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Recipe adapted from this one by Unconventional Baker. We don’t use black tahini as it’s easier to find black sesame seeds (especially unpackaged). Furthermore, the quantities suggested in this recipe are way too small so we increased the quantity size.
NB, you can use regular sesame seeds if you wish, as they can be slightly easier to find than black ones. The taste is identical, but the off-putting downside to regular sesame seeds is that the final product comes out looking a lot like poo. We tried this once and genuinely found the visual struggling to get past, so quickly reverted to black sesame seeds!!
NB: if you like a crunchy nut or seed butter then you can follow a slightly different process. After the first 10 to 20 seconds of food processing, take out a quarter (rough guesstimate) of the nuts/seeds. Leave them aside while you blend up the rest of the nuts/seeds. Once those have turned into a finished butter, then add your crunchy bits in – easy!
Apple cider vinegar is soooo easy to make – you don’t even have to sacrifice whole apples as you can just use peelings and cores. Here’s the process.
Making sourdough is the best low-waste way of making bread (and the cheapest way to get fancy artisan bread in NZ). You don’t need to buy yeast in packets because you raise the yeast yourself with just flour and water (yes, really). This little yeast you raise is called your “sourdough starter”. Once it comes to life (takes just 7 days), that’s what you use every time you make your bread to make it rise. Some people have sourdough starters that their grandmas raised that are decades old.
To make your bread, the only additional ingredients you need are flour, salt and water.
We learnt everything we know about making sourdough from this awesome blog The Perfect Loaf, by Maurizio Leo. So, rather than reinventing the wheel, we just suggest you check this blog out. To know where to start and what to look at first, check out his post on getting a sourdough starter going. If you want to start with an easy loaf, choose this one.
Some things to note about The Perfect Loaf: though we love this blog, it does make sourdough breadmaking seem way more intense/complicated than it needs to be, which carries the risk that you might look at it and feel put off. Please don’t feel put off. We can assure you that if we can do it, anyone can! We should add too that despite all Maurizio’s baking tools recommendations, we don’t have flash equipment like his. The only possibly non-standard kitchen things you DO need are:
For your starter, any upcycled glass jar is fine (you don’t need a weck glass jar). For our proofing we don’t have those fancy proofing bowl things, we just use salad bowls (!)
And, just in case it’s not obvious, we NEVER wrap our proofing breads in plastic bags like this blog suggests (we cover them with tea towels). No plastic, or disposables of any kind, go near our sourdoughs! They come out delicious and wonderous and we are perfectly happy about it. So give it a try if it sounds like you 🙂