Ever thought about having bread that tastes so good it feels like a dance in your mouth? Well, this Ballerina Farm Sourdough Recipe is for you!
It’s a special kind of bread made with care, and it’s all about old-fashioned charm and really good taste. Let’s dive into the world of this tangy and chewy treat.
What is Ballerina Farm Sourdough?
Ballerina Farm Sourdough is bread that’s made by hand, using the best things from nature. It’s put together with flour, water, and lots of care.
It’s naturally given time to rise, which makes it extra special. There’s nothing extra added – just good stuff.
How Does Ballerina Farm Sourdough Taste?
Imagine closing your eyes and taking a bite – it’s like a tangy and delicious performance. The outside is chewy, and the inside is soft – it’s like a perfect song.
Think of a small and cozy café. A friend gave me a piece of this bread. It felt like magic in my mouth.
Ingredients To Make Ballerina Farm Sourdough
- Active starter = 250 g
- All-purpose flour = 1000 g
- Sea salt = 24 g
- Water = 735 g (another 50 g. after adding the salt)
Steps Involved In Making Ballerina Farm Sourdough
- Combine the starter and water in a mixing bowl.
- Mix well until desired consistency is achieved.
- Add all-purpose flour and mix until combined, a few minutes.
- Incorporate sea salt and remaining water.
- Cover, and rest for 30 minutes.
- Knead dough briefly, including salt and water.
- Cover, and rest for another 30 minutes.
- Repeat, resting for 30 minutes each time.
- After 4-5 times, rest until the dough doubles.
- Transfer the dough, and cut it in half on a counter.
- Shape and roll each half into squares.
- Stretch and roll for tension, repeat.
- Rest both halves uncovered, for 30 minutes.
- Stretch and roll both halves once more.
- Place loaves in baskets, and cover them with plastic.
- Chill baskets in the fridge for 2 hours.
- Gently place loaves in the oven, using an iron pot.
- Bake at 450°F, covered, for 30 minutes.
- Cool before serving.
Recipe Tips
- Being patient is important. Let the dough grow and the flavours develop.
- Use the right amounts of ingredients. Each one is important.
- Keep the dough warm. It is like a cozy place to grow.
FAQs
Where can you get it?
Look around your local markets or bakeries.
Is it good for special diets?
It’s mostly for people who like plant-based food, and it always tastes great.
What Can You Enjoy with Ballerina Farm Sourdough?
- Whipped honey butter: It’s like sweet and tangy dancing together.
- Fresh bruschetta: Imagine tomatoes and herbs giving you a juicy hug.
- Creamy avocado dip: It’s smooth and a great partner for the crunchy bread.
How to Keep Ballerina Farm Sourdough Fresh
Put it in a bread box. This keeps the outside crispy and the inside soft.
You can freeze it. When you’re ready, just toast it, and it’s good to go!
Concluding Remarks!
Ballerina Farm Sourdough is more than just bread – it’s like a taste of the past, a bite of being together. In our busy lives, it helps us slow down and really enjoy what we eat.
So, if you love food like I do, come and enjoy this flavorful dance. Your taste buds will be really happy, just like after a great show!
More Amazing Recipes
- Bisquick Beer Bread Recipe
- Sweet Peas Recipe
- Black Raspberry Jelly Recipe
- Crusty Italian Bread Recipe
Ballerina Farm Sourdough Recipe
Ingredients
- 250 g Active starter
- 1000 g All-purpose flour
- 24 g Sea salt
- 735 g Water (another 50 g. after adding the salt)
Instructions
- Combine the starter and water in a mixing bowl.
- Mix well until desired consistency is achieved.
- Add all-purpose flour and mix until combined, a few minutes.
- Incorporate sea salt and remaining water.
- Cover, and rest for 30 minutes.
- Knead dough briefly, including salt and water.
- Cover, and rest for another 30 minutes.
- Repeat, resting for 30 minutes each time.
- After 4-5 times, rest until the dough doubles.
- Transfer the dough, and cut it in half on a counter.
- Shape and roll each half into squares.
- Stretch and roll for tension, repeat.
- Rest both halves uncovered, for 30 minutes.
- Stretch and roll both halves once more.
- Place loaves in baskets, and cover them with plastic.
- Chill baskets in the fridge for 2 hours.
- Gently place loaves in the oven, using an iron pot.
- Bake at 450°F, covered, for 30 minutes.
- Cool before serving.
Notes
- Being patient is important. Let the dough grow and the flavours develop.
- Use the right amounts of ingredients. Each one is important.
- Keep the dough warm. It is like a cozy place to grow.