Sourdough Biscuits

Oct 272009
 

I love biscuits.

My very first job was at a place that shall remain unnamed, but is well known for it’s fried chicken and homemade biscuits. At 15, I was not old enough to be able to do a lot of the back-of-the-house cooking, but I was old enough to make biscuits. And I did. And I ate one, with butter and honey, every day that I was on the clock.

It wasn’t until about three years ago I had ever heard of a biscuit made with yeast, and once I became a sourdough mama, I thought, why not? I’ve been on the search for a good sourdough biscuit recipe for a long time and, through much experimentation, have finally found one up to my standards! They are just like the baking powder biscuits I grew up on, with a sourdough twang. I love them!

Multi-Grain Sourdough Bread

Oct 062009
 

This recipe was a happy accident. Inspired by a recipe for Multi-Grain Struan in Peter Reinhart’s Whole Grain Breads, along with a recent recipe from Leila, I started to experiment. I thought what I was making would make a lovely, crusty rustic bread but instead found myself excitedly eating the softest, multi-grain bread I’d ever made. The crust was lovely, the inside was spongy, perfect for sandwiches. I made it again today, this time writing down the details, and in loaf form, and again, success! Lloyd loved this with peanut butter and bananas (his favorite sandwich at the moment) and T. loved it as a late night dinner with leftover shredded pork and homemade barbecue sauce. Yum. I was very happy to find the bread hold together much better than [... To read more, click here ...]

Apple Cinnamon Sourdough Pancakes

Sep 272009
 

I have recently found a gem of a cookbook. A gem that I already had on my bookshelf. Alaska Sourdough by Ruth Allman. This is a great book for anyone with starter in the fridge that is wanting to begin using it in everyday life. Alaska Sourdough has a ton of recipes for easy, basic recipes from pancakes to muffins to potato bread to pretzels to cakes. All using sourdough. Though it is not my favorite for rustic sourdough bread (I prefer Nancy Silverton’s Breads from the La Brea Bakery for that) it is a perfect book for filling out a meal, from corn muffins to go with chili to cinnamon rolls for Christmas morning. Plus, I appreciate that it uses everyday ingredients and measurements, making sourdough achievable for the [... To read more, click here ...]

Sourdough Cheese Crackers

Sep 252009
 

I don’t even know what to tell you about these crackers except that you really must make them immediately. They are addicting. Buttery. Slight twang from the sourdough. Nicely cheesey without cloyingly so. So yummy. I originally wanted to develop a recipe for a good cheese cracker for my son, and in the interim found my new favorite thing. These are so good. Trust me. Go, make them now. Sourdough Cheese Crackers makes about 6 dozen 1″ diameter crackers 1-1/2 sticks cold butter (3/4 cup) 1 cup flour 1 to 1-1/4 Cup sourdough starter, freshly fed and room temperature 2 cups shredded cheddar cheese 1/2 cup parmesan cheese, shredded 1 teaspoon garlic powder 1 teaspoon freshly cracked pepper 1 teaspoon sea salt 1 teaspoon smoked paprika* In a food processor, [... To read more, click here ...]

Sourdough Success!

Feb 072009
 

So lately I’ve been enjoying my forays into sourdough . . . making pancakes, rolls, biscuits, and bread. But I haven’t yet successfully made what I’ve been trying to make for a while, that most elusive of sourdough forms, the boule. I’ve tried, mind you, I’ve tried. I’ve carefully floured dish towel after dish towel, laid them in various size bowls to mimic a banneton (which I don’t have but would make a lovely gift . . .hint. hint.) with various quantities of formed dough to raise. Only to have, when it is time to bake, problems arise. The towel sticks to the warm, risen dough so when I finally, ever so carefully, try to peel it off, it pulls on the risen dough and, quite successfully, deflates it. I’ve [... To read more, click here ...]

Whole Wheat Cranberry Pecan Cinnamon Swirl Bread

Jan 052009
 

Phew! That title is a mouthful, but this bread is so good, it is hard to “name” it without including all of it’s delicious ingredients! This recipe is from Peter Reinhart’s Whole Grain Breads and was such a success I had to share it! I lightly adapted it and made mine half sourdough/half yeast driven (and will explain where I veered from his original below) and added a bit of whey to the biga and soaker, but otherwise followed the recipe exactly and have included the recipe in almost verbatim format below. I had my first slice this morning and it has been such a joy to eat it toasted up with cream cheese on top for breakfast (Lloyd loved it too! He wasn’t interested in his oatmeal as long [... To read more, click here ...]

Sourdough “Potato” Bread

Dec 092008
 

I bought the book Alaska Sourdough a few months ago, but hadn’t yet had a chance to try any of the recipes. This is a great book for using sourdough in an average home by an average cook (if you’re looking for more artisan style sourdough recipes, I highly recommend Breads from La Brea Bakery). Recipes range from suggestions on how to use your sourdough and leftovers (from leftover rice fritters to muffins using leftover oatmeal from breakfast), a few basic bread recipes, and a large quantity of recipes for biscuits, muffins, pancakes and waffles, along with a few fun recipes for simple special occasion cakes; even Baked Alaska! The recipes are written by hand in the book and aren’t too detailed, they assume that you know what you are [... To read more, click here ...]

Sourdough Focaccia

Oct 162008
 

I have experimented with and am sharing with you today the best focaccia recipe ever. Seriously. It is so good, if I wasn’t already full (from eating said bread) and pregnant (so, therefore, extra full) I would eat another slice before wrapping it up and going to bed. You must try it. Recipe below. But first, I have two focaccia stories to share with you. The first time I ever made focaccia I was in high school, probably my junior year. My advanced Spanish class, along with all the other language classes in my school, were participating in a “Cultural Awareness Night” where every student did something related to learning about a different culture and shares it. Maybe it’s learning about the castles of Ireland or Dia de Los Muertos [... To read more, click here ...]

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