A. Banana liquid starter very easy to make. :-)
ingredients : *1 well-ripened banana (approx 100g), *1cup of water (200ml)
the amount of water is twice that of the fruit.
1. boil a glass bottle in hot water for awhile
and then dry it without wiping the water on the glass.
2. put banana pieces into the clean bottle and pour in water.
3. cover the top and keep the banana water at room temperature (25~28℃, 77~82 ℉)
for 3~5 days, saying hello here and there.
Depending on the sweetness of the fruit, fermentation time is different.
I waited for only 3 days. Yes, I was quite impatient!
4. when you see bubbles coming up lively inside the bottle, it's done.
Once you open the bottle, the gas comes out. It is sweet (fruity) with
a little touch of alcohol.
We can use it for making bread!
Keep the leftover liquid starter in the fridge.
As far as I know, It lasts for a week.
B. Whole wheat bread
Original recipe : whole wheat flour 210g, banana liquid starter 150ml, salt 1/4 ts.
I changed the original recipe and added a bit of rye powder and oatmeal.
As long as we keep the ratio of flour and liquid starter the same,
I think we can create various recipes by adding milk, a small spoon of butter,
nuts and other seeds! :-)
# The texture of this bread is heavy, not like bakery soft bread or
other light bread made with instant dry yeast.
Although I didn't add any sugar, there is an interesting, deep fruity
sweetness (from the banana starter).
Brief how to.
1. Flour + salt + banana liquid starter, add the liquid starter little by little and mix it.
The rest of the procedure is the same like when you make homemade bread.
2. Knead the dough for 10~15minutes.
3. Then make it round and place it into a bowl at room temperature.
It will grow to twice the size.
4. Press or gently punch(?) down the dough and divide into several loaves.
5. Place the loaves on the pan and cover up the pan with a clean wet towel or
plastic wrap. Let it sit for 15~20 minutes to grow for a bit.
oh, and preheat the oven at 210℃ (410℉) or so.
6. Bake it for 25~30 minutes at 180℃ (360℉). Depending on the size of bread,
the baking time can be changed.
I hope you enjoy it! ♥
