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  • 4/1 Sourdough Bread Day 4

    From Dave Drum@1:3634/12 to All on Thu Mar 30 17:44:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fergus' Tomatoes On Sourdough Toast w/Garlic Labneh
    Categories: Breads, Dairy, Vegetables, Herbs
    Yield: 4 servings

    4 sl (thick) quality sourdough
    400 g Greek yoghurt
    1/2 ts Salt
    1 cl Garlic
    4 (to 8) ripe tomatoes
    Olive oil
    Salt & pepper
    Flat leaf parsley

    Make the labneh a day ahead by mixing the yoghurt with
    half a teaspoon of salt. Line a sieve with a clean
    muslin / jay cloth and place over a deep bowl. Scrape
    the yoghurt into the lined sieve, and then cover the
    bowl with cling film and leave in the fridge for 24
    hours to drain.

    The following day, take out the labneh. It should be
    considerably thicker now that some liquid has drained
    from it. Transfer to a bowl, grate or mince the garlic,
    then add and mix through thoroughly. Taste for seasoning
    and adjust as necessary.

    Cut four thick slices of sourdough. If barbecuing or
    griddling, brush with a little olive oil before cooking,
    otherwise, toast and then drizzle over a little olive
    oil after.

    Spread a nice thick layer of the labneh on each piece of
    toast, then generously top with slices of tomato.

    Finish with a little salt, black pepper, flat leaf
    parsley and a final drizzle of olive oil. Eat
    immediately.

    Serves 4

    Fergus Jackson, co-founder of Brick House

    RECIPE FROM: https://www.vogue.co.uk

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  • From Dave Drum@1:2320/105 to All on Sun Mar 31 16:44:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eve's Multigrain Seedy Sourdough Bread
    Categories: Breads, Grains
    Yield: 3 servings

    1 c Sourdough starter
    2 1/2 c Warm water
    1 tb Yeast
    1 tb Sea salt
    1/4 c Honey
    1/4 c Olive oil or melted butter
    1/4 c Ground flaxseed
    3 tb Sesame seeds
    1/4 c Sunflower seeds
    1/2 c Pumpkin seeds
    1/2 c Rolled oats
    2 1/4 c Whole wheat flour
    2 c Rye flour
    2 c Unbleached all-purpose white
    - flour

    Mix the sourdough, water, yeast, salt, honey, and butter
    or oil in a 6 quart bowl. Mix in the remaining dry
    ingredients with a stand mixer or a spoon.

    Cover (not airtight) and allow the dough to rest for 2
    hours or more. The dough can be used immediately after
    the initial rise though it is easier to handle when
    cold. You can refrigerate for up to 5 days.

    On baking day lightly grease an 8 1/2" x 4 1/2" non-stick
    loaf pan or 3 if you are going to bake all of the dough.
    Dust the surface of the dough with flour (be very
    liberal with dusting flour all around so the dough
    doesn't stick as much) and cut off a chunk.

    Form into loaf pan and allow to sit for 90 minutes. It
    will be less time if you haven't refrigerated the dough.

    Set oven @ 400oF/205oC. Bake for about 50 minutes. Until
    richly brown and firm.

    Remove from the pan and allow to cool completely before slicing.

    RECIPE FROM: https://eivinandevekilcher.com

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