A TWIST on the traditional sourdough, to create a crunchy bread FULL of flavour, character and goodness. Traditional sourdough is created using a starter that contains wild yeasts and good bacteria to make the bread rise. A starter can be shared by someone who already has one, or you can make your own. This recipe kick starts the process by using the live cultures present in all Remedy drinks, substituting the usual water for your favourite Remedy Kombucha!
For best results, create your starter a few days before baking. An easy way to remember starter ratios is 1+1 flour and liquid, for example, 125g flour to 125mls of Remedy Kombucha Apple Crisp.
Any Remedy Kombucha flavour - our team recommends Remedy Kombucha Apple Crisp, which is what we have used in this recipe.
Mix 125g flour + 125g Remedy Kombucha, stand for 12-24 hours. After this time, discard half of the starter and then feed it the 60-75g each of flour and Remedy Kombucha Apple Crisp. Repeat this step every 12-24 hours until your starter is doubling in size and smells of both apples and bread.
For the recipe, use about half of your starter, and keep the other half in a jar in the fridge for future baking. Feed this fridge based starter every few days, by discarding half of the mix, and feeding it fresh flour and Remedy Kombucha Apple Crisp.
To make your bread, first make a mix of your starter, flour and more Remedy Kombucha. This first stage makes what is called Levain, or a ‘sponge’. More flour, liquid and salt are then added to create the dough. The quantities of Remedy Kombucha and flour below are a good guide, however sometimes your mix will need a little more flour, or a little less liquid depending on the weather, temperature, and type of flour used.
• 50g (2 tbsp) Sourdough starter
• 80g (80 ml, or ? cup) Remedy Kombucha Apple Crisp
• 75g (½ cup) strong bread or pizza flour
• 500g (500ml or 2 cups) Remedy Kombucha Apple Crisp
• 700g (4? cups) strong bread or pizza flour, plus extra for dusting
• 2½ teaspoons fine sea salt
HANDY TIP! The best part of the recipe is there is no kneading. The activity of the live cultures does all the work! You just fold the dough a few times with rests in between. 4-6 times works best.
- Feed your sourdough starter to keep it active, 4 — 8 hours.
- Make the levain. Combine your starter, flour and Remedy Kombucha Apple Crisp in a medium bowl. Mix until combined, and then cover with plastic wrap and leave it to stand in a nice warm part of the kitchen. Overnight works best. By morning it should have expanded and look very bubbly.
- Make the dough. Combine the levain with half the Remedy Kombucha set aside for this stage, and then mix until smooth, add the remaining Remedy Kombucha to the mix. Sift the flour and salt, and then add to the wet ingredient mixture. Mix this with a wooden spoon until you have a very basic rough looking dough. Cover this bowl with plastic wrap and set aside for an hour.
- Unwrap the bowl and take a corner of the dough in one hand. Stretch it away from the dough slightly, and then fold this stretched piece back on top of the dough. Turn the bowl 90 degrees (a quarter turn) and repeat this step three more times. Cover again with the plastic wrap, and set aside in a nice warm place for a further 30 minutes. Repeat this process four to five more times. By this stage, the dough will look very uniform and smooth. After the final folding, cover again and let it stand for about an hour until the dough is puffed.
- Turn the dough out onto a well-floured surface. Cut your dough into two pieces. Shape these two pieces into two loaves. At this stage, you can use a loaf tin, proving baskets, a dutch oven, or a baking tray to shape the type of loaf you want. Use non-stick baking paper to line or place the loaf for baking. Once shaped, cover your loaves with a floured tea towel, oiled plastic wrap or baking paper, and then stand somewhere warm and draught free for a final rising.
- Preheat the oven to 240 C (220 C fan forced). Place the loaves in the oven and throw in a handful of ice cubes into the bottom of the oven. This will help create a great crust!
- Bake for 20 minutes, then reduce the oven temperature by 20 degrees (220 C, or 200 C fan-forced). Bake for another 15-20 minutes until the crust has a nice deep colour to it, and the loaf sounds hollow when tapped on the bottom. Take the loaves out of the oven to cool on a wire rack for about an hour. DELISH.
Once you've mastered the art of Kombucha Sourdough, start experimenting with all your favourite Remedy flavours!
Recipe made in collaboration between Remedy Drinks, Remedy Team Member Nik Gray and I Quit Sugar. Photography by Bec Dickinson.
Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we're here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter.
3.5 litres filtered water
1 cup organic raw sugar
12g organic black tea (6 teabags)
12g organic green tea (6 teabags)
2 x small bottles Remedy Kombucha.
Bring 3.5 litres filtered water to the boil.
Add black tea and steep for 3 minutes.
Add green tea and steep for a further 3 minutes. “Black tea has a beautiful, rich profile but green tea is full of polyphenols,” says Remedy Founder, Emmet Condon.
Strain tea into a 4-litre wide open mouthed jar and add sugar. Stir to dissolve. Cool to 30 degrees celcius.
If you have a mother culture (aka SCOBY) and feeder*:
Add kombucha feeder and place mother culture/ SCOBY on top of the liquid. ?
If starting from scratch: add two bottles of Remedy Kombucha to the tea brew.
Cover with muslin cloth and secure with elastic band.
Leave in a warm room away from food contaminants and direct sunlight for 7-10 days.
Depending on the temperature of where you live, your kombucha will be ready in about seven to 10 days.
If you used an existing mother culture, your brew will have formed a "baby" mother culture.
If you used two bottles of Remedy to make the kombucha from scratch, your own mother culture will have grown along the surface of the jar.
Taste to decide if it's ready. The kombucha should taste ?slightly sour with no tea flavour remaining. If you prefer a more sour taste, leave to ferment for a few more days.
Remove mother culture (this can be used to make your next brew).
Transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!
Check out the video below for an overview from our Remedy Nutritionist, Jacqueline Alwill and read on below for detailed instructions on how to make kombucha at home.
Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals to help you make your favourites at home! Here's the second recipe from this series and it's as delicious as it is healthy!
CAULIFLOWER CHICKPEA KORMA
Gluten free : Dairy Free : Vegan
Korma curry paste:
- 2 cloves garlic, peeled
- 2cm piece of ginger, peeled
- 2 teaspoons garam masala
- pinch dried chilli flakes
- 2 tablespoons tomato paste
- 1 tablespoon coconut oil
- 1 medium (150g) brown onion, peeled and diced
- 1x 400ml tin coconut milk (aim for BPA free/organic)
- 1/2 cup (80g) raw cashews
- 1 medium head cauliflower, cut into (400g) florets
To serve: basmati rice with a touch of turmeric, extra chopped cashews and coriander if desired
Place garlic, ginger, garam masala, chilli flakes and tomato paste in a food processor or blender (I prefer to use the small blenders for this one so the spices aren’t lost) and blitz to form a paste. heat a saucepan on medium heat, add coconut oil and onion and cook stirring frequently for about 5-6 minutes until softened. Add curry paste and cook for 1 minute so the spices become aromatic. Add coconut milk, cashews and cauliflower, pop the lid on and bring to a boil, then reduce to low simmer and cook (covered) for about 25 minutes, take the lid off and cook a further 5-10 minutes to thicken. Serve with basmati rice, extra cashews and chopped coriander if desired and of course a refreshing glass of Remedy Kombucha!
Without a doubt, take away is an easy solution to get fed-fast, however it often means you're taking away valuable nutrients and good quality ingredients from your diet! To help save your pennies and your health, Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals just for you! Here's the first recipe from this series and we think you're going to love it!
VEGETARIAN TURKISH INSPIRED KEBAB WITH HOME MADE YOGURT FLATBREAD
Dairy free (opt) : Vegetarian
- 250g spelt or wholemeal self-raising flour
- 1 teaspoon baking powder
- 1 cup greek or coconut yoghurt
- pinch sea salt
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 4 cloves garlic, peeled and diced
- good pinch chilli flakes
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cinnamon
- 2 tablespoons extra virgin olive oil
- 500g firm tofu, cut into 1cm dice
- 1 Lebanese cucumber, finely sliced
- 2 vine-ripened tomatoes, roughly diced
- 3-4 tablespoons tahini, or to taste
- finely sliced red onion or sumac pickled red onion*
- Fresh mint leaves, lemon and a bit of extra olive oil if desired to serve
To make the yoghurt flatbread:
Make the flatbreads by mixing flour and baking powder together in a bowl then add yoghurt and mix until it is just coming together. Dust a clean kitchen bench with extra flour, pour dough onto the bench then knead for about 5 minutes. Over this time the ingredients should come together beautifully to form a smooth dough. Roll the dough into a log, cut into 8 even pieces and roll out until approximately 3-4mm thick. Heat a flat plate or frypan on medium-high heat, shake off any excess flour from dough then cook individually 60-90 seconds each side, or until golden brown on each side. Set aside and cook remaining flatbread. Cover until the rest of your meal is ready.
To make the filling:
Combine lemon juice, oregano, garlic, chilli, paprika, cinnamon and extra virgin olive oil in a bowl, add tofu and toss well to coat, then set aside for 20 minutes to marinate or longer if you can. Once ready, heat a frying pan on medium heat add a splash of extra virgin olive oil and the tofu and cook for about 8-10 minutes, tossing to coat and cook each side evenly.
Get all your ingredients ready on a big serving platter to share. Spread tahini over the base of your flatbread, top with tofu, tomato, cucumber, sumac pickled/red onion and mint leaves. Drizzle with some extra virgin olive oil, season with sea salt and black pepper and enjoy!
*There are plenty of recipes online for Sumac Red Onion and it’s 100% worth making and keeping in the fridge to add to your meals.