Archive for the ‘bread’ Category

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jeremy’s pretzel poppers

February 10, 2012

me: i’d like to make pretzel bites.
jeremy: ok.

(days later)

jeremy: i made pretzel poppers.
me: what’s that?
jeremy: the thing you wanted to try?
me: i just meant small pretzels. what’s a pretzel popper?
jeremy: stuffed pretzels?

and jeremy presented…

pretzel poppers

make soft pretzel dough

rise dough

divide into roll-sized dough chunks

fill with some kind of flavorful filling that doesn’t have too high a water content – he used thick leftover tomato sauce and cheese (pizza pretzel poppers!) but also filled some with apple and cheese

rise again

bake as per usual

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maybe they’re not “pretzels” per se since they’re not boiled, but the dense dough with coarse salt and sesame seeds sprinkled on top still has a pretzely texture.

they’re wonderful!

funny enough – he did make a few bite-sized pretzel pieces, which got hard by the next day and weren’t anything to write home about. good thing he misunderstood me, because his pretzel poppers are WAY better than my pretzel bites.

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today’s sourdough

February 4, 2012

sponge – half-rye, half-white

added to two cups of white flour, a half-cup of whole-wheat flour, and a half-cup of buckwheat flour

followed this basic recipe, but added lots of other stuff like dried basil from the garden, black pepper, caraway seeds, sesame seeds, and even a small dash of kefir.

the trick? i used the dough hook on the food processor!

it’s WONDERFUL! the buckwheat flour is nutty, and the whole-wheat is hearty. one of my new favorite breads!

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sourdough cornbread 2

January 28, 2012

Preheat oven to 425F. Grease an 8 x 8-inch baking pan liberally with shortening or butter. In a large mixing bowl, combine

1 C stone-ground yellow cornmeal

2 T sugar

1/4 C butter/oil

1/2 tsp salt

1 C scalded milk

Stir to dissolve butter and sugar. let cool until just warm. Blend in

1 C sourdough starter

1 egg

1 tsp baking powder

Beat well. Pour into prepared pan. Bake at 425F for 30 – 35 minutes. Serve warm with butter and preserves. Makes 9 servings.

from here

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i tried to make this recipe, and the dough came out so dry i thought there must be some major difference in the hydration of my sourdough starter. i searched online for another recipe and added the scalded milk (part scalded kefir, too).

now we’ll see!

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9:21 pm
just popped it in the oven
it smells great, but the batter is REALLY wet

i’m suspicious

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next day:

not bad! the batter was so wet, i wasn’t sure it would be good, but it’s decent! i added basil and cayenne. i’m still not satisfied, though. the texture wasn’t quite right. also, too much corn. stay tuned for sourdough cornbread 3.

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sourdough cornbread

January 22, 2012

update 1/28:
no good. trying this one instead.

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Sourdough Cornbread

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 cup salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.

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from southern living.

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cajun three-pepper sourdough bread

January 22, 2012

Cajun Three-Pepper Bread (No-knead)

adapted from Peter Reinhart’s Brother Juniper’s Bread Book

3 cups bread flour
¼ cup uncooked polenta (grits, people, grits. sheesh.)
¼ teaspoon cayenne pepper
½ teaspoon coarse ground black pepper
1-1/2 teaspoons sea salt
¼ cup sourdough starter
2 tablespoons Tabasco sauce
1-1/2 cup water
1 tablespoon finely chopped fresh garlic
¼ cup finely diced red bell pepper
1 tablespoon chopped fresh parsley

Place dry ingredients (flour through salt) into a large bowl and mix well. Combine starter, Tabasco sauce and water and add to the dry ingredients. Stir and add in the garlic, bell pepper.and parsley.

Cover bowl with plastic at let sit at room temperature for 18 hours

After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob.

Cover blob with plastic or an inverted bowl and let rest 15 minutes.

Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.

Cover with a towel or bowl cover and let rise for 1-2 hours depending on room temperature.

Just before baking, slash the bread top to control cracking and lift the foil and dough into dutch oven preheated to 500F degrees. Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees.

Allow bread to cool completely before slicing and eating.

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from breadtopia

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wonder how to compensate for baking bread on crappy cookie sheets instead of in a dutch oven? just bake it at 350 and hope for the best? maybe i should look that up before i try this recipe? or will the dough be so wet with this no-knead style that it simply won’t work without a cast-iron or something else with sides?

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sourdough bagels

January 22, 2012

SOURDOUGH BAGELS

1 cup fresh sourdough starter
1/4 cup vegetable oil
1/4 cup warm water (edit: with yeast dissolved in it)
2 teaspoons salt
2 1/2 cups flour

Combine all ingredients and knead until smooth. Let rise until
doubled in bulk. Divide into eight portions, and form each
into a smooth ball. Punch a hole in the center of each and
stretch evenly until about 3 or 4 inches across. Place on a
floured surface and bring a large pot of water to a boil.
Boil the bagels (four at a time if the pot is large enough)
3 minutes on each side. Drain and place on a greased baking
sheet. Bake about 15 minutes at 450.

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taken from this wonderful ex-mormon’s website. this guy hasn’t changed the design since 1998, but continues updating them even today. just one guy’s seventeen favorite sourdough recipes. i love it – simple, easy to read, completely unpretentious, and without the chronic narcissism and faux artistry of most recipe sites. you win, sir!

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edit 1/24, 9:30pm, +2.5 hrs rising so far
it’s strange seeing the pockmarks where the coarse salt is killing the struggling yeast.

12:04am
will be ready at 12:18. didn’t rise but the smallest bit. sourdough culture is not active enough to act on its own yet. that makes sense. wish i’d added just a pinch of packaged yeast. the rise was perceptible, so hopefully that’s enough to keep these from being completely inedibly dense. i was so hungry waiting for the things to rise that i cooked chicken and turnip greens and made a batch of yogurt during the waiting.

later:
turned out edible, but WAY TOO DENSE. my baby sourdough culture wasn’t strong enough to rise such strong dough. also, this will be a great use for the dough hook once the food processor arrives, because that was the toughest dough i’ve ever kneaded. my arms were sore the next day. it was like kneading a baseball. next time, that 1/4 c water will be filled with yeast. they tasted ok; the texture was between bagel and doughydense. had to gnaw on them. still edible. definitely promising.

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some notes on sourdough bread

January 22, 2012

I’m relatively new to bread, as you can probably tell by my recipes (by volume, not by weight) and wondered how to incorporate sourdough starter into recipes that don’t call for it.

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sourdolady on thefreshloaf says:

The easiest way I have found to adapt a recipe without altering the ingredients too much is to take all of the liquid from the recipe, stir in 2 Tbsp. starter, add the same amount of flour as the liquid. Let this sit, covered, overnight (room temp.) Next day, continue by adding the rest of the ingredients, remembering that you already used the liquid and part of the flour. If your recipe calls for milk rather than water, use water but then stir in some dry milk powder after the overnight proofing is complete and then mix your dough.

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buckwheat-rye sourdough

January 22, 2012

happy to have a starter again!

in celebration, i made my first sourdough of 2012.

this is a GREAT mix of flours. i highly recommend it!

i had a white flour sourdough starter, to which i added all rye for the sponge. i then added that to the white flour for the recipe, which i spiked with about 20% buckwheat flour.

nutty and flavorful without being dark and overwhelming.

wonderful!

tweaked this sourdough recipe a bit to allow for a bit of packaged yeast – the little starter is barely old enough to get a sponge going, and i figured the bread would need the boost. it definitely did. i thought it might not rise at first. in true sourdough form, though, it practically doubled in the oven and filled the place with an almost spicy-sour smell.

sensory overload!

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rosemary and garlic crackers

January 15, 2012

kate from diethood.com posted this recipe for crackers. i don’t have garlic powder, so i’ll have to roast some fresh garlic and throw it in the dough!

Rosemary and Garlic Crackers

(makes about 60 crackers)

You will need:

* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon sea salt
* 3 to 4 teaspoons dried rosemary
* 2/3 cup warm water
* 1/3 cup olive oil

Topping:

* Garlic Powder

Directions:

* Preheat oven to 400.
* Grease two baking sheets with cooking spray and set aside.
* In a large mixing bowl combine the flour, baking powder, salt, and rosemary.
* In a separate bowl mix together the water and olive oil; add it to the flour mixture.
* Stir it all together until you get a smooth dough. Cut the dough in half, one for each baking sheet.
* Using your hands and fingers flatten the dough onto the bottom of the baking sheet. Get it as flat and as thin as possible. Do the same with the other dough ball.
* Sprinkle garlic powder on top then cut the dough into squares with a pizza cutter.
* Bake for 12 to 14 minutes.

edit:
they did come out well, although not spectacularly… i bet a bit of sourdough starter would really make them fantastic!

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injera / enjera

January 15, 2012

i am confident in this website‘s confidence that its recipe is wonderful.

1 – make a sourdough starter

2 – mix 2c teff with 2c starter

3 – knead at least 10 min – will be crumbly

4 – mix 1/4 c water at a time in to mixture and keep kneading until liquidy – dip finger in batter – if it mostly slides off, it’s done

5 – cover for one day

6 – set aside some as starter – blend, grind, or food process the rest to rid it of gritty consistency

7 – add ~3c self-rising flour, mix with hands to remove all lumps and rise [for gluten-free: just add ~3c gf flour mixture - rice, buckwheat, whatever you have]

8 – after it has risen and settled, refrigerate 1 hr

9 – cook around 500 degrees

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