A few weeks ago I’ve received a sourdough starter from UK, a daughter of Twinkie and grand-daughter of Priscilla…who lives Down Under!
It was great fun to revive my dried sourdough starter, and I have to thank Elaine because it allowed me to make something I had never attempted before!
Penny Lane (!? why not??) was born in just a few days and now she supplies me with a very precious blob I use to make breads and pizzas for the pleasure of the whole norsk-french-italian family and also our friends!
I used my blob starter even to bake these delicious pinwheel rolls! But to give you all the possibility to bake my small “pizzettines” I’ll give you the “normal” ingredients.
They are a lovely snack, extremely easy to prepare and very versatile (you can add chopped olives, onions, capers and all the fresh herbs you prefer!); this is the goblins’ favorite version, the very simple one made with whole wheat flour and a homemade tomato sauce (but if you have no time you can use an already made one!
500 g half whole wheat flour
250 ml lukewarm water
25 g fresh yeast
1 1/2 tsp sea salt
250 ml tomato sauce (more or less)
Measure tepid water in a jug, and add the fresh yeast, stir briskly with a fork to fully disolve.
Mix the flour and salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Put the dough to rise somewhere warm, until dough has doubled in size. Get the dough out and roll out into 2 large rectangles (it’ll be easier than one big rectangle, but if you prefer you can even freeze half dough and use it later).
Spread a very thin layer of tomato sauce over the dough to within 1 cm of the edges, add olive oil and fresh herbs. Roll out the dough.
Using a sharp knife, cut the dough into equally-sized rolls. Set aside for 15 minutes.
Preheat the oven to 190°C
Sprinkle your pinwheel rolls with more fresh herbs (chopped) and a wee bit of olive oil.
Bake for 20-25 minutes, or until golden! Enjoy!