Chocolate-It's What's for Dinner

Notice the strategic camera angle? It was yet again time to feed Bertha (who will be turning 4 this year - my how time flies), and I got to thinking I really do not use her to her full potential. So I pulled out this recipe. The crust was lovely (other than that it blew out the cuts I made in the top - I think they were too deep). The sunflower seeds added some good flavor and the oats added good texture. Sourdough Boule (Adapted from King Arthur ) 1 c sourdough starter, fed (and set out for an hour or two) 1 c lukewarm water 1 1/2 t yeast 3 1/2 flour 1 c old-fashioned rolled oats (and 1-2T for the topping) 1/2 c sunflower seeds  2t salt Cornmeal for pan In a large bowl mix fed starter, water, and yeast until smooth. Add remaining ingredients. Knead until smooth (adding additional flour or water as needed*). Place in a greased bowl, cover, and let rise 1- 1 1/2 hours until almost doubled. Turn out dough and deflate.  Sprinkle the bottom of a Dutch oven or bak...

Ain't she a beauty? What is it about bread baking that just makes you feel all warm inside? It was cold; it was gloomy; it was a day to bake bread! This recipe is best for a day you plan on just bumming around the house. You will need to let the starter sit for a bit before making the bread. The best way to store a crusty loaf - cutside down Sourdough Boule (Adapted from King Arthur Flour ) 1/2 c sourdough starter, unfed 1/2 c flour 1/4 c water 1- 1 1/4 c water 1 1/2 t yeast 3 1/2 c bread flour 1c old-fashioned rolled oats 1/2 c sunflower seeds* 2 t salt 1-2 T flaxseed The sourdough starter should be straight from the refrigerator. Add flour and water to the starter. Cover and let it sit for 2-3 hours until it starts to puff up a bit. Add yeast and 1 cup of water. It should have a loose consistency but not shouldn't look like just colored water. Add additional water as needed. Stir in yeast, cover and let sit for 30 minutes. Add flour, oats, sunflower ...

Remember when I made Sourdough Waffles ? What could be better than that?? Why Chocolate ones, of course! Sourdough Waffles (Adapted from The New York Times ) 1 c sourdough starter (unfed) 1 c buttermilk 3T brown sugar 1 c flour 1/4 c cocoa powder Stir together, cover, and let sit overnight at room temperature. 1 egg 1/4 c butter melted 1 t vanilla 1/2 t salt 1t baking soda Combine ingredients and mix into the sourdough batter. Pour batter onto waffle iron and cook. Repeat. These were a little tricky to decide whether they were done or not because of the coloring. The first one was a little underdone, but it didn't take too long to get it down pat. 

I saw this recipe in the NYT and thought I would give it a try. I always have some extra sourdough starter hanging around come feeding time. It really produced a nice light waffle. Even lighter than the recipe I use with beaten egg whites. It's easy enough. You just need to start it the night before - or the morning of, if you want waffles for dinner. Sometimes they do make a nice dinner. Breakfast for dinner can be quite nice - especially on a Sunday. Sourdough Waffles (Adapted from The New York Times ) 1 c sourdough starter (unfed 1 c buttermilk 2T brown sugar 1 c flour Stir together, cover, and let sit overnight at room temperature. 1 egg 1/4 c butter melted 1 t vanilla 1/2 t salt 1t baking soda Combine ingredients and mix into the sourdough batter. Pour batter onto waffle iron and cook. Repeat, repeat, and repeat (I did this 3 more times for a total of 6 large waffles). The recipe said you could also use this to make pancakes. I didn't try this but I ...

This recipe shouldn't be confused with regular sourdough pizza. This is produces a nice thin crust. Yes I use herbs in the crust again but this is a little different. Thin Crust Sourdough Pizza 1 c sourdough starter, unfed 2 T water pinch of yeast 1 c flour 2 t oregano 3T basil 3 cloves garlic minced, sauteed in 2 T olive oil Place starter in a bowl. Make a slight indent in the center and sprinkle yeast and pour in 2T water. Let sit for a few minutes. Add flour, herbs to -  dough will be a little stiff. Knead until incorporated. Add garlic and olive oil. Dough will be a little sticky add additional flour as needed. Place in greased bowl and let sit until doubled in size (about 2 hours). Divide dough in half. Roll dough out on parchment paper to a rough round (or square) until fairly thin. Let sit until slightly puffy - about 45 minutes. Sprinkle with desired toppings. Transfer to well preheated baking stone (500 oven). Bake until edges are slightly browned and toppi...

I'm always on the prowl for new uses for sourdough for Bertha (she can be so demanding). I had some tomato sauce left and mozzarella so I though this would be a good use. Sourdough Pizza (Adapted from King Arthur Flour ) Makes 2 thin crusts 1 c sourdough starter (unfed, straight from the refrigerator) 1/2 c warm water 1/2 t yeast pinch of sugar 2 - 21/2 c flour 1 t salt 2t dried basil 1t oregano olive oil for cooking Toppings as desired Spoon 1 cup of starter into a bowl. Add yeast and sugar to the warm water and let sit for 10-15 minutes until bubbly. Add to sourdough starter. Add 1 c of flour, salt, and herbs. Use dough hook to incorporate flour, gradually adding enough flour to leave the dough sticky. Place dough in a greased bowl and let rise 2-4 hours (depending on room temperature). Divide dough in half. Let dough sit for 15 minutes. Meanwhile oil two 15" round pizza pans (use a smaller one for thicker crust).  Press the dough into the pan. Cove...

I was a little hesitant with this recipe. I make a good banana bread and did I really need a different one - well apparently I did. It's another one from that Step-by-Step Breads book that I keep telling you to get. I think at this point I've tried almost every recipe in there. Sourdough Banana Bread (Adapted from Step-By-Step Breads ) 2 1/4 c flour 1 t baking powder 1 t salt 1/2 t baking soda 1 t cinnamon 1 t nutmeg 1 egg 1/4 c sugar 1/2 c brown sugar 1/3 c oil 1 c sourdough starter (at room temperature) 1 c mashed ripe banana (about 3) 1 t vanilla 1/2 t lemon zest 1 1/2 c raisins 1 c nuts (optional) In a small bowl mix dry flour, baking powder, salt, baking soda, cinnamon, nutmeg. Set aside. In a mixer beat egg. Add sugars and oil. Add the sourdough starter, bananas, vanilla, and lemon zest. Mix until blended. Gradually add the flour until mixed in. Stir in raisins. Pour into a 9x5 loaf pan. Bake at 350 (325 for glass) for 1 hour 10 min or until too...

I'm always on the prowl for sourdough whatever, since Bertha is always hanging around looking for something to do.  I found this in my "to try" recipe file. At the bottom of the recipe it says The Culinary Products Group South San Francisco CA - who knows where I got it from. A quick search on the webbie-web and nothing.  Maybe it was from a previous sourdough starter? The recipe uses "proofed" sourdough batter, which I thought was an interesting take on things. While this is not the recipe that I was looking for, it is a keeper. Quick Sourdough Biscuits 2 c proofed sourdough batter (see below) 2 3/4 c flour 1 T baking powder 1 t sugar 1/2 t baking soda 1/2 t salt 1/4 c butter (1/2 stick) 1/3 c milk 2 T melted butter To proof sourdough starter: The night before take 1 cup of sourdough batter and add 1/2 c water. Stir in 1 c flour. Set aside for 8-12 hours. Feed the starter as usual. Your proofed sourdough should be nice and puffy now. Combin...

I haven't really been doing anything with Bertha lately - other than feeding her - so I thought it was time to take her for another spin. I was thinking of bread but then this recipe for rolls caught my eye. Sourdough Rolls (Adapted from Breads Step-by-Step Techniques ) 2 pkgs (4 1/4 t) yeast 1/2 c warm water 4 c  (approx) flour 1/4 c sugar 1 t salt 8 T butter, melted and cooled (plus 2 T for top) 1 egg 1 c sourdough starter, at room temperature 1/2 c warm milk Remember when working with yeast the first thing you want to do is proof it and make sure it is alive and that you didn't kill it with too hot water or milk. Dissolve the yeast in the warm water and add about 1t of the sugar. Set aside to bubble up. In a heavy-duty mixer (AKA Kitchen-Aid) mix 2 c of flour, sugar, and salt.  Add in yeast mixture and the 8T of melted butter, egg, starter, and milk. Beat for about 5 minutes with dough hook.  Gradually add remaining flour (you might not use all of i...

I was thinking about pretzels and then came across this recipe for sourdough soft pretzels at King Arthur Flour. It was less finicky than the other recipe that I have, which you have to boil the pretzels in water with baking soda before baking, similar to bagels.  So I thought since Bertha needed a feed,  I'd give this one a whirl. It also only requires one rise. As usual, I changed it up a bit. Sourdough Pretzels (adapted from King Arthur Flour) 3/4 c warm water 1 T sugar 1 c unfed sourdough starter straight from the refrigerator 1/4 non-fat dry milk or dried buttermilk 3 c bread flour 1 T canola oil 1 1/2 t salt Topping 1 T sugar 2 T water kosher salt cinnamon sugar herbes de Provence Dissolve sugar in warm water.  Add yeast and set aside until bubbly.  Meanwhile mix sourdough starter, dried milk (or dried buttermilk), oil, and salt together. When yeast is ready pour into sourdough mixture.  Gradually add flour mixing. Dough will remain s...

Meet Bertha. She is a little over a year old now. This is where she lives:  This is what she looks like when she's way too hungry: She shouldn't look like this.  When she separates out, that is a sign she is starving. I had let this go a day or two over the two week mark.  After a quick stir and she's back to normal:  This is what she looks like soon after she's fed: She pretty much puffs up to double This is what she looks like when she's ready to go back in the refrigerator for two weeks before her next feed: She sort of falls Bertha has a nice flavor that has developed over the year. At first she wasn't that sour. I had a previous sourdough starter that was several years old and had a really sour taste. Unfortunately, I neglected it and it died. I recently read that you can dry out some of the starter. After it is dry you smash it up into a powder.  You can now save it to revive it at a future date.  I actually killed two st...