As I write this, Christmas is less than a week away and I want to serve some sage-flavoured sourdough bread that I made from scratch, with my two little hands.
And that means some experimenting.
The Experiments
1. To make rolls 2. To get the right amount of sage into the loaf
The Glitches
I had used freeze-dried sage from my garden in the last trial but I was almost out of that, so I had to switch to powdered sage .. basically starting the experiment from scratch.
I ran out of all-purpose flour and had to grind some wheat berries in my KitchenAid grain mill. How would that flour impact my recipe?
After adding the water for the second loaf, the one with the freshly milled flour, I noticed that my scale had switched measurements and, so, I had no idea how much water was added.
Here is the video to show what happened:
The Lessons
One tablespoon of sage powder for a full loaf is about perfect. Don’t “round” the spoonful or it may be too overpowering.
Check the scale to make sure it is in grams. And if it keeps switching on its own, get a new scale!
Just keep going… the finished bread will be different but it will still be bread! (Thanks, Elaine, for the nudge.)
Just keep going
The Sage Bread
The sage bread is now chopped up and in the freezer. I will use it to make stuffing for the turkey on Christmas.
And, as for the bread, I will make two loaves and slice them up … and I will use just one tablespoon of sage in each. Or, maybe, one will be sage-flavoured and one will be my “go-to” kale and garlic.
Overall, I’m very pleased with the results of my experiments and I am LOVING the sourdough recipe by Elaine Boddy, The Sourdough Whisperer. - Debbie
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