Sally’s sourdough solution

Sally Hyde Lomax writes:  “I first made sourdough about seventeen or eighteen years ago when the children were all very small. I was inspired by a recipe in the Sunday papers from Gordon Ramsay. Personally I loved it and kept the culture going for quite a while, but the children hated it, and asked for “proper” bread. So eventually, I gave up, because Derek and I were getting fatter on it, and we were still buying standard bread for the children which we were probably also eating. We then later moved on to a bread maker which provided many years of packed lunches and lovely bread, but not sourdough.

However, a few years back, I had my gall bladder removed, and after that I annoyingly found that I could no longer eat wheat, or other gluten containing products, without a horrible reaction. At the same time the children started leaving school and the need for packed lunches diminished, and so the bread maker was used very little.

Then, recently three things happened. In the process of doing my research for my MA I went round to someone’s house for an interview, and was given a lovely piece of sourdough bread. Having been brought up to always accept hospitality graciously, I said nothing about my gluten intolerance, ate it and LOVED it. I waited the next day for a bad reaction, but found that I was absolutely fine. Then, I read an article about homemade sourdough being good for gluten intolerance, due to the probiotics. Obviously the article said quite clearly that it is not a cure all, but with longer proving times it appears to help, and gluten intolerants have gradually been able to successfully re introduce a little wheat to their diet. Finally, I chatted to a fiend who has a much more serious gut problem than me, which prevents her eating any dairy, caused by a very nasty infection she sadly picked up. She is currently looking at ways to fix the problem, which involve fully replacing the gut bacteria.

Suddenly the penny dropped. It was possibly the heavy duty antibiotics that I’d had for the horrendous infection of my pancreas, prior to my gall bladder removal, that had cleaned out my gut of all good bacteria, and thereby caused my problem.

And so a few weeks ago I started on a mission to replace the probiotics. I read lots more articles and decided that I was going to make a sourdough culture. I decided however to allow myself a bit of slack and made it with spelt rather than standard wheat. It is still wheat but it is less refined and a much more traditional version of the grain, and does appear to be a little more often tolerated by gluten sufferers.

I proudly grew my starter fur a week before the first loaf. I fed it carefully each day and nurtured it like a baby. And then I went about making the bread. The first few batches weren’t instantly successful as they were a little heavy, but I’ve persevered and now I have a method which appears to work. Paul Hollywood would possibly not yet approve, because it’s certainly not as light as standard bread, but the taste is delicious, and with sufficient proving times, I appear to be able to eat it. Hooray! It’s so much nicer than the average gluten free bread. “

  

I met Sally who is British blogging about 15 years ago and now follow her on Facebook, from which this was copied.

Pumpkin Bread with Pumpkin Butter Cream—more pumpkin recipes—it’s autumn, almost

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon...
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substitute light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

I tried to find the original source of this recipe which I found on Facebook, but wasn’t successful.  This appears to be the recipe book http://www.amazon.com/Great-Coffee-Cakes-Sticky-Muffins/dp/0307237559

But I did go back and look through the posts of the Facebooker whose page showed it; his son had been murdered in June, so I think this recipe was probably from sometime last year. A very say story.

Cheesy Bread Sticks

1 (10 ounce) can Pillsbury pizza crust dough
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.
http://www.food.com/recipe/easy-cheesy-breadsticks-149066

Ice Cream Bread

I haven’t made this yet—my oven caught on fire last night, so it may be awhile, but I wanted to save the recipe which appeared on FB At Home with Terri.

Ingredients:
2 Cups Ice Cream, any flavor, softened (for best results use full fat)
1 1/2 cups Self-Rising Flour

Directions:
1. Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
2. In a medium bowl mix the ice cream and flour together until just combined.
3. Scoop into the loaf and smooth out.
4. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
5. Remove from the pan and allow to cool.

The picture is an example of butter-pecan ice cream -

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

You must use self-rising flour or make your own.

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

Why Wonder Bread can save the world

Tonight for dinner we’re having home made broccoli soup and bread baked by my son last Sunday and put in the freezer (we’ve already eaten half of it). I found this wonderful message about being grateful for our food on Ted Talks.

Ted.Com is a wonderful website where you can find speeches by experts on anything and everything. (Except Glenn Beck--he lectures 40 minutes a day, 5 days a week on everything from Crime Inc. to George Washington to Miranda rights, employs a number of researchers, has written best sellers and speaks at many special events, so he would be overlooked by the organizers of Ted as too commercial.) Nevertheless, you can find others who don't have audiences of 30,000,000.

This lecture by Louise Fresco (Dutch) is no different than what I knew back in the 1970s when I worked in the Agriculture Library. But the ordinary person is even further removed from knowledge of food today than they were then. It's hard to know who is more naive--the kids who thinks meat comes in Styrofoam, or the college professor who thinks oranges are "locally grown." She provides a fresh, non-confrontational explanation about the important of modern agriculture. She talks about why the much maligned white Wonder Bread is the solution to world hunger, not locally grown, sustainable farmers markets. The mythical image of life in the rural past that rich Westerners have (particularly western USAns aka Californians) is false and will condemn millions to hard poverty if they succeed in returning us (particularly women) to that era.

I would just make one correction--although yes, there are very few farmers today (in industrialized nations), there are still many millions employed in the food industy, from production of inputs, equipment, buildings, transportation, processing, packaging, marketing, merchandising, kitchen equipment and on to restaurants and fast food, all the way to bus boy and dishwasher at the Rusty Bucket where we go every Friday night. They are all part of our food chain. As Ms. Fresco takes her bread out of the oven she encourages her audience to think about their own food chain beginning with the farmer and the wheat.

Herb Garden Ciabatta

Click to enlarge so you can read the recipe.
From the article, "Bread for the soul" by Lisa Kingsley and Wanda J. Ventling, Lily; beautiful living through faith, Spring 2006, pp.86-93.

Then Jesus declared, "I am the bread of life. He who comes to me will never go hungry, and he who believes in me will never be thirsty." John 6:35 (NIV)

Notice the Italian parsley has the symbol of the Trinity, unlike the more familiar curly parsley.