Tag Archive: levain

Bread, The Flat and Express Way

Sinemage Cheat pizza flatbread wit tomatoes and goat cheese

It all started with a generous salad I had prepared for lunch and realized afterward we were running out of bread at home.
Little moment of disappointment. Puzzled. And ultimately an improvisation…

Minutes later, after watching closely through the oven door, I removed a light sourdough flatbread*, with a crisp skin and slightly chewy inner. A result that exceeded my expectations and was served with the salad.

Sinemage Sourdough flatbread stack

I make from time to time Clotilde’s sourdough crumpets, a quick and easy way to use the excess of levain.

This flatbread is no different in proportion and ingredients, yet the result really differs just because the way it’s cooked.

Baked at high temperature like a pizza on the stone, the sourdough starter simply mixed with salt, sugar and baking soda gives a good and express alternative to the traditional loaf.

Since the first time, I’ve made large and small ones, served as toast to spread cheese or eggplant dip, and even as a base for a cheat pizza with fresh tomatoes, goat cheese, olives and lemon thyme…

Sinemage diptych tomatoes plate and sourdough flatbread

Sourdough Flatbread (Adapted from Chocolate & Zucchini)

– 270 gr (1 cup) “100%” natural starter/levain
– 1 tsp sugar
– 1/2 tsp sea salt
– 1/2 tsp baking soda

Preheat oven to 235°C (455°F) with a pizza stone inside.
In a large bowl, mix together the starter, salt, sugar and baking soda until well combined and the batter is light and foamy.
Line a baking tray with baking paper and pour the batter to form regular disc (paying attention not to spread over the size of your baking stone)
When the oven has reached the temperature, carefully slide the baking paper with disc(s) of batter on the baking stone. Depending on the size bake for 8-10 minutes.

*Flatbread are usually unleavened. For more info please read the Wikipedia article.

More Sourdough Bread:

Macatia, a bun from Reunion Island.
Sourdough Bread 1.2.3 Method.

La suite en français…


The Golden Hour

When I spotted those lovely winter cole at the farmer’s market, there were already beurre bosc and nashi pears in my bag.
Never mind, their colour and shape were like an instant inspiration and I knew I would make a cake with them.

You may remember those muffins I made last year, inspired by one of Florence’s recipes.
I have reinterpreted it once again in a slightly different way.

The cake came out from the oven with a golden crust, a delicate scent and a moist texture, revealed by the first slice.
All, the result and combination of levain, millet flour, almond meal, eggs, honey and pears.

I’ve allowed myself a small slice and after that, Paprika has indulged with it for dessert and breakfast. All for him !

Upside Down Sourdough Pear Cake

100ml sourdough starter, liquid and 100% hydration // 125g ground almonds // 25g pear purée // 4 tbsp liquid honey + for brushing pan // 100g millet flour // 2 eggs // 1/2 tsp baking soda // 2-3 pears, peeled and sliced // 1 tsp Pear brandy or rum or finely grated lemon zest (optional)

Preheat oven to 180°C. In a large bowl, mix ground almonds, pear purée, honey and sourdough starter. Add eggs and stir. In an other bowl, mix together millet flour and baking soda. Then drop the flour+ b.soda in the batter and combine well. Add alcohol or lemon zest and stir. Grease the cake pan if not in silicone, coat the bottom with a thin layer of honey and lay pear slices in the bottom. Pour the batter over pear slices. Bake for 30 minutes or until nicely golden. Remove from oven, turn the cake out of the pan and turn it upside down. Let it cool on a wired rack.

La suite en français…

Saveur d’Enfance

Sinemage Macatia bun

After the school, we would stop at the bakery on the way home. We would buy fresh macatias and would devour them right away.

This bun is a speciality from my home island and can be found along croissant and pain au chocolat in every bakery.

It’s described as a loaf half way between a bread and a brioche -not so rich though. Macatia has a distinctive sour and slightly sweet taste with a thin crust and a soft crumb.

You may think it’s just a bread, but it really is special to me as it was part of my childhood and I’m happy to share it with you.

Sinemage Macatias buns

Baked early in the morning, the macatias were still warm later on for the breakfast with butter melting on the crumb…
Paprika brought a couple of them for the day and I indulged in another one in the afternoon with a warm cup of tea.

I’ve made plain ones, but they are commonly made with chocolate chips too.

Sinemage Macatia on rack

I’m always looking for new way to use the levain, so I was delighted when Thierry shared the recipe on Votre Pain, the site dedicated to bread and created by Florence.
The process may seem a little bit long (2 days) but the result is perfectly authentic – I’ve only reduced the amount of sugar.

Update: Recipe has been translated in English, see the comments section.