all that good.
That changed with Nutcrafter Creamery. The Essential Spreadable Double
Cream style particularly captured
my interest and as we ate the samples I set to work thinking through how I could turn it into Roule.
What I came up with was so close that I think anyone would be hard pushed to tell the difference between
it, and the real thing, though it is some many years since I last tried real Roule.
One 120g tub of Nutcrafter Essential Spreadable Double Cream
2oz of margarine
One small to medium clove of garlic
Desert spoon of dried parsley
Desert spoon of chopped chives (I used chopped leek as my chives are not up yet.)
Ground black pepper
Begin by mixing the cheese and the margarine in a bowl until the mix is a nice, soft easy to spread
consistancy and then crush and add the garlic. I used a garlic crusher but as long as it is crushed
enough to mix in well it doesn't matter how you do it.
Flatten out a piece of cling film on the worktop and sprinkle out about half the parsley and the chives evenly
in a rectangle of about 4 inches by 8 inches. If you require more for the internals, mix a little afterwards.
Sprinkle the black pepper over this to taste.
Now, spread out the cheese mixture over the sprinkled area making sure that you perfom this
in one movement as the sprinkles will stick to it instantly. Carefully flatten out the cheese mix over the
sprinkled area to no more than half an inch thick.
It can be tricky to do this so be aware that
it is best to get it done quickly. You can then sprinkle any of the chives and parsley mix without the pepper
over the surface of the flattened mix. Dried parsley doesn't particulary taste of anything but this
does make the characteristic green vein through the cheese. Then comes the rolling.
As can be seen in the images, lift one end of the cling film and using a knife gently tease over the end of the
mix to start it rolling over itself to make a nice, tight roll of cheese. When this is done, pat the ends of the roll
to neaten it off and then place it in the fridge for about half an hour.
That's it, a yummy, creamy Roule cheese fit to grace any table.
Ingredients (makes 2 or 3)
150g Plain Flour
15g medium or fine oatmeal
1tsp dried yeast
150ml Warm water
150 - 200 ml Soya milk
I imagine you think I have the ingredients all wrong but you will see how these pancakes can be made like crepes, thin and tasty without falling apart!
In a small jug, mix the yeast and sugar together, add the warm water and mix well. Stand in a warm place for around an hour until bubbles or a froth appear on top.
In a separate bowl,mix the flour and oatmeal together, once the yeast mixture is ready, slowly pour into the flour and gently mix in.
Once you have a fairly smooth paste, add the soya milk until you have a thin batter that has the appearance of slightly thin salad cream - Do not whisk or over mix as this can destroy the gluten in the flour which helps to make it bind
Once the mixture is smooth, heat a dry frying pan on a medium heat, the pan needs to be hot enough to allow the mixture to 'sizzle' when it is poured into it.
Pour 1/3 of the mixture into the centre of the pan and tilt the pan, allowing the mixture to spread to the edges, if there is not quite enough mixture, pour a little more around the edges
Watch the mixture dry out so that the whole pancake is 'set', the edges should start to lift and leave the sides of the pan.
Now the next bit is up to you, making sure the pancake slides from side to side in the pan, you can either 'flip' the pancake or turn it with a spatula ... I leave that decision to you, You will see the cooked side looks like this ....
The mixture will continue to curl at the edges, if you lift the pancake, it should look slightly brown in patches and the surface should not look wet.
Remove from the pan and add your favourite filling .. Mine is Golden Syrup with Orange juice squeezed on top ... Enjoy your pancake ... with no eggs!