A twist from “Moro the Cookbook”: sourdough bread and pistachio dip
Nowadays, you can easily get recipes off the internet but I enjoy having to visualize it on paper and flip the pages manually. Trying random recipes online is like a cat in a sack, you don’t actually know what you will end up with. In most cases, I would twist the recipe to meet my taste and what is available in my fridge
Buying a new cook book to me means having a new commitment. That’s is why it takes weeks until I decide to get one - doing a bit of research before purchasing one. Why is that? I guess I am often sceptical about the recipes. Therefore, I am lured to books that are best sellers and having tonnes of good recommendation.
One of my recent purchase was the “Moro The Cookbook”.
The first pages directly explain about making sourdough starter + bread. I’ve read previously about the health benefits of sourdough that it helps nutrients become more readily available, digestible and absorbable compared to normal wheat dough. Moreover, sourdough bread stay fresh longer therefore it is not necessary to add additional preservatives. Since, I am still in search of finding a good pizza dough recipe; some recommended to use the sourdough. So why not give it a try?
The book provided a recipe on how to make sourdough from scratch. Just fermenting flour with its natural yeast. But this take weeks! What I did, I went to a bio shop and bought a starting culture for 2€. I split it in two and fed it once a day with organic flour: whole wheat (left) or normal white flour (right). I guess you can easily purchase these ingredients online nowadays. In my case, I didn't follow the actual recipe by weight, I just used my guts and added a bit of flour with water so that it's not too dry nor overflowing wet. My cultures started to become alive after two days (forming bubbles). From then on, I continued to feed it and partially I stored them dried. I observed that the culture with whole wheat was more active compared to the normal wheat. Then again, it depends what you prefer to make.
In case you would like to follow a step by step guide, I refer to some sites:
- Starting a culture: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
- Putting your sourdough starter on hold by drying it and storing in a glass jar: https://blog.kingarthurflour.com/2015/05/01/putting-sourdough-starter-hold/
I made the bread by mixing the ingredients bellow, leaving it for 3 hours in the fridge wrapped in plastic foil, and baking it in an oven with 230°C for 20-30 minutes. I added some dried seeds to give the extra crunch on top. The final bread has a hint of sour flavor to it. If you would like it stronger, you could just add more sourdough, where as if you would like it less sour, you could add more salt to it.
- 100gram of sourdough starter
- 100gram of flour (either the whole wheat or the white flour)
- a table spoon of dried yeast
- sufficient water until the dough is not too tough nor wet (moldable)
- a teaspoon of salt
- a table spoon of olive oil
As you can see from the previous photo, I added a pistachio dip with a poached egg on top. Bellow I provide the recipe which I mixed the ingredients bellow using a blender or mortar and pistil:
- 2 garlic cloves
- a handful of pistachio nuts
- 1/2 lemon grated zest and the juice
- 2 table spoon of orange blossom water
- a small bunch of celery leaves/parsley
- 1 table spoon of water
- 5 table spoon of olive oil (I used extra virgin)
- sea salt
As for the egg, I was lazy to boil one so I put an egg in a bowl of water and into the microwave for a few minutes.
Why don't you give it a try?
Now, about the book it self, I would recommend it to readers who would like to cook Eastern mediterranean/Spanish/African food. I learned some new ingredients to use in my cooking and it was fun experimenting with them. Moreover the authors gave additional literature on some uncommon spices used in the recipe provided. I would rate this book an 8 since until now, the recipes that I tried were delicious.