Slowfood salad bites
Print outBaking sourdough is not only delicious, it also helps to increase the bioavailability of important minerals such as iron. This is exactly the principle we use for our Slowfood Salad Bites where we let the dough rise at room temperature overnight before cooking. Not only does this increase bioavailability, it also gives a really lovely texture and flavor.
Portions
Nutrition and climate performance
Portion size: 95g
Ingredients
Finished quantity of chick strips
- 9,5 kg Slowfood salad bite
Ingredients, chick strips
- 3,7 kg Dry Simsubas
- 0,7 kg Potato flour
- 75 grams Onion powder
- 75 grams Garlic powder
- 30 grams Black pepper
- 15 gram Turmeric
- 150 gram Sugar
- 200 grams Salt
- 180 gram Dijon mustard
- 150 grams Japanese soya
- 300 grams Sourdough culture
- 120 grams White wine vinegar
- 3,8 kg water
- 0,7 kg Rapeseed oil
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, salad bite
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Mix on low speed to a homogeneous mass
- Leave to ferment at room temperature overnight
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Allow to cool
- Cut to the desired size at Hällde
Tips:
- Take the opportunity to further iron enrich your salad bites by scalding some oat or wheat bran and adding it to the dough.