You see, i bake. A lot. For friends and family, for myself, even just for the love. And up until relatively recently i'd been using one of those hand-held beaters, which was ok, but then this happened:
Isn't she a beauty? She was a suprise from my mum and my boyfriend. It wasn't my brithday, it wasn't christmas, they just knew how much i would love it. I think 'just because' presents are so lovely, i feel absolutely spoiled :-)
We cook together a lot, so far we've made cakes and biscuits, tarts, ravioli, pavlova, and the most incredible sponge cake. But what i would really like to tackle next is bread. I love dense, chewy sourdoughs. And fruit loaf really floats my boat too. Is homemade sourdough starter YOUR secret weapon? I'd love to hear your recipes :-)Let's pop over and see pip to check out other people's secret weapons.
Gosh, our girls really are twins! Only yours is the taller, leaner one! She is so beautiful and it is wonderful to come across another passionate KitchenAid owner. I'm sure she will knead up some tasty bread. Happy mixing (and baking)!
ReplyDeletelove those kitchenaids!
ReplyDeleteThat was my second choice for sure. I think I use my empire red kitchen aid every single day. The best thing about yours was they bought it because they knew you would love it. Yay!!
ReplyDeletehey babe! it's the SOURDOUGH RECIPE you've been waiting for!!! here's how to start the batch...
ReplyDeleteINGREDIENTS:
-1/2 cup warm milk
-1 teaspoon dry yeast
-1 tablespoon honey
-1/2 cup whey flour
1. put milk in bowl
2. spread dry yeast over milk
3. stir honey into the milk
4. stir flour into the milk
5. cover bowl with gladwrap and let rest for 72 hours at room temperature
6. stir in 1/4 cup flour and 1/2 cup water and let rest for another 2 hours
mixture should now have the consistency of porridge. when taking a cup of dough out for baking, always replace water and flour in a ratio of 1/4 cup flour and 1/2 cup of water
and here's the SOURDOUGH RECIPE once your batch is established:
ReplyDeleteINGREDIENTS:
-2 cups of sourdough (porridge stuff)
-1 cup of water
-1 teaspoon dry yeast (bread yeast makes fluffier bread, regular yeast more compact)
-1 tablespoon salt
-100g mixed grains (to your liking)
-1/2 to 1 cup rolled oats (optional)
-nuts or seeds of your choice (optional)
-400g wholemeal flour
1. mix sourdoug, water, and yeast in big mixing bowl, mix and let rest for 2 minutes.
2. in the meantime, refill sourdough (porridge), replacing water and flour in a ratio of 1/4 cup flour and 1/2 cup water, then cover with lid/gladwrap
3. back to the mixing bowl, stir mixed grains and salt into sourdough
4. slowly add flour while stirring until it has a consistency of damp clay (should retain shape when formed into a lump)
5. knead with moistened/floury hands--dough can be extremely sticky!
6. cover bowl with a tea towel and let dough rest for 4-6 hours at room temperature
7. knead again and let rest a few minutes while pre-heating oven to 200C (390F)
8. bake bread until brown and crunchy (about an hour and 15 minutes)
9. butter up a slice of toast while it's hot & so delicious
OH SO GOOD SOURDOUGH--THIS IS AN AUTHENTIC GERMAN RECIPE THAT A COUCHSURFER TAUGHT US AND WE'VE BEEN BAKING TWICE A WEEK, TWO LOAVES AT A TIME... AND NOW WE CAN'T LIVE WITHOUT IT!
CORRECTION.. THAT'S A 1/2 CUP FLOUR AND 1/4 CUP WATER RATIO...
ReplyDelete