Apple power

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Introducing my new wild yeast. It’s apple yeast! This one smells soooo nice. It’s just like apple cider.

The method is simple and easy, the same as the raisins (or prunes) yeast.  One  chopped up apple, skin on and core and seeds everything, and some water and a teaspoon of honey. (Do not use Manuka honey – the anti-bacterial properties of it prevent fermentation. You can also use sugar if you prefer.) AND if you have already made liquid yeast like me (previous raisins one), add a tea spoon of that. It will develop faster! So I make new liquid just before I finishing off the previous one.

I am making starter with this apple yeast at the moment and it’s looking good! Can’t wait to bake some goodies with this yeast.  😀

Mini baguette sandwich for mini people.

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I made these mini baguettes for my mesdemoselles’ school lunch. They love baguettes, especially my older one. I added a little bit of butter in the dough to make it a bit softer for them, but I didn’t find much difference to be honest. Maybe I didn’t add enough? I think my normal baguette recipe is better after all.

This time I made “Tandoori chicken with roast peppers sandwich”. This filling is great with hard (not soft) bread.

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I like using a couple of different coloured capsicums, it’s so cheerful and delicious  for the eyes.

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Tandoori chicken and roasted peppers sandwich

some baguettes (recipe is here!) for sandwiches

some green salad

for the tandoori chicken

4 chicken thigh fillets

2 tbsp of unsweetened natural yoghurt

1 or 2 tsp of curry powder

1 or 2 tsp of tomato paste (tomato sause)

1/2 tsp of salt

some cumin powder

some coriander powder

some cardamon powder

some chili powder or flakes (I didn’t use this as we have little people)

1 tsp of lemon juice

1 tsp of grated garlic

1 tsp of grated ginger

Method: Stab the chicken thigh fillets a few times with a fork. Put all the marinade ingredients together and marinate the chicken for a few hours. Grill the chicken until it’s cooked through.

for the roast peppers

1 capsicum or 1/2 of two different coloured capsicums (sliced)

1 tbsp of olive oil and some salt and pepper to taste

Method : Heat olive oil in a pan, add capsicum and saute them for a couple of minutes. Salt and pepper to taste.

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Natural Yeast Starter – photos

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Finally I took photos! There we go, this is how I make starter using my previous liquid yeast.

Day 1 :  Sterilise a glass jar (I use a coffee plunger glass) by slowly pouring some boiling water from the edge.  Mix 120g of whole meal four and 100g of liquid yeast in a bowl and put it in the jar.

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Cover with cling wrap and leave it in a warm place until it doubles up. (approximately 5-6h depending on the ambient temperature)

5-6 hours later ↓

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Once it doubles in volume, put it in the fridge till the next day.

Day 2 : Take the starter into a clean bowl, add 150g of high grade/strong flour and 80g of lukewarm water and mix it by hand until just combined. (no need to knead. It’s ok if it’s still a little bit powdery and lumpy.)  Put the starter mixture back in the jar and leave it covered in a warm place until it doubles up.

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5-6 hours later ↓

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When it doubles in volume, put it in the fridge till the next day.

Day 3 : Put the starter into a clean bowl, add 50g of high grade/strong flour and 25g of lukewarm water (flour 2: water 1) and mix it by hand until just combined. (no need to knead. It’s ok if it’s still a little bit powdery and lumpy.) Put the starter mixture back in the jar and leave it covered in a warm place until it doubles up.

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5 hours later ↓

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When it doubles up in volume, put it in the fridge till the next day.

Voila!! The starter develops more in the fridge and is ready to use!

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You can keep feeding this starter and keep it going for a couple of months. Repeat the day 3 process every 2-3 days or when using the starter to make bread.

My little helper – I always use a whiteboard marker to mark the glass jar. It’s much easier to see how much the starter has developed. Very useful item for my bread making. 😀

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Wild Raisins Yeast – photos

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I made a new batch of wild yeast using raisins and this time I didn’t forget to take some photos! I wrote how to make wild yeast starter in a previous post “Organic Prune Yeast”  but I didn’t have pictures. I think the photos are really helpful for those of you who have never made wild yeast – I was really unsure when I made wild yeast for the first time.

Raisins are the easiest dry fruits to make wild yeast from. But make sure you have “non oil-coated” raisins. You can check at the back of your raisins package. If it says “sunflower oil” (or any kind of oil) on the ingredients list, that’s oil coated. If you can not find non-oil coated raisins, you can use other fruits. You can also use fresh fruit (ex. apple, pear etc) – it’s a bit more difficult but you can try. Just add a tea spoon of honey or sugar when you use fresh fruit.

Day 1  :  Add 240g of lukewarm water and 80g of raisins (without oil coating nor preservatives) [water 3: fruits 1]* in a sterilized glass jar. Leave it in a warm place for 3 to 10 days (it depends on ambient temperature), shaking it a little and opening the lid every day at the same time. I do it in the morning. (I check the smell as well.)

* I used to put (raisins 3: water 1) by mistake and now I correct it. I apologise to those of  you who tried to make this raisins yeast with old post!!

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Day 2 :  Raisins start float a little. Smell hasn’t changed much.

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Day 3 : Half of the raisins are floating. It smells sweet. (If it smells unpleasant, that’s bad. The smell should never be unpleasant.)

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Day 4 : When you shake the jar and open it, it will pop or fizz as you let out some of the gas, like when you open a beer. Lots of small bubbles. Smell like sweet wine. Yeast has developed! I keep it out for one more day.

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Day 5 : Without shaking the jar, you can see all the rasins are floating on the water. It’s ready to use. You can keep this in the fridge for up to one or two months.

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Next time I will post lots of photos showing how to make the starter (leaven) from this liquid yeast.

I hope you find this helpful!

Apple raisin cinnamon rolls

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The other day I had a raisin cinnamon roll at a cafe near our place. It was so fluffy and rich and tasty and sweet. That made me crave cinnamon rolls for a little while. I wanted to make them by myself and tried to copy their yummy rolls. I used my brioche dough for these rolls. Lots of butter and milk and eggs. Yeah, it’s rich. But don’t worry, I am not going to eat them all by myself and not going to make this that often. So it’s ok….

I also added diced apples with raisins just because I had a lot of apples left in the kitchen.

Oh, they turned out to be super yummy rolls! Rich but not too heavy and sweet but just sweet enough for my taste!

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Apple raisin cinnamon rolls  (makes 9 rolls)

250g of High grade/ Strong flour

125g of Wild yeast starter (leaven) – recipe here

4g of Salt

25g of Brown sugar

162g of Milk plus 1 Egg

75g of Unsalted butter

Fillings

1 Apple (chopped in small dice)

Some dry raisins (soaked in hot water for 10 min, drained)

some softened butter to spread

some Cinnamon powder and sugar to sprinkle

some sliced almonds

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This post is submitted to YeastSpotting.

Chausson aux pommes!

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Yummy yummy apple pie!

I cheated.  Yes, I didn’t make this pastry by myself. It’s shop bought, frozen one. So I just put easy apple compote inside, just normal, apple cooked with sugar and lemon, bit of cinnamon powder and butter. It was fun to shape them!

I’d love to try to make pastry by myself one day. Maybe not just yet but one day. One day soon I hope.   🙂

Triangle goodies – Natural yeast scones

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Scones with natural yeast. Yes natural yeast is not only for bread! You can use it as baking powder. I made these scones with chocolate chips this time for our three o’clock snack. I like them with nuts too. I usually use chocolate chips with pistachio or almonds. Again, these scones have more flavour than scones just with baking powder I think. Like the pancakes with yeast from my previous post, I make this dough the night before. This is super easy if you have a food processor. You can prepare the dough in less than 10 min. Another good thing is that you can make a big batch and keep it in the fridge for up to 5 days. While the dough is in the fridge it will slowly rise and the texture will be slightly different depending on the time in the fridge. The more you let it rise, the lighter the texture. It’s quite enjoyable to find the texture you like. I want to try to keep this longer in my fridge but I am not patient enough to wait that long. Maybe I should make double the quantity next time. 🙂

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My mademoiselle number 2 is waiting for me to say “go”.  They love these scones as much as I do!

Triangle Yeast Scones with Choco chips  (makes 10 triangle)

125g of High grade/Strong flour

25g of Whole meal flour

3g of Salt

40g of Sugar

100g of Unsalted butter

100g Natural yeast starter (leaven) – recipe is here

One egg york

65g of Milk

80g of Chocolate chips

Method

  • Dice unsalted butter into 1 cm cubes
  • Using a food processor mix flour, salt, sugar and butter until all become powdery
  • Tear the yeast starter into small pieces then add them in the food processor, whiz a few times
  • Add chocolate chips and whiz again for a few seconds.
  • Add egg yolk and milk and whiz again until the dough becomes crumbly.
  • Put the dough in a plastic bag or cling wrap and shape it into one big square.
  • Let it rise in a warm place (25℃) for 4 hours or put it in the fridge over night. (you can keep it up to 5 days in the fridge)
  • Preheat the oven at 170℃. Cut the dough into triangles, bake them at 170℃ for 15 min.

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