Something I’m thankful to discover during lockdown, is the art of making my own sourdough bread - I don’t think I would have been up for the challenge if it wasn’t for the extra time on my hands.
Sourdough dough bread compared to regular yeasted bread you buy from the supermarket, is similar, but different.
Each bake contains yeast, but the sourdough's dough (starter made from flour & water) has been fermented for approx. 7- 10 days - giving you a loaf with a pleasant slightly tangy/ acidic taste.
When you prepare sourdough, it begins with what is called a 'starter' that is fed twice a day.
This also produces' discard' (the amount of starter taken away in order to feed your starter) and why there is a lot of waste when making sourdough.
A lot of bakers like to find other uses for this discard, like adding it to pizza dough and even brownies!
Here I have a recipe that uses this starter and enhances the flavour of the overall dish.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
Preheat the oven to 180°c.
Carefully pierce the potatoes numerous times with a knife - this prevents the potatoes exploding in the oven, so it’s important!
Place the potatoes on a tray and bake for 1 - 1.5 hour/s, or until soft when pressed.
Remove the potatoes from the oven and while they’re still hot, remove their skins.
To do this, cradle a potato in a kitchen towel- this prevents them from burning your skin.
Carefully peel back the potato skin using a knife- repeat the process, until all potatoes are peeled.
Allow to rest in a large bowl, covered with a plate to cool down for a few hours.
Once your potatoes have cooled, grate them ulta fine using a food processor or box grater.
Add to a large bowl along with the other remaining ingredients - discard/ starter and flour.
Stir until just combined, before kneading on a floured surface.
(You don’t want tough gnocchi, so just knead until it comes together, about 90 seconds.
Roll the dough into a fat log and slice into four.
Roll each log into an even longer skinner log, and slice into gnocchi pieces - you can make them as big or as little as you like.
To cook your gnocchi, add them to boiling salted water - you’ll know when your gnocchi is ready when they float to the top.
Serve as you like- with tomato pasta sauce, cheese or check out my Creamy Mustard Seed Gnocchi (coming tomorrow!)
If you don't have any discard, you can also use the starter as it’s basically the same thing, haha.
If you don’t have sourdough starter/ discard already, check out @georgeats where she takes you through an in depth step-by-step guide.
Keep in mind though, it takes 7- 10 days to produce a starter.