on Dan Lepard's forum, there's always a Bake-Off challenge to catch the breadmakers' interest
& the latest challenge is to produce a recipe to reduce cholesterol.
So, with that brief in mind, I'm drifted back into my 20's.When I worked for Chase Manhattan Bank with a Spanish chap called Jaime.Jaime's family genetics was riddled with dangerously high cholesterol, some members had passed away for it.
So whenever Jaime's own readings reached 13, he used to eat a diet of peas, nothing more, until his levels reduced to an acceptable high of 10, or there abouts.
So, with the idea of peas rolling around in my mind like a topple frozen bag of green bullets, yesterday I compose the ingredients for a sourdough wasabi pea bread
It's the morning when I'm visiting fellow blogger, Joanna at Zeb Bakes, who also participates on Dan's site.So I fold, and mash the beginnings of the loaf, until the resting time begins at 09:15, the exact moment when I'm heading off to the M5,so the dough will have it's first rest for 1hr 30 in the boot of my car, Silly.
wasabi pea sourdough
over night ferment of 50g leaven, 70g water, 35g/35g of white/rye flour both
340g water with infused 5g powdered wasabi
200g blitzed warm peas
250g white strong flour
100g soya flour
100g chickpea flour (or peasemeal if you can get it)
with the overnight ferment in your bowl, add the purée of peas & stir
add the remaining ingredients in their order & stir together to produce a wet sloppy mass
turn your mass 3 times every 10mins, and rest (in the boot of your car) for 1hr 45
fold/ turn, and rest for a further 1hr 30
shape and rest for 45mins
bake @ 220 for 30 - 40 mins
& cool in someone else's garden, preferably with poodles
thank you for a wonderful day, Joanna
& thank you for your beautifully turned out tangy sourdough loaf too. It's splendid!