HOW TO ACTIVATE DE-HYDRATED SOURDOUGH

De-hydrated Sourdough

To revive:

20g dry sourdough

Day 1

1. mix 20g dry sourdough in 20g of water (equal amount of water & dry sourdough)

2. stir well, cover loosely with the cap of the bottle.

3. leave aside for 12 hours

4. after 12 hours - give it a good stir, add 40g water & 40g bread flour

6. stir well & leave aside for 12 hours

Day 2

1. take out 50g of the sourdough to feed & keep the rest in the fridge, covered

2. feed the sourdough with equal amount of water and bread flour 

3. leave aside for 8-12 hours

4. take out 50g sourdough from the batch & feed again

5. keep on removing & feeding until you see an active sourdough, i.e. a lot of bubbles

To feed:

with equal weight of sourdough, water and flour i.e.
50g sourdough starter

50g water

50g bread flour

Note:

1) sourdough is ready for baking 

     a. when it rises to more than double its original volume within 3 hours

     b. if you scoop some sourdough to put in a cup of water, it will float (float test)

2) if you receive wet sourdough starter, just start with the feeding regime.

SOURDOUGH ROLL OATS SOFT LOAF

An easy Sourdough Loaf

with the help of a Bread machine

Of course, you can omit the Roll Oats Topping 

if you prefer it plain

Sourdough Rolled Oats Soft Loaf

100g Sourdough

230g bread flour

20g raw rolled oats

30g brown sugar

160g (1 egg+fresh milk)

20g butter

1 tsp salt

Day 1

1. knead all ingredients to form a dough, cover & leave aside 60min

2. knead to de-gas, cover & leave in fridge 15-24 hours

Day 2

3. thaw dough @ RT for 40min

4. shape & put into a loaf pan, proof 3 hours until 2.5 in size

5. egg wash loaf & sprinkle roll oats on top, press in oats

6. bake in pre heated oven 175.C for 40min

CREPES OR CHINESE SOFT PANCAKE

This is a familiar comfort food 

for many of us

With simple ingredients

which are always available in the kitchen

and

it is easy to whip up too

Discarded sourdough produces soft and nice crepes.

If you are interested, do try this recipe

Crepes

150g sourdough (can be replaced with 75g each of flour & water/milk)

2 eggs, beaten

2 Tbsp oil or melted butter

1 Tbsp sugar or syrup

fresh milk to adjust batter to a thin consistency 

1. whip together all ingredients & fry 

2. enjoy

Notes:

(a) These crepes can be eaten:

     1. on its own 

     2. spread with peanut butter

     3. drizzle with maple syrup

     4. wrap with fruits & cream

APPLE YEAST STARTER SOFT MILK LOAF

Fruit yeast starter 

an alternative natural leavening for bread

other than Sourdough.

With the guidance of members 

in

Fermenting And Baking With Wild Yeast Water

I have successfully produced an active apple yeast water

which I gladly share here.

Apple Yeast Water

2 apples, chopped or grated (better with skin on)

500ml water

4 tsp raw cane sugar

 Active Apple Yeast water on the 3rd day

1st fermentation with Bread flour

1. mix all ingredients & give it a good shake

2. cover & leave aside to ferment

3. next day, open the cover to let gas out, shake the bottle at least twice a day

4. repeat (3) for 2nd, 3rd & 4th day until you see a lot of bubbles

5. take out 100ml apple yeast water, mix with 100g bread flour, stir vigorously

    and leave aside until double in volume

6. once double, remove 1/2 & feed the remaining with 100ml apple yeast water

    & 100g bread flour. Leave aside to ferment until double before using as 

    leavening for bread

I used this natural leavening for a soft loaf, 

referring to Adelinealy's Grape Yeast starter soft Milk Loaf

Apple Yeast Starter Soft Milk Loaf

a) 250g HP flour

    50g AP flour

    40g thickened cream/yoghurt/whipping cream

    40g milk 

    1 egg

    6 Tbsp apple yeast water

    100g active apple yeast starter from above

    2 Tbsp milk powder

B) 1/4 tsp salt

     35g butter

Day 1

1. mix (A) in a bread machine, dough cycle 30min

2. 1/2 way, add salt & butter

3. transfer to a greased container to proof at RT 60min, snf 2 times

    @ 30min interval

4. retard in fridge for 12 hours

Day 2

5. thaw at RT 2 hrs, snf 2X @ 30min interval

6. preshape & rest 15min

7. Shape & FP 2 hrs @ RT

8. do a finger test, score loaf & bake covered for 25min @ 200'C

9. remove lid & bake @ 175'C for another 25min

10. Tent loaf if it turns too dark

Note:

for same day bake, I jump from No.3 to 6

   

STEAMED SOURDOUGH PLAIN BAO

Naturally leaven baos

are denser and heavier than the instant yeasted

Nevertheless they taste just as good

I have adapted the recipe from

Sonia a.k.a Nasi Lemak Lover

Steamed Sourdough Plain Bao

300g Bao flour

180g active sourdough starter, cultured with AP flour

40g sugar

70g fresh milk

50g water

15g corn oil or shortening

a pinch of salt

1. all ingredients into the bread machine, knead until smooth

2. cover & set aside to proof until double in size

3. divide & shape into balls, place on grease proof paper

4. cover & let rise for another 60min, until double in size. Do not over proof

5. bring water to a boil in a steamer. Steam bao over low heat for 10min

6. do not open the steamer lid, let bao sit in the steamer to cool down for 10min 

    so that the skin of bao will not wrinkle.