150g active wheat starter
50g chopped dates
1 teaspoon allspice
1 tablespoon sugar
about 300g plain wheat flour ( add more or less to suit)
At about 8am yesterday morning I put 2 tablespoons of leaven in a bowl, with a half a cup of water at room temperature and nearly a cup of white flour. All in the intention of making a sourdough pancake batter.
In the afternoon I noticed it had proved well, but I didn't want to fry pancakes with it any longer. So I added a tablespoon of white sugar and mixed. Meanwhile, I ground up a tablespoon of pepitas in my mortar and pestle. And added 2 tablespoons of sesame seeds. In a saucepan I warmed about 1 cup of cows milk, and added a tablespoon of butter, heating until all melted (caring not to boil the milk). I let the milk cool, then I added about a cup of sultanas and some chopped dates with the milk into a large bowl with the leaven. I then added flour and a teaspoon of allspice. I used my hands to combine the dough, and left it in the bowl for 10 minutes to rest. Then I turned it onto an oiled surface, kneeding for about 10 folds. I put it in an oiled bowl for another hour.
I turned the dough onto a lightly floured surface, and kneeded, and shaped into a ball. Rest. Ten minutes later I divided the dough by two, patted them flat, foled it in thirds, and placed inside a dusted tea towel, and into a banneton. 2-3 hours later it had rised nicely so I preheated the oven, removed doughs from towel, and onto a baking sheet. I baked them for 20 minutes, at 210C, until they were nice and brown.