We are delighted to have Eoin Jenkinson, Master Baker at The Little Mill give us his recipe to celebrate Sourdough September.
“This is not your typical sourdough bread, being Irish and loving everything Irish I wanted to create a recipe as authentic as possible utilising low gluten Irish flours and also our pinhead oats. Traditionally brown bread or soda bread was called “cáca donn”, brown cake so I have added the “géar” meaning sour. I have also used milk as dairy was a staple in the Irish diet even before the potato. I have used Velvet Cloud sheeps milk as it is a beautiful Irish artisan product.
This recipe is designed to allow the home baker regardless of experience to create a beautiful slow fermented sourdough loaf with minimum effort. If you would like Laibhín to start your own Cáca Donn Géar , you can contact me through my twitter account @BakeLoveLive”
In the morning feed your Laibhín
This recipe makes 2 loaves (1lb tins)
Recipe for Sourdough
~ 100g Laibhín
~100g plain white flour
~ 100gWholemeal flour
~ 200g cold water
Mix everything together, cover and go about your day. By evening you Laibhín should be nice and bubbly, so ready to use.
Recipe for Soda Bread
~ 375g Laibhín
~ 220g plain white flour
~ 220g pinhead oats
~ 430g Wholemeal flour
~ 625g Velvet Cloud sheeps milk
~ 20g sea salt
Mix everything together pour into greased tins and put into your fridge for the night. The next morning preheat your oven to 200c. Scatter oats on top and then score 1 cm deep down the middle of the loaf. Then bake your loaves for 1 hour at 200c. I recommend to cool on a wire tray before carving. Bain taitneamh as an cáca…….
For information on maintaining your starter and more about realbread ireland visit https://realbreadireland.org