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We have seen Daan's amazing skills transform through experimentation and Clayton would soon like to interview and learn from him.  Bread has moved especially well into the fruity realm

Sour, though

Or I'm very amazed this pages still exists :) Where to start... Christian started his own sourdough starter, while I stole one from a lovely collection of Italians carrying an international one. Right now, the project more or less is divided in three: Chris and I keep on baking (although his output is much greater), the ever lovable Tau is bringing home bretzels by the truckload, and our guests help us out in times of need. Chris was amazing, he bought a bowl that fit's a cow's heads. Anyway: refinement.

Sourdough (20 a 30 percent)
Flower, preferebly full weat and good
Fat, you really have to
NO SUGAR(the mandatory part was a lie)
as much water as you can take.


Episode 2 - The bread strikes back
We modified the recipe after some youtube enlightment
First add the water , (eggs), yeast, salt (enough!),  sugar (mandatory), and a quarter of the yeast in a bowl. Stir untill there are no big particles in the liquid. Let stand for 10 minutes.
Using a spoon, stir, add flower till done, adding water till it forms one ball. Get it out of the bowl and start kneading.
Do not use a tin, just plop the dough on a buttered and flowered plate. Put it in the over, and let the whole thing rise for about an hour.
Bake, enjoy.
Third attempt
We had the Danish mentors of Paul here, an they were a source of inspiration to us. They
Never buy yeast, just keep it in the fridge and it will happily survive for four or five days. After that. give it some sugar and it will have sex again. 
Dissolve the yeast, and put it in the bowl.
Add a lot of water (+- half of flower), and flower till it stays kinda liquid.
Stir thouroughly
Add the rest of the flower, conditements, salt, and knead.
Don't add eggs at all
Let it rest, and bake later.
Second attempt
 We made a lot, and tried to freeze the dough uncooked, so we can make a lot at once (workshop?).
  1. Made sure we had flower. The ordinary ones kost 39 cents / kilo from Ja brand, full grain more than a euro, The full grain has to be mixed with ordinary flower.
    I missed on the yeast, and bought the cake-yeast-powder (small bag). What we should have bought were small yellwo cubes. I found them at plus for 9 cents.
  2. Prepared our particulars
    We used a lot of different things: vegetables(hot peppers, potatoes,carrots, onions), grated or chopped small, apples, spices(cinnamon, garlic), and mashed garlic of course.
  3. Followed the dough procedure from Paul (look below)
  4. Cooked it in the containers again.
  5. Frozen them by wrapping them tight with plastic. That way it can't grow. More info here .
  6. Defrosted them by leaving it in the over (against drought). We tried to fix the yeast problem by adding the right yeast, but they all turned out dense. Appel zimt is good, but needs a lot of zimt. Chocolate is very good, but can use sugar. I used 300gr for about a kilo of flower, and it worked for me. Garlic bread tastes really good, 1 ball for 700 gr will never be enough. Let's toast it. Spicey is good, and I think we can easily get rid of small leftovers of food this way.
First attempt:
Together with Paul from Big Pink, we made a first batch of bread. This is his algorithm:
Dissolve half cube of yeast (9 cents at Plus, in the fridge) in lukewarm (not warm, not cold) water. Let it rest for 15 mines.
Grate potatoes and carrots in a big bowl.
Add flower, the yeast, two beaten eggs.
Add salt.
Start kneading in the bowl, and add water till it stays in one piece.
Knead on a surface, till the bread starts to "push back". You can test this by cutting in the dough. If it cuts, it's done. If it bends, you need more elbow grease.
Put a cloth over it, and let it rest till it doubles in size.
Put it in the over to bake. To check, a pick/knife stabbed should come back clean, or a knock on it would sound hollow. We baked inside buttered-up metalic containers, at 200 and the crust was quite crunchy.
Let it stand for at least an hour and a half before cutting!
The result was quite dense, doughy but good