Friday, 12 July 2019

Rach Eats Lunch: Cheat's Sourdough

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Sourdough made with yoghurt recipe

Cheats sourdough recipe


Hello again! I've not written in ages... no, really. I have had the longest break from writing and cooking... I think they call it burn out. But it really had to happen, because there's only so long you can be a machine, churning recipes out five days a week with no break. Sometimes you just wanna eat food for you and not for the whole internet. Which has meant a lot of vegetarian chicken nuggets have been consumed in this time. Sorry not sorry. I have, however, missed posting online which has meant you've missed out on a lot of random stuff that's happened to me since I had a break. Stuff like... sitting on the Iron Throne, going to Bath, driving up mountains and going 300ft underground, oh, and walking behind waterfalls too. I have had so many adventures that I'm hopefully going to write a few travel guides for the blog... you know, standard.

Anyway - today's recipe is a cheater, mainly because I have this tub of soya yoghurt in the fridge that is a week past its best, and I really don't wanna waste it... so I've turned it into a loaf of sourdough. Actual sourdough is a total pain to make by hand. You have to make a starter first, which basically involves flour and water and then chucking half of it away and adding more flour every day for two weeks. I mean... why would you do that? It's wasteful, to say the least. This way is quick and easy because the sourness comes from your gone off yoghurt and it takes the same amount of time as your usual loaf of bread does. So... here we go, huns...


Recipe

(Fake it till you make it)


Makes 1 loaf

You'll need:
300g self raising flour, plus extra for kneading
7g fast action yeast
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lukewarm water
250g plain soya (or full fat natural) yoghurt, gone off

(Rach's Note: My yoghurt is at least a week out of date, and soya yoghurt is pretty much indestructable I think - apart from the smell. Just make sure there's no mould on it before using...)

1. Start off by adding the flour, salt and yeast to a large mixing bowl. Measure out the yoghurt into a small bowl and tip in the lemon juice. Stir the yoghurt and allow it to curdle a little.

2. Add the yoghurt and lukewarm water to the flour mixture and stir it up until it makes a sticky wet dough. Cover the top of the bowl with clingfilm and leave it in a warm place for an hour until it doubles in size.

3. Flour a surface and tip the dough onto the flour. Coat it gently with a bit more flour and knead it gently. Roll it into a ball and place gently into a greased loaf tin (about 1lb). Allow it to rise for about half an hour in a warm place.

4. Preheat the oven to 180℃, (Oh how I have not missed saying that) and pop the loaf tin into the oven for 30-35 minutes until completely risen, golden brown, and it has a hollow bottom when you tap it. Leave it to cool on a cooling rack for about half an hour, then you can slice it open and eat it!


I love this bread - it's one of the best I've made, and it tastes pleasingly sour without being too over the top. I'd highly recommend trying this recipe!

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