”If you have been on my courses you will know I love bringing the flavour and make everything myself. Here is my recipe for my sourdough and I have also outlined in the video a process of making an amino sauce using Koji rice that I incorporate.
GeorgeFlavour Fred
I have decided to try further methods of fermentation including the use of Koji rice so was very happy to start my journey with a lovely product that unlocks the potential of so many more ingredients for my pantry. I have no doubt soon I will also be inoculating my own rice, grains, potato and more to make miso, sake, soy sauce and much more using Aspergillus oryzae a mole used to make all these wonderful deep umami flavours opening up for many ingredients. Links on this below
Sourdough Recipe
Feed your starter to get up to 100g. (I had a plum based starter fed with rye flour). Normal & fresh yeast can be used and the fridge process will encourage a sour taste if that’s what you want.
600g Dark Rye flour
200g Punflower seeds
200g Pumpkin seed
10g Sea Salt (45g Amino Sauce)
10g organic brown sugar
650ml Water
Place all the ingredients in mixing bowl in the above order and with a dough hook mix on slow for 10 minutes. You can do this all by hand. Leave to ferment for 10 hours before knocking and a gentle knead before putting in the fridge for two days covered.
After two days take the bread out of the fridge, bring to room temperature and knock back again. Folding and forming can be done at this point. Then place into a baking parchment lined cast iron pot with a lid – I’m sure some will pre-heat their vessel in a 220C oven. Place the dough inside. Cook at 220C with the lid on for 35 minutes. After 35 minutes remove the lid and back for another 25 minutes. After this time rest on a rack until cooled.
If you are interested in the book I used for the Amino sauce it’s called Koji Alchemy.
