So what did bakers use before baking powder? Apart from ground antlers and various ashes? I’ve been experimenting by using sourdough in a range of baking as the rising agent and the results have been … tasty! These sausage rolls were covered with a sourdough pastry (?) which was slightly crisp in all the right places, but non-greasy and with good flavour.
I rarely have any bread left over, but I thought I should investigate uses of stale bread for my training courses and presentations. Ruby Tandoh’s recipe for treacle tart caught my attention (http://www.theguardian.com/lifeandstyle/2014/jan/25/ruby-tandoh-honey-treacle-tart-recipe-ruby-bakes) and the result was very impressive. I used sourdough breadcrumbs and some ground ginger in the mix, omitting the zest.
Suitably inspired, I made the same pastry case and filled it with coconut and jaggery, a Sri Lankan sugar from a palm tree.
Good for sharing!