AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jan 5^th, 2008 at 9:35am

Carolyn™ Offline
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Mostly I make a sour dough bread from scratch but on seeing a packet at the supermarket thought I would give it a try at a camper/trailer gathering. I used the whole packet which was way too big for the Cobb and started popping out the holes in the lid . I served it on a platter, cut in fingers with butter, olive oil, ducca for dipping, a savoury spread and good olives and tasty cheese cubes. It looked fine cut up and tasted great also.

The lesson I learnt was not not use more than 2/3rds of the packet for these particular containers.

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Reply #1 - Jan 5^th, 2008 at 9:59am

Cactus Offline
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What supermarket? Yours looks good and all the added extras would have made it even better. I have got to give this a run........It is pouring rain here so the site is geting a workout.
Muzz

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Have Camp Oven will travel

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Reply #2 - Jan 5^th, 2008 at 12:48pm

Carolyn™ Offline
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I got it at Coles in the flour section. The brand was Laucke from memory Light Sour Dough Bread. I had already made a loaf from scratch and it has carraway seeds added to it so having them on had I added a tablespoon of them to the mix.

I also got their German Grain Bread Mix which was heavier but full of grains and flavour. I had put the box back in the pantry and I note that it says "makes 4 BIG Loaves" so be warned. They have by hand and bread machine instructions if you need them.

Its raining here also

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Reply #3 - Jan 5^th, 2008 at 12:56pm

Mrs._Mik Offline
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Hi, Carolyn! Your bread looks fabulous!

Can you tell me, please what "ducca" is?

Julie

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Reply #4 - Jan 5^th, 2008 at 1:07pm

Carolyn™ Offline
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I first had it in Melbourne at an "Italian" trendy place. I looked it up and found I had spelt it wrongly before, Dukkah is a loose, coarsely-ground mixture of sesame seeds, ... Variants of dukkah are found all over the Middle East. It can be used as a rub on for meat and other things but I use it for dipping good bread (home made of course ) in extra virgin olive oil and then the Dukkah as a snack with a drink. I got mine from http://www.maggiebeer.com.au/products/browse/?Category=CtgrsNutsand and it has roasted almonds, fennel seeds, sesame seeds, coriander seeds, whole annise seeds and sea salt, you can make it yourself.

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Reply #5 - Jan 5^th, 2008 at 4:11pm

mikel Offline
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Hi Carolyn.
Saying hello to you I somehow missed.

So in my usual vernacular -- "G'day" and Welcome.

Little bit intrigued by you making a sourdough bread "from scratch".

I always believed the sourdough yeast culture was something which took years to perfect then looked after like PD cares for his CO's!
I enjoy making bread in the CO, just the standard variety with occasionally sesame, sunflower or pumpkin seeds added.

Perhaps you would like to let us into your secrets of the formula? Wink

mikel

life is a bed of gidgee coals and a camp oven

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Reply #6 - Jan 5^th, 2008 at 4:17pm

Carolyn™ Offline
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You are right to some extent, you can buy the sour dough starter but you can also make one. If I am going to make the sour dough bread I usually start it before we go away if I plan to use it within a day or so. I will go see if the actual recipe will scan up otherwise I will type it up for you and put it in the recipe section.

I am not hedging but I cant find it, you might have gathered that my priorities don't always run in the correct order. Its possibly in the camper trailer somewhere as I usually take the recipe when I make something at gatherings. Its not in my tin of treasured recipes in the kitchen.

I googled and got this http://www.yankeegrocery.com/sourdough_bread/recipe.html. Now I would have done similar to make the starter but only the usual dried tandico (might be spelt wrong) yeast from the supermarket. The ingredients in the Sour Dough Rye Bread would be close to what I used but I would have used say half the quantities. I would have used the full tablespoon of caraway seeds as I am partial to their flavour. I would not have used molasses but treacle or honey or sugar wouldnt make that much difference. If your keen to have a go I will continue to seek out the recipe. It was in a Womans Weekly over 30 years ago.

I am afraid I am not a rigid follower of recipes, funnily enough I used to get mad at my mother for not being able to give me "proper" amounts when I was first married and had to cook the dinner. These days I dont even use a teaspoon for coffee not sure if I am less fussy or more experienced.

and "Hullo" b ack and thank you for the welcome by the way

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Reply #7 - Jan 5^th, 2008 at 7:45pm

Little_Kopit Offline
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Mike, I've had my time 'into sourdough' & after I retire, I may do so again.

If you boil potatoes, you can save the water and start sourdough from that. I remember starting that way. I have The Complete Sourdough Cookbook by Don Holm Caxton Press, 1972. It's still in print and can be bought new on this continent. But it's also available used. http://www.abebooks.com/ is a world wide source that I have used a lot.

Remember the old time travellers used sourdough because they could start it on their own from scratch. To be sure, cooking was a lot easier, if they kept it going. That you do with something like adding a cup of flour and a cup of water every time you take some out for your latest baking.

Without even searching, I'm sure there are lots of online sites to help. But I think the Keep It Simple method is to be preferred.

Undecided

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Reply #8 - Jan 6^th, 2008 at 9:15am

Mrs._Mik Offline
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Thank you, Carolyn! That helps a LOT!

Mikel, here' s a recipe from our website for sourdough starter:

Quote:

1 cup all purpose flour
1/2 Tbsp. dry yeast
1 tsp. sugar
1-1/2 cups warm water

In a crock or plastic container with a loose fitting lid, combine flour, yeast and sugar. Add warm water. Leave at room temperature for 3 days, adding 1 cup new flour and 1/2 cup warm water each day until batter is active (the odor is pungent and the surface is bubbly). This occurs from the gas released by the action of the yeast. You are now ready to use your starter as the basis of sourdough recipes. Remember to set aside 1 to 2 cups of starter for the next batch!

Link: http://www.rvingoutpost.com/recipespecs.php?jobnum=MSC34

Julie

PS, Carolyn, I LOVE your "meez"!

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Reply #9 - Jan 6^th, 2008 at 11:55am

Carolyn™ Offline
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Julie thanks for the starter thats pretty much how I remember it. I can just see my piece of magazine in my minds eye but until we go away again it could be burried anywhere. I may not have even kept it as I was happy with the packet light sour dough bread mix, what I would do was make the starter and use a cup of that combined with the carraway seeds.

I was pleased with the meez also, in fact once I added the frypan I didnt do much more, in the original she spins and throws as well but when its condensed you dont get the whole thing. I am a member of the Red Hat Society and lots of us made individual versions for Christmas. We have travelling camping Red Hatters here in Oz and I think you do also in the USA.

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