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IMG_3314
Here're the ingredients, all laid out...
Date: 17-06-2004
Views: 250
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IMG_3313
put a teaspoon of the sugar (note, you could substitute molasses or brown sugar, or even honey if you want - all will work, but will result in different flavours) in a bowl or cup, and pour over a 1/4 cup of warm water.
Date: 17-06-2004
Views: 177
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IMG_3315
I washed and sliced the potatoes, skin still on (very important, that's where most of the nutrition and taste is), threw it into boiling water, boiled the heck out of 'em for about 30 minutes. Then I poured most of the starchy water off into a bowl (to b
Date: 17-06-2004
Views: 161
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IMG_3316
The dry ingredients have already been chucked in a mixing bowl. That includes the flour, salt, all but a teaspoon of the sugar, the oil, and any curry powder and/or seeds you might want to throw in.
Date: 17-06-2004
Views: 175
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IMG_3317
Here's a spoonful of NZ's standard rising agent: Edmond's Active Dry Yeast. The amount isn't too critical, just dictates how long the dough takes to rise (temperature of the dough is also a factor - about 25 degrees C is a good temp if you can manage it.
Date: 17-06-2004
Views: 168
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IMG_3318
Poured carefully into the warm sugar water - don't stir or disturb the water - give the yeast time to "proof" - it'll float first, as it absorbs water,
Date: 17-06-2004
Views: 159
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IMG_3319
then sink...
Date: 17-06-2004
Views: 154
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IMG_3320
and then rise to the surface again as the yeast produce CO2... (at least I think that's what's in the foam)
Date: 17-06-2004
Views: 171
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IMG_3321
Here's the yeast floating back to the top in frothy little patches. Pretty cool process.
Date: 17-06-2004
Views: 158
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IMG_3322
Here're the dry ingredients again, note the extra virgin (rich) olive oil - yum. There's also curry powder (which is surprisingly tasty when combined with sweet spreads like jam or Nutella! And, thanks to my German heritage, I've always been partial to
Date: 17-06-2004
Views: 129
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IMG_3323
Here's the yeast continuing to froth...
Date: 17-06-2004
Views: 121
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IMG_3329
until it develops a substantial head. It's ready...
Date: 17-06-2004
Views: 97
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IMG_3330
I pour in the yeast mixture and the moist mashed potatos and stir them fairly thoroughly into the dry ingredients.
Date: 17-06-2004
Views: 129
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IMG_3332
until the dough looks like this... then I start adding some of the (now slightly cooler) potato water, but not too much, we want the dough to look like
Date: 17-06-2004
Views: 98
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IMG_3333
this... soft and maleable, but not sticky - add more flour around the outside edges of the bowl or water into the middle a bit at a time - note: it's easier to add more flour than more water...
Date: 17-06-2004
Views: 96
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IMG_3334
knead the crap out of it. I tend to hook into it with one hand, stiff-arm, for about 5 minutes, continually folding it back over itself. That ensures a good mixture, so that the wheat gluten can start binding... and so that the yeast is well distributed
Date: 17-06-2004
Views: 109
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IMG_3335
here's a finished dough - note, yours might look a little bit larger as this batch is half-size (i.e. I only used half amounts of the ingredients) - the recipe is pretty flexible that way.
Date: 17-06-2004
Views: 96
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IMG_3336
To keep the dough from sticking, I usually rub a bit of olive oil on the inside of the bowl (I've already used the dough to "lift" all the flour off the inside of the bowl leaving it relatively clean) and a bit on the outside of the dough, whic
Date: 17-06-2004
Views: 90
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IMG_3337
After about an hour, it looks like this, about 2-3 times increase in volume.
Date: 17-06-2004
Views: 101
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IMG_3338
I turn it out of the bowl into a handful of flour on a cleaned benchtop and...
Date: 17-06-2004
Views: 96
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