Sourdough Cinnamon Rolls with Buttermilk Cream Cheese Icing

Dec 202010
 

It is a cherished tradition in our family to have cinnamon rolls for breakfast Christmas morning.

Growing up, sometimes they were homemade, sometimes they were from a package, sometimes they were the whomp-em variety (you know, the kind from the can that you “whomp” on the counter?) but they were always there, first thing, and we nibbled on them as we opened Christmas gifts followed by a large, hearty breakfast later in the morning.

Over the past few years I’ve been experimenting with various recipes for making them from scratch, and this is my hands down favorite, numero uno winner. A true “feast day” recipe that we save for only special occasions. I love it because it uses all sourdough for leavening, can be placed in the pan the night before and rises overnight in the fridge so you can throw them in the oven first thing in the morning, and they are billowy, soft, and super decadent. The inclusion of a lot of butter, mashed potato (yes, mashed potato!) and a little bit of buttermilk gives these cinnamon rolls a presence and flavor that can’t be matched. . .

Polish Cottage Rye Sourdough Bread

Nov 082010
 

I have a confession to make. The primary reason for building a rye sourdough this year was purely and entirely selfish.

I wanted a sandwich.

A good one. A good pastrami sandwich with some homemade sauerkraut and spicy mustard.

My dad cures his own pastrami. Makes his own spice rub, allows it to season/dry-age for several days in the rub, then smokes it for several hours. Oh, and did I mention? I love pastrami.

I made a deal with him that if he made a new batch of his pastrami to be ready when we arrived to visit in Colorado a few weeks ago, I would bring a German rye sourdough and bake him fresh bread to go with it.

And this Polish Cottage Rye Sourdough bread didn’t disappoint . . .

Building a Rye Sourdough Starter

Sep 272010
 

It is autumn.

The season for hearty soups and roasted root vegetables. The season when I begin to experiment with new sauerkrauts with the season’s freshest new cabbages, and maybe an apple or carrot or two.

The season when I bake more. Especially breads, and especially sourdoughs . . .

And this year? I’m all about experimenting with hearty, dark ryes. And I needed a new, rye sourdough to do it . . .

Whole Wheat Sourdough Pita

Jul 052010
 

We love Greek and Mediterranean food in our home. A common summertime meal? Grilled kebabs, beef, game or chicken, , seasoned with olive oil, lemon, garlic, oregano and more, served with homemade hummus (my favorite recipe is Ina’s), Tzatziki sauce (recipe coming up soon) with homemade yogurt, dill from our garden and cucumber, served along with or inside pita.

I’ve never really made pita before. Sure, I made the hummus, sliced the (truly grassfed, all natural) meat from my freezer, grew the oregano for the marinade, made the yogurt and grew the dill for the sauce, but the pita was still from the store.
It just wasn’t something I made.

Sourdough bread? Sure. Artisinal french breads? Yes. But simple pita bread? Nope. Just bought the package at the store.

But the last time I bought the multigrain variety, I was highly disappointed. It was thick, almost like a fry bread, kind of dry, and didn’t have a pocket. What’s the point of pita without a pocket? Plus it cost a pretty penny and I didn’t like half of the ingredients. I was not impressed. So I decided to try my hand at making my own.

And now, I doubt I’d ever buy it again. It was so simple, made up quickly before our meal, and was perfect. I love it. And I can’t wait for you to try it too . . .

Whole Wheat Oatmeal Sourdough Bread

Apr 062010
 

The original recipe for this was a happy accident. . . I used one of our favorite grains, oatmeal, and formed an amazing whole wheat, sourdough sandwich bread with it. Soft and slightly sweet, it slices beautifully.

Sourdough Crepes

Jan 202010
 

Reason #214 to maintain sourdough starter.

Because when you run out of bread . . . and tortillas . .. and your toddler requests peanut butter sandwiches or quesadillas for lunch (basic toddler fare), you can make sourdough crepes (crepes instead of pancakes, because we didn’t want syrup for lunch), fill them with cheese or peanut butter (or any other leftovers or jam you like), and then later, when someone asked what you made for him and you mention that you made him crepes (?!?!) they think you’re a crazy gourmand.

They don’t realize how easy these things really are.

The Definitive Guide to Sourdough . . . according to me.

Jan 052010
 

The Definitive Guide to Sourdough . . . according to me.

Sourdough Do’s and Don’ts.
Tips and Tricks.

And that, “According to me” part? That’s my disclaimer. Who am I? A home baker. A mama – of two boys and a jar (okay, three) of sourdough starter. A sourdough mama who likes to read professional cookbooks and better baker blogs than me, and then tries to relate them to real life and real kitchens who use cups and Tablespoons and not grams and ounces (though I did just get a nice kitchen scale for Christmas . . . ). I don’t grind my own grain, but I am particular about my flour. I don’t have Diastatic Malt in my cupboards, nor Excel spreadsheets for hydration on my computer, but do have honey and eggs and leftover oatmeal. I’m a home baker who happens to have good luck with sourdough. . .

Sourdough French Bread

Nov 162009
 

This is the bread recipe I’ve been looking to make forever. It easily replaces (and is so much better) than the sourdough boules you’ll find at your local grocery store bakery. Soft and slightly tangy sourdough flavor, with a firm crust that crackles when you squeeze it and a soft interior that squishes down pleasantly to the tooth.

I like this recipe because it’s kind of a “cheater” sourdough recipe. It allows you to make bread in one day, without having to make a sponge or (gasp!) plan for it a day in advance, because you cheat a little and use a little bit of commercial yeast, yet still tastes like amazing sourdough bread.

Plus, the egg wash makes the outside shiny like you bought it at a fancy bakery. . .

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