A baking challenge?
How could I not. It looked delicious. The taste possibilities were endless, and it looked like just the thing to tickle The Monkeys taste buds.
Make it with local seasonal fruit, even better.
For how to make one of these wreaths, pop over to Discovering Sourdough.
I’ve written down the changes I’ve made, but it will make more sense if you check out the original recipe first.
Cherry Plum and Almond Wreath
3 tbls sour cream
Warm ingredients gently and then cool a little and add
450g starter (100%)
650g strong bakers flour
Mix together with liquid mixture and let autolyse for an hour.
2 tsp salt
Add the salt, mixing well with dough hooks.
200g strong bakers flour
Then out on to a well floured board and incorporate the extra 200g of flour. Slowly and over about 10 plus minutes.
Prove for 3 hours
Cherry Plum and Almond Mixture
6 blood plums cut up
large handful of fresh cherries, pips out
3/4 cup of sugar
Cooked up for a few minutes until soft, draining any excess juice off and stir through a large handful of blitzed almonds, (or almond meal if you already have it.)
Peach and Blueberry
fresh farmers market blueberries
This post submitted to yeastspotting.