Sourdough Rolls

 

INGREDIENTS

1/2 c. active starter

2 T. butter

1 c. warm milk (microwave 45sec)

3 T. sugar

1 t. salt

3c. +2T. flour

DIRECTIONS:

1. Mix, then rise 3-4 hours in covered bowl (in winter, rise in oven with light on)

2. Shape into 12 rolls and place on greased 9x13 glass pan (or double recipe and place on jelly roll pan)

3. Rise 2-3 more hours

4. Bake at 375* for 25-30 min (400* if tin- 25 min)

(from little spoon farm)

DutchOven Sourdough Circle Bread

 

INGREDIENTS:

1/4 c. active starter

1 1/2c. warm water

2 t. salt

4 c. flour

DIRECTIONS:

1. Stir/knead and let rise in a covered bowl 7-10 hrs (in winter, rise in oven with light on)

2. Shape and place on parchement paper and rise 1-2 hours

3. Put small dutch oven pan in oven while oven preheats to 450*

4. Lift parchment transfer to heated dutch oven pan and slice/score the dough

5. Bake with lid on for 20 min.

6. Take lid off and bake 25-30 more min.

7. Transfer to wire rack and cool 30 min before slicing

(adapted from LittleSpoonFarm)

Bread Bowls

Ingredients:

3c. warm water

1 1/2 T. yeast

2T. sugar

1T. salt

1/4 c. oil

7-9 c. flour

(1T. milk + 1egg white on top)

Directions:

1. Proof yeast by mixing warm water, yeast, and sugar

2. Mix in remaining ingredients and half of the flour

3. Knead in the remaining flour

4. Rise in bulk 30-40 min. 

5. Divide dough into 8 large circles (4 on each cookie sheet)

5. Brush milk/egg white on top & Bake at 400* for 25-30 min

Pickles

 

Ingredients: 

6 cucumbers, sliced

(or enough to fill 3 quart jars or 6 pint jars)

Pickling Water:

2c. water

2c. white vinegar

1/4c. sugar

2T. salt

1 T. dry dill

1T. minced garlic

1/8 t. red pepper

Directions:

1. Slice cucumbers and place in jars

2. Mix pickling water and pour into each jar

3. Keep in fridge for 3-4 weeks (or process in hot water bath)

(They should be pickled after sitting in juice for 3-6 hours in the fridge)

Acai Bowls

 

Serves 4

Acai Substitute:

1/2 c. milk

1 frozen banana, chopped

1 c. frozen blueberries

1 c. frozen fruit (like pineapple)

-Let frozen things sit in blender for 10 min to soften, then pulse blend

Layer:

1. Acai blend

2. Chopped fruit (like strawberries, bananas, mangos)

3. Drizzle honey

4. Traditional Granola

5. Drizzle melted nutella

6. Sprinkle Coconut

SOURDOUGH Sandwich Bread

 

2 Loaves Ingredients-6hr/3hr rise

2 c. warm water (105*)

3 T. powdered milk 

¼ c. sugar

¼ c. canola oil

3 c. flour 

1 c. sourdough start (I like south african)

¼ t. baking soda

2 ½ t. salt

3 c. flour

Directions:

1. Beat all ingredients with beaters except the last half of flour. (warm water helps keep the dough at 76*)

2. Knead in the last half of flour for 5-10 min (5 min- white flour, 7-10 min wheat flour)   

(you may add 1T. more at a time until it pulls away from the bowl or can be handled with oil on hands) ***Do NOT ADD too much flour. A stiff dough will not rise well.  (If using wheat flour- replace 1 c. flour with 3T. wheat gluten)

3. Place the  dough a covered bowl or container and keep dough at 76* and rise in pans for 7 hours OR in bulk for 4-6 hours (until double) and in pans 2-3 more hours. *To make sourdough rise faster, add ½ t. instant yeast and rise in pans for 3-4 hours…OR in  bulk for 2 hours and in greased pans, covered for 2 hours

4. Bake at 350 for 30 min (internal bread temp = 180/190*)  *Do NOT OVERBAKE- it will be too dry. 

5. Remove from pans with a spatula and cool on racks.

6. Freeze unused loaves + defrost on counter for a couple hours or microwave 2½ min

*Feed remaining  sourdough start once a week by adding 1 ½ c. flour + 1 c. water  and keep in fridge in glass jar w/lid

———

*Simple & Quick 2 Loaves 4hr/2hr rise

2 c.+ 3T warm water (105*)

¼ c. sugar

¼ c. canola oil

2 c. flour (wheat or white)

3/4 c. sourdough start (can make 10hr before)

2 ½ t. salt

4c. flour (white)

-Rise in oven with light on, in covered bowl 3 1/2-4hr

-Rise in 2 pans, in oven with light on, 2 hours

-Bake at 375* for 35 min

*(to make 3/4c active start, mix 1.5T start + 1/2c flour + 1/3c water)

Pita Bread

 

INGREDIENTS:

2 c. warm water

1 T. yeast

2 T. sugar

2 t. salt

5-6c flour

DIRECTIONS:

Mix first ingredients and half of the flour.

Knead in the last half of flour.

Let dough rise 15-60 min.

Pinch into 16 balls. Roll out into thin circles.

Cook 1-2 at a time in a little oil in a pan/skillet on medium low heat with lid on.

Flip after 30-60 sec

Cool on rack