New arrivals @ RCLC

max-sargentRichmond Community Learning Centre welcomes new arrival, Max Sargent, our Coordinator while Simone is on maternity leave, awaiting her own new arrival – her second child*.

Max, amongst his other talents, is known by staff to create delicious and healthy lunches – including making his own bread for his sandwiches.  He has generously offered his recipe for your cookbook:

Max’s No-knead Sourdough Bread Recipe – Part 1

First make a Sourdough starter – the “leaven” is based on the recipe from Dan Lepard’s The Handmade Loaf

Wheat, rye, spelt flour or a combination of these works. Mix and put in a sealed jar, leave at room temperature after adding ingredients

 Day 1

  • 50g* water at 20°C   (*convert grams to millilitres)
  • 4 rounded tsp flour
  • 2 rounded tsp currants or raisins
  • 2 rounded tsp live low fat yoghurt

 Day 2

  • 50g water at 20°C
  • 4 rounded tsp flour

 Day 3

  • 100g water at 20°C
  • 8 rounded tsp flour

 Day 4

  • 100g water at 20°C
  • 125g flour

Fermentation should be starting by now.

 Day 5

  • 100g water at 20°C
  • 125g flour

Should be ready now.

Maintain by adding equal amounts of flour and water daily (I use 1 tbsp each) and then add this small amount of starter to 150g water and 150g flour the night before I want to put a loaf on to rise so that there is 300g starter to use for the new loaf.  Reserve a little of the starter from each new loaf before you bake it and put the starter in the fridge to maintain it.

Next: Max’s No-knead Sourdough Bread Recipe – Part 2 via article Use your loaf!

*We’ve had word since this blog post that Simone gave birth to a son last Sunday (21 July).  All are doing well.


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