A blog about food and sourdoughbread
This is my second attempt to bake the perfect sourdough baguettes.
I published a post about baking sourdough baguettes in November last year.
I wasn’t happy with the result, something I also mentioned in the post.
The oven spring was poor, and the crumb was not as open as I wanted.
When I wrote that post I was quite satisfied with the crumb, but after having studied other baguettes, I realized that it was not open enough.
Is sourdough popovers the best way to make use of the sourdough starter you have to discard?
It may be.
I have published a couple of recipes where starter discard can be used, like churros, crackers, and puff pastry. But I wonder if this is not one of my favorites.
They are not more complicated to do than pancakes. The result is a small miracle.
No yeast or baking soda is required. The discard can be a week old it doesn’t matter. Somehow the popovers manage to rise right up in the air to incredible volumes.
How is that possible?
Why baking bread in a flower pot?
Well, I have to admit that I don’t know if there are any benefits.
Except that it looks cool. It’s also the perfect gift. Easy to do, inexpensive and quite creative. And everybody wants a sourdough pot bread, don’t they?
I found inspiration in Johan Sörbergs book Riddarbageriets bröd. In the original recipe, there was dill and Västerbotten cheese.
The recipe also called for commercial yeast. I had to change that of course. I always try to replace commercial yeast with a sourdough starter, if possible.
The recipe was aiming for a bread suitable for typical Swedish crayfish. I think dill and Västerbotten cheese is a perfect choice for that. However, not so many people in the world eat crayfish the way we do here in Sweden, so I decided to change the recipe.
So I used parmesan cheese and basil instead. I also replaced some of the wheat flour with durum wheat flour.
And suddenly I became a little bit more Italien.
