I love making sourdough, so much so next week I am travelling to Bath to further my bread making education with Richard Bertinet. And yes, I am BEYOND excited. I know every day will be amazing, but for my the sourdough “day” is the one I’m looking forward to the most.
At the moment I use a recipe loosely based on one of his from “Crust”. Mine is a VERY loose recipe. And really it’s not very instructive. But feel free to try! I plan to do some bread demos in May, so keep an eye here.
I found this nifty little product last week in Waterford from Sea of Vitality, and am adding it to see what flavour it gives me. The jar said to use as seasoning, so am removing salt from the recipe, and am adding this instead. Dillisk (Palmaria palmata) is a red seaweed native to our Irish shores.The earliest recorded use, is by St Columbus’ monks:
Taken from a poem from the 12th Century :
Seal ag buain duilisg so charraig seal ag aclaidh, seal ag tabhairt bhídh do bhoctaibh, seal i gcaracair.
A while gathering Dulse / Dillisk from the rock a while fishing, a while giving food to the poor, a while in a cell.
Seaweed as a food is very easily digested and weight for weight contains more vitamins, nutrients and minerals than traditional “land” plants.
475g bread flour
25g of Another flour, I alternate between buckwheat, rye, malt etc etc. If you adding nothing else just add some more white bread flour.
Add the flour to the mixing bowl with the water. Mix it on slow for 30 seconds then leave this for 30 minutes. (or longer)
Add the starter and mix very slowly for 2 minutes, then add the dillisk and mix for a further 3 minutes, gradually increasing speed.
Cover and leave in the fridge for at least 4 hours.
Bake in a mega hot oven on a heavy tray for about 20 minutes until hollow sounding when tapped on the bottom.
And it just smelt so good I had to boil an egg to try with it…. just in case I didn’t eat later (LOL)