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Recipes Viewing archives for "Sourdough"
This is one of the breads I make the most in the summertime. It has a light fresh flavor due to the lemon zest that I absolutely love. If you don't have a pot of rosemary growing at your house your missing out. Plant rosemary for luck and smell rosemary to remember. Fresh herbs - such as rosemary makes sourdough bread have a new flavor all its own. It will be a favorite of yours, I'm sure.
You'll need an einkorn sourdough starter for this bread and I can show you how to convert your regular sourdough starter to an einkorn sourdough dough starter.
Einkorn wheat is the most ancient species of wheat. So many people who are gluten intolerant thrive on einkorn bread. Modern wheat has been crossed with two different goat grasses. Goat grasses contain the D genome, which is the source of most gluten intolerance. Einkorn does not contain this troublesome D genome, only the A genome, and most testing for gluten intolerance is based on the D genome.
You'll need a few things that make a huge difference in how the bread turns out. I highly recommend using a 5 Quart Dutch Oven - a roaster pan or deep casserole dish with a lid will work too. A dough scraper is my new favorite tool while working to fold and knead my bread. You'll also need a Kitchen Scale for measuring all ingredients. I found that my cup of flour and your cup of flour can vary greatly, and will affect the outcome. I promise you this bread will be worth it. This has made a huge difference in my bread making and it will help you too.
Dehydrating your sourdough starter is a great way to have a backup. It can last for at least 6 months and you can share it with others too. Sourdough starters that have been aged, used, and cared for are treasures and can be passed down to the next generation. I remember the day I decided it was time for me to make my own bread and control what went into it. My sourdough starter has been one of my greatest teachers and my constant companion for over a decade. Dehydration is a great way to keep it from neglect and preserved for a long time.
This is my favorite way to make bread. The overnight ferment makes it more digestible, and by baking it in a pot the bread is steamed and rises beautifully. You're going to make this bread in the evening before bed, so make sure your sourdough starter is ready and bubbly. (See the first step in instructions for more help.) You will also need a few items that make a huge difference in the finished loaf. You will need a 5 Quart Dutch Oven - a roaster pan or deep casserole dish with a lid will work too. A dough scraper is my new favorite tool while working to fold and knead my bread. You'll also need a Kitchen Scale for measuring all ingredients. I found that my cup of flour and your cup of flour can vary greatly, and will affect the outcome. I promise you this bread will be worth it. You'll feel like you've accomplished something great and your next loaf will be a breeze!

Peppermint Sourdough Brownies

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When choosing a chocolate bar, a higher “percent cacao” means less added sugar. For example, a 77 percent cacao dark chocolate has roughly 10 percent less sugar than a 60 percent cacao dark chocolate. It will also have a richer chocolate taste which really gives a lot of flavor to this brownie recipe. You can use different percentages and see how you like them.
My family loves these cookies. I would double or triple the recipe and freeze some to keep on hand. I love how super easy these are to throw together and how my family gobbles them up!

Sourdough Dumplings

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These dumplings are wonderful on just about any type of stew. It's a great way to use up extra sourdough starter. You can spice them up with different herbs for extra flavor.
Make sure you have a good vigorous sourdough starter. Check out these links in the notes at the bottom of the page, to find a starter and how to keep it healthy.
A sourdough starter must be fed and cared for, just like a pet! You're going to hear me repeat again and again how important it is to feed your starter a 1-1-1 ratio of flour, water, and starter. if you have too much starter it gets too active and eats all the food and won't be as bubbly. If you have too much starter and don't want to throw it out, check out these recipes. Leftover Sourdough Starter Recipes
This is the bread is a fun loaf to make. Four ingredients, 5 minutes of prep and overnight in the fridge. Then bake fresh in the morning or later in the day.
Allowing the bread to rise in the refrigerator allows the bread to continue to work slowly adding special bacteria to the bread and reducing the inhibitors that are so hard on the body. This also increasing nutrients to allow the bread to become more digestible.
This bread is great with a smear of refried beans, salsa, avocado, black olives, and pepper jack cheese. The options are unlimited.
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