Sour Dough Crumpets Cooked in Pie Machine

If you have one of those four hole Electric Pie Machine and plenty of Sour Dough starter, then this is an easy way to make crumpets.  The big advantage over using rings and fry pan,  is that there is less mess.   The disadvantage is that you have less control over getting even browning on both sides.   This is important if reheating crumpets in a toaster.  Not so important if reheating in a fry pan as you can turn them over until browned to your liking.

Ingredients
2 cups of active SD starter
1 teaspoon Carb soda
1 teaspoon of salt
2 teaspoons sugar
1 teaspoon of baking powder
Canola spray

Method
Pre heat Pie Machine
Spray with Canola oil
Place dry ingredients into a 4 cup container, stir
Tip in SD starter and stir,  lifting the dry ingredients into the starter.   It will start to foam and will fill the container
1/3 fill holes in Pie Machine
Cook for about 7 minutes, ( until brown on base and almost dry on top.
Turn over and cook the other side for a couple of minutes.
Cool on wire rack.

Notes
Cook plenty as they freeze very well.
Make sure Pie machine reheats between each batch.

Vegan, Sour Dough Cinnamon Scrolls

I can't believe how good these are.   I could add Sultanas to the dough, apple to the filling or even made a savoury version. But this is the original.
The dough is light and crisp,  not cake like the traditional Cinnamon Scrolls.   I thought I had added too much filling,   but after baking it seemed just right.
It is so easy.  Try it !

Ingredients
Dough
500g bread flour
400g strong Sour Dough starter.
250g filtered water
1 generous dessert spoon of Golden Syrup or Maple Syrup
1 teaspoon salt (add last)
Optional 1 scant cup Sultanas.

Filling
100g Walnut oil or other viscous oil. light flavoured olive may be ok.
100g Nuttelex
Optional 2 teaspoons of White Miso paste

200g Brown sugar
1 Tablespoon ground Cinnamon
1/2 Tablespoon of Quatre Epices or Cinnamon


Method
Make dough by kneading all dough ingredients in TMX for 4 minutes.
Tip into a large bowl and cover.
( by hand..... Place Sour Dough into large bowl, add water and Golden Syrup and mix well.
Add flour and stir to form a lumpy mixture.  cover and stand for30 minutes.  add salt and knead in bowl 20 times or more until it forms a smooth soft dough.  Cover )

Leave in a cool place overnight.  ( i left mine 20 hours)

Mix together Cinnamon and Brown Sugar. set aside.
Add oil and Nuttelex and beat to form a smooth paste.  set aside.

When dough has doubled, tip on to a well floured bench and with floured hands ,  form into a large rectangle 1 cm thick.   try to keep the sides even.
Cover with oil mixture and spread with a spatula .  leaving  1 cm around the edge.
Sprinkle all sugar mixture over oil.
Carefully roll from longest side.  You may need a pastry scraper to assist with rolling as the dough is very soft. fold should be under roll.
Mark 12 even slices with a knife, do not cut through.
Slip Dental floss under roll and draw ends together on top of roll.
use a small egg slice to lift rolls on to lined baking dish.  they should just touch.
Brush or spray with oil.
Cover and place in warm place.  Mine took 4 hours in a warm kitchen.

Bake 25 minutes in pre heated oven,  180ff  degrees.

Icing optional.
mix icing sugar with vanilla essence.
place in a small plastic sauce bottle.
Drizzle over cold scrolls.

Sour Dough Crumpets, NON TMX

I am posting this recipe here as many people make Sour Dough bread in the TMX and wonder what to do with an excess of starter,  this is an easy and delicious way to use it.

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These are so easy , and good to use up some Sour Dough Starter.  I fed the starter in the morning,  left it on the bench all day and went out. While out I bought some crumpet rings as I think the normal metal egg rings are too small. The rings I bought are 'd.line' egg and crumpet rings,  non stick and about 9 cm  diameter. They were $1.79 for a packet of 2.  I bought 2 packets.  These are much better than the large silicon rings as they cook the edges of the crumpets as the base is cooking.
The recipe I used is from an English site,  King Arthur.
Ingredients. For 4 crumpets.  Mix and cook 4 at a time.

1 cup, 250 mls of sour dough starter
I teaspoon of sugar
1/2 teaspoon salt
1/2 teaspoon carb soda.

Method
Oil a large non stick flat based frying pan.
Oil rings and place in frying pan to heat.  Place rings so that the rim is outside .
Pour sour dough starter into a 2 cup jug.  It will bubble up when the carb soda is added.
Add sugar, salt and carb soda.  Give it a good stir.
Pour immediately into rings.  About a 1/4 cup into each.
Cook over moderate heat for 7 minutes.  You will notice that edges are starting to set and slightly pull away from ring.
When top has just set,  the rings can be lifted off.
Flip crumpets to cook top slightly.  Remove and cool on cooling rack.

Continue with above method.  No need to re oil rings, but do brush oil on pan between batches.
Notes.
These do not taste sour. 
Some were thicker than others.  The very thick ones,  I split before toasting.  The thinner ones were toasted without splitting.

Herbed Sour Dough Rye Noodles

This is a most unusual recipe for pasta,  but it certainly works and is much more versatile than I expected.  It can be a base for both simple and complex sauces. 
I have adapted the recipe , to TMX, from one found in  "the Nourished Kitchen", by Jennifer Mc Gruther.
Need to start the simple process the day before needed.
Will make 6 generous serves.

Ingredients
2 cups of bread flour
1 cup rye flour
a good handful of fresh herbs , such as parsley, dill and chives.
3 whole eggs
1 cup of sour dough starter

Method.
Add fresh herbs to TMX bowl and mince on speed 7 for 7 seconds
Add eggs, mix, speed 5, 5 seconds
Add starter and flours and knead for 4 minutes.
Leave in TMX bowl and stand over night in a warm place.

Next morning,  remove from bowl and divide into 3 equal portions.
 Form into disks. ( each disk will make pasta for 2 generous serves.).
let sit on bench for 15 minutes before folding through pasta machine.

Process as for any pasta and boil in salted water until it rises to the top of the water.
Cooks in about 4 minutes.
Strain and place in bowls and top with sauce.
I made a sour cream sauce with garlic and crab.

Sour Dough, Rye and Wholemeal Full Flavored Loaf.

I wanted to make a wholesome loaf of bread.  This loaf fits the bill but with the added bonus of being FULL of flavor.  It is slightly sour as the Rye and Sour Dough predominate, but if you have a savory palate,  you will like it.   If you like things a bit sweeter,  then add 1 Tablespoon of Golden Syrup, Honey or molasses to the dough.
Remember that Sour Dough Bread cannot be hurried.

Ingredients
400g  of active Sour Dough Starter
300g Rye flour
200g Wholemeal flour.( I used Laucke BioFort Golden Wholemeal)
250g warm water
If you do not use Laucke flour that has sugar and salt added, then add 1 teaspoon of each.
Optional, 1 level Dessertspoon of Honey, Golden Syrup or Molasses.

Method
Place all in TMX bowl and Knead for 4 minutes.
Leave in bowl and allow to double in a warm place. Mine took 17 hours.  My starter was not fully active and it sat in a cool room over night.
Sit bowl back on base and knead for 1 minute.
Turn out on to a well floured Sil Mat and fold over several times.
Roll into a sausage shape and place fold down in a lined tin.
Spray with water.
Cover with a plastic shower cap or plastic wrap.
Place in warm spot to rise and double.  (there will be very little oven bounce)mine took 2 1/2 hours in front of combustion stove.
It is ready for baking when small bubbles or holes appear on top of dough.
Spray with water and sprinkle with seeds.
Bake in center of oven, 200 O for35 minutes. Turning half way.
Remove from tin and place back in oven 15 minutes .

I test with Thermometer , 200 F, if cooked.  If not give it another 5 minutes in oven and test again.
cool on wire rack. 
it will slice into thin slices without crumbling

The best taste test is a thin slice with very good sweet butter.

Sour Dough, Hot Cross Buns

This recipe is best if started the day before.
It makes 16 substantial buns that are loaded with fruit.
The dough is very soft, so well suited to the TMX.  The dried fruit added at the end of the first kneed absorbs some of the moisture in the dough.
The glaze is non sticky .
Ingredients

500 g Bakers/bread flour, (I use Laucke Crusty White)
450g Sour Dough Starter
250 g milk
90g butter
40 g sugar
40g peel,  or grated rind of one orange
1 egg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/4 teaspoon of ground cloves
1/2 teaspoon of ground ginger
100g sultanas
150g dried cranberries
50g currants

method

I have updated the method section of this recipe.  13/3/18

Prior to starting to make Buns, activate starter.  This could take up to 7 hours in cold weather.


Add egg and sugar to TMX bowl, mix speed 5 / 5 seconds
Heat milk and butter until just warm,  on stove or in Microwave, then add to TMX bowl.
Mix speed 7 for 30 seconds.
Add flour, Sour Dough starter , Peel and spices.  Kneed for 3 minutes
tip into large bowl.
Tip fruit on top of dough and stir and fold in with large spoon.
Spray with water and cover with shower cap or plastic film.
Set aside in a warm place and allow to double, probably overnight is best.
Mine took 15 hours in a temperature of 13 o C.

This proving works best if you have 2 ovens.
HEAT OVEN FOR 15 MINUTES AT 100 o C, Turn off.
HEAT LARGE OVEN DISH WITH WATER ON STOVE WHILE FORMING BUNS
Tip contents of bowl on to well floured silmat and kneed by hand for 5 minutes. Add flour as needed until the dough is no longer sticky.
Divide in half and roll into a long sausage , cut into 8 even pieces.and form into round buns.
Make sure no fruit is sticking out on the top as it will burn.
place on a lined baking tray.
repeat with second piece of dough.
Spray with water.
Brush with egg and sugar glaze
Place tray with buns in warm oven that has hot water in bottom of oven.
 After 30 minutes remove from oven and brush with egg and sugar glaze again and then pipe crosses on buns.
Return to oven to double.

If you don't have a double oven, prove buns over a sink of hot water , on the tray and cover sink with tablecloth.  make sure the cloth doesn't tough the buns.   I stand 4 tall drink bottles at each corner to protect buns.

Bake in Preheated oven at 200 o C FF for 10 minutes,  turn tray, then bake 15 minutes at 190 o FF.  If not brown on top , bake for another 5 minutes at 200 o FF.
If browning too fast, cover with foil.
When baked and removed from oven,  brush again with egg and sugar mix.
Cool on rack.

Piping mix
80 g flour
100g water
1 teaspoon of salt and oil.
Mix until smooth.
Place in small plastic sandwich bag with SMALL hole in corner.

Non sticky glaze
1 egg
2 teaspoons of milk
1 dessertspoon of caster sugar.
Mix 30 seconds speed 5.



Notes
You can reduce the dried fruit if you wish or even replace with different fruit.
Could be made into 20 smaller buns.
By placing buns closer together they will rise more.

IT IS VERY IMPORTANT NOT TO HURRY THE TWO RISINGS AS THIS WILL RESULT IN A VERY HEAVY BUN.

Sour Dough Bread, Baked in Mini Slow Cooker or Crock Pot

Given the success of the bread cooked in the slow cooker,  I decided to buy a mini slow cooker. 1 and 1/2 liters.  why not Sour Dough and why not Fruit bread.?  Both proved very successful.
SD will not be hurried ,so there is little time saved, however the real bonus is that unlike oven baked SD,  this bread when toasted does not burn around the edges.
THESE MINI LOAVES ARE PERFECT FOR 2 PEOPLE.

180g bread flour,( I use Laucke Crusty White Mix) If using Bread flour add 1/2 teaspoon of both salt and sugar.
170 SD starter
80g.  warm water.

Method
Place all ingredients in TMX and Knead for 4 minutes.
Line Slow Cooker bowl with silicon or baking paper.  Make sure there are no holes for the dough to leak through.
Scrape dough into lined bowl.
Spray with water and place lid on.
Place in warm place to double. May take up to 6 hours.
Sprinkle with seeds,(optional)
When doubled, place into Slow Cooker and turn on to HIGH.
Bake for 1 1/2 hours.

Notes
These times are based upon a cheap, ($20) 1  1/2 liter SC from Safeway.
The doubling time will depend upon the warmth of the rising atmosphere.