Making sourdough pide
I've been playing around with my bread making a bit this week. I read a thing about maintaining the starter and it made sense to me so I've done that. Basically you just grow a very small starter and then keep it in the fridge and build it up when you need it. Already my starter is much more active. Last weekend I tried to make some pide, it didn't turn out so well, just like white bread really. I love pide and want to be able to make if for Katie when she is here as its one of the things she misses in the UK.
I couldn't find a recipe for a sourdough pide so i adapted the recipe I had, pretty much just letting every step take longer.
i took half a cup of nice fresh starter and added a cup of water and a cup of bread flour, plus half a teaspoon of sugar.
I stirred this until it was smooth, covered it with glad wrap and left it on the bench for a few hours and then put it in the fridge overnight. this morning I added 270 mls of warm water, 31/2 cups of flour and 1/4 cup of olive oil. I kneaded this is the kitchen aid with the dough hook for fifteen minutes and then left it four hours to prove.
After that I knocked it down and divided into four portions that i rolled into balls and put onto trays and then covered them with plastic bags for 40 minutes. I then shaped it into the loaves i wanted and let it rise for another 1 1/2 hours before baking at 230 degrees for ten minutes.
I'm very happy with the results!
Last nights Zucchini flowers were delicious too!
I couldn't find a recipe for a sourdough pide so i adapted the recipe I had, pretty much just letting every step take longer.
i took half a cup of nice fresh starter and added a cup of water and a cup of bread flour, plus half a teaspoon of sugar.
I stirred this until it was smooth, covered it with glad wrap and left it on the bench for a few hours and then put it in the fridge overnight. this morning I added 270 mls of warm water, 31/2 cups of flour and 1/4 cup of olive oil. I kneaded this is the kitchen aid with the dough hook for fifteen minutes and then left it four hours to prove.
After that I knocked it down and divided into four portions that i rolled into balls and put onto trays and then covered them with plastic bags for 40 minutes. I then shaped it into the loaves i wanted and let it rise for another 1 1/2 hours before baking at 230 degrees for ten minutes.
I'm very happy with the results!
Last nights Zucchini flowers were delicious too!
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