This post is coming to you from the South of England! On Saturday, we flew out of Seattle and had a brief layover in Vegas. Having never been to Vegas, I decided I needed to do two things: play a slot machine and have a ridiculous cocktail.
The slot machines are everywhere in the airport, so we popped a dollar into one and the machine lit up with all the bells ringing! I won!!!
…Eight whole dollars!!!! lol We took our winnings to the nearest bar and got a cocktail that turned out to be ridiculous, not because it had a whole cheeseburger on top, but because I’m pretty sure there was half a mickey of vodka in it!
Now we’re in Fareham, just outside of Portsmouth, drinking mulled wine and enjoying Christmas treats like this Sourdough Gingerbread Loaf.
We’ve been loving our forays into the English countryside, as shown in these picture of South Down Way; one of fifteen national trails in England and Wales.
This is a straightforward recipe if you already have active Sourdough Starter. If not, you can make some, but it will take a couple weeks to become fully active. Make sure you let the starter, flour and water fully activate before proceeding with the rest of the recipe, otherwise it will not be low-FODMAP. It needs to ferment in order to break down the gluten structures sufficiently so as not to trigger symptoms.
Sourdough Gingerbread Loaf
- 100 grams active sourdough starter
- 130 grams flour
- 100 grams water
- 1/8 tsp salt
- a pinch of black pepper
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 40 grams softened unsalted butter (3 tbsp)
- 100 grams brown sugar (1/2 cup packed) dark
- 100 grams molasses (1/3 cup)
- 1 large egg
- 1 tsp baking soda
- 30 grams candied ginger (about 2 tablespoons finely diced)
Mix your active starter with the flour and water and allow to ferment for about six hours. You want it to be very active, but not too far past its activity peak. You can tell if it's too far gone by the track marks on the side of the bowl: if the tracks go very far up, but the mix is at the level it was when you first mixed it, it will not rise in the oven. Some track marks are fine, but you want it to be double the volume of when you mixed it and showing active signs of bubbling.
When you are ready to bake, preheat your oven to 350°F
Finely dice the candied ginger. If the pieces are too big, they will sink to the bottom of your loaf.
Combine the active flour mix with all ingredients and stir until fully combined
Pour into a well greased loaf pan and allow to activate for thirty minutes before baking.
Bake for 35 minutes at 350°F, remove from the oven and allow to rest for at least an hour before slicing. If you slice too soon, it could be gummy and it will be crumbly.