Whole Wheat Sourdough Starter

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There`s usually two types of sourdough starters, either wheat or rye. I prefer baking with different kinds of wheat, so this recipe will cover a whole wheat sourdough starter.

Step One: Day 1

1/4 cup whole wheat flour
3/4 cup flour
1 cup water
1 tsp. salt

Mix the ingredients in a bowl (either plastic or ceramic: NO metal!) and cover with a lid,making sure that it`s air tight! Keep in room temperature. Do NOT put it in the fridge!

Step Two: Day 2, 3 & 4

Add the following ingredients each day and mix well:

1/4 cup whole wheat flour
1/4 cup flour
1/2 cup water

Sidenote: on day 4, the starter should have bubbles, if not you have to start all over again!

Step Three: Day 5, 6, 7 & 8

On day 5, take out 1/2 of the sourdough starter, and add 1 cup flour and 1/2 cup water. Do this in the morning. By night you should take out 1/4 of the starter, and yet again add 1 cup flour and 1/2 cup water. On day 6, 7 & 8, add 1 cup flour and 1/2 cup water, twice a day (approx. 12 hours apart)

During these days the starter should be getting smellier and smellier, i.e the sour smell 😉  and having more and more bubbles. On the last day it should have raised after being fed flour and water. If what you`ve got now is a thick, sticky, smelly and bubbly dough it`s all finished. it should look something like this

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Now you can start baking with the sourdough starter, and since it´s all finished you can keep it in the fridge, but remember to feed it once a week to keep it alive! If you feed it about 1/2 cup flour, and 1/4 cup water a week it`ll keep staying alive, making sure that all that work wasn`t wasted! Sidenote: If you feed it more flour and less water it`ll get real thick, but it`ll also last a lot longer!

Now run along and start making this starter! Please be patient, it does aquire some time, but once you´ve made it, it can last for a really long time, and you don`t have to buy any more yeast! 😉

And when you`ve made the starter you`ll be able to make something like this homemade sourdough bread; IMG_4017 wm

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healthier bounty bars

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This christmas I`m making homemade treats like caramels, burnt almonds (caramelized almonds) and bounty bars, to give to my BF`s parents and sister. At the moment, I`m sitting restless on the couch waiting for the coconutmass to cool down and get just the right texture in order to be shaped into small bars. I hope they will look something like the picture above, only not as white, since I used demerara sugar. If everything goes as it should, I`ll add pictures and recipe tomorrow and let you know how it went!

Monday Meal-Plan

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Monday: Pasta Penne with Bolognese

Tuesday: Pasta Tagliatelle with Bolognese

Wednesday: European Whole Wheat Pancakes with Oatmeal served with blueberries

Thursday: Fish au Gratin with grated Carrots

Friday: Chicken Wings with oven-fried potatoes, béarnaise sauce and salad

Saturday: Burritos with homemade tortillas and guacamole

Sunday: Shepherd`s Pie

 

Keep it Healthy, keep it Good

Dinner for one

I had dinner by myself tonight, as my BF is out of town on a seminar/christmas dinner with work. Though I always make a good, healthy dinner for both of us, when I`m alone I tend to get very lazy. Luckily, I had some leftover chickenbreast, so I threw together an easy chicken-sandwich with homemade whole wheat sandwich bread, lettuce, red peppers and aioli (spanish garlic-mayonnaise), together with a glass of orange juice. Quick, easy, healthy, supercheap and very good! Image