Professor Simon drags Shawn deep into the world of Sourdough starters and how to make the perfect loaf of bread out of a jar of beige slime.
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Music by John Palmer
Show notes and Shout Outs:
- I would argue that when it comes to bread, half (at most) of the final result comes from the recipe. Far more important is handling and process. You Still Need a Recipe… Probably
- 400g Flour
- 400g Starter
- 200g Water
- 10g Salt
- Knead until smooth, place in a banneton or bowl and cover with a clean cloth. Allow to rise for a lot longer than you probably think is necessary. I’ll often do overnight. Fresh bread in the morning!
- Preheat the oven to 450. I recommend having either a baking stone or a dutch oven. GENTLY turn out the loaf. It’s basically a balloon at this point and we don’t want any of the delicious air to escape.
- Okay I lied, we want SOME of the air to escape. Slash the top all fancy. You can use a lame or sharp knife.
- BAKE! The amount of time is dependant on the equipment currently in your oven.
- Once done allow to rest for half an hour
- Only Lovers Left Alive: https://www.imdb.com/title/tt1714915/
- The Menu: https://www.imdb.com/title/tt9764362/
- Delicious in Dungeon: https://www.netflix.com/ca/title/81564899
Samosas are beautiful little flour dough dumplings that originated in medieval Persia and spread throughout the Middle East into India and Southeast Asian. The Indian version is by far the most famous, often stuffed with a vegetarian-friendly mixture of potatoes, chilies and peas but there’s a gang of regional variations including beef, mutton, nuts, sweet pastes and whatever else you got. 
Maitre D: “And finally, monsieur, a wafer-thin mint.”