A quick side note about cherry tomatoes. If you roast them with a toss of olive oil salt and pepper in the over on very high heat until they are slightly charred they turn into tomato candy. It’s like creamy gooey tomato bites! So Yumm!
Hi Paola! I want to do this! Question. My starter is active and i have 100 g. Do i still need to add 100 g of flour and 70 g of water for the first part of the recipe? Thank you
Paola, thank you for this recipe! I made it today I little unconventionally due to using my Thermomix to do all the mixing and I have commandeered my husband's fermenting fridge he has set up for his beer brewing so could have it at a consistent temp.
I have to say I was sceptical due to the very high hydration and it being almost liquid but it came together in the stretch and fold.
so I am making this right now. I let it sit after my stretch and fold. it doubled in size perfectly. I put it in the fridge overnight and it has not risen any more. What did I do wrong?
I'm sorry I'm just seeing this now Valerie- has it risen more since? My experience with sourdough not rising during a cold proof has generally been when the starter isn't strong enough (do you generally keep yours in the fridge? what is your feeding schedule like? give me more deets!). These breads will generally rise if you put them back out on the counter again.
My sourdough starter is over 100 years old from someone I inherited from in Montana. its super strong but I do store it in the fridge and pull it out every week, warm it up to room temp and feed it. it usually doubles or tripples with in 3-4 hours. Mine actually didnt rise any more in the fridge, but rose again once I took it out. It turned out really pretty I wish I could share pictures.
I'm glad it turned out in the end though! Many of you reply to my emails with attached pics of what you make (I'm compiling a few to share in a newsletter if you'd like to post yours?).
You know one of my starters is also 100 years old (and from Montana too!) and I had this issue happen once after using it from the fridge even though it doubled just fine- I just kept it at room temp for a few days with daily feedings and the problem was solved. In my experience sometimes, even if our starters are really established and resilient, they can still use extra continuous feedings every once in a while. You'll also know if this is "the problem" if you feed your starter, put it in the fridge right away and it struggles to rise at all.
I will respond to your email with the recipe Ive tried of yours. I have tried a few of them so far! I absolutely am in love with your content. Thank you for the advice I just have a hard time feeding my starter everyday so I toss it in the fridge and pull it out for the weekends. But I think if Im going to make anything besides my bread that ill keep it out and just feed it.
I am glad you are recovering I know you have been through so muc and I think you look lovely. My reference was to me gaining the pounds...lol. I do think I could live off of bread and butter for a while though, lol. I am post menopause, mom of five and probably have the worlds slowest metabolism. I am into sourdough as well. Still have much to learn, so I truly appreciate your new adventure, thanks for all you share with us.
SUCCESS!! Ok not yet baked but I’m hopeful as the dough rose beautifully yesterday, will report back this afternoon. But I wanted to ask about the baking dish- would a baking pan work too?
Well that's awesome to hear- do report back pretty pls! And absolutely, you can even bake it on a baking tray as many italians do (they just gently dimple it into an oval shape, no need to spread it out fully). Otherwise a 9x13 inch pan also works for this amount of dough.
And on the pounds creeping I don't know... I did lose about 15 pounds last summer after my stint with covid and toxic mold, so I've definitely welcomed the weight back this year (and I'm still working on gaining some more). But I really have to say that since I started focusing on my gut health and supporting my metabolism overall, that for the first time in my life my weight is not yo-yo'ing and it's a very welcome change. Frankly I've also wondered if there's a mental component to it as well where I no longer see foods as either "good or bad" and simply focus on nourishment (so perhaps I'm less likely to overeat?).
I struggled so much with inflammation and my weight in my 20s that this is honestly something that I'm quite intrigued by as I too used to see all these foods as fattening... and now I simply don't know, but what is clear is that my tummy is no longer ballooning 25/7 and it's been a very welcome change.
(thank you for coming to my tedtalk lol!) I hope you're having a lovely weekend
This makes sense… particularly the “mental part” for me that you mention. Going off the rails during COVID made me see a lot of my eating patterns very clearly and one was that I was punishing myself by eating “bad foods”. I suppose junk food is bad but I’d begin to see everything that wasn’t low carb and keto as bad… wasn’t good for my mental health
YES, yes you are most certainly brave enough Blythe! Also it really isn't that hard as there is no shaping involved (and the higher hydration speeds up the fermentation quite a bit!)
A quick side note about cherry tomatoes. If you roast them with a toss of olive oil salt and pepper in the over on very high heat until they are slightly charred they turn into tomato candy. It’s like creamy gooey tomato bites! So Yumm!
I'm DEF gonna have to try with my next mini harvest! Thank you for sharing such goodness
Hi Paola! I want to do this! Question. My starter is active and i have 100 g. Do i still need to add 100 g of flour and 70 g of water for the first part of the recipe? Thank you
No Kevy, it sounds like you're good to start the recipe! :)
Paola, thank you for this recipe! I made it today I little unconventionally due to using my Thermomix to do all the mixing and I have commandeered my husband's fermenting fridge he has set up for his beer brewing so could have it at a consistent temp.
I have to say I was sceptical due to the very high hydration and it being almost liquid but it came together in the stretch and fold.
Thank you again
so I am making this right now. I let it sit after my stretch and fold. it doubled in size perfectly. I put it in the fridge overnight and it has not risen any more. What did I do wrong?
I'm sorry I'm just seeing this now Valerie- has it risen more since? My experience with sourdough not rising during a cold proof has generally been when the starter isn't strong enough (do you generally keep yours in the fridge? what is your feeding schedule like? give me more deets!). These breads will generally rise if you put them back out on the counter again.
My sourdough starter is over 100 years old from someone I inherited from in Montana. its super strong but I do store it in the fridge and pull it out every week, warm it up to room temp and feed it. it usually doubles or tripples with in 3-4 hours. Mine actually didnt rise any more in the fridge, but rose again once I took it out. It turned out really pretty I wish I could share pictures.
I'm glad it turned out in the end though! Many of you reply to my emails with attached pics of what you make (I'm compiling a few to share in a newsletter if you'd like to post yours?).
You know one of my starters is also 100 years old (and from Montana too!) and I had this issue happen once after using it from the fridge even though it doubled just fine- I just kept it at room temp for a few days with daily feedings and the problem was solved. In my experience sometimes, even if our starters are really established and resilient, they can still use extra continuous feedings every once in a while. You'll also know if this is "the problem" if you feed your starter, put it in the fridge right away and it struggles to rise at all.
I will respond to your email with the recipe Ive tried of yours. I have tried a few of them so far! I absolutely am in love with your content. Thank you for the advice I just have a hard time feeding my starter everyday so I toss it in the fridge and pull it out for the weekends. But I think if Im going to make anything besides my bread that ill keep it out and just feed it.
This was DELICIOUS thank you 10/10 🥳
wish I could share a photo, she was a beauty!
I am glad you are recovering I know you have been through so muc and I think you look lovely. My reference was to me gaining the pounds...lol. I do think I could live off of bread and butter for a while though, lol. I am post menopause, mom of five and probably have the worlds slowest metabolism. I am into sourdough as well. Still have much to learn, so I truly appreciate your new adventure, thanks for all you share with us.
I may or may not have actually drooled with the video! THE CRUNCH my goodness 🤤
Have you tried keeping your starter in the fridge? I feed mine once a week, pull what I need when I'm making bread.
I keep mine in the fridge a lot during summer too, otherwise I would be feeding it twice a day like she is 😮💨
something tells me that Paola is baking more than once a week… 😂
Does mean she can't keep it in the fridge...😁
SUCCESS!! Ok not yet baked but I’m hopeful as the dough rose beautifully yesterday, will report back this afternoon. But I wanted to ask about the baking dish- would a baking pan work too?
Well that's awesome to hear- do report back pretty pls! And absolutely, you can even bake it on a baking tray as many italians do (they just gently dimple it into an oval shape, no need to spread it out fully). Otherwise a 9x13 inch pan also works for this amount of dough.
Thank you! My daughter in law borrowed my cast iron for a cookout and it had completely escaped my mind until now 🥲
Looks awesome!! 💗😋
thank you Margret, it's so nice to always read you ☺️
Oh my goodness!!! That looks so delicious! I feel the pounds creeping on me just watching the video..lol
lol Momsy!! Thank you ☺️
And on the pounds creeping I don't know... I did lose about 15 pounds last summer after my stint with covid and toxic mold, so I've definitely welcomed the weight back this year (and I'm still working on gaining some more). But I really have to say that since I started focusing on my gut health and supporting my metabolism overall, that for the first time in my life my weight is not yo-yo'ing and it's a very welcome change. Frankly I've also wondered if there's a mental component to it as well where I no longer see foods as either "good or bad" and simply focus on nourishment (so perhaps I'm less likely to overeat?).
I struggled so much with inflammation and my weight in my 20s that this is honestly something that I'm quite intrigued by as I too used to see all these foods as fattening... and now I simply don't know, but what is clear is that my tummy is no longer ballooning 25/7 and it's been a very welcome change.
(thank you for coming to my tedtalk lol!) I hope you're having a lovely weekend
This makes sense… particularly the “mental part” for me that you mention. Going off the rails during COVID made me see a lot of my eating patterns very clearly and one was that I was punishing myself by eating “bad foods”. I suppose junk food is bad but I’d begin to see everything that wasn’t low carb and keto as bad… wasn’t good for my mental health
You had me at the jiggle... but am I brave enough to attempt a 90% hydration sourdough focaccia?!
YES, yes you are most certainly brave enough Blythe! Also it really isn't that hard as there is no shaping involved (and the higher hydration speeds up the fermentation quite a bit!)