|
|
SOURDOUGH
PASTRY High
gluten wheat and spelt flour will give the best results for pastry, with lard
as the preferred choice of fat. You may add a little low gluten flour such as
rye, barley, buckwheat, rice or millet but they will make it more difficult to
roll with a rolling pin, so you if you wish to use low gluten flour in your pastry
then you may need to push it into the dish with your fingers. INGREDIENTS
Makes
one 9 inch diameter pie crust - 1
cup wholemeal flour.
- Spices,
(optional).
- Sweetener,
(optional).
- 1/8
teaspoon Celtic sea salt.
- 30
gram lard or butter.
- 2
tablespoons sourdough starter.
- Water.
INSTRUCTIONS
Mix the salt, spices and sweetener with the flour, then finger in the fat.
Mix in the sourdough starter and just enough water to make a thick dough. Knead
for 2 minutes, form into a ball, wrap in baking paper and leave to prove for 8-12
hours at 28C before transferring to a refrigerator. It will keep in the refrigerator
for a few days but will slowly become more sour. Roll
out the sourdough pastry on a lightly floured surface, then transfer to the baking
dish. (The pastry will roll easier if it is cool but not cold.) If you are making
a pie then precook the pastry for 15-20 minutes before adding the filling. If
you wish to make a sourdough bread pizza type base, then rather than leave the
dough to prove in a ball for 12 hours, just put it straight into the pizza tray
and leave to rise, as you would do for bread. NOTES
Obviously this is
not a cordon bleu pastry but at least the phytic acid and enzyme inhibitors have
been removed, and the sourdough gives it a great flavour. In addition if you use
home rendered fats from the top of a broth (beef, lamb, chicken or fish), you
get additional flavours. |
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
|
|
Post your comments at the Rejoice Newsgroup.
Exchange recipes and experiences with others interested in traditional food
preparation at the Rejoice-In-Life News Group. Sign up at rejoiceinlife newsgroup
MORE
RECIPES
|
|
|
 DON'T
ADD THIS BOOK TO YOUR LIBRARY
- USE IT IN YOUR KITCHEN | |
|
|
| | Simple
recipes - great results. |
|
-
Kefir.
- Sourdough bread,
cakes and brownies.
- Sauerkraut.
- Kombucha tea.
- Ginger
beer.
-
Real
beer
-
EM probiotic brew.
- PLUS
lots of valuable information.
-
39 recipes
- 146 A4 pages.
-
24 images.
eBook
AU$14.93
Ring-bound AU$23.97
Wholesale 5 ring-bound for AU$80.00
More
information.
BUY
the recipe book now! Your
family will love you for it.
|
|
| | |
| | | | |
|
Culture: probiotic
sauerkraut.
