Medieval SourdoughOrigin: English Period: Medieval |
Original RecipeBread (from Platina (Book 1))Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender cheese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gerderys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn. 
Modern RedactionIngredients:
340g sourdough starter Method:PreparationPlace the sourdough in a bowl (if you regularly make bread you will have your own culture, but you may buy this from your local baker or health-food store). Add the warm water (not above 45°C) and salt and mix in. Mix in the whole wheat flour and then all bar 115g of the white flour (add about 200g at a time). By this time the dough should have come together. Knead lightly, cover with a wet cloth and set aside somewhere warm so that it can rise over night (at least 16 hours). The following day turn the dough onto a floured surface knead for about five minutes then shape into two or three round (batch) loaves. At this point knead the dough and knead-in the remaining flour. Form the loaves on a baking tray, cover with a cloth and leave in a warm place for an hour. Pre-heat your oven to 180°C, place the loaves in the centre and bake for 50 minutes. |
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Other recipes with sourdough and wholewheat flour as primary ingredients: Medieval Sourdough Pistolette Roll Oatcakes Pie Crust Pie Crust Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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