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I checked some flour that i'd purchased a year ago, having intended to attempt to bake some sourdough bread. Unfortunately, though an unopened 500 gram bag, it had just gone past it's best by date within days. I know that it is important to always try to have fresh ingredients always. I say that without doubt at all. With the sourdough flour, you don't need to put eggs into or anything else other than butter and water.
I'd thought that 17 grams of butter would be way too much to use, especially when seeing it on the scales, so i reduced it to maybe two teaspoons which is way above any amount used in any of our recipes on this website. I also found that i used more than the recommended amount of water in the mix. The dough still developed to a larger size when left to rise in a covered bowl. I was glad that i put a couple of drips of sunflower oil onto the baking tray before putting the dough into the oven (210-230c /8). What came out of the oven not surprisingly was not too dissimilar to what went in but it looked ok. I waited for it to cool, i just placed it into a metal sieve placed inside a pyrex dish.
During the course of a few hours, I tried a very thin piece of it with some garlic butter on it, and another then piece, but with some very thinly sliced tomato. They both tasted quite nice, the exceptionally small amount of sunflower oil on the baking tray had given it a nice but very real, though very subtle crispiness just on the base of it.
Could i have added sugar to it? I didn't but neither did it actually need it.
I used a pastry cutter, if i hadn't had a pastry cutter, i might have used a cleaned lid of a coffee jar, to cut a shape out from it, then i sliced the shape through the middle as if doing melba toast. You could even try making a few, slice them as thinly as you possibly can but remember there has to be room to cut out a scoop. With melba toast, you toast your slice of bread and then remove the edges and slide the knife through the centre of it to create two thinner pieces of toast.
I'd purchsed some apples which were price reduced in a supermarket, beautiful apples really. I then used a ginger teabag 'and' a ginger and lemon teabag and put boiling water over them in a large cup, then put much chopped apple in and left it for maybe 15 minutes. Then cut away a space to hold the apple from the cooked mixture, and carefully spoon the apple pieces in, not the tea. Imagine adding a little rhubarb too? Oh my, so yummy! But moderation and i only used maybe half of the mixture to try it. Place in oven at maybe 160 for twenty minutes. They taste nicer reasonably fresh from the oven, kind of a basic raw taste but it's ok, i was thinking of fibre. I did put a slight few grains of sugar on one of them but it didn't make any difference at all. Sourdough flour was used, not plain, self-raising etc.
So, technically, you could buy some sourdough flour with the intention of making a loaf anyway. It doesn't matter how it lands on the baking tray when you put it there. And if you aren't on a diet or are wanting to increase weight, imagine these with a dollop of cream, or some banana and some raspberry jelly. You'd only need to use one square of that jelly. Or a raspberry gelatine with some blueberries. Always check the ingredients if you have allergy issues.
And whilst waiting with oven on, i hope you totally enjoy your double ginger and lemon and apple drink.
Moderation on foods generally if wanting to lose weight.
Delicious, even if you use one teabag.