New delicacy unlocked… Here we feature freshly baked, homemade sourdough bread, along with cheese fondue that tastes like the Swiss made it. Go ahead, stir that pot! We had you at sourdough, though – didn’t we?
By Maria Derbyshire & Mike Edgar
Sourdough Bread
Maria Derbyshire of Evansburg, AB, is a ranch wife, mother to four littles, a homesteader and passionate about sourdough. She has been “playing around with sourdough” for a good six years and finally found a recipe that worked for her. WHR got the opportunity to sample her recipe and with its fluffy inside, deep flavour and golden crust, this naturally fermented bread is insanely good! We’re willing to bet that after you try Derbyshire’s recipe, you’ll never get store-bought again.
SOURDOUGH INGREDIENTS
1 1⁄2 Cup Warm Water
3⁄4 – 1 Cup Active Starter
3-4 Cups Flour
2 Tsp Salt
METHOD
In a large bowl (non metallic), combine water and starter until mixture resembles milk. Add flour in and knead for two to three minutes. If the dough is sticky, wet hand to help with sticking. Cover with plastic foot wrap and leave for two hours.
After two hours, sprinkle salt on the dough, and with a wet hand, pinch the salt in. Wet hand once more and stretch and fold / knead bread again for another two minutes. Cover back up with plastic wrap and let the dough rise for 12 hours / overnight. If you’re wanting to rise it for longer, after six hours you can place it in the fridge for up to 24 hours.
Once risen, dump the dough onto a floured surface and stretch into a large rectangle. Fold the short sides to middle, overlapping one another and then roll up from the bottom to create the start of your boule. Use hands to create a boule, and set on parchment paper. Place parchment paper back into bowl to help maintain boule shape.
Place your dutch oven into the oven, and heat to 450 degrees Fahrenheit. Once the oven is hot, sprinkle flour on the top of the bread boule and score it .Place into the dutch oven with parchment paper.
Bake with the lid on for 40-45 mins/until the top is golden and crisp.
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Cheese Fondue
A ranch version of a Swiss classic. This gooey indulgence is a family tradition in many households, but a delicious treat at any time. Serve with a beautiful platter of meats, sourdough bread, pickles and seasonal fruits.
INGREDIENTS
½ Pound Cave Aged Gruyere Cheese
½ Pound Raclette Cheese
2 Tbsp. Cornstarch
1 Garlic Clove peeled
1 Cup Dry White Wine
1 Tbsp. Lemon
2 Tbsp. Brandy
½ Tsp. Dry Mustard
Pinch of Nutmeg
Assorted breads and cured meats for dipping.
METHOD
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of a ceramic fondue pot with garlic, then discard. Over medium heat, add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid – melting the cheese slowly encourages a smooth fondue. Once smooth, stir in the brandy, nutmeg and mustard.
Surround your fondue with all your meats, fruits, bread and friends and enjoy!
