Rhubarb Apple Sourdough
This is the most amazing bread I have ever created. I used a banana bread recipe for the base. The original is on Perfect Sourdough Teresa L Greenway’s Facebook site. I had previously made her formula. In an effort to clear out my pantry I decided to incorporate new fruits but keep the other essentially the same. I have canned green Victoria rhubarb from a friend in Wisconsin. I used applesauce that I made from wild apples I picked. I created enough bubbly levain to double the formula making 4– 8x4 loaf pans. The original recipe as published by Teresa calls for discard. I don’t keep any so I made 740 g of bubbly levain!! I drained the rhubarb and boiled the syrup down and basted the hot loaves with it. The flavorings are cardamom and diced candied ginger. All I can say is wow! Amazing. I leave this batter to rise in a warm place for 2 hrs. I find it really makes a wonderful difference in the breads texture. You can see the incredible oven spring. If you join/search Perfect Sourdough you can see the post and get the links for the details.
Comments
I bookmarked this!
It is a mistake to use " discard". Quick breads as they used to be known are not 2nd class citizens. One needs to develop the levain for them as for any other sourdough in order to get the best of the crumb and flavor profile. Make sure an let it rise a couple hours prior to baking as well as using a bubbly levain. You will be rewarded. c
a link to the formula on the page :)
A bread which looks this good cannot be second class. Rhubarb and apple? What a lovely combo. I'm in full agreement. Start of the bread is the levain build and that takes time so not exactly quick after all. And on top of that it's the results that count. And this is one result which I really like the look of.
Lovely!
P.s. I'm not on any social media except for TFL. Can you help me with the recipe?
I will message you the formula. I don't want to infringe on anything Teresa is doing on her page :) It is a wonderful bread and the original formula will work well for any fruit combo as long as one of them is in a puree ....ie: banana or applesauce etc. For example I used 1/2 applesauce this time and last time I used all banana puree. Next I am going to use some canned quince that I have and will put banana or applesauce as the other half of the combination. My feeling is you need that puree to give it the proper stability. I used to use the Banana bread recipe from long ago on this site and you can see it here : http://www.thefreshloaf.com/recipes/sourdoughbananabread.
I might try it again also...it isn't quite as rich as this one and uses butter and less eggs and sugar. Lots to try ! Thank you for looking. c
Those photos make you want to reach out and bury your face into them!
These must taste amazing. Thanks for sharing Caroline.
Happy Baking!
Ian
Its pretty darn good ! I made 4 loaves so we have extra for gifts. I look forward to the next iteration. Heading over to take a look at your latest. I've never tried to sprout....that is something I sure need to try too ! c
is a keeper if Lucy can find rhubarb in the dead of winter:-) Nice to see new takes on old favorites for sure too. I would think that this one would be really good with YW in there somewhere to get some spring too !
Very nicely done and happy baking Trail!
yep you don't exactly live in rhubarb country LOL ! We have it here in people's gardens so I need to find out who is growing it. Our Kroger has it but they want $5 a pound !! Yikes. This was grown and canned by my cycling friend from Wisconsin. Unfortunately he decided cold weather was not for him any longer after 82 yrs so he has moved to FL ! Go figure. I have some more jars he gave me so will have to be careful with them.
I thought about YW but if I had gotten any more spring it would have popped out the oven door !! Happy Baking Dab .
I'm drooling everywhere. Would you please post the recipe?
I just sent you a message with the link to the recipe ! It is truly delicious....I have to STOP sneaking slices :) c
May I please get the link to this gorgeous recipe? My rhubarb is growing fast and so is my starter LOL! I'd love to make it this weekend :)
Thank you!
Bernadette
Did I ever send to you ? Do you still want it ? Let me know. I can forward it to you. c
I don't think I ever received it and yes :), I'd love it. Rhubarb is back in season! Thank you!
I posted it in this thread. Enjoy!
Can you please send it again? I never got the message. I'll message you to give you something to reply to.
Did I ever send to you ? Do you still want it? I can send to you. c
Hi- Id like to try this recipe. I’m not on social media. Could you email the recipe to me at ken_kro@msn.com please?
Enjoy and let me know if you have any questions. c
Thank you 🙏
an hour or so before baking. It lightens it very nicely. c
Wow that sounds delicious, I’ve never seen apple with rhubarb before. I was fortunate enough to have a friend who lives in the countryside Fedex me a pile of rhubarb which I have frozen which I need to figure out what to do with. I love rhubarb and was planning to make it into some blueberry rhubarb and strawberry rhubarb pie, but now you have my hungry for that apple rhubarb sourdough.
Caroline, if you don’t mind sending me the recipe I’d love to give it a go as well, it sounds too good to miss.
Benny
I've altered it enough that it isn't really anything like the original so I will post here. A couple things. You could make a poached puree of the strawberries and add them as part of the fruit instead of applesauce with your rhubarb. Would likely be delicious. Make sure and cook and sweeten the rhubarb and gently mash it to resemble banana puree. You can leave some smallish pieces. You can use any fruit puree. I think I'm going to try the strawberry with this !! Make sure and let it rise an hour or so before baking. Please post back.
Hey here is the basic original recipe. You can sub 1/2 applesauce 1/2 cooked and chopped sweetened rhubarb for all the banana. You can sub any cooked chopped/ puréed sweetened fruit. I also regularly fold in rehydrated dried fruit and chopped nuts.
2 loaves: ( I usually double) Wet ingredients: 368g refreshed bubbling 100% hydration levain300g fruit ( see above for combination)236g sugar3 large eggs112 g oil ( I use peanut… would use low flavor oil)1 Tablespoon vanilla ( can use other depending on fruit and can add dry spices to taste) Dry ingredients: 510g AP flour ( can sub other grains may need to add some extra liquid… I add buttermilk or regular milk if needed to get quick bread consistency if needed)14g kosher salt1 tsp cinnamon ( can sub other) 1 tsp baking soda ( dissolve in a bit of water) 1 Tablespoon baking powder Beat eggs oil and sugar together very very well. Fold in rest of wet ingredients. Mix well. Add dry ingredients in 3 additions. Add milk if needed. Bake in 9x5 greased glass or metal bread pans at 350 degrees for 60-75 min til knife comes out clean. Baste with reduced rhubarb syrup if desired. Can also butter pans and coat inside with Demerara sugar for a crisp crust.Thank you Caroline.
Benny
Thank you :)