It is that time of the year. Even though Thanksgiving isn't here yet there are Christmas decorations up at the stores and everyone seems to be chomping at the bit. Our cultures make wonderful gifts. They last a lifetime, easy to mail and who doesn't go crazy over sourdough? Here is a recipe to get you in the holiday mood.
Gingerbread
Makes 1 Loaf
Baking soda helps to leaven this delicious bread; no additional proofing is required.
2 cups sourdough culture
2 tablespoons butter, melted
1 cup molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 egg, beaten
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup white bread flour
Baking
Measure the culture into a large mixing bowl. Preheat over to 350°. Add melted butter, molasses, cinnamon, ginger, egg, sugar, and salt to the culture and mix well.
Add baking soda to the flour and mix. Then add the flour to the culture and mix until smooth.
Pour into a greased and floured 10-inch square baking pan.
Bake for 55 to 60 minutes.
What a great smelling kitchen you will have! Happy baking!
"Sourdough...The Gold Standard of Bread" ~ Ed Wood
Friday, November 8, 2013
Friday, November 1, 2013
Butterflake Rolls
Get ready for the cold weather! Bake some rolls!
Butterflake Rolls
This is a fun, buttery treat with delicious sourdough flavor. Makes 8 to 10 rolls.
2 cups (480 ml) sourdough culture
1/2 cup (120 ml) water
1/2 cup (120 ml) milk
1 teaspoon salt...
1 tablespoon sugar
3/4 cup (180 g) melted butter
1 egg, beaten
4 cups (560 g) unbleached all-purpose flour
Dough Proof
Pour the culture into a mixing bowl. Add the water, milk, salt, sugar, half of the butter, and the beaten egg and mix. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
Loaf Proof
Roll the rested dough into a rectangle about 5 inches (12 cm) wide and 1/2 inch (1.5 cm) thick. Brush the remaining half of the butter over the dough. Cut into 4 strips lengthwise with a pizza cutter. Stack the strips with the buttered sides up. Cut the stacked strips into eight to ten 1 1/2-inch (4 cm) pieces. Put the rolls in the cups of a muffin pan with the cut sides facing down so that the layers are visible on top.
Proof for 2 to 4 hours, until doubled in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
Baking
Bake in a preheated oven at 400° (200°C) for 12 to 15 minutes, or until brown. Remove the rolls from the pan and let cool on a wire rack.
Happy Baking!!! And enjoy the fall weather.
Butterflake Rolls
This is a fun, buttery treat with delicious sourdough flavor. Makes 8 to 10 rolls.
2 cups (480 ml) sourdough culture
1/2 cup (120 ml) water
1/2 cup (120 ml) milk
1 teaspoon salt...
1 tablespoon sugar
3/4 cup (180 g) melted butter
1 egg, beaten
4 cups (560 g) unbleached all-purpose flour
Dough Proof
Pour the culture into a mixing bowl. Add the water, milk, salt, sugar, half of the butter, and the beaten egg and mix. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
Loaf Proof
Roll the rested dough into a rectangle about 5 inches (12 cm) wide and 1/2 inch (1.5 cm) thick. Brush the remaining half of the butter over the dough. Cut into 4 strips lengthwise with a pizza cutter. Stack the strips with the buttered sides up. Cut the stacked strips into eight to ten 1 1/2-inch (4 cm) pieces. Put the rolls in the cups of a muffin pan with the cut sides facing down so that the layers are visible on top.
Proof for 2 to 4 hours, until doubled in bulk. Proof for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
Baking
Bake in a preheated oven at 400° (200°C) for 12 to 15 minutes, or until brown. Remove the rolls from the pan and let cool on a wire rack.
Happy Baking!!! And enjoy the fall weather.
Wednesday, October 23, 2013
Irish Cream Chocolate Sourdough Cake
This cake has everything...Chocolate, Sourdough Starter, Irish Cream Liqueur, Cream Cheese Filling, Irish Cream Glaze and Irish Cream Cheese Frosting! Plus a drizzle of Chocolate Syrup! That should give you a sugar rush!
Irish Cream Chocolate Sourdough Cake~
1 cup "fed" sourdough starter
3/4 cup milk (whole or 2%)
2 cups flour
1 1/2 cups sugar
1 cup vegetable oil
1 tsp vanilla extract
1 tsp salt
1 1/2 tsp baking soda
3/4 cup unsweetened cocoa powder (not dutch process)
1 Tbsp brewed coffee, cold
1/4 cup Irish Cream Liqueur
2 eggs
Cream Cheese Filling~
1/4 cup sugar
1 8oz. pkg cream cheese, softened
1 egg
1 Tbsp Irish Cream Liqueur
Irish Cream Glaze~
1 cup confectioner's sugar
3 Tbsp Irish Cream Liqueur
Irish Cream Cheese Frosting~
4 oz cream cheese, room temperature
1 cup confectioners sugar
3 Tbsp Irish Cream Liqueur
Chocolate Syrup
In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours. The mixture will expand slightly.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan, set aside.
Filling: Combine all filling ingredients in a small bowl. Beat at low speed, scraping bowl often, until smooth. Set aside.
Cake: In a bowl of stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder. Beat on low speed to combine, the batter will be grainy. Add the eggs, one at a time, beating well after each addition. Add the coffee and Irish Cream Liqueur. Beat until combined. Add the starter mixture to the batter and beat on low until incorporated. This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.
Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter. Bake for 55-65 minutes or until toothpick inserted in the center comes out clean. Transfer pan to a wire rack, cool on rack for 15 min. Turn cake out, removing carefully from pan. Cool completely on wire rack.
Irish Cream Glaze: In a small bowl combine confectioner's sugar and 3 Tbsp Irish Cream Liqueur, whisk until smooth. Drizzle over cooled cake. Let set for 1 hour.
Irish Cream Cheese Frosting: Beat cream chees until light. Add confectioner's sugar and Irish cream liqueur; beat until smooth. Spread over cake. Drizzle with Chocolate Syrup.
This should be a favorite for many. Happy baking!
This recipe came from Turnips2Tangerines.
Irish Cream Chocolate Sourdough Cake~
1 cup "fed" sourdough starter
3/4 cup milk (whole or 2%)
2 cups flour
1 1/2 cups sugar
1 cup vegetable oil
1 tsp vanilla extract
1 tsp salt
1 1/2 tsp baking soda
3/4 cup unsweetened cocoa powder (not dutch process)
1 Tbsp brewed coffee, cold
1/4 cup Irish Cream Liqueur
2 eggs
Cream Cheese Filling~
1/4 cup sugar
1 8oz. pkg cream cheese, softened
1 egg
1 Tbsp Irish Cream Liqueur
Irish Cream Glaze~
1 cup confectioner's sugar
3 Tbsp Irish Cream Liqueur
Irish Cream Cheese Frosting~
4 oz cream cheese, room temperature
1 cup confectioners sugar
3 Tbsp Irish Cream Liqueur
Chocolate Syrup
In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours. The mixture will expand slightly.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan, set aside.
Filling: Combine all filling ingredients in a small bowl. Beat at low speed, scraping bowl often, until smooth. Set aside.
Cake: In a bowl of stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder. Beat on low speed to combine, the batter will be grainy. Add the eggs, one at a time, beating well after each addition. Add the coffee and Irish Cream Liqueur. Beat until combined. Add the starter mixture to the batter and beat on low until incorporated. This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.
Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter. Bake for 55-65 minutes or until toothpick inserted in the center comes out clean. Transfer pan to a wire rack, cool on rack for 15 min. Turn cake out, removing carefully from pan. Cool completely on wire rack.
Irish Cream Glaze: In a small bowl combine confectioner's sugar and 3 Tbsp Irish Cream Liqueur, whisk until smooth. Drizzle over cooled cake. Let set for 1 hour.
Irish Cream Cheese Frosting: Beat cream chees until light. Add confectioner's sugar and Irish cream liqueur; beat until smooth. Spread over cake. Drizzle with Chocolate Syrup.
This should be a favorite for many. Happy baking!
This recipe came from Turnips2Tangerines.
Thursday, October 17, 2013
Party Loaf
With the football season in full swing and the holidays coming up fast...this looks like a perfect fit. We found this recipe on pinterest from Rhodes Bake-N-Serv Mobile. Let us know how you like it and if you played around with different ingredients.
Party Loaf
Ingredients
Enough of your favorite sourdough to make one loaf of bread (we think any one of our sourdough cultures would be great with this)
Slices of your favorite cheese
Cooked bacon
Green onion, diced
Dipping sauce
Instructions
Roll loaf into a 20-22 inch rope. Form into a circle and place in the bottom of a sprayed bundt pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350° F 20-25 minutes or until lightly browned. Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust. Place on a sprayed baking sheet or cooking stone. Insert cheese slices and bacon pieces between the cuts. Return to oven and bake an additional 5-10 minutes or until chees is melted. Serve with your favorite dip in the middle.
Hope this turns into a favorite of yours. I am thinking of several different ways that I could serve this. Happy baking!
Party Loaf
Ingredients
Enough of your favorite sourdough to make one loaf of bread (we think any one of our sourdough cultures would be great with this)
Slices of your favorite cheese
Cooked bacon
Green onion, diced
Dipping sauce
Instructions
Roll loaf into a 20-22 inch rope. Form into a circle and place in the bottom of a sprayed bundt pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350° F 20-25 minutes or until lightly browned. Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust. Place on a sprayed baking sheet or cooking stone. Insert cheese slices and bacon pieces between the cuts. Return to oven and bake an additional 5-10 minutes or until chees is melted. Serve with your favorite dip in the middle.
Hope this turns into a favorite of yours. I am thinking of several different ways that I could serve this. Happy baking!
Friday, October 11, 2013
Moni's Sourdough Rye Pumpkinseed
This is a perfect recipe for this time of year and is bound to be a favorite!
Moni's Sourdough Rye Pumpkinseed
Sourdough Starter
New Zealand for Rye Flour or Polish
Feed with 1:1 water and flour (1/3 whole rye flour + 2/3 pumpernickel rye)
For 2 Loaves...
320 g rye berries, finely ground (or buy stone-ground whole rye flour)
100 g rye berries, ground coarsely (or buy pumpernickel rye)
170 g bread flour
80 g oat bran
(650 g total flour)
2 tsp salt
1 cup pumpkin seeds (raw unsalted)
1 1/2 cups sourdough starter
2 cups water (or pumpkin juice)
Mix dry ingredients in non-metal bowl, add starter and water, mix well using a spatula.
Cover bowl with plastic wrap and place in a warm 70° F location overnight, about 16 hours.
The next morning, transfer dough onto a floured (rye) counter and divide into two pieces: shape into oblong loaves and place into floured (rye) bread baskets.
Let rise in a cool location 60°F for 8-10 hours.
Preheat oven to 500-550°F (place a baking stone on one rack and an empty roasting pan on the rack below). About 10 min before putting in loaves pour 2 cups of water into the roasting pan.
Gently transfer loaves onto a floured (semonlina) peel, score surface with razor blade, and put in the oven.
Bake at 500-550° F (convection) for 5 min, then lower heat to 400° F (bake) for 45-50min.
Hope you have fun baking this.
Moni's Sourdough Rye Pumpkinseed
Sourdough Starter
New Zealand for Rye Flour or Polish
Feed with 1:1 water and flour (1/3 whole rye flour + 2/3 pumpernickel rye)
For 2 Loaves...
320 g rye berries, finely ground (or buy stone-ground whole rye flour)
100 g rye berries, ground coarsely (or buy pumpernickel rye)
170 g bread flour
80 g oat bran
(650 g total flour)
2 tsp salt
1 cup pumpkin seeds (raw unsalted)
1 1/2 cups sourdough starter
2 cups water (or pumpkin juice)
Mix dry ingredients in non-metal bowl, add starter and water, mix well using a spatula.
Cover bowl with plastic wrap and place in a warm 70° F location overnight, about 16 hours.
The next morning, transfer dough onto a floured (rye) counter and divide into two pieces: shape into oblong loaves and place into floured (rye) bread baskets.
Let rise in a cool location 60°F for 8-10 hours.
Preheat oven to 500-550°F (place a baking stone on one rack and an empty roasting pan on the rack below). About 10 min before putting in loaves pour 2 cups of water into the roasting pan.
Gently transfer loaves onto a floured (semonlina) peel, score surface with razor blade, and put in the oven.
Bake at 500-550° F (convection) for 5 min, then lower heat to 400° F (bake) for 45-50min.
Hope you have fun baking this.
Friday, October 4, 2013
Sourdough Sugar Cookies Recipes
Halloween, Thanksgiving and Christmas are just around the corner. What a perfect time to make Sourdough Sugar Cookies!
Sourdough Sugar Cookies Recipe
Ingredients:
1 cup vegetable shortening
2 cups granulated sugar
3 eggs
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
1/2 cup sourdough starter
4 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Preparation:
In a large bowl, cream vegetable shortening and sugar. Beat in eggs, lemon or almond extract, and vanilla extract until mixture if fluffy. Stir in sourdough starter; set aside.
In a medium bowl, stir together flour, baking soda, and salt; stir into sourdough mixture. Refrigerate dough, covered, at least 1 hour or overnight.
Preheat oven to 350° F. On a lightly floured board, roll dough to 1/4 inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake 8 to 10 minutes or until very lightly browned on the bottoms. Remove from oven and cool on wire racks. When cool, frost and decorate with your favorites.
Sourdough Sugar Cookies Recipe
Ingredients:
1 cup vegetable shortening
2 cups granulated sugar
3 eggs
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
1/2 cup sourdough starter
4 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Preparation:
In a large bowl, cream vegetable shortening and sugar. Beat in eggs, lemon or almond extract, and vanilla extract until mixture if fluffy. Stir in sourdough starter; set aside.
In a medium bowl, stir together flour, baking soda, and salt; stir into sourdough mixture. Refrigerate dough, covered, at least 1 hour or overnight.
Preheat oven to 350° F. On a lightly floured board, roll dough to 1/4 inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake 8 to 10 minutes or until very lightly browned on the bottoms. Remove from oven and cool on wire racks. When cool, frost and decorate with your favorites.
Friday, September 27, 2013
Rustic Sourdough Carrot Cake
We found a recipe that looks like it will be a perfect match for our starters.
Rustic Sourdough Carrot Cake
Author: Marillyn Beard @ just-making-noise
Ingredients
2 cups whole wheat flour
1 cup sourdough starter, fed in the last 8 hours
2/3 cups coconut milk or regular milk
1 1/4 cup rapadura, coconut sugar or maple sugar
1 cup butter
1 Tbsp vanilla
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
4 eggs
1 1/2 tsp baking soda
2 cups carrots, shredded
1 1/2 cups pineapple, chopped
1/2 cup raisins
1/2 cup chopped pecans or walnuts, preferable soaked & dehydrated
1 cup coconut flakes, plus more
Instructions
1. Mix together the sourdough starter, milk and flour. Cover and let it sour for 8 - 12 hours or overnight.
2. Preheat oven to 350° F and grease two 8 or 9 inch cake pans or a 9x13 pan and set aside.
3. In a different bowl, beat together sugar, butter, vanilla, cinnamon, allspice and nutmeg. Add eggs and continue to beat well.
4. Combine the sourdough mixture with the wet batter and mix until smooth. Add in baking soda and stir.
5. Gently fold in carrots, pineapple, raisins, chopped nuts and coconut flakes.
6. Pour into prepared pans and bake for 30-45 minutes. Test with a toothpick in the center to see if it is done.
7. Remove from the oven and let it cool completely before tipping them out.
8. Whip up your choice of homemade frosting and frost the first cake, then put the second cake on top and frost.
9. Cover the frosting with coconut flakes, if desired. You can toast it beforehand for a nutty flavor.
Let us know what you think of this. Have a great time baking!
Rustic Sourdough Carrot Cake
Author: Marillyn Beard @ just-making-noise
Ingredients
2 cups whole wheat flour
1 cup sourdough starter, fed in the last 8 hours
2/3 cups coconut milk or regular milk
1 1/4 cup rapadura, coconut sugar or maple sugar
1 cup butter
1 Tbsp vanilla
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
4 eggs
1 1/2 tsp baking soda
2 cups carrots, shredded
1 1/2 cups pineapple, chopped
1/2 cup raisins
1/2 cup chopped pecans or walnuts, preferable soaked & dehydrated
1 cup coconut flakes, plus more
Instructions
1. Mix together the sourdough starter, milk and flour. Cover and let it sour for 8 - 12 hours or overnight.
2. Preheat oven to 350° F and grease two 8 or 9 inch cake pans or a 9x13 pan and set aside.
3. In a different bowl, beat together sugar, butter, vanilla, cinnamon, allspice and nutmeg. Add eggs and continue to beat well.
4. Combine the sourdough mixture with the wet batter and mix until smooth. Add in baking soda and stir.
5. Gently fold in carrots, pineapple, raisins, chopped nuts and coconut flakes.
6. Pour into prepared pans and bake for 30-45 minutes. Test with a toothpick in the center to see if it is done.
7. Remove from the oven and let it cool completely before tipping them out.
8. Whip up your choice of homemade frosting and frost the first cake, then put the second cake on top and frost.
9. Cover the frosting with coconut flakes, if desired. You can toast it beforehand for a nutty flavor.
Let us know what you think of this. Have a great time baking!
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