Sour Dough Brownies


Chocolate Pani Puri / Gol Gappa
Chia Seed Pudding and Gratitude

DisclaimerP_20170117_162220_DF.

  • I am not responsible for the fact that you just spooned the brownie into your mouth without counting the pieces. 
  • I am also not responsible for the fact that you didn’t count the number of calories in the sugar, oil,eggs and chocolate.
  • And I am not responsible if you need to run 30 kms to work off these brownies.

I am guilty of all the above. 😑😑(Glum , guilt ridden expression on face.)

The credit to these brownies goes to the Sisterhood of Sour Dough, a group of women called the Krumb Krafters.

So we’ve all been initiated into SourDough bread by a lady called Samruddhi Bhat-Nayak.

And we keep pinging ideas and recipes -bakers percentages if you will , in the group.

So some of us are obsessive nutcases (yours truly) who like to bake often.

And we seek encouragement and ideas…if you will. So the other obsessive baker is Nasima, who was baking this garlic and herby bread and went right ahead and baked a tray of brownies using some of her levain. P_20170117_161848

So the inspiration for the brownies came in her email just minutes before she had to start…so prophetic, right? “You must do chocolate.” In that Sybill Trewlawney eerie voice.

Well the email came from #TeresaGreenway , and everyone has been refering to her mails etc .

And then I was wondering why my mailbox is never blessed with sourdough recipes… I then realised that I had subscribed to a #TessaGreene. 

Yes, this happens…. Don’t go about blaming the chocolate or the butter for that.

So now dutifully, I’ve moved away from her given recipe, after Nasima tried it out and gave her verdict… And changed some of the proportions,keeping only the amount of sourdough starter the same.

So I must explain. SourDough is nothing but wild yeast that is present in the atmosphere. Just like instant dry yeast, it helps the bread to rise.

So while we add instant dry yeast to flour and sugar etc to make a soft bread, we use the starter which is nothing but a mix of flour and water digested by atmospheric yeast. 

And the holes… Are the air / wind , that the bacteria give out.

Yes, farts.

So my San Francisco starter is baptised Lady Fartsalot.

And a fresh mix of the starter with flour and water to get the yeast active to make bread is called levain. 

So if you have any sourdough crazy friends, ask them to make a fresh levain for your brownies and you’re sorted.

So the wild yeast are healthy for your body and gut specifically. As they break down any flour ,bread is always easier to digest. And your gut has the.Natural bacteria within that keeps you illness free.

Its tastier. Crisp crackling crust ,its low gi. Diabetic friendly. Doesn’t need any butter or jam. And its more hip …everyone is eating it.

So the brownies.

For the

Sour Dough Brownies

You need 

150 gms SourDough levain

112 gm dark chocolate

1/2 tsp baking soda

1/2 tsp salt

175 gms sugar

75 mils refined vegetable oil or melted butter

2 eggs

1 tsp vanilla essence

PreheatP_20170117_110701 your oven to 180℃ . Line your 8 inch square cake tin with parchment paper. 

Melt the chocolate in a bowl. My secret , I place the chocolate in a bowl in the preheating oven…so that melts.

Otherwise ,use your microwave.

In a large bowl, mix the melted chocolate with the oil, pop in the sugar and whisk it in. Add the eggs in one at a time. 

Add in the vanilla and whisk well. Now gently, gently whisk in the sourdough levain.

RatherP_20170117_111139 mix P_20170117_111255in 

Add in nuts or dried cranberries or candied oranges optionally into the batter now

Scrape into the tin and bake for 30-35 minutes or more..till a skewer comes out clean.

BringP_20170117_111442 out the brownie tray and allow to cool.

Pull out the paper and cut into 16 slices… 

Or not.

So these are like skillet brownies.

 

Crusty. 

Fudgey and gooey…

And slightly sour.

And save a few pieces for yourself…coz they disappear so soon.P_20170117_135457_DF

 

So the sourdough levain is 100% hydration , that means if your friend gives you 25 gms starter feed it 100 gms flour and 100 gms water and let the wild yeast digest the flour for 6-7 hours… And then use that.

For you sourdough fanatics ,feel free to use a discard too.

What are you waiting for??? 

Go.. Bake. 

The photos were emergency type shoot. Low light and chocolate are a dangerous combination.

I love my brownies cold. And I don’t like any ice cream with them. I’ll have them with a double shot of vanilla espresso …Yes I saved me two pieces.

You didn’t believe I’d  be so altruistic ,did you? 

Being a mom is cool, but chocolate is different.

So , go raise your own Wilde beast…Oops #wildyeast. Or find a friend who does. These are worth begging someone for 150gms of levain.

Remember, chocolate is always a reason to be nice to people.

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Chocolate Pani Puri / Gol Gappa
Chia Seed Pudding and Gratitude

2 comments

  1. Dr. Amisha Gupta says:

    seems yummy!!!!!
    but isn’t there a substitute for eggs in this recipe???
    ALLERGIC TO EGGS!!!!!

    • shalini digvijay says:

      They were doc… And to substitute eggs. Grind flax seed. 1 tbsp ground flaxseed and 3 tbsp hot water. Mix and cool to a jelly like substance. That you substitute for 1 egg. Try this out. Cheers

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