Learn is fun, even if it's not at school. We still need to create, create something for ourselve, even if the results can also be enjoy by others. I never thought I'd reach this point, where I could make my own sourdough.
For me, sourdough was a very foreign word. In fact, I only heard it two years ago, when I discovered country bread and became intrigued. Was it fate, had I found what I loved?
I've been studying sourdough for almost a year. The results? NOTHING. I can't even make sourdough at home. I was once conned into buying perfectly ripe sourdough. It turned out to be a dud, and it failed. As a result, I could only cry over the loss of money.
I went back to studying sourdough, and it turned out this natural yeast is incredibly difficult to learn. In fact, I think it's one of the natural yeasts whose life cycle I don't understand. But I didn't stop trying.
Finally, I got 150 grams of natural yeast. Would you like my technique for getting natural yeast? Let me know. I'll discuss it here when I have time. But I really want to share this recipe.
Red Bean Sourdough Bread
- 50 grams of natural yeast (sourdough starter)
- 150 grams of soy milk (I use high-protein to form a gluten structure that will create lots of cavities in the bread)
- 20 grams of sugar
- 230 grams of high-protein flour
- 5 grams of salt
- 40 ml of olive oil (margarine can be substituted)
- 200 grams of red beans
- 2 liters of water
- 150 grams of sugar
- Stevia
- 10 grams of salt
How to Make Red Bean Sourdough Bread:
- First, we need to activate the natural yeast, using a ratio of 10 grams of sourdough starter: 50 grams of flour: 50 grams of water. After 4-5 hours, the sourdough starter will rise and be ready to use.
- While waiting for the cold ferment, I prepared the red bean filling. Soak the red beans overnight, then boil them for an hour.
- Once boiled, blend until smooth. Then, cook to remove the water content and add sugar and a little salt. Set aside and let cool.
- Combine 50 gr of active sourdough starter with 230 grams of wheat flour, 150 grams of water, sugar, and salt. Mix all ingredients until combined and let rise for 30 minutes. Autolysis is allowed to rise for 30 minutes.
- After 30 minutes, if you have a mixer, use it until the dough is smooth. If using your hands, knead for 15 minutes.
- Bulk ferment: I used a cold ferment, refrigerated overnight (20 hours). Once risen, I pre-shaped it and weighed out 60-65 grams. Let it rise for 15 minutes.
- Final shaping and baking in the oven at 230 degrees Celsius for 13 minutes.
- Red bean sourdough bread is ready to serve!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
Hi! Let me introduce myself, its me Wita. I'm usually very interested in new things. Let me be creative with at least these writings. I welcome any suggestions, as long as you mention them politely in the comments section. We can have a free discussion every now and then.
Don't think too much of me as you see in my posts. I'm just sharing what I have, and some of it is actually quite enjoyable to post. It's just that I don't really like posting bad things. I hope we continue to work together to build this Hive community. You can find me on my various social media platforms:
I'm just a woman who wants to write whatever's on my mind. I really enjoy cooking, occasionally traveling, and doing whatever I like. I want to live like a bird flying freely in nature. But I know I'm only human. So, I can only write freely like a bird that can fly with its two wings.
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