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Before you jump to Zombie Bread recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, mainly by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. It is pretty easy to live green, after all. It’s related to being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to zombie bread recipe. You can have zombie bread using 7 ingredients and 16 steps. Here is how you do it.
The ingredients needed to make Zombie Bread:
- Prepare of soaker.
- Take 300 ml of water.
- Prepare 150 grams of old, stale bread chunks.
- Use 250 grams of sourdough starter.
- Take of dough.
- Take 300 grams of strong white flour.
- Provide 6 grams of salt.
Instructions to make Zombie Bread:
- Add the chunks of bread (can be any type, including mixed) to a bowl with the water and 100g of starter and mix together well.
- Cover in clingfilm and leave in fridge overnight.
- Remove soaker from the fridge and mash up any remaining lumps.
- Add the flour to a bowl and add the salt and remaining starter on opposite sides.
- Add the soaker to the bowl and mix well until thoroughly combined.
- Knead for 10 minutes until smooth and stretchy.
- Cover and place dough in the fridge for 8-12 hours..
- Turn out the dough onto a lightly oiled surface and shape, maintaining as much surface tension as possible by puling the edges together in the middle and then flipping the dough and stretching the top surface to remove the bottom seam.
- Heavily flour a proving basket (suggest 2:1 mix of bread flour and rice flour).
- Place dough in proving basket and cover for 1- 1.5 hours until well risen.
- Preheat oven to 240C for at least 30 mins.
- Turn out dough onto your baking surface which should be dusted with semolina.
- Score with a razor blade as desired.
- Throw 1/4 cup of water into the oven.
- Place the dough in the oven and reduce heat to 220C.
- Bake for 40-45 mins. If browning heavily turn down to 200C after 20 mins.
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