Gimme some! Rude, I know, but gimme a break - if you're gonna post pics of bread as inviting and yummy looking as that, you risk folk like me losing sight of niceties out of pure bread lust! Excellento, somers04!
There's just something about baking bread. I am drooling. I used to bake irish soda bread but got distracted by work demands. We irish do not spread butter on our bread we slather it on as soon as it comes from the churn, but my wonderful wife of 43 years must watch her cholesterol so it is back to my old pursuits of soda bread with 0% cholesterol Becel margarine, homemade yogurt to substitute for butter and sourdough starter in the corner of the kitchen. I have also started 100% vegan cooking for her and am optimistic we will drive those cholesterol levels back to where they belong. I have learned over the years to turn to others to check, chek and double check one's opinions.
Does anyone in the sourdough zone know of any pitfalls one may encounter with regard to adverse effects on cholesterol levels through consumption homemade sourdough?
...everything I ever read on the subject of sourdough points to its nutritional benefits over commercial yeast but nothing that I can remember mentioned cholesterol in particular. My husband has to watch his cholesterol too, so I would be interested in anything you might dig up!
My first intention was to comment on the gorgeous Sunshine Coast sourdough (Where is it? Cornwall? Florida? California? Costa del Sol?). Seriously I need to know where you are. These slices look too delicious for words. I want to drop in for breakfast! I'll bring the butter! ;-)
...to suspect that you might be in Australia, somers04. A bit too far for breakfast since I am in the Northeast of the US... Too bad. Any chance of getting the recipe instead?
Sunshine Coast is north of Brisbane, about 1 and a half to 2 hours drive. It is sometimes referred to as North Coast (whereas Gold Coast is South Coast, being south of Brisbane, about an hour's drive away).
looks quite intriguing... It is one of those weeks where the Bananas were all perfect yellow, but no one felt like eating bananas, I suspect the guys were looking for green tips. Of course the guys won't touch them once they get the sugar spots unless they evolve into Banana something so... Since I am on spring break and home cleaning, I will have to give this a try too. So Chocolate Banana bread today, and Banana Pain au Levain tomorrow! My little bean will love this, she is a Banana Girl!
MC I will have to try your banana bread next, but since I haven't used yeast in a while, I will have to alter the recipe or break down and buy yeast.
One last question though John - Somers04, where is that recipe for the lovely Suncoast sourdough in the picture????
Hi Terri, Banana chocolate sourdough is a lovely idea. You can take my formula and simply fold chocolate chips into the dough (at the same time when diced bananas are folded into the dough). In facct, you can cut out the diced bananas completely if you want - I just remember that the dough was very wet to handle (the diced banana had contributed to that wetness, just too much banana, but if you like a lot of banana, by all means, give the full recipe a try).
I recently mixed up a banana sourdough. In a large bowl I mixed 250ml starter, 250ml water, 500g white flour, 2 tablespoons white sugar, 1/2 teaspoon cinnamon, and 1 large mashed banana. It was moist, and I had to add lots more flour, and floured the work-space. It didn't rise as fast as usual, and I was keen to get it in the oven and I knew it would grow in the oven. It rose a lot in the oven, at about 200C. It is a bit moist and gluey. But toasted is best.
Okay since my starter is at 100% I used the 72% hydration method and modified it slightly..at least this time. Next time I will grow a 75% hydration starter so I can go the distance. So I had to adjust your formula just slightly. I am checking to see if you think I went in the right direction.
Here is your formula for the lower hydration Banana Pain au Levain
Formula for Banana Pain au Levain @ approx. 72% dough hydration
285 g starter @75% hydration
285 g flour (5%, or 14 g, rye flour and the balance 271 g white flour)
285 g banana puree (made up of 245 g banana and 40 g water)
9 g salt
Procedure: Note- this was from the larger, more hydrated recipe posted on the Fresh loaf
Bulk fermentation 2 + 1/2 hours with 3 sets of stretch & folds of 30 - 40 strokes each, including autolyse of 20 minutes.
Divide into two doughs of 900 g each.
Proof for 2 hours.
Retard in the refrigerator for 10 hours (I found with this recipe that the retarding process was essential because during the first few hours of the fermentation the dough appeared very sluggish. It was almost as if my starter was finding it tough adjusting to bananas, but in any event, after many hours of retardation in the fridge, the dough rose nicely.)
Bake with steam at 210C / 410F (lower temperature than usual due to sugar content in bananas) for 20 minutes then another 25 minutes at 190C / 375F (Note: I baked one dough at a time. Lower heat and longer baking appear to be the way to go. Under higher temperature, the crust would just burn.)
______________________________________________
Because of the higher hydration of my starter - I decided not to use less starter to not reduce the amount of yeast present. I dropped the extra 40g of water from the banana weight...to help make up for the extra 69-75g of water in the starter. I added 285 g of banana puree - fork pureed. Then to decrease the hydration a little more added 35g of white whole wheat flour to make up some of the additional water difference in the starter.
So my formula for 100% hydration starter bread comes out to roughly the following. Still hoping I am close to the 72% hydration...
285 g starter @100% hydration
285 g flour (5%, or 14 g, rye flour and the balance 271 g white flour)
35 g White Whole Wheat + around 15-20g additional unbleached bread flour.
285 g banana puree p (no water)
9 g salt
As an afterthough I probably should have cut the banana puree by 40g so this may be a little more banana-ish which may work well with the mini chocolate chips but is making the dough really sticky... By the way Shiao-Ping did you see this forum about Old Aussie Recipes and things added to sourdough in days of old..
DanLepard mentions Bananas as a starter pick me up...
Well since I haven't posted this yet... I must report that after the first fold I had to give the dough a little more unbleached flour, I'll let you know what my final weight is.
Sorry somer04 for hyjacking your blog ... still hanging out here hoping for a recipe:) Maybe Maedi or Shiao-Ping can help us take this banana discussion elsewhere. We need a Special Pain au Levain topic...
Cholesterol, being a waxy substance is of two types: HDL cholesterol and LDL cholesterol, which is essential in building and maintaining cell membranes as they helps in digesting fatty substances, where cholesterol works as the predecessor particle, as it helps in creating vitamin D.
Cholesterol HDL LDL : Suffering from high Cholesterol? Get detailed information about HDL & LDL Cholesterol and learn about ways to reduce LDL Cholesterol levels
Replies
Gimme some! Rude, I know, but gimme a break - if you're gonna post pics of bread as inviting and yummy looking as that, you risk folk like me losing sight of niceties out of pure bread lust! Excellento, somers04!
Any chance of posting your recipe?
Cheers
Ross
There's just something about baking bread. I am drooling. I used to bake irish soda bread but got distracted by work demands. We irish do not spread butter on our bread we slather it on as soon as it comes from the churn, but my wonderful wife of 43 years must watch her cholesterol so it is back to my old pursuits of soda bread with 0% cholesterol Becel margarine, homemade yogurt to substitute for butter and sourdough starter in the corner of the kitchen. I have also started 100% vegan cooking for her and am optimistic we will drive those cholesterol levels back to where they belong. I have learned over the years to turn to others to check, chek and double check one's opinions.
Does anyone in the sourdough zone know of any pitfalls one may encounter with regard to adverse effects on cholesterol levels through consumption homemade sourdough?
...everything I ever read on the subject of sourdough points to its nutritional benefits over commercial yeast but nothing that I can remember mentioned cholesterol in particular. My husband has to watch his cholesterol too, so I would be interested in anything you might dig up!
My first intention was to comment on the gorgeous Sunshine Coast sourdough (Where is it? Cornwall? Florida? California? Costa del Sol?). Seriously I need to know where you are. These slices look too delicious for words. I want to drop in for breakfast! I'll bring the butter! ;-)
...to suspect that you might be in Australia, somers04. A bit too far for breakfast since I am in the Northeast of the US... Too bad. Any chance of getting the recipe instead?
Sunshine Coast is north of Brisbane, about 1 and a half to 2 hours drive. It is sometimes referred to as North Coast (whereas Gold Coast is South Coast, being south of Brisbane, about an hour's drive away).
Love the look of your banana bread. I did a banana sourdough recently too.
Shiao-Ping
Beautiful breads! I'll have to try your recipe next...
Shiao-Ping Your
Banana Pain au Levain
looks quite intriguing... It is one of those weeks where the Bananas were all perfect yellow, but no one felt like eating bananas, I suspect the guys were looking for green tips. Of course the guys won't touch them once they get the sugar spots unless they evolve into Banana something so... Since I am on spring break and home cleaning, I will have to give this a try too. So Chocolate Banana bread today, and Banana Pain au Levain tomorrow! My little bean will love this, she is a Banana Girl!
MC I will have to try your banana bread next, but since I haven't used yeast in a while, I will have to alter the recipe or break down and buy yeast.
One last question though John - Somers04, where is that recipe for the lovely Suncoast sourdough in the picture????
Terri
Hi Terri, Banana chocolate sourdough is a lovely idea. You can take my formula and simply fold chocolate chips into the dough (at the same time when diced bananas are folded into the dough). In facct, you can cut out the diced bananas completely if you want - I just remember that the dough was very wet to handle (the diced banana had contributed to that wetness, just too much banana, but if you like a lot of banana, by all means, give the full recipe a try).
I recently mixed up a banana sourdough. In a large bowl I mixed 250ml starter, 250ml water, 500g white flour, 2 tablespoons white sugar, 1/2 teaspoon cinnamon, and 1 large mashed banana. It was moist, and I had to add lots more flour, and floured the work-space. It didn't rise as fast as usual, and I was keen to get it in the oven and I knew it would grow in the oven. It rose a lot in the oven, at about 200C. It is a bit moist and gluey. But toasted is best.
Okay since my starter is at 100% I used the 72% hydration method and modified it slightly..at least this time. Next time I will grow a 75% hydration starter so I can go the distance. So I had to adjust your formula just slightly. I am checking to see if you think I went in the right direction.
Here is your formula for the lower hydration Banana Pain au Levain
Formula for Banana Pain au Levain @ approx. 72% dough hydration
Procedure: Note- this was from the larger, more hydrated recipe posted on the Fresh loaf
______________________________________________
Because of the higher hydration of my starter - I decided not to use less starter to not reduce the amount of yeast present. I dropped the extra 40g of water from the banana weight...to help make up for the extra 69-75g of water in the starter. I added 285 g of banana puree - fork pureed. Then to decrease the hydration a little more added 35g of white whole wheat flour to make up some of the additional water difference in the starter.
So my formula for 100% hydration starter bread comes out to roughly the following. Still hoping I am close to the 72% hydration...
285 g starter @100% hydration
285 g flour (5%, or 14 g, rye flour and the balance 271 g white flour)
As an afterthough I probably should have cut the banana puree by 40g so this may be a little more banana-ish which may work well with the mini chocolate chips but is making the dough really sticky... By the way Shiao-Ping did you see this forum about Old Aussie Recipes and things added to sourdough in days of old..
hops control the acidity
DanLepard mentions Bananas as a starter pick me up...
Well since I haven't posted this yet... I must report that after the first fold I had to give the dough a little more unbleached flour, I'll let you know what my final weight is.
Sorry somer04 for hyjacking your blog ... still hanging out here hoping for a recipe:) Maybe Maedi or Shiao-Ping can help us take this banana discussion elsewhere. We need a Special Pain au Levain topic...
Terri
Cholesterol, being a waxy substance is of two types: HDL cholesterol and LDL cholesterol, which is essential in building and maintaining cell membranes as they helps in digesting fatty substances, where cholesterol works as the predecessor particle, as it helps in creating vitamin D.
Cholesterol HDL LDL : Suffering from high Cholesterol? Get detailed information about HDL & LDL Cholesterol and learn about ways to reduce LDL Cholesterol levels