'Cheat's Sourdough'

Cheat's Sourdough with Malt

One of the fabby dishes at Tenina's advanced class was her 'Cheat's Sourdough.'  The recipe calls for powdered malt and Tenina has included the instructions for that too.  However, being an impatient sort of a gal in the middle of a typhoon of school work I decided to have a go at this using Malt Extract, which I happened to have bought about a fortnight ago with intentions of making the kiddies malted shakes.

So, I followed Tenina's instructions and replaced the powdered malt with the gooey Malt Extract and I used some left-over buttermilk with the water.  I used my very hot pizza stone and steamed the bread dough in the Varoma after the first rise and had really terrific results.  I made two loaves and neither are here to tell the tale.  They were devoured I tell ya!  I think this is some of the best bread I have ever made in my Thermie and that says a lot because I make some pretty good bread in that there machine.  Better than my old bread machine.  These loaves were right up there with Nico's foccacia for popularity with my family.  I am particularly enamored with the shiny, chewy crust.  They look and smell fabulous, I think I will definitely be pulling this one out for Soup Roster at work.

I was on a Thermomix roll yesterday...all the inspiration of Tenina's Souper Bowl had well and truly kicked in.  I made; butter, butter scented with lemon and lemon oil, chili and lime salt, Margarita Ice-cream, Apple Sorbet, Tomato Soup and the malted sour-dough.  Can you tell I had time alone in the house?  No children, no husband....4 hours of quiet. pleasurable cooking.

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I have a post and recipe planned for the ice-cream so stay tuned.

Guinea Grove Farm Lemon EVOO - available at the Poynter PS Farmer's Market

A note about the butter with lemon - I added 20g of Lemon Oil (Farmer's Market this coming Saturday) and the zest of 1 fresh lemon (picked that very morning) after I had rinsed and man-handled the butter.  I whipped this altogether for about 20 seconds sp4.  This is awesome on rye bread with smoked salmon or a little dawb melted over fish or prawns. My mum used to make lemon scented butter at Christmas to have with our salmon...I miss her like crazy.  Anyhoo,  I set the butter in little silicone molds - again - inspired by Tenina.

1.8.11  Edit:  Just before I collapse into bed - made some more of this tonight - after promising myself I wouldn't because then I eat too much of it.  I used the starter I made Saturday and already you can see a 'sour-dough' change in the texture and colour.  I love this recipe.  I even did some of those little 'bum' loaves of Tenina's - very cute!  Lily was so excited she flashed her bum so we could compare...any excuse.

Yours in Tenina-inspired cooking,
ThermoMINX