About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Thursday, 30 April 2015

Sourdough Cranberry Cookies

I made these based on a recipe that I found online, I wanted to find a snack that I could sell at the Lovelife event and modified the recipe to use what I had. Anyway the cookies were pretty good, if a little large, the recipe says 2-3 dozen but I ended up with 14.

I plan to do a few snack type things for sale, including Brownies and Digestive biscuits.

I also made some new rolls for a customer of Oats to try, these were sourdough with Sundried Tomato and Oregano, and made an interesting combination.

It's the roll on the right in this picture.

My new oven arrives tomorrow so I need to make some room in the Kitchen in the morning. I also need to refresh my starters so I will probably make crumpets with the discard.

My whole system needs reorganizing to cope with the doubled capacity, and I need more trays and tins as well. There's always something.

Here's the recipe :-

Basic Sourdough Cookies
§  120 g sourdough starter
§  112 g butter, softened
§  170 g  whole wheat flour (more or less)
§  130 g  organic cane sugar
§  1 egg
§  1 teaspoon vanilla
§  1/2 teaspoon sea salt
§  1 teaspoon baking soda
§  1/2 teaspoon baking powder

In a medium sized bowl, mix together sourdough starter and butter. You can use sourdough starter that is more or less active because of the additional leavening agents.
Add one cup of flour.  Mix well.  Continue adding flour a little at a time, mixing well after each addition, until you get very stiff dough.    Cover and rest at room temperature for 8 or more hours.  Remember, the longer it sits, the more sour it will get.
Preheat your oven to 190 degrees C and get your pans ready.  These will be a little sticky, so you should either grease or use parchment paper.
Mix the egg, sugar, vanilla, sea salt and baking powder in a small bowl.  (Hold the baking soda for a bit.)  Pour this mixture over the top of your soured dough.  Blend well.  When it is well mixed, add chocolate or fruit to taste and blend thoroughly.  Lastly, sprinkle the baking soda over the top and mix well.

Drop by spoonful’s onto a cookie sheet.  Bake for 10 to 12 minutes, until bottoms are lightly brown and tops are soft set.  Cool on a wire rack.  

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