[compostqueen]

I love B & B pudding but I put marm or jam on the bread.  Whiskey marmalade is a bit tasty too.  You can use coconut milk too. Not with whiskey marm though I don't think 

[Mrs Bee]

Band B pud is my downfall. I have 2 scrap books of cuttings and recipes just for b and b pud.

While on a self catering hol with friends I made my signature dish of b and b pud with sultanas soaked in cointreau, bread sandwiched with seville and apricot marm, cooked and glazed with more marmalade and served with whipped double cream mixed with a dollop of the marm and a slug of cointreau.

It was a big one with left overs and in the morning my best friend and I who were first up  sat with the leftovers and 2 spoons. 
Well be fair we were the first up to make the coffee for everyone else. if they had got up at the same time we would have shared.

[compostqueen]

 

[Scribbler]

Guess who's got DL's new book as a late birthday present...

Wow!!!

[GrannieAnnie]

Well after CompostQueen and the others talking on the healthy lifestyle club about sourdough bread, I've just been reading through this thread.

I've just made my first starter.  It was on BBC Recipes I think and is 2 cups warm water, 2 cups flour and 7gms yeast.  I'll see how this one goes, then try one of the yeastless recipes.

Will let you know how it goes next week!   

[Scribbler]

Recommend rye/water mix as a starter. I've just made my best loaf ever with this and white flour. Because of the rye it's still quite brown for a "white" loaf. Very tasty!!!

[GrannieAnnie]

Thanks Scribbler, might try that one next time, although OH prefers white bread.  I like different sorts though, but the only time I tried proper rye bread, found it a bit heavy.

Will let you know how it goes!   

[compostqueen]

The idea of sourdough Grannie is that it contains no bought yeast.  The only yeasts involved are those that occur naturally in the atmosphere and on the flour itself   

A good recipe for a starter is Dan Lepard's, or one that Scribbler used on the Real Bread website
http://www.sustainweb.org/realbread/sourdough/#starter

All rye will be heavy but some countries like it that way.  I put some rye in today's loaf as I was scratting up until I got a new batch today. I got maltflake and Cotswold Crunch (dark) 

Scribbler, I didn't know there was a new DL book out.  I shall have a look on Ama*on as I have some voucher credit left from Christmas 

[GrannieAnnie]

I did think you'd said that before CQ, but couldn't find the exact post.  But on the BBC allrecipes site, there was a recipe for sourdough bread that said put in 10ozs of starter AND at the end it mentions yeast too!  So I don't think I'll be using that one! 

What's the ratio of starter to flour for the bread?  So you have a favourite recipe?

[Scribbler]

Just to start with try this. I make a dough using this recipe, let it rise once, and bake when risen.


300g sourdough starter
500g strong white flour
200ml warm water
generous pinch of salt
half a teaspoon of castor sugar

This is as mentioned earlier in this thread.

[GrannieAnnie]

Thanks for that Scribbler.  Must admit, I didn't read ALL 13 pages of this thread earlier!   

[Scribbler]

Shame on you!

I do 30 mins at 200° and it's done, but a lot depends on your oven. We've got a fan oven which is a bit fierce. Take it out and test after 30 mins is best.

Good luck!!

[compostqueen]

I generally use the Scribbler recipe Grannie and it works well.  I vary the flours though - usually half white and half wholemeal or granary. Whatever takes my fancy. I have some Cotswold Crunch (dark) to try so can't wait 

[Scribbler]

If any of you feel the urge to move over to the Dark Side, I got about 130g of fresh yeast today from my local T*sco. This cost the princely sum of 1p - she said sorry, but they have to charge for it. This will keep in the fridge up to two weeks, and I think it will freeze too apparently.

[GrannieAnnie]

Thanks for all the ideas.  Going shopping in a bit, so may branch out and get some rye and spelt flour!  But I bake my bread in 1lb loaf tins as cutting down, I prefer 2 small slices to one large one!  Looks more somehow.

I will get Brian to taste some of the new bread, but each time I do he says, no, I prefer the white.  So I still make him a 2lb white loaf.