Throwback to when I started cooking from scratch 🌱

Описание: Homemade Peanut Butter & Sourdough Starter
Recipes 🥜 🍞

Peanut Butter
500g plain peanuts (or more, depending on how much peanut butter you want to make)
Sea salt

Lay out your peanuts on a roasting tray and bake in the oven until they're golden. Allow to cool, then add them to a food processor and blend on high. The peanuts will form a crumb, then after a few minutes will turn into a paste. Blend until it's as smooth as you'd like. If you like it chunky, add in a few extra peanuts and pulse until you get the right consistency. Season with salt to taste, then add to jars.

Sourdough Starter
50g flour
50g water

The key to a good sourdough starter is to let it be a little dryer than most recipes would suggest.

I follow the common and classic starter recipe of 50g of flour to 50g water, which is a good ratio, however I've made a few of my personal adjustments to it.

Day 1 - add 50g of flour and 50g of water to a jar (not too small, plenty of room to stir with a wooden spoon). Give it a stir and cover with a tea towel or cloth and set aside for roughly 24 hours. Repeat this process for 7 days, adding 50g of flour and 50g of water each time.

My tip here is to not let the starter get too wet.
Sometimes different flours have different absorption rates so 50g water can be too much. The consistency of the mixture wants to be like thick cake batter, it will fall off the spoon slowly. If it's running off the spoon, then reduce the amount of water. You may need 50g of flour to 40g or 30g of water after day 3.

Day 7 - After a week your sourdough should be bubbly and smelling like yoghurt (don't worry too much if it's not very bubbly). You can now keep feeding it daily until you're ready to make a loaf. If you're not ready and your jar is getting full, just take some out and either discard it or use it in another recipe like pancakes.

Next week, l'll show you how to take your sourdough starter and turn into a gorgeous loaf of bread- so stay tuned for that!

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