I had an abundance of chiles one day from the leftovers of a charitable service by one of my former colleagues at work. I had, oh, 30 or so serano peppers! There was no way I could eat that many plain fast enough before they went bad (even though I do eat several at a time with a meal).
I decided to mash them up and make a chile paste! It was so good, I did it again when I had even more.
Roasted Chile Paste
Ingredients:
20-30 serano chiles (or use chile of your choice)
1-2 bell peppers (optional)
2 tsp apple cider vinegar (separated)
1-2 tsp olive or sesame oil
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
Directions:
Put on gloves for working with chiles unless you enjoy your hands burning for hours afterward!
1) Slice the chiles and bell peppers in half or quarters.
2) Place them in a gallon bag with 1 tsp vinegar and the oil and shake to cover peppers.
3)
Roast them on a baking sheet lined with aluminum foil at 350 F for
15-20 minutes until skins are browned. Make sure you flip them half-way
through the baking.
4) Place peppers (skin and all) in food processor and pulse until level of desired mash is obtained. Add in all spices and remaining vinegar and pulse until thoroughly mixed.
5) Store in glass bottle in the fridge and eat as desired.
6) For longer storage times, store in freezer or can them.
Yield:
Approximately three cups of paste. Two cups if omitting the bell pepper.
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29 December 2016
Bacon Tamales
Bacon Tamales
My wife and I really do not know how to make tamales. These are, by far, not traditional in any way. In fact, we were just trying to do them with whatever we had around the house and see what would happen. This is what we came up with, which, quite frankly, taste great!
Bacon Tamales Recipe
Base:
2 lbs unprepared (wet) masa
8 oz bacon grease/shortening
4 oz (1 cube) butter
2 heaping tbsp Better than Boullion (roasted chicken flavor)
2 tsp salt
1-2 tsp ancho powder
1 tbsp roasted chile paste (we used seranos, click here for recipe)
~1 cup water
3-4 slices of thick bacon, chopped
Other ingredients:
Roasted chiles (Anaheim or pablano (pasilla)
Oaxacan string cheese
Corn husks
Assembly:
1) Soak corn husks for 1-2 hrs in water.
2) Mix
all base stuff together. Add only enough water to reach thick porridge
consistency. Resist the urge to add more masa if it is runny.
Refrigerate it for 10-15 minutes to solidify the fats.
3) Spread about 1/3 to 1/2 cup of mixture on corn husk toward wide portion.
4) Place a strip of chile and some cheese on the mash.
5) Fold it in and, if desired, fold another husk over the top.
6) Place in steamer standing up tightly together, but not over-stuffed.
7) Steam on medium heat for about 2 hours. Check every half hour that water level is still good.
8) Let cool slightly before serving.
9) Warm back up to serve later.
Yield:
Approximately 25-30 tamales.
Remember to keep them refrigerated. Can be frozen for a good long time in freezer bags.
Roasted Orange Bell Pepper Bread
Roasted Orange Bell Pepper Bread
Bell Pepper Mash Ingredients:
2-3 orange bell peppers
1/2 tsp apple cider vinegar
1-2 tsp olive or sesame oil
Bell Pepper Mash Directions:
1) Slice two-three orange bell peppers in half or quarters.
2) Place them in a gallon bag with the vinegar and oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place bell peppers (skin and all) in food processor and pulse until level of desired mash is obtained.
Loaf Ingredients:
1+ cup bell pepper mash (skin and all)
1 cup water
1/4 cup water (approximately)
2 tbsp honey or molasses
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt
Directions:
1) Dissolve honey or mollases into water and add yeast to proof.
2) Add flour to mixing bowl with salt and mix with spatula.
3) Add liquid mixture and bell pepper mash.
4) Knead by machine for 3-8 minutes. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
6) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
7) Let rise in oiled pans until doubled in size.
8) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
9) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
23 August 2016
Sourdough Cream-Infused Rolls
I had the idea to make these rolls last minute and they came out great! They are a variation on the Basic Sourdough Bread. I wanted different-sized rolls so I did not portion them evenly. It gave me sixteen varying rolls, the recipe really makes 8 hamburger bun-sized rolls.
Sourdough Cream-Infused Bread
Ingredients:
3 1/2 cups bread flour
1 1/2 cups sourdough starter (fed)
1/2 cup cream
1/4 cup milk
1/2 cup water
1 tsp yeast
1 tablespoon honey (optional)
1 tsp salt
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Mix cream, milk, and starter together using the folding motion.
3) Add the starter to the activated yeast and mix together.
4) Sift the flour and salt together into mixing bowl.
5) Dig a well in the middle of the flour and pour in the starter mix.
6) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation). Add more flour or water as needed.
7) Let rise, in the refrigerator for six or more hours (punching down if needed after the first hour).
8) Punch down, separate and shape dough into rolls, pulling top in to tighten it. Slice an "X" into the top with a very sharp knife. Let rise a second time for an hour or until doubled in size again in warm place.
9) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.
Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.
For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.
For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.
Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Sourdough Cream-Infused Bread
Ingredients:
3 1/2 cups bread flour
1 1/2 cups sourdough starter (fed)
1/2 cup cream
1/4 cup milk
1/2 cup water
1 tsp yeast
1 tablespoon honey (optional)
1 tsp salt
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Mix cream, milk, and starter together using the folding motion.
3) Add the starter to the activated yeast and mix together.
4) Sift the flour and salt together into mixing bowl.
5) Dig a well in the middle of the flour and pour in the starter mix.
6) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation). Add more flour or water as needed.
7) Let rise, in the refrigerator for six or more hours (punching down if needed after the first hour).
8) Punch down, separate and shape dough into rolls, pulling top in to tighten it. Slice an "X" into the top with a very sharp knife. Let rise a second time for an hour or until doubled in size again in warm place.
9) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.
Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.
For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.
For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.
Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
30 July 2016
Sourdough Cornbread
I decided last night that I wanted to make some yeast cornbread. I didn't quite end up with what I was planning, but I like what I got at any rate. These are really good. I am editing the recipe from what I actually did down from two eggs to only one. This was a suggestion from my fiance and I think it is worth a try next time I make these. I might also add some butter to it.
Starter after mixing:
Here is the starter after 12 hours:
The baked muffins!
And, I needed another pan so I used my doughnut pans. These gave us ideas for sweet cornbread doughnuts with cream cheese glaze to try making in the future!:
Sourdough Cornbread
Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups cornmeal
1 cup milk (I prefer equal parts powdered milk and water)
Additional water as needed for consistency
1 tablespoon sugar or honey
1 eggs
1/2 cup vegetable oil (or equivalent)
2 tsp baking powder
1/2 tsp baking soda
Sponge:
1) Mix the starter, cornmeal, milk, water (if needed), and sugar or honey in large bowl. Mix until they are a slightly thick consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.
Directions:
1) In a small bowl, mix the egg, oil, baking soda, and baking powder, together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
4) Scoop by 1/3 cup-fulls into a greased muffin or doughnut pan.
Bake:
1) Pre-heat oven to 350 F and bake for 15 minutes or until tops are golden brown.
2) Cool on wire racks. If they do not come out right away, allow them to cool briefly in the pan and carefully scrape them away along the edges with a rubber spatula.
Yield:
Approximately 20 muffins or doughnuts.
Storage:
These should freeze well for a month.
Starter after mixing:
Here is the starter after 12 hours:
The baked muffins!
And, I needed another pan so I used my doughnut pans. These gave us ideas for sweet cornbread doughnuts with cream cheese glaze to try making in the future!:
Sourdough Cornbread
Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups cornmeal
1 cup milk (I prefer equal parts powdered milk and water)
Additional water as needed for consistency
1 tablespoon sugar or honey
1 eggs
1/2 cup vegetable oil (or equivalent)
2 tsp baking powder
1/2 tsp baking soda
Sponge:
1) Mix the starter, cornmeal, milk, water (if needed), and sugar or honey in large bowl. Mix until they are a slightly thick consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.
Directions:
1) In a small bowl, mix the egg, oil, baking soda, and baking powder, together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
4) Scoop by 1/3 cup-fulls into a greased muffin or doughnut pan.
Bake:
1) Pre-heat oven to 350 F and bake for 15 minutes or until tops are golden brown.
2) Cool on wire racks. If they do not come out right away, allow them to cool briefly in the pan and carefully scrape them away along the edges with a rubber spatula.
Yield:
Approximately 20 muffins or doughnuts.
Storage:
These should freeze well for a month.
24 July 2016
Homemade Chocolate Milk Powder
This is a little something I invented one day which was just what I wanted: chocolate milk without strange ingredients. I made some last night just to make sure. It was great.
Homemade Chocolate Milk Powder
Ingredients:
3 tbsp dry milk powder
1 tbsp sugar
1 1/2 tsp cocoa powder
1/8 tsp salt
Optional Ingredient:
Marshmallows
Directions:
1) Mix all together thoroughly.
2) To drink, put powder in mug and fill with warm water or milk.
Yield:
Makes one mug of hot cocoa.
Homemade Chocolate Milk Powder
Ingredients:
3 tbsp dry milk powder
1 tbsp sugar
1 1/2 tsp cocoa powder
1/8 tsp salt
Optional Ingredient:
Marshmallows
Directions:
1) Mix all together thoroughly.
2) To drink, put powder in mug and fill with warm water or milk.
Yield:
Makes one mug of hot cocoa.
23 July 2016
Sourdough Sweet Potato Waffles
So, I had a crazy idea come to my head. I made my sweet potato bread, had some sweet potato for lunch, and still had some of it left over (and it wasn't the large one I got either!). I looked in my freezer and saw my previous batch of waffles sitting there and had a crazy idea. . . Sourdough Sweet Potato Waffles!
Sadly, it takes between 12-24 hours to make good waffles. So, I mixed up the starter in my largest bowl and I'm hoping it will be big enough after the starter is ready. When I add the other ingredients, it usually instantly doubles in size. I might have to separate it into two bowls. . . .
Update: it fit in the large bowl, but just barely. The flavor was excellent. I could taste the sourness, the sweet potato gave a nice flavor too! It was also super light and airy. Remember this when dipping it out, it feels like dipping air out of the bowl in the cup it's so light!
Here's the starter:
Here's a photo of the starter after sitting on my table for 16 hours:
Here's the full batter after fluffing out with egg, baking soda, baking powder, and salt:
And finally, the finished waffles on my Winnie the Pooh waffle maker with real maple syrup on top. I love the color!
Sourdough Sweet Potato Waffles
Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 cup mashed sweet potato (skin and all)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1 1/2 cups water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Pre-Sponge:
Boil up some sweet potato, mash it peel and all, and let it cool to room temperature.
Sponge:
1) Mix the starter, puree, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.
Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!
Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.
Yield:
Approximately 20-25 waffles.
Sadly, it takes between 12-24 hours to make good waffles. So, I mixed up the starter in my largest bowl and I'm hoping it will be big enough after the starter is ready. When I add the other ingredients, it usually instantly doubles in size. I might have to separate it into two bowls. . . .
Update: it fit in the large bowl, but just barely. The flavor was excellent. I could taste the sourness, the sweet potato gave a nice flavor too! It was also super light and airy. Remember this when dipping it out, it feels like dipping air out of the bowl in the cup it's so light!
Here's the starter:
Here's a photo of the starter after sitting on my table for 16 hours:
Here's the full batter after fluffing out with egg, baking soda, baking powder, and salt:
And finally, the finished waffles on my Winnie the Pooh waffle maker with real maple syrup on top. I love the color!
Sourdough Sweet Potato Waffles
Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 cup mashed sweet potato (skin and all)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1 1/2 cups water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Pre-Sponge:
Boil up some sweet potato, mash it peel and all, and let it cool to room temperature.
Sponge:
1) Mix the starter, puree, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.
Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!
Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.
Yield:
Approximately 20-25 waffles.
Pumpkin Bread (Cake)
Okay, so really, this recipe goes by a lot of names because it's really all the same stuff. Here are some of its names:
Pumpkin Bread
Zucchini Bread
Banana Bread
Apple Bread
Sweet Potato Bread
Butternut Squash Bread
Summer Squash Bread
I'm still tempted to experiment with other fruits and veggies and see what happens. I have tried this recipe exactly as is with with the above-named ingredients with excellent results. The apple one can be a little more tricky. I may make individual posts for each one someday when I finally get around to posting pictures of everything on my blog too!
My thing about these kinds of recipes is that I am not that big into overly-spiced cakes and pies. I also don't like the idea of having so much sugar in them either. I like the filler (as I call the main ingredient) to enhance the flavor of the bread rather than using sugar to mask the flavor of the filler because I had too much of it. People will often mention to me how they love how light it is and how they can really taste the main ingredient. On the other hand, many will tell me they really like their traditional ultra-spiced varieties. Feel free to add any other spices you like. I keep it simple and don't even put in as much cinnamon as most.
Pumpkin Bread (Cake)
Ingredients:
3 cups flour
1 tsp salt
1 tsp soda
1 tsp baking powder
1-2 tsp cinnamon
dash nutmeg
3 eggs
1 cup oil
2 cups pumpkin puree (skin and all)
1 cup sugar
1-2 tsp vanilla
1 cup walnuts (or more)
Optional:
Many people put chocolate chips and fruit chunks
Directions:
1) Mix the flour, salt, soda, baking powder, cinnamon, and nutmeg together in a large bowl.
2) Mix the eggs and oil together and stir vigorously until creamy.
3) Mix in the puree, sugar, vanilla, and walnuts to the egg/oil mixture.
4) Pour the wet ingredients into the dry ingredients and fold them in.
5) Separate into two greased loaf pans and bake in a preheated oven at 325 F for 45-60 minutes or until toothpick inserted in the center comes out clean.
Remember to refrigerate as this has no preservatives in it. Also, I find the refrigeration makes this easier to slice.
Pumpkin Bread
Zucchini Bread
Banana Bread
Apple Bread
Sweet Potato Bread
Butternut Squash Bread
Summer Squash Bread
I'm still tempted to experiment with other fruits and veggies and see what happens. I have tried this recipe exactly as is with with the above-named ingredients with excellent results. The apple one can be a little more tricky. I may make individual posts for each one someday when I finally get around to posting pictures of everything on my blog too!
My thing about these kinds of recipes is that I am not that big into overly-spiced cakes and pies. I also don't like the idea of having so much sugar in them either. I like the filler (as I call the main ingredient) to enhance the flavor of the bread rather than using sugar to mask the flavor of the filler because I had too much of it. People will often mention to me how they love how light it is and how they can really taste the main ingredient. On the other hand, many will tell me they really like their traditional ultra-spiced varieties. Feel free to add any other spices you like. I keep it simple and don't even put in as much cinnamon as most.
Pumpkin Bread (Cake)
Ingredients:
3 cups flour
1 tsp salt
1 tsp soda
1 tsp baking powder
1-2 tsp cinnamon
dash nutmeg
3 eggs
1 cup oil
2 cups pumpkin puree (skin and all)
1 cup sugar
1-2 tsp vanilla
1 cup walnuts (or more)
Optional:
Many people put chocolate chips and fruit chunks
Directions:
1) Mix the flour, salt, soda, baking powder, cinnamon, and nutmeg together in a large bowl.
2) Mix the eggs and oil together and stir vigorously until creamy.
3) Mix in the puree, sugar, vanilla, and walnuts to the egg/oil mixture.
4) Pour the wet ingredients into the dry ingredients and fold them in.
5) Separate into two greased loaf pans and bake in a preheated oven at 325 F for 45-60 minutes or until toothpick inserted in the center comes out clean.
Remember to refrigerate as this has no preservatives in it. Also, I find the refrigeration makes this easier to slice.
Sweet Potato Bread (Not Cake)
I had been wanting to make bread from a sweet potato for some time now. This recipe is a little more dense than I imagined it to be, but was still rather fluffy and moist. The flavor of the sweet potato is evident in more of the aftertaste than the initial bite. I was also pleased with the nice orange color it took on from the sweet potato. It may require more flour than you think to form the stiff dough, or cut back on some of the water if the mashed sweet potato itself is rather wet.
Sweet Potato Bread
Loaf Ingredients:
1 cup mashed sweet potato (skin and all)
1 cup sweet potato water
1/4 cup water (if needed)
1 tbsp honey
2 tsp yeast
4+ cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the sweet potatoes with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the sweet potato was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix mashed sweet potato with liquid mixture.
4) Add flour to mixing bowl with salt and sweet potato/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Sweet Potato Bread
Loaf Ingredients:
1 cup mashed sweet potato (skin and all)
1 cup sweet potato water
1/4 cup water (if needed)
1 tbsp honey
2 tsp yeast
4+ cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the sweet potatoes with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the sweet potato was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix mashed sweet potato with liquid mixture.
4) Add flour to mixing bowl with salt and sweet potato/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
22 July 2016
Salsa
Okay, so this is not a baked good, but it is still on the veggie theme right? Close enough. Here is one of my favorite salsa recipes I invented a few years ago. There were many variations on a theme, but this is pretty much the one I go to:
Salsa
Ingredients:
3 large tomatoes
3-4 green onions
2-3 cloves garlic
2 yellow chiles
1 tbsp cilantro flakes or bunch fresh cilantro
1 tsp salt
1-2 tbsp sugar
1-2 tbsp lemon juice
Directions:
1) Blend all together in a blender and serve!
Variations:
1) I also like to blend in an apple into the recipe for some sweetness.
2) Another variation is to use 1-2 de-veined habanero peppers instead of the yellow peppers for a mighty kick. My fiance won't eat this one.
Salsa
Ingredients:
3 large tomatoes
3-4 green onions
2-3 cloves garlic
2 yellow chiles
1 tbsp cilantro flakes or bunch fresh cilantro
1 tsp salt
1-2 tbsp sugar
1-2 tbsp lemon juice
Directions:
1) Blend all together in a blender and serve!
Variations:
1) I also like to blend in an apple into the recipe for some sweetness.
2) Another variation is to use 1-2 de-veined habanero peppers instead of the yellow peppers for a mighty kick. My fiance won't eat this one.
Mom's Spoonbread
So this is a take on Mexican Spoonbread. I'm not sure if it's actually Mexican, and I'm not sure why it's called spoonbread. Basically, it's a cornbread casserole. This was my Mom's recipe which I altered a little (the original has no onion and fewer chiles). It was one of my favorite meals growing up! I like to smother mine with a mixture of sour cream and banana sauce (find this at Asian markets). Sometimes I put ketchup or barbecue sauce on it.
Mom's Spoonbread
Ingredients:
2 eggs
1/2 cup vegetable or canola oil
1 can creamed corn
1 onion, diced
6-7 canned green chiles, diced
1 cup milk (or 1 cup powdered milk with 1 cup water)
1 cup cornmeal
1 cup cheese (usually cheddar, but mozzarella, or Mexican blend works too)
Directions:
1) Mix eggs and oil together in a medium bowl until creamy texture.
2) Add all other ingredients and mix well.
3) Place it in a casserole dish or cake pan and bake in a pre-heated oven at 400 F for 30-40 minutes or until toothpick comes out clean.
Delicious!
Mom's Spoonbread
Ingredients:
2 eggs
1/2 cup vegetable or canola oil
1 can creamed corn
1 onion, diced
6-7 canned green chiles, diced
1 cup milk (or 1 cup powdered milk with 1 cup water)
1 cup cornmeal
1 cup cheese (usually cheddar, but mozzarella, or Mexican blend works too)
Directions:
1) Mix eggs and oil together in a medium bowl until creamy texture.
2) Add all other ingredients and mix well.
3) Place it in a casserole dish or cake pan and bake in a pre-heated oven at 400 F for 30-40 minutes or until toothpick comes out clean.
Delicious!
Potato Bread
This is a basic potato bread. It is also the basic recipe I followed for making other veggie breads. I just simply substituted whatever other veggie I wanted!
Potato Bread
Loaf Ingredients:
1 cup mashed potato (peel and all)
1 cup potato water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the potatoes with enough water to cover them at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the potato was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix potato pulp with liquid mixture.
4) Add flour to mixing bowl with salt and potato/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Potato Bread
Loaf Ingredients:
1 cup mashed potato (peel and all)
1 cup potato water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the potatoes with enough water to cover them at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the potato was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix potato pulp with liquid mixture.
4) Add flour to mixing bowl with salt and potato/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Carrot Bread (Not Cake)
This is a light, delicious recipe I invented with a neat orange color from the carrots. I originally made this the same day as the Turnip Bread and braided them together. The recipe is basically the same, just using carrots.
Carrot Bread
Loaf Ingredients:
1 cup mashed carrots (skin and all)
1 cup carrot water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the carrots with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the carrot was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix carrot pulp with liquid mixture.
4) Add flour to mixing bowl with salt and carrot/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Carrot Bread
Loaf Ingredients:
1 cup mashed carrots (skin and all)
1 cup carrot water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the carrots with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the carrot was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix carrot pulp with liquid mixture.
4) Add flour to mixing bowl with salt and carrot/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Turnip Bread
This is one of my favorite recipes I invented. It has a strong turnip flavor to it, but it is not quite as strong as the cucumber bread. I also made this using rutabaga. The rutabaga was a lot stronger and I didn't like it as much. Originally, I made this the same day as the Carrot Bread and braided them together. They go well together.
Turnip Bread
Loaf Ingredients:
1 cup mashed turnip (skin and all)
1 cup turnip water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the turnip with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the turnip was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix turnip pulp with liquid mixture.
4) Add flour to mixing bowl with salt and turnip/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Turnip Bread
Loaf Ingredients:
1 cup mashed turnip (skin and all)
1 cup turnip water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt
Directions:
1) Boil the turnip with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the turnip was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix turnip pulp with liquid mixture.
4) Add flour to mixing bowl with salt and turnip/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25-30 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Amazing Sourdough Waffles
I never throw away any starter. What's the point? I use it in waffles. I now always have some of these delicious waffles in my freezer, which is hard to do because I eat them too quickly!
Linden's Amazing Sourdough Waffles
(also works for Pancakes)
Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1+ cup water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Sponge:
1) Mix the starter, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.
Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!
Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.
Yield:
Approximately 20-25 waffles.
Linden's Amazing Sourdough Waffles
(also works for Pancakes)
Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1+ cup water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Sponge:
1) Mix the starter, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.
Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!
Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.
Yield:
Approximately 20-25 waffles.
Sourdough Crispy Pizza Crust
For all intents and purposes, pizza crust is whatever bread recipe you like which has been flattened and pre-baked. Here is a very basic sourdough pizza crust. As with the Basic Sourdough Bread loaf, if you want it more sour, leave it in the fridge or on the counter overnight. This also makes it more airy.
Linden's Sourdough Crispy Pizza Crust
Ingredients:
3+ cups unbleached flour
1 1/2 cups sourdough starter (fed or unfed)
1/2 cup water
2 tsp yeast
1 tablespoon honey
1 tsp salt
(Optional Spices: garlic, oregano, thyme, basil, pepper)
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Add enough starter to the activated yeast to make two (2) cups and mix together.
3) Sift the flour, salt, and spices together into mixing bowl.
4) Dig a well in the middle of the flour mixture and pour in the starter.
5) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation).
6a) Let rise, covered in an oiled bowl, half an hour to an hour in a warm place until doubled.
6b) Alternatively, if you want more sourness, let first rise occur overnight in fridge, punching it down after the first hour or once it has sufficiently cooled.
7) Punch down and separate dough into 8-10 equal balls.
8) Roll each ball into a personal-sized pizza.
9) Place the dough onto an un-greased pizza pan and punch tons of holes into it by inverting a fork and tapping it all over.
10) Pre-bake the crust in a pre-heated oven at 400 degrees Fahrenheit for five (3-5) minutes.
Storage:
Let cool and store in air-tight freezer bag up to a month.
Baking:
1) Take crust from freezer. Let sit on counter five minutes until it flattens. No need to thaw further.
2) Add whatever toppings you prefer.
3) Bake in a pre-heated oven at 425 degrees Fahrenheit for 12 minutes or until cheese melts and crust is crispy.
Yield:
8-10 personal-sized pizza crusts.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Linden's Sourdough Crispy Pizza Crust
Ingredients:
3+ cups unbleached flour
1 1/2 cups sourdough starter (fed or unfed)
1/2 cup water
2 tsp yeast
1 tablespoon honey
1 tsp salt
(Optional Spices: garlic, oregano, thyme, basil, pepper)
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Add enough starter to the activated yeast to make two (2) cups and mix together.
3) Sift the flour, salt, and spices together into mixing bowl.
4) Dig a well in the middle of the flour mixture and pour in the starter.
5) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation).
6a) Let rise, covered in an oiled bowl, half an hour to an hour in a warm place until doubled.
6b) Alternatively, if you want more sourness, let first rise occur overnight in fridge, punching it down after the first hour or once it has sufficiently cooled.
7) Punch down and separate dough into 8-10 equal balls.
8) Roll each ball into a personal-sized pizza.
9) Place the dough onto an un-greased pizza pan and punch tons of holes into it by inverting a fork and tapping it all over.
10) Pre-bake the crust in a pre-heated oven at 400 degrees Fahrenheit for five (3-5) minutes.
Storage:
Let cool and store in air-tight freezer bag up to a month.
Baking:
1) Take crust from freezer. Let sit on counter five minutes until it flattens. No need to thaw further.
2) Add whatever toppings you prefer.
3) Bake in a pre-heated oven at 425 degrees Fahrenheit for 12 minutes or until cheese melts and crust is crispy.
Yield:
8-10 personal-sized pizza crusts.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Basic Sourdough Bread
Here is a very basic recipe for sourdough bread from a starter. It is not as sour as some sourdough, but letting it sit out for a while helps.
Basic Sourdough Bread
Ingredients:
3+ cups unbleached flour
1 1/2 cups sourdough starter (unfed)
1/2 cup water
1 1/2 tsp yeast
1 tablespoon honey (optional)
1 tsp salt
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Add the starter to the activated yeast and mix together.
3) Sift the flour and salt together into mixing bowl.
4) Dig a well in the middle of the flour and pour in the starter.
5) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation).
6a) Let rise, covered in an oiled bowl, half an hour to an hour in a warm place until doubled.
6b) Alternatively, if you want more sourness, let first rise occur overnight in fridge, punching it down after the first hour or once it has sufficiently cooled.
7) Punch down, shape dough however you want it and let rise a second time for an hour or until doubled in size again in warm place. (If using the overnight method, this can take up to five hours.)
8) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.
Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.
For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.
For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.
Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Basic Sourdough Bread
Ingredients:
3+ cups unbleached flour
1 1/2 cups sourdough starter (unfed)
1/2 cup water
1 1/2 tsp yeast
1 tablespoon honey (optional)
1 tsp salt
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Add the starter to the activated yeast and mix together.
3) Sift the flour and salt together into mixing bowl.
4) Dig a well in the middle of the flour and pour in the starter.
5) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation).
6a) Let rise, covered in an oiled bowl, half an hour to an hour in a warm place until doubled.
6b) Alternatively, if you want more sourness, let first rise occur overnight in fridge, punching it down after the first hour or once it has sufficiently cooled.
7) Punch down, shape dough however you want it and let rise a second time for an hour or until doubled in size again in warm place. (If using the overnight method, this can take up to five hours.)
8) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.
Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.
For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.
For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.
Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Sourdough Starter
For sourdough starter, there is really nothing to get all crazy about. Here's the quick and dirty:
If you want to make your own:
Mix some flour and water together uncovered for a couple days. "Feed" it by adding more flour and water each day and stir it down. You have starter!
How to take care of starter:
Add flour and water to it from time to time. Put it in the fridge after a feeding to slow the progress.
That's really about it. Then do whatever a recipe tells you to do with it: mix it with other ingredients, add specialty water from potatoes, add specialty flours, add milk, etc.
If you want my more detailed explanation, keep reading. Here is something I wrote up when I gave some of my starter away to one of my fiance's coworker.
If you want to make your own:
Mix some flour and water together uncovered for a couple days. "Feed" it by adding more flour and water each day and stir it down. You have starter!
How to take care of starter:
Add flour and water to it from time to time. Put it in the fridge after a feeding to slow the progress.
That's really about it. Then do whatever a recipe tells you to do with it: mix it with other ingredients, add specialty water from potatoes, add specialty flours, add milk, etc.
If you want my more detailed explanation, keep reading. Here is something I wrote up when I gave some of my starter away to one of my fiance's coworker.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Caring for Sourdough Starter
As specific as these instructions and tips are, I am purposely not giving exact measurements because you will have to experiment on your own how you like to use it. I wrote this off the top of my head, but provided a couple blogs below to compare notes. I find I prefer to let it sit out for two days on the counter between feedings for a medium-light sour taste for waffles and pancakes. Most bread recipes call for mixing the starter with all required water and flour and letting it sit overnight in the fridge. Some recipes ask for added yeast and then let the entire dough rise overnight in the fridge (I like this version personally). True sourdough with no added yeast can require up to two full days to make. Experiment with different recipes and styles to see what you like best!
Temperature:
Natural yeast thrives in temperatures between 72 and 80 degrees Fahrenheit for optimal growth. This temperature is common on top of the fridge. Natural yeast does not like the warmer temperatures like commercial, active dry yeast does. Be sure to use cold or room-temperature water as well.
Utensils and Containers:
1) Use glass, plastic, silicone, or wood utensils and containers.
2) Metal is not good for the starter (so I've read, but have not experimented otherwise).
Ingredients:
1) Always use cold or room-temperature bottled or filtered water. The chlorine in regular tap water will kill the bacteria.
2) Use unbleached all-purpose or higher quality flour (bread, whole-wheat, other whole-grain) for keeping the starter. Bleached all-purpose was use to create this starter, but once I switched to unbleached, it took off quickly and I never went back. Apparently, the starter eats the natural sugars in the flour which are not as abundant in bleached flour.
3) If you are going to add honey or sugar, only add small amounts. Too much will make the bacteria produce too much alcohol. I have not added any for this starter.
4) If your starter does not bubble in three days, you can jump-start it by adding a little commercial active dry yeast. I never have for this starter.
5) Add a little acidity to your starer with a squirt of lemon or lime juice. Yeast loves an acidic environment so long as you don't put so much it kills it.
Regular Feeding (Every Day Use):
1) Separate half of the starter and use in a recipe, give it away, or discard it.
2) Double the volume of your starter with two parts flour and one part filtered water.
3) Keep starter in warm place between 72 and 80 degrees Fahrenheit.
4) Repeat steps 1-3 up to twice daily (for less sour) or every other day (for more sour) depending on how sour you want your starter or how often you use it.
Air:
1) Starter must breathe. It is a living colony of organisms.
2) The bacteria in the starter form carbon dioxide and will make sealed containers explode into a gooey mess. Some use cheesecloth, some cover partly with a mason jar lid, I use a fold-top sandwich bag with a rubber band. This is so I can keep flies out and give the starter a "lung". Plus, if it decides to explode, I only loose a baggie instead of the jar!
Color:
1) White: Happy starter.
2) Gray Color: If it turns gray, scrape off the top and toss it. Then feed it. Some stir it in. I don't trust it.
3) Pink Color: If it is pink, toss out the whole thing. This is bad bacteria. It usually only forms on starter that has been ignored or had foreign, bad bacteria mixed in with it from old ingredients.
Consistency:
1) Bubbles: Happy Starter.
2) Flat and no bubbles: Starter is neutral. If it stays neutral too long it will start to change color and go bad.
3) Liquid layer on top: Over-producing starter (extra hydration and-or sugar). This is the alcohol the bacteria have produced. Stir it back in. It adds to the sourness of the starter. I read somewhere that this alcohol also kills other harmful bacteria.
4) Globs: This just means it has lower hydration (extra flour). Some prefer to have the more chunky starters when traveling with it from place to place.
Short-term Storage (One Week):
When not planning on cooking soon, store your starter loosely covered in the fridge. It will be good for a week or so.
1) Stir.
2) Separate half and use or discard.
3) Add one part flour, one part filtered water.
4) Let sit overnight.
5) Put back in fridge for another week.
Short-term Storage (Two Weeks):
Follow the same instructions as the One-Week version, just give it a little extra "food" (flour) to feed on while you are ignoring it in the back of the fridge.
Long-term Storage (One Year):
I have not actually done this, but have read about it:
1) Spread out the starter onto parchment paper very thinly and let dry until crisp in slightly warmed (but not on) oven, in the sun, or in the open air.
2) Place flakes in air-tight container and freeze for up to a year (some say indefinitely).
3) Bring it back to life with a little water, then feed it as normal.
Some blogs to compare notes:
http://www.handletheheat.com/how-to-make-sourdough-starter/
http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Temperature:
Natural yeast thrives in temperatures between 72 and 80 degrees Fahrenheit for optimal growth. This temperature is common on top of the fridge. Natural yeast does not like the warmer temperatures like commercial, active dry yeast does. Be sure to use cold or room-temperature water as well.
Utensils and Containers:
1) Use glass, plastic, silicone, or wood utensils and containers.
2) Metal is not good for the starter (so I've read, but have not experimented otherwise).
Ingredients:
1) Always use cold or room-temperature bottled or filtered water. The chlorine in regular tap water will kill the bacteria.
2) Use unbleached all-purpose or higher quality flour (bread, whole-wheat, other whole-grain) for keeping the starter. Bleached all-purpose was use to create this starter, but once I switched to unbleached, it took off quickly and I never went back. Apparently, the starter eats the natural sugars in the flour which are not as abundant in bleached flour.
3) If you are going to add honey or sugar, only add small amounts. Too much will make the bacteria produce too much alcohol. I have not added any for this starter.
4) If your starter does not bubble in three days, you can jump-start it by adding a little commercial active dry yeast. I never have for this starter.
5) Add a little acidity to your starer with a squirt of lemon or lime juice. Yeast loves an acidic environment so long as you don't put so much it kills it.
Regular Feeding (Every Day Use):
1) Separate half of the starter and use in a recipe, give it away, or discard it.
2) Double the volume of your starter with two parts flour and one part filtered water.
3) Keep starter in warm place between 72 and 80 degrees Fahrenheit.
4) Repeat steps 1-3 up to twice daily (for less sour) or every other day (for more sour) depending on how sour you want your starter or how often you use it.
Air:
1) Starter must breathe. It is a living colony of organisms.
2) The bacteria in the starter form carbon dioxide and will make sealed containers explode into a gooey mess. Some use cheesecloth, some cover partly with a mason jar lid, I use a fold-top sandwich bag with a rubber band. This is so I can keep flies out and give the starter a "lung". Plus, if it decides to explode, I only loose a baggie instead of the jar!
Color:
1) White: Happy starter.
2) Gray Color: If it turns gray, scrape off the top and toss it. Then feed it. Some stir it in. I don't trust it.
3) Pink Color: If it is pink, toss out the whole thing. This is bad bacteria. It usually only forms on starter that has been ignored or had foreign, bad bacteria mixed in with it from old ingredients.
Consistency:
1) Bubbles: Happy Starter.
2) Flat and no bubbles: Starter is neutral. If it stays neutral too long it will start to change color and go bad.
3) Liquid layer on top: Over-producing starter (extra hydration and-or sugar). This is the alcohol the bacteria have produced. Stir it back in. It adds to the sourness of the starter. I read somewhere that this alcohol also kills other harmful bacteria.
4) Globs: This just means it has lower hydration (extra flour). Some prefer to have the more chunky starters when traveling with it from place to place.
Short-term Storage (One Week):
When not planning on cooking soon, store your starter loosely covered in the fridge. It will be good for a week or so.
1) Stir.
2) Separate half and use or discard.
3) Add one part flour, one part filtered water.
4) Let sit overnight.
5) Put back in fridge for another week.
Short-term Storage (Two Weeks):
Follow the same instructions as the One-Week version, just give it a little extra "food" (flour) to feed on while you are ignoring it in the back of the fridge.
Long-term Storage (One Year):
I have not actually done this, but have read about it:
1) Spread out the starter onto parchment paper very thinly and let dry until crisp in slightly warmed (but not on) oven, in the sun, or in the open air.
2) Place flakes in air-tight container and freeze for up to a year (some say indefinitely).
3) Bring it back to life with a little water, then feed it as normal.
Some blogs to compare notes:
http://www.handletheheat.com/how-to-make-sourdough-starter/
http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337
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21 July 2016
Pumpkin Bread (Not Cake)
A winning recipe I invented two days ago. I used pumpkin that I had previously frozen and thawed. I worked just fine.
Pumpkin Bread (Not Cake)
Loaf Ingredients:1 cup mashed pumpkin (skin and all)
1 cup water
1 tbsp honey
2 tsp yeast
3 1/2 cups bread flour
1 tsp salt
Directions:
1) Boil the pumpkin and blend it up. Cool it to finger warm.
2) Dissolve honey into water and add yeast to proof.
3) Add pumpkin, salt, and water mixture to a mixing bowl and mix together.
4) Add flour to mixing bowl with salt and pumpkin mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Pumpkin Bread (Not Cake)
Loaf Ingredients:1 cup mashed pumpkin (skin and all)
1 cup water
1 tbsp honey
2 tsp yeast
3 1/2 cups bread flour
1 tsp salt
Directions:
1) Boil the pumpkin and blend it up. Cool it to finger warm.
2) Dissolve honey into water and add yeast to proof.
3) Add pumpkin, salt, and water mixture to a mixing bowl and mix together.
4) Add flour to mixing bowl with salt and pumpkin mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Cucumber Bread
This recipe may need a little work, and believe me, it was kinda difficult to work with. It has a very strong flavor.
Cucumber Bread
Loaf Ingredients:
1 cucumber with peel still on
1/2 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups bread flour
2 tsp salt portioned
2 tsp dill
Directions:
1) Grate cucumber and place in sieve to drain. Add 1 tsp of salt to the cucumber to quicken its pace for draining. Save all the liquid in the bowl as well as the pulp. This process should take about 30 minutes.
2) Pour cucumber juice in measuring cup and add enough water to reach 1 1/2 cups. Dissolve honey into water and add yeast to proof.
3) Add flour into mixing bowl with remaining salt and dill.
4) Add cucumber water mix and the saved pulp to the flour and mix well. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes. (This is a more wet dough.)
6) Scrape dough into lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 30+ min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Cucumber Bread
Loaf Ingredients:
1 cucumber with peel still on
1/2 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups bread flour
2 tsp salt portioned
2 tsp dill
Directions:
1) Grate cucumber and place in sieve to drain. Add 1 tsp of salt to the cucumber to quicken its pace for draining. Save all the liquid in the bowl as well as the pulp. This process should take about 30 minutes.
2) Pour cucumber juice in measuring cup and add enough water to reach 1 1/2 cups. Dissolve honey into water and add yeast to proof.
3) Add flour into mixing bowl with remaining salt and dill.
4) Add cucumber water mix and the saved pulp to the flour and mix well. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes. (This is a more wet dough.)
6) Scrape dough into lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 30+ min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Sourdough Molasses Half-Wheat Bread
A winning recipe I invented yesterday and today:
Starter after Mixing:
Starter after 24 hours:
Baked Bread (Though I let this version rise too long. I wish I'd taken a picture of the last loaf I made!):
Sourdough Molasses Half-Wheat Bread
Sponge Ingredients:
1+ cup sourdough starter fed or unfed
1 1/2 cups whole-wheat flour
1 cup water
1 tbsp honey
Loaf Ingredients:
3/4 cup water
2 heaping tbsp molasses
2 tsp yeast
3 cups bread flour
1 tsp salt
Directions:
1) Mix all ingredients for sponge in large bowl, cover with plastic wrap, and let sit for 12-24 hours.
2) Dissolve molasses into water and add yeast to proof.
3) Add sponge, salt, and water mixture to a mixing bowl and mix together.
4) Add flour, a cup at a time, until incorporated. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Starter after Mixing:
Starter after 24 hours:
Baked Bread (Though I let this version rise too long. I wish I'd taken a picture of the last loaf I made!):
Sourdough Molasses Half-Wheat Bread
Sponge Ingredients:
1+ cup sourdough starter fed or unfed
1 1/2 cups whole-wheat flour
1 cup water
1 tbsp honey
Loaf Ingredients:
3/4 cup water
2 heaping tbsp molasses
2 tsp yeast
3 cups bread flour
1 tsp salt
Directions:
1) Mix all ingredients for sponge in large bowl, cover with plastic wrap, and let sit for 12-24 hours.
2) Dissolve molasses into water and add yeast to proof.
3) Add sponge, salt, and water mixture to a mixing bowl and mix together.
4) Add flour, a cup at a time, until incorporated. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
Bake in preheated oven at 350 F for 25 min.
For Rolls:
Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.
To Keep Moist:
While still slightly warm, place in bread bag and tie it off.
For Better Slicing:
Let sit in refrigerator overnight.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
Bread Making Isn't Hard
Don't believe the hype. Bread making is not hard.
I decided there is too much good bread out there to simply keep buying the cheap grocery store bread. I stopped buying grocery store bread almost six months ago. I make my own now. I've spent a lot of time watching videos on YouTube, scrolling through blogs, and reading cookbooks (especially one a coworker gave me as a gift after she found out I loved making bread). The more I watch, the more I read, the more I realize all bread is pretty much the same.
So there was one over-arching recipe I decided to use. It is called Grandmother Bread. I found it here:
Grandmother Bread
Basically, I base all my recipes off this one. It doesn't matter what I'm making: pizza dough, flavored bread, waffles, rolls, stuffed buns, steamed buns, dumplings, etc. They all use a variation on this theme. I generally use the One-Loaf Standard Recipe and go from there.
My point in this blog is to talk less about why I enjoy my bread and more to just give good recipes I have created/tampered with. Quite frankly, I even tampered with the Grandmother Bread by switching out the sugar for honey (per request from my future wife who is my main Guinea pig).
You will notice that a lot of the recipes on here are very similar. That should make sense since they are mostly all based off Grandmother Bread. Enjoy!
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