I want you to take a tasty adventure with an easy dish that will elevate your overall taste – try the Ballerina farm sourdough recipe.
In this blog post, we will discuss the complete process of preparation of ballerina farm sourdough. Later, we will also look at variations, pro tips to level up the taste, storage and freezing tips and much more.
Introduction
The ballerina farm sourdough is a special type of bread prepared using a recipe and method from the Ballerina farm. Ballerina Farm is a family-owned farm known for traditional farming, sustainability, and homemade food.
The farm is owned by ex-ballot dancer Hannah Neeleman and her family, who share their recipes on social media, attracting a lot of followers.
Ballerina Farm Sourdough Recipe Tips
- Plan Ahead: Baking the sourdough requires patience and time. Also, ensure that the sourdough starter is bubbly and active before you begin. If your starter has been in the refrigerator, take it out and feed it for a minimum of 4-6 hours before using it.
- Use high-quality Ingredients: Sourdough bread uses only a few ingredients, so ensure each ingredient is high quality. Use best-quality bread flour, olive oil, and fresh herbs for the best bread.
- Adjust Hydration: You can adjust the amount of water in the recipe. If the sourdough starter is very wet, use less amount of water in the recipe. If it is dry, add more water.
- Experiment with Flavors: You can try different herbs and extras to match the ballerina farm style. You can add edible flowers for a whimsy touch or cheese for more flavour.
- Shape Creativity: Get creative with the shapes. Shape the dough to match a ballerina farm theme. You can make a dough like ballet slippers or make a loaf with decorative patterns on top.
Variations
- Sweet Raisin and Nut Sourdough: You can mix the sweetness of raisins with the crunchiness of the nuts, making it a suitable option for snacks or breakfast.
- Olive and Sun-Dried Tomato Sourdough: It contains savoury and tangy flavours of sun-dried tomatoes and olives, making it great for sandwiches or as a side to the Mediterranean meal.
- Garlic and Herb Sourdough: You can add strong fresh herbs and garlic flavours to the bread, which tastes great and smells nice.
- Multigrain Sourdough: You can include nutrition and texture with flax seeds, rolled oats and sesame seeds, making it a perfect and nutritious choice.
- Fruit and Nut Sourdough: You can also include a mixture of dried fruits with crunchy nuts for a healthy and joyful breakfast.
What to Serve
- Artisan Butter: You can spread butter on the sourdough. Choose cultured butter or grass-fed for more flavour.
- Homemade Jam: Tangy and sweet preserves like apricot jam or raspberry taste well with the sourbread. Go for small-batch brands or homemade jams for more flavour.
- Cheese Platter: You can try a variety of cheeses like blue cheese, brie and aged cheddar work well with sourdough. The creamy and tangy flavours of these cheeses resemble the taste and texture of the bread.
- Avocado Spread: You can consider mashed avocado with a little sea salt, chilli flakes and lime juice as a healthy topping. The smooth avocado works well with the sourdough.
- Tomato Bruschetta: You can serve diced tomatoes with basil, garlic, olive oil and a little olive oil makes it a nice topping. It provides a burst of flavour and freshness.
Storing and Freezing
Storing
- You can either wrap the sourdough in a kitchen towel or put it in a paper bag. It prevents the bread from becoming soggy.
- Prevent storing the sourdough in plastic bags at room temperature. It makes the crust soft and the bread mouldy.
- You can store the sourdough in the refrigerator for up to 2-3 days.
Freezing
- Before freezing, slice the sourdough. It helps you to use what you need.
- Wrap the bread tightly in aluminium foil or plastic wrap. Now, put the wrapped bread in the freezer for extra protection.
- Label the bag or container with the date to keep track of the freshness.
- You can freeze the sourdough for up to 3 months.
Conclusion
In conclusion, the ballerina farm sourdough recipe provides more than making bread; it is about embracing the tradition that involves skills, patience and a little artistry.
So, whether you are an experienced baker or a newbie, the ballerina farm sourdough recipe is a fun adventure. It encourages you to prepare something new by starting from scratch. So, roll up your sleeves, get your hands floury and let the sourdough bring joy to your kitchen.
Read More:- Vanilla Mousse Recipe
Ballerina Farm Sourdough Recipe
The ballerina farm sourdough is a special type of bread prepared using a recipe andmethod from Ballerina farm.
Ingredients
- 1 cup active sourdough starter
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 1/4 cups lukewarm water
- 1 1/2 teaspoons salt
Instructions
- In a bowl, combine lukewarm water and sourdough starter. Stir until thoroughly mixed.
- Slowly add whole wheat flour and bread flour while stirring until it forms a rough dough. Let the dough rest for around 30 minutes to an hour. It let the flour to soak up the water and the gluten to form.
- After the rest, add some salt onto the dough. Knead the dough either on a light floured surface or in the bowl for around 10 minutes until it becomes elastic and smooth.
- Perform some folding and stretching motions to make the dough stronger. It involves grabbing a side of the dough, stretch it up and fold it over the center. Repeat the process several times, rotating the bowl as required.
- Once kneaded, put the dough back in the bowl and cover it with the plastic wrap or a wet cloth. Let it sit at room temperature until it has doubled in size, it may take around 4-6 hours. During this time, you can perform stretching and folding every 30 minutes to develop the gluten.
- After the dough has risen, gently put it on a surface sprinkle with flour. For making two loaves, divide the dough into two parts. Then, shape each into a round ball. You can also make a braided loaf to look like a ballerina.
- Put the dough formed either in a basket lined with cloth or on a flavoured surface, seam side up.
- Cover the dump with a plastic wrap or a damp cloth and let it sit for around an hour or two until it feels airy.
- Set the temperature of the oven to 450 F(230 C). Place a shallow pan on the bottom rack of the oven.
- Once the dough rises again, you can use a knife to make cuts on the top of loaf to make decorative patterns.
- Place the baking sheet in the oven and add a cup of water to the shallow pan to make stream. It makes the crispy crust.
- Bake for around 25-30 minutes until the bread turns golden brown and sounds hollow while tapping the bottom.
- Let the bread sit on a wire rack for a minimum of half an hour before slicing. It’s time to enjoy the ballerina farm sourdough.
