I have been attempting to make sour dough bread these past few months – part of my eating healthier/gut health plan, finally have got it right! We had lovely sour dough bread and free range eggs for breakfast this morning. This afternoon, by request, I am making Chocolate Covered Katie’s Choc Chickpea Blondies.
And the Blondies have now been made and taste tested- another success. 🙂
Recipe here: http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/
Reading, Writing and Riesling 
Oh, it all sounds delicious, Carol. There is honestly nothing like fresh, homemade bread! And the blondies look wonderful, too. A feast fit for royalty
Thanks Margot 😎 There is nothing
like the smell and taste of home made bread and sour dough is certainly worth making. The Blondies were surprisingly good I would never have thought of using chickpeas this way but my girls are big fans of Chocolate Covered Katie and requested these. They are so easy to make too.
Can I have that last biscuit, please?
These are very yummy and if you check out the book or Chocolate Coated Katie’s website – you will often find recipes to make single serve biscuits etc. I am surprised out just how good these taste- no dairy no eggs, no flour and one easy step – whiz in food processor then bake.
Single-serve? Interesting! One of the reasons I really don’t even try to bake is because batch sizes are usually way to big for those of us who live alone. Shall take a look – thanks!
But be prepared – this is not your average cook book – lot of no flour, no eggs, no diary and lots of beans – but I can recommend the Blondies and will make more from this website. This cook is highly regarded.
your sourdough looks amazing Carol
It was Jen and tasted so good. We dont eat bread very often and when we do we prefer sough dour – better for the gut 🙂
I’m working on sourdough. Did you purchase a starter or raise one from the wild? What’s in your bread, it looks great?
I’m going to a sourdough bread class in a couple of weeks. Hope to come back with some great ideas.
I made my starter – or rather nature did:) In my bread – I cup starter, 4 cups flour pinch of salt and I used 1 teaspn of treacle as I cant have honey and 1+ 1/4 cup filtered water. So easy when you know how 🙂 Next I want to make a seed and fruit loaf +wholemeal. If you get any great tips when on your course Bill let me know. I just bought two bread proofing baskets- they should make the job easier.
Have you tried not using anything sweet? I leave out sugars when I make bread. It seems to rise fine, just takes longer.
I think when the weather warms up here that might work – at the moment we are in the middle of winter and with a modern house with reverse cycle air-conditioning (that doesnt need to be on often) I have no where to “warm” the dough..so the little sugar helps…I imagine houses that have a heavy winter have warming closets, radiators etc that might be useful to prove bread? How/where do you prove yours Bill?
Our kitchen usually is warm enough. Sometimes it takes 3 or more hours to rise each time, but as long as it doesn’t over rise it seems fine.
Your flour would be slightly different than ours, so that can make a difference. I know that I can tell the difference between US rye flour and rye flour from Poland.
You sound like quite the expert Bill, how long have you been making sour dough? I know the weather/humidity affects the flour – I think when the weather warms up here – in the next month or two my bread will flourish. I am going to try – a fruit/seed/nut loaf and a wholemeal loaf next. I cant believe how hard it is to get different types of flour in our local grocery store… I want to make a spelt loaf too. Trying to get away from traditional wheat.