31st July 2023
To keep sourdough starters healthy they need regularly depleting and refreshing – often more frequently than the demand for more bread. The sourdough starter can be used for things other than bread – such as crumpets.. It can also be used to provide the acidic element for soda bread or soda scones.
Soda farls made with sour dough starter
Heat a heavy frying pan.
Mix 200g of plain flour with a two generous tablespoons of sourdough starter.
Add 1/2 teaspoon of bicarbonate of soda and some grated nutmeg.
Stir in a handful of raisins.
Mix with enough oat milk to a soft dough.
Brush the frying pan with oil. Scope the dough out and into pan and Pat it with the back of a spoon to a roundish even shape – about 2cm deep.
Once the bottom is cooked and the edges are beginning to form, slide the soda bread onto a plate. Invert the pan on top, flip over so that the uncooked side of the soda bread is now face down in the pan.
Cook the second side.
You can vary the flavour by using dried cranberries, dried chopped apricots, diced apple etc instead of the raisins. And you can use cinnamon or cardamom instead of nutmeg.
The Green Tau 