Lingonberry sourdough loaf

My sourdough starter lives! It was fed after a month of neglect ( thrilling photo series to follow) and happily obliged me by raising this loaf. I had some fresh tyttebær (lingonberries) picked in Norway last month. They keep for ages, so I added a handful of berries to this loaf, the first proper loaf of the fall. So nice to be baking sourdough again. It is still T-shirt weather here, maybe a spot of rain today, and I am meeting Norwegian friends tonight in Trastevere for a drink, which will be fun. First I need to investigate the new government requirement for a libretto d’impianto per la climatizzazione, a maintenance booklet for air conditioning units (we have one unit). Dire fines if you do not have it by mid October, so I will brace myself and sort that out after work, once I look up some Italian words involving bureaucracy, energy efficiency and libretti……

Lingonberry sourdough loaf
100 grammes sourdough starter (rye-based, 100% hydration)
350 grammes water
300 grammes plain wheat flour (I used 00)
75 grammes barley flour
135 grammes wholewheat flour
8 grammes salt
Later: 40 grammes fresh lingonberries (or fresh cranberries)

Stir the sourdough starter with the water. Add the flours and mix well. Normally I would use 500 grammes flour + 375 grammes water, but as I was adding fresh berries to the dough later, I reduced the hydration. Cover with plastic wrap and let rest for 20 minutes. After this initial rest, add the salt. Mix well. Add more flour or water if you think the dough needs it.

Cover the bowl and let rise for about a couple hours at room temperature. Fold the dough a few times (just in the bowl, using a spoon or spatula). You will feel the dough becoming more elastic and responsive, and it will increase nicely in size. Fold in the fresh lingonberries during the last fold, carefully so they remain whole.

For baking same day: move the dough to a floured banneton and cover it with plastic (a hotel shower cap works well), and let it rise 5-6 hours at room temperature. (I cheated and lined the banneton with baking paper, easier to lift over to the pot.) OR: If you are in Rome, it is September and your kitchen is still 28C, leaving the dough to rise overnigh hours in the fridge might work better.


When ready to bake: heat your oven to 250C, with a cast iron pot. When it is properly hot (or after at least 20 minutes), take the pot out carefully. Invert the dough onto a piece of baking paper, slash the dough, and put the bread in the pot. Bake at 250C for thirty minutes with the lid on, then 10-15 minutes more with the lid off, until the bread looks done and the base of the bread sounds hollow if you tap it. About 45 minutes in all, depending on your oven. Cool before slicing.


Notes: This time the loaf was slightly burned on top, which I think was due to the lingonberry juices. The berries held their shape very well, and were little tart pockets in the bread, and the loaf was crusty outside and with an OK structure inside, hood flavour. Once I start baking regularly again with my starter, the structure will improve.

Picking tyttebær in Norway, 2014

Wet birch leavesIn Norway for summer holidays. Time for a family trip to the cabin. It is almost September, and the birch tree leaves are beginning to fade.

Springe over myraAfter all the rain here, the bog was quite wet, but the nieces jumped their way through. We have buckets for berries, thermoses with coffee, packed lunches and are harbouring hope that the rain will hold off for a couple hours. This is a large forest that stretches over to Sweden, with lots of elg (moose) and the odd passing wolf, we hear. Just bring nieces, they are lively enough to petrify any wildlife nearby. imageFinally, the cabin appearing between the trees. It is an old fashioned cabin, with no running water (except in the stream down the hill) and an outhouse. They have installed a solar panel now, to run the coffee maker, but the old mattresses are a bit mice-ridden, so we just came for the day.
Old gamesNothing says cabin life like old board games!
TreOr old wooden containers (mouse proof).

TyttebærBut we were here to pick tyttebær, lingonberries, which carpeted stretches of the forest floor. Very low-growing, and abundant this year. Easy to see with the bright red berries against all the green. These are mainly used as a tart jam with savoury dishes, but are also delicious in spice cakes or bread.
BærplukkerSame berry pickers were used as for blueberries, though as you can see the plants are somewhat different. Lots of bending over to pick, you really feel it the next day (at least we soft city-living people did……) It is very satisfying though, to be out in the woods picking berries in the quiet spaces between trees and streams.
UthusThe rain came, so we retreated inside and to the veranda to enjoy our packed lunches and thermos flasks of coffee. Very nice! Here, a view of the outhouse.
Wet stepsSteps in the rain. We hiked back to the car, the rain cleared up and it was a really nice day out.<

Picked berriesWhat was picked, between the those of us who picked. (The others were busy dragging a water-logged boat out of the lake.) It is a good year for tyttebær this year, so this is not a bad haul for a few hours out. Maybe a little early, but for fresh jam (berries just crushed,  with a little sugar stirred in) these will be just fine.

Picking blueberries in Norway, 2014

Norwegian forest I am home in Eastern Norway for summer holidays. Wonderful, after the muggy Roman August heat, to be here with endless stretches of cool green nature and silence. I do love Italy, but I really miss Norwegian nature and all the space. It goes on and on and on, and it is so quiet here! Of course, it was 6C this morning, and a high of 12C, so it is a bit chilly. Perfect for being outdoors though, so we walked up the hill to the woods.

SoppHere, we went for a walk in the “lysløype“, a path through the woods that is illuminated in the winter for skiing, so people can ski after work. In the summer, it is very nice for walking and a spot of berry picking. Also, for collecting mushrooms, IF we had the vaguest idea which ones were edible…..
image ….. Which we do not, so we left the mushrooms where they were. It has been quite rainy, so there are mushrooms springing up all over.
Picking blueberriesDown to business: with more family in to visit, we needed blueberries for dessert. You might remember this contraption from my blueberry picking last year? It is a berry picker, very handy. Older models were made in wood or metal,  but this is my mothers’s modern plastic one for picking wild berries. These are wild blueberries, Vaccinium myrtillus which are technically bilberries in English, but blueberries to us. Quite low growing shrubs. Using the blueberry picker, you comb through from below the plant toward you.
image The berries are caught in the tines and come off, the leaves pull through unharmed, and the berries collect in the base of the berry picker (bærplukker: see, Norwegian is not a difficult language!)
image More mushrooms, which I have no idea what are, but they do have lovely colours!
imageNot bad, for a brief spell of picking, between my mother and me. The red ones are tyttebær (lingonberries, Vaccinium vitis-idaea), which we also found. Apparently there are lots near the family cabin, so there will be a daytrip there soon for some serious picking.

Sorting and cleaning blueberriesSo, you have your small bucket of blåbær og tyttebær (blueberries and lingonberries), and now it is time to sort and clean them, which you do with a tray like this. Shake it, and small leaves and twigs fall through. Pick out the lingonberries, and voila! You have berries ready for jam or dessert, like this.
Blåbær og tyttebærThe lingonberries are very tart, but are great as a freshly made jam served with meat at dinner. They are quite robust, so I will pick some more to take back to Rome. IKEA there has lingonberry jam, but that is quite sweet and this is so much better.

Blåbær med vaniljesaus And the blueberries? Some were frozen, but most ended up as dessert, with shop-bought vanijesaus. It is a vanilla custard sauce, served cold, and this is a delicious summer dessert.

It is really nice to be home in Norway for some days: family, friends, Norwegian newspapers on paper and not just online, lots of good wholewheat bread and decent boiled potatoes, cool crisp weather and fresh plums just ripening on the tree. Not to mention the endless cups of filter coffee, and offers of cakes or waffles. That is the mainstay of my English husband’s spoken Norwegian, which I call his survival Norwegian. That much he has learned is essential, as we get through a lot of coffee visits while on holidays here. Relatives will smile and offer “Mer kaffe? Mer kake?” (More coffee? More cake?)  several times, as that is polite. After a couple cups and a big slab of fresh apple cake, he will smile back and say “Nei takk” (No thank-you)…… unless perhaps they are serving fresh blueberries with vanilla sauce. That is such a taste of summer!