tag:blogger.com,1999:blog-43730284459638892812024-03-23T05:14:10.140-05:00FeauxCajun.ComFeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.comBlogger545125tag:blogger.com,1999:blog-4373028445963889281.post-84205290073520084132024-02-18T20:00:00.002-06:002024-02-18T20:00:53.373-06:00Lemon-Blueberry Sourdough Donuts (Belated Valentine's)<p><span style="font-family: arial; font-size: medium;">Putting Mardi Gras and Valentine's next to each other just about did me in this year. First, I volunteered to make a <a href="https://feauxcajun.blogspot.com/2024/02/sourdough-king-cake-for-mardi-gras.html" target="_blank">sourdough King Cake</a> and <a href="https://feauxcajun.blogspot.com/2012/07/a-good-ol-cajun-shrimp-boil.html" target="_blank">shrimp boil</a> for the office Mardi Gras potluck. And I had every intention of waking up early on Valentine's Day to make fresh donuts for my two favorite men. BUT...then I got knocked out by a whopper of a cold. I spent half of Valentines snoozing and the other half sneezing. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6ldUhWiQCCiO9Lki_Cme09nsEEpl3WRzrtULnt0JisZqXlFl08spUwa44XJt8kmjQVXC1RV1FcDCbulneqkU8mJDPOVn1SORfazmaioy2GQSdwHVoR1B6YMqO0MD3xZbE60X0JnwGYsEm9tN32FU0H68xpFSd99n-FyfUxUSuakdYbtEq0y-HORXHaw/s2612/20240217_085804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1951" data-original-width="2612" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6ldUhWiQCCiO9Lki_Cme09nsEEpl3WRzrtULnt0JisZqXlFl08spUwa44XJt8kmjQVXC1RV1FcDCbulneqkU8mJDPOVn1SORfazmaioy2GQSdwHVoR1B6YMqO0MD3xZbE60X0JnwGYsEm9tN32FU0H68xpFSd99n-FyfUxUSuakdYbtEq0y-HORXHaw/w640-h478/20240217_085804.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large; text-align: left;">By Saturday I was on the mend, so I finally made discard donuts for breakfast. Lil' Man wanted chocolate chips rather than blueberry, so I obliged with part of the batch. I also wanted to bring in some pink for Valentine's Day, so I made part of the batch with halved maraschino cherries, and a pink glaze. The below recipe is a variation off Farmhouse on Boone's </span><a href="https://www.farmhouseonboone.com/baked-sourdough-donuts" style="font-family: arial; font-size: large; text-align: left;" target="_blank">base recipe</a><span style="font-family: arial; font-size: large; text-align: left;">. You'll need </span><a href="https://amzn.to/3UHZFVG" style="font-family: arial; font-size: large; text-align: left;" target="_blank">silicone donut molds</a><span style="font-family: arial; font-size: large; text-align: left;"> to bake these in the oven.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwQMb0TIyamqIBBy_i6Nt_YEBcH1r6fcYdJB5ztgIozHlLsEvBNRaRiRS4BXR9gZ0QAJrQARCPZEmPP2H13gJiCRh2A0wA6_oJv0pkRsbGEMpoCpdpRVAoXMHZSKFFepVbzRf8OaFz5LRyEHU_U0TlBXQjN5N3FmNKKlkr1txf0SGB7mEgun4GTSw-gM/s3068/20240217_092141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3068" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwQMb0TIyamqIBBy_i6Nt_YEBcH1r6fcYdJB5ztgIozHlLsEvBNRaRiRS4BXR9gZ0QAJrQARCPZEmPP2H13gJiCRh2A0wA6_oJv0pkRsbGEMpoCpdpRVAoXMHZSKFFepVbzRf8OaFz5LRyEHU_U0TlBXQjN5N3FmNKKlkr1txf0SGB7mEgun4GTSw-gM/w640-h470/20240217_092141.jpg" width="640" /></span></a></div><p><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS: (makes twelve 3-inch donuts, or eight 4-inch donuts</span></u></b></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/2 cup sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">3/4 cup buttermilk (I keep <a href="https://amzn.to/49mV2Fc" target="_blank">buttermilk powder </a>in the fridge for when I need it)</span></li><li><span style="font-family: arial; font-size: medium;">1/2 stick (4 Tbsp) unsalted butter, melted</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp vanilla</span></li><li><span style="font-family: arial; font-size: medium;">1 egg</span></li><li><span style="font-family: arial; font-size: medium;">2/3 cup sugar</span></li><li><span style="font-family: arial; font-size: medium;">2 Tbsp lemon juice (about half a lemon's worth)</span></li><li><span style="font-family: arial; font-size: medium;">zest of half a lemon</span></li><li><span style="font-family: arial; font-size: medium;">2 cups all purpose flour</span></li><li><span style="font-family: arial; font-size: medium;">1/4 tsp salt</span></li><li><span style="font-family: arial; font-size: medium;">2 tsp baking powder</span></li></ul><div><u><span style="font-family: arial; font-size: medium;"><b>Fillings:</b></span></u></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Frozen or fresh blueberries</span></li><li><span style="font-family: arial; font-size: medium;">maraschino cherries</span></li><li><span style="font-family: arial; font-size: medium;">chocolate chips</span></li></ul></div><p></p><div><b><u><span style="font-family: arial; font-size: medium;">For the Glaze:</span></u></b></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/2 cup powdered sugar</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp lemon juice</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp vanilla</span></li><li><span style="font-family: arial; font-size: medium;">1-2 tsp milk (depending on your preferred thickness)</span></li><li><span style="font-family: arial; font-size: medium;">red food coloring (to make pink glaze)</span></li></ul></div><p></p><p><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></p><p><span style="font-family: arial; font-size: medium;"></span></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat oven to 350F, and grease your donut molds.</span></li><li><span style="font-family: arial; font-size: medium;">Whisk together the starter & buttermilk until smooth, then add the butter, vanilla, egg, sugar, lemon juice, and lemon zest, and stir until combined.</span></li><li><span style="font-family: arial; font-size: medium;">Add the salt, flour, and baking powder and mix until just combined.</span></li><li><span style="font-family: arial; font-size: medium;">Transfer the batter into a gallon-size zip lock or piping bag, and cut a hole in the corner/tip about 1/2 inch wide.</span></li><li><span style="font-family: arial; font-size: medium;">Use the bag to pipe the batter into the donut molds, dividing equally between the molds (I used one 4-inch pan and one 3-inch pan). </span></li><li><span style="font-family: arial; font-size: medium;">Press the fillings into the donut batter (I put about 6-8 blueberries in each of the 4-inch molds, about 6 cherry halves in the 3-inch donuts). Press the fillings down into the batter to partially or fully submerge them.</span></li><li><span style="font-family: arial; font-size: medium;">Bake for 17-20 minutes, or until tops are brown.</span></li><li><span style="font-family: arial; font-size: medium;">Allow to cool in the pans for about 15 minutes, then transfer onto a cooling rack.</span></li><li><span style="font-family: arial; font-size: medium;">While the donuts cool, make your glaze. I used the plain glaze on my blueberry donuts, and then added a couple drops of food coloring to make pink for the cherry & chocolate chip versions.</span></li><li><span style="font-family: arial; font-size: medium;">You can optionally add some sprinkles--we had some heart shaped ones on-hand.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrww2LZUck_KczcI0nKFjQgQJBb2F27TNirbhvDKCZi_F2NOFHelEQEdRe1t4ynFSOABm9UKYy9fjnqGu4jmkmgmOIdLWZQRj9THzgcuIWVmZI1sDA4ty1LJkIfbDyCvf31RGjTNfYT3GrPNhb1LPg-lZCDhXTx4Rf8CexbWSMYd4Rtxv3jRy54Omb8k/s2904/20240217_090037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2207" data-original-width="2904" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrww2LZUck_KczcI0nKFjQgQJBb2F27TNirbhvDKCZi_F2NOFHelEQEdRe1t4ynFSOABm9UKYy9fjnqGu4jmkmgmOIdLWZQRj9THzgcuIWVmZI1sDA4ty1LJkIfbDyCvf31RGjTNfYT3GrPNhb1LPg-lZCDhXTx4Rf8CexbWSMYd4Rtxv3jRy54Omb8k/w640-h486/20240217_090037.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large; text-align: left;">The lemon flavor in the batter & glaze worked well with all three variations. It enhances the blueberry well, but is subtle enough to almost be unnoticed with the chocolate chip. I had hoped it would create a sort of "cherry lemonade" flavor, but the cherries are too sweet and overpowered the other flavors. So if you wanted to do just a batch of the cherry donuts, I would recommend doubling the lemon juice and zest, and cut the sugar back to 1/2 cup.</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdvO-1aDJq4nnrx3fNeFarTXvYP734I6oNcd_gGN_NZG1b4qwskgqErFo_QiTvX1-ik-8EplRlIv9ZWh74O8AhNhZJzMRPRvKXR_8ZwgI9IH5kpuTHqa3pu3QDvDrVAx6cicX2zqa_3NvizOYLBIWUArkBTb8_50H1HboGASb8o5aifdF2Rg5u22rG-E/s4000/20240217_090147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdvO-1aDJq4nnrx3fNeFarTXvYP734I6oNcd_gGN_NZG1b4qwskgqErFo_QiTvX1-ik-8EplRlIv9ZWh74O8AhNhZJzMRPRvKXR_8ZwgI9IH5kpuTHqa3pu3QDvDrVAx6cicX2zqa_3NvizOYLBIWUArkBTb8_50H1HboGASb8o5aifdF2Rg5u22rG-E/w640-h360/20240217_090147.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: large; text-align: left;"><br /></span></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-36336370493259906712024-02-18T16:03:00.003-06:002024-02-18T16:03:48.578-06:00Sourdough Cinnamon Raisin Bread<p style="text-align: center;"><span style="font-family: arial; font-size: medium;"> Redemption!!!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3ffG6wKB2Fql7E4eFkoik3OL3E8b7m-sKQKLH4jpjpSyoX-yPac6TngNQ9ZSKtj-NrJy5MTVCGDffwwP-zeJQVti7QxYQCFe85Q_EMRkX53KKZyKIagkNt5zR31tmd-pMF11ILaKDIFIj88ppgDSpqV5XWtT-EIaCjWkiEbL1KXpiOvinkiZmED-e8M/s3066/20240114_160142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2216" data-original-width="3066" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3ffG6wKB2Fql7E4eFkoik3OL3E8b7m-sKQKLH4jpjpSyoX-yPac6TngNQ9ZSKtj-NrJy5MTVCGDffwwP-zeJQVti7QxYQCFe85Q_EMRkX53KKZyKIagkNt5zR31tmd-pMF11ILaKDIFIj88ppgDSpqV5XWtT-EIaCjWkiEbL1KXpiOvinkiZmED-e8M/w640-h462/20240114_160142.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">After my fail with the <a href="https://feauxcajun.blogspot.com/2023/11/fail-sourdough-cinnamon-cranberry-bread.html" target="_blank">cranberry cinnamon bread</a> (that wouldn't rise and is more aptly described as "bagel bread", I decided to try again, but using the swirl to get the cinnamon in there. <a href="https://www.theclevercarrot.com/2020/08/sourdough-cinnamon-raisin-bread/" target="_blank">This recipe from Clever Carrot</a> sounded pretty fab, and I was very happy with the results.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUJwIsrcTWA54JUYyO-JWD2i-Zf0j0HLObpKJDRLzUHbwjoHNWVwKa5eG-lbWAZMlX92BMGRjMdCWNk9BblRyqM3IY190KOp2WRhyoNH2N-amCG7RZDvQVRPkxG2vMwomGgQjccorP6n7DbDm66XeweQz1ijtygnTE4ozy7ShXR1JKiyXsHj9-n_zEkM/s2642/20240114_122920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2642" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUJwIsrcTWA54JUYyO-JWD2i-Zf0j0HLObpKJDRLzUHbwjoHNWVwKa5eG-lbWAZMlX92BMGRjMdCWNk9BblRyqM3IY190KOp2WRhyoNH2N-amCG7RZDvQVRPkxG2vMwomGgQjccorP6n7DbDm66XeweQz1ijtygnTE4ozy7ShXR1JKiyXsHj9-n_zEkM/w546-h640/20240114_122920.jpg" width="546" /></span></a></div><span style="font-family: arial; font-size: medium;">My kitchen was a bit cold and I was short on time, so I decided to add 8g of active dry yeast to this version to make sure it rose in time. I also mixed for 10 minutes in the Kitchenaid, rather than doing stretch & folds.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYZBlAmkjxMoTYPwpITfivNOpcTfyft7B1r1l7FwdqpgLOEgatyTwJbIkCjUlanyNTtxbHMT3rQKUp4Rq5ysaYbmhlAEXEtFsORFFWaGoSnGlmB7aLCS8ljmhSLNLkKNYxMwi7sML1S9T_pU6RavLdl6C76__VF00supjh7XEqFmqDMFnJ8J1FtYspm0/s4000/20240114_174703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYZBlAmkjxMoTYPwpITfivNOpcTfyft7B1r1l7FwdqpgLOEgatyTwJbIkCjUlanyNTtxbHMT3rQKUp4Rq5ysaYbmhlAEXEtFsORFFWaGoSnGlmB7aLCS8ljmhSLNLkKNYxMwi7sML1S9T_pU6RavLdl6C76__VF00supjh7XEqFmqDMFnJ8J1FtYspm0/w640-h360/20240114_174703.jpg" width="640" /></span></a></div><div><span style="font-family: arial; font-size: medium;">I don't think I've done an egg wash on one of my loaves before, mostly because it feels like a waste of the rest of the egg, but I gotta say, the shine it adds is really gorgeous. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6BRgP8mThTTT2eMnRGVeYeqRNoKVXIubrpBwLbYJE3BMYKLwPK9LUx-_9dH1H9MyNEA91hRCWoHomoomcETdbJ9-9_3SufbMckxbNiej4FY-W-D1VGkvBYNw8RmhyhRR20RT4w1_zGak8xR2LjOvOEB9Mglq4_5xmqPqXa2csN1LCWVxjuoMCBXd6iA/s2253/20240114_174708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2253" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6BRgP8mThTTT2eMnRGVeYeqRNoKVXIubrpBwLbYJE3BMYKLwPK9LUx-_9dH1H9MyNEA91hRCWoHomoomcETdbJ9-9_3SufbMckxbNiej4FY-W-D1VGkvBYNw8RmhyhRR20RT4w1_zGak8xR2LjOvOEB9Mglq4_5xmqPqXa2csN1LCWVxjuoMCBXd6iA/w640-h640/20240114_174708.jpg" width="640" /></span></a></div><div><span style="font-family: arial; font-size: medium;">It also gave me a chance to use the <a href="https://amzn.to/3UMNabC" target="_blank">bread slicer</a> that The Hubs gave me for Christmas. It's a little flimsy but gets the job done. I hadn't previously been pre-slicing my loaves before storing, but cutting bread while it's still fresh & room temp is way easier (and probably safer) than hacking into it later when it's been in the fridge, and it's fantastic when toasted with butter.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><br /><p><br /></p></div>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-3338119778630878092024-02-18T15:42:00.006-06:002024-02-18T15:42:58.296-06:00Things I've Made Lately<p><span style="font-family: arial; font-size: medium;">Lest you think I've only been making things with sourdough, I wanted to share a few really good things I've made recently, and share links to the original posts!</span></p><p><span style="font-family: arial; font-size: medium;"><b><u>1. Chili Crisp Salmon</u></b> - I was listening to an episode of <a href="https://www.sporkful.com/a-chili-crisp-cookbook-and-an-ode-to-shabbat/" target="_blank">The Sporkful Podcast</a> and heard a description of <a href="https://amzn.to/430arZL" target="_blank">chili crisp,</a> and decided it was worth a try. So we bought some, and I've been putting it on just about everything, from eggs, to ramen, leftover spaghetti marinara, and this <a href="https://littlespicejar.com/chili-crisp-salmon/?ck_subscriber_id=1302786811" target="_blank">glazed salmon</a> from LittleSpiceJar.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYHmx8DE3ex8Qh6NNyD29CzRUjWThJf_iK2cP_4OEFATKmcWnhIKCztcuXZddTOS7gxcwmyvA4oU8DnlhDZWSCFLSjJ_EIp2bD6k36LzwM-u4axNH3Y4fD_7NXGn1RxNMAgWrHSt35J67KDerXVf8Q8FI83vl4B6OqDw4JOorUJMb-odvhLLLXiAs5Yk/s2531/Snapchat-87886308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2531" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYHmx8DE3ex8Qh6NNyD29CzRUjWThJf_iK2cP_4OEFATKmcWnhIKCztcuXZddTOS7gxcwmyvA4oU8DnlhDZWSCFLSjJ_EIp2bD6k36LzwM-u4axNH3Y4fD_7NXGn1RxNMAgWrHSt35J67KDerXVf8Q8FI83vl4B6OqDw4JOorUJMb-odvhLLLXiAs5Yk/w546-h640/Snapchat-87886308.jpg" width="546" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;">2. <a href="https://www.peelwithzeal.com/shawarma-chicken-wings-crispy-oven-baked/" target="_blank">Crispy Shawarma Wings from Peal with Zeal</a> - I was cleaning out the spice rack and remembered I had gotten some <a href="https://amzn.to/3URChF8" target="_blank">shawarma seasoning</a> from our local market (and promptly forgot about it). The Hubs was craving wings, so we tried this recipe. This was the first time I'd done a dry rub with baking powder and it made the skin extra crispy.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96Ww_X4tpiFCVv1aNmtfUWzyiteQI8HEeWU0T6nNzPlP3lLqAZqa0FLZbLk7T-eApo_O6Pwns4ycOhtarRIdaAyjugvYCL_Jjhz0E0PTBXZK-cvGSWEtGvO2ls-PLOIQwx9GcEHJSv5uk7swD_Bldu3epC-QkdX97ypZvP5G9eKPAOJ-9IRcambwkCR4/s4000/20231217_120329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96Ww_X4tpiFCVv1aNmtfUWzyiteQI8HEeWU0T6nNzPlP3lLqAZqa0FLZbLk7T-eApo_O6Pwns4ycOhtarRIdaAyjugvYCL_Jjhz0E0PTBXZK-cvGSWEtGvO2ls-PLOIQwx9GcEHJSv5uk7swD_Bldu3epC-QkdX97ypZvP5G9eKPAOJ-9IRcambwkCR4/w640-h480/20231217_120329.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;"><b><u>2. Beef Tallow Roasted Potatoes</u></b> - The Hubs was smoking a brisket and we had several pounds of fat trimmings, so I decided to attempt to melt it down. I'm pretty sure I didn't do it quite right, but it still made <a href="https://jesspryles.com/best-ever-roast-potatoes/" target="_blank">these potatoes</a> taste AMAZING.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCVKsvpa3f4W3rmUV3xwNDdf7orbj2UsMa4UWq8wMOJ04QOIQld0jqDc0bJ1bvRKap7q1J04GI2XE9qDLDNzXiWB_5N0xqKaa_3jA0F0kDY0EUkSggWj1FtdNER6jxwm5tFtJqywX8YNEVGKEyq9j8XPT73lX_3nhanHQrebJWAN_i6JV7yqDnlHKhQ8/s4000/20240204_180629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCVKsvpa3f4W3rmUV3xwNDdf7orbj2UsMa4UWq8wMOJ04QOIQld0jqDc0bJ1bvRKap7q1J04GI2XE9qDLDNzXiWB_5N0xqKaa_3jA0F0kDY0EUkSggWj1FtdNER6jxwm5tFtJqywX8YNEVGKEyq9j8XPT73lX_3nhanHQrebJWAN_i6JV7yqDnlHKhQ8/w640-h360/20240204_180629.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><a href="https://altonbrown.com/recipes/chocolate-coconut-balls/" target="_blank"><b>4. Alton Brown's Coconut Balls</b></a> - I have often joked that Alton Brown's recipes all have too many steps, which is a deterrent from trying them. But then this one...had only 2 steps! Must be super easy! Not true. It seems simple at the surface, but the coconut filling is SUPER sticky and makes these really messy to make, and then they kept trying to fall apart as I was coating them in chocolate. It was an ordeal, but the final result was very tasty, and made for good gifts to my coworkers.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzlLL3ibhOoEGkdeGiwjphg4iCpvfGMMAC-p3IAXr-MqYWQJ-Vs49kqvL0puolX5R-QJYWgj9Q8h6uUqv8FnYZo9IfJf-JYwRzTafw_YglFm0vZ6sdG43LQWvB0_l1Ly0frhYXID75PzYafRoFIrXEQ6GT3iJcYrKChD5m2a50i2T94egfWrtDMb_FuA/s4000/20231218_162821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzlLL3ibhOoEGkdeGiwjphg4iCpvfGMMAC-p3IAXr-MqYWQJ-Vs49kqvL0puolX5R-QJYWgj9Q8h6uUqv8FnYZo9IfJf-JYwRzTafw_YglFm0vZ6sdG43LQWvB0_l1Ly0frhYXID75PzYafRoFIrXEQ6GT3iJcYrKChD5m2a50i2T94egfWrtDMb_FuA/w640-h480/20231218_162821.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><b><u>5. Oven Roasted Marinara</u></b> - Our neighbors shared <a href="https://thewoodenskillet.com/slow-roasted-heirloom-tomato-garlic-marinara-sauce/" target="_blank">this recipe</a> from The Wooden Skillet with us last fall, so I had to bust it out again this fall when we found ourselves with a surplus of end-of-season tomatoes and basil. So easy, SO GOOD. We served it with Italian sausage & <a href="https://amzn.to/3ON2DEt" target="_blank">cascatelli</a>.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiho-8KiGZFX7m_nStJCxP5el9dsvRqhs2G2B3eFqNXkgu4CbAEBxjJnxr8QEJRR2M4fuT8AKQ22lqogt19mG0DrdjTrQtF0anYXDe2NDzAQpcNyGaIRFKS7ocLW4dLf7d3zN0ApP4Vj-xTYlzBuY4pe2R9-VMqKVC4eMm3HFtmnczXprQW76bSB2MIlt4/s1080/Screenshot_20240218_153306_Instagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="1080" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiho-8KiGZFX7m_nStJCxP5el9dsvRqhs2G2B3eFqNXkgu4CbAEBxjJnxr8QEJRR2M4fuT8AKQ22lqogt19mG0DrdjTrQtF0anYXDe2NDzAQpcNyGaIRFKS7ocLW4dLf7d3zN0ApP4Vj-xTYlzBuY4pe2R9-VMqKVC4eMm3HFtmnczXprQW76bSB2MIlt4/w640-h558/Screenshot_20240218_153306_Instagram.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br />FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-76040359406313442462024-02-17T20:01:00.001-06:002024-02-17T20:01:37.378-06:00Sourdough Discard Chocolate Chip, Coconut, Carrot & Zucchini Bread<p><span style="font-family: arial; font-size: medium;">After a couple busy weeks without much baking, I had a LOT of discard to use up. I also had this random bag of frozen "<a href="https://greengiant.com/product/veggie-spirals-zucchini/" target="_blank">zoodles</a>" in the freezer that we bought quite a while ago. I've used them in recipes a few different times...but they don't thaw well and become mush. So, I thought maybe a zucchini bread might be a better option to use them up. And in an effort to sneak some extra veggies into my kids diet, I decided to shred up some carrot as well (but include chocolate chips to guarantee that he ate it--he's been known to turn up his nose at several of my sourdough concoctions). And coconut...for me. Because I like it.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZueKejrhGjkOCeFgw50u5oJeutHstN7s4GnDj26_ny_pxB-OYrYdzWa2mJ4tZ-DBf1jMD0a-Xh1mnEIa54DStWIZczpmd-p1fez57k7sVjBYBsqYu7I0ni9KzEp6kng1ICzFMQ9TcT2_5O0TCAkhsdEZntAWizPASX3hAF1t5JGmrmliLybVGKwWPz10/s4000/20231103_143956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZueKejrhGjkOCeFgw50u5oJeutHstN7s4GnDj26_ny_pxB-OYrYdzWa2mJ4tZ-DBf1jMD0a-Xh1mnEIa54DStWIZczpmd-p1fez57k7sVjBYBsqYu7I0ni9KzEp6kng1ICzFMQ9TcT2_5O0TCAkhsdEZntAWizPASX3hAF1t5JGmrmliLybVGKwWPz10/w640-h360/20231103_143956.jpg" width="640" /></span></a></div><p><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS (Makes 1 Loaf):</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">3/4 cup brown sugar</span></li><li><span style="font-family: arial; font-size: medium;">2 eggs</span></li><li><span style="font-family: arial; font-size: medium;">125g sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">2 tsp vanilla</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup coconut oil (melted)</span></li><li><span style="font-family: arial; font-size: medium;">175g shredded zucchini (or about 1/2 bag of thawed chopped zoodles) after removing excess moisture [Note: I made two loaves to use up all of the zoodles]</span></li><li><span style="font-family: arial; font-size: medium;">75g grated carrot (I used a pretty fine grate)</span></li><li><span style="font-family: arial; font-size: medium;">1.5 cups all-purpose flour</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup whole wheat flour</span></li><li><span style="font-family: arial; font-size: medium;">2 tsp baking powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp baking soda</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp salt</span></li><li><span style="font-family: arial; font-size: medium;">1 Tbsp cinnamon</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup semi-sweet chocolate chips</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup shredded sweetened coconut</span></li></ul><div><b><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat oven to 350F</span></li><li><span style="font-family: arial; font-size: medium;">Mix together the sugar, eggs, discard, vanilla, and coconut oil until smooth.</span></li><li><span style="font-family: arial; font-size: medium;">Add in the flours, baking powder, baking soda, salt, cinamon, and mix until just combined. Then fold in the zucchini, carrot, chocolate chips, and coconut.</span></li><li><span style="font-family: arial; font-size: medium;">Grease a 9x5 loaf pan and pour in the batter.</span></li><li><span style="font-family: arial; font-size: medium;">Bake for ~60 minutes or until a toothpick inserted into the center of the loaf comes out clean.</span></li><li><span style="font-family: arial; font-size: medium;">Let cool in the pan for about 10 minutes, and then transfer onto a cooling rack and allow to cool for 1 hour.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbZrqyuMm2WzkNsUBf-awNfczX66_0WJIbr5OZ3pcnyGAuwih_N3-SpaeE0qK24BvyV1CCaiHVHoa94a2NhJ7CRfJGTswKcaXGLOXjcXGTACS-H-Jq6W6gUeLgi8UebR29Uea331mc7BVQvZaLfHMV0LWw8lwDpVVECgXs6k42duQJienxZnr2J5TAPU/s4000/20231103_144003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbZrqyuMm2WzkNsUBf-awNfczX66_0WJIbr5OZ3pcnyGAuwih_N3-SpaeE0qK24BvyV1CCaiHVHoa94a2NhJ7CRfJGTswKcaXGLOXjcXGTACS-H-Jq6W6gUeLgi8UebR29Uea331mc7BVQvZaLfHMV0LWw8lwDpVVECgXs6k42duQJienxZnr2J5TAPU/w640-h360/20231103_144003.jpg" width="640" /></a></div><div><span style="font-family: arial; font-size: medium;">This was a really nice option to have for breakfast in the morning with a cup of coffee, or as an afternoon snack with some tea! If you wanted, you could definitely include some pecans or walnuts</span></div></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-66935694018520223302024-02-17T12:35:00.001-06:002024-02-17T20:07:31.961-06:00Sourdough Discard Pie Crust and Vegetable Quiche<p><span style="font-family: arial; font-size: medium;"> If you've known me for a while, or read this blog for a while, you know we do a murder mystery party near Halloween each year in honor of our friend's birthday. This year's theme was <a href="https://www.nightofmystery.com/product/knight-of-murder/" target="_blank">A Knight of Murder</a>, and my character was Poor Pearl, the peasant baker. So I decided to bake up a "vegetable tarte" for our feast, using sourdough discard in the crust.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGAMR758T7zmOKAJGEdw-sBLs-qtHzchCEySrVGtHh_-xww12FacxXajZq9q9hPS9u54s13pUJoAkl2NyK95mJTX4MsOe2sfIuWlq1tnyeNPw9RFs7vqXbtbgS5JfDJb90yc-k-lA2LLs_cimFdvrY-GLOisIve-G0RpMUN3IH6KtDYLR2StAQDzphe8/s4000/20231104_151917.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGAMR758T7zmOKAJGEdw-sBLs-qtHzchCEySrVGtHh_-xww12FacxXajZq9q9hPS9u54s13pUJoAkl2NyK95mJTX4MsOe2sfIuWlq1tnyeNPw9RFs7vqXbtbgS5JfDJb90yc-k-lA2LLs_cimFdvrY-GLOisIve-G0RpMUN3IH6KtDYLR2StAQDzphe8/w640-h360/20231104_151917.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">I used <a href="https://littlespoonfarm.com/sourdough-pie-crust-recipe/" target="_blank">Little Spoon Farm's</a> pie crust recipe; unfortunately I think I overworked the dough because the crust ended up slumping when I did the pre-bake.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ3aY_7eaV6ukMuEGU6JbDfDswdqkJwp_D56TmwtEN_xORLSepYgnlCzJvq1O_9NKQppytOzZVMmc-BQ3lRztIlZt-HZjLH_1p0QaKG5FgGrg8u0-W7e5uI1ahWFqnzK-SvulUl6if9FprOk1BATO-aiGb_oqUb_kWYy4rUtvdjRxu_Ek1-FiG9etZEI/s4000/20231104_140454.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ3aY_7eaV6ukMuEGU6JbDfDswdqkJwp_D56TmwtEN_xORLSepYgnlCzJvq1O_9NKQppytOzZVMmc-BQ3lRztIlZt-HZjLH_1p0QaKG5FgGrg8u0-W7e5uI1ahWFqnzK-SvulUl6if9FprOk1BATO-aiGb_oqUb_kWYy4rUtvdjRxu_Ek1-FiG9etZEI/w640-h360/20231104_140454.jpg" width="640" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Pre-slump.</span></i></div><p><span style="font-family: arial; font-size: medium;">For the filling, I used:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 Tbsp butter</span></li><li><span style="font-family: arial; font-size: medium;">1/2 white onion</span></li><li><span style="font-family: arial; font-size: medium;">4 oz mushrooms, sliced</span></li><li><span style="font-family: arial; font-size: medium;">1 Tbsp garlic</span></li><li><span style="font-family: arial; font-size: medium;">4-5 eggs</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup half & half</span></li><li><span style="font-family: arial; font-size: medium;">1/2 Tbsp of <a href="https://www.traderjoes.com/home/products/pdp/ajika-georgian-seasoning-blend-068324" target="_blank">Adjika Georgian seasoning</a></span></li><li><span style="font-family: arial; font-size: medium;">1 cup frozen peas</span></li><li><span style="font-family: arial; font-size: medium;">1 cup cheese of your choice (I used shredded smoked gouda)</span></li></ul><div><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Par bake the crust for 15 minutes at 425F, then remove.</span></li><li><span style="font-family: arial; font-size: medium;">On the stovetop, sauté onions, garlic & mushrooms in the butter until soft, then place in the pie crust. Add cheese, then peas to the crust.</span></li><li><span style="font-family: arial; font-size: medium;">Mix the eggs, half & half, and Georgian seasoning in a medium bowl and whisk until beaten. Pour over the vegetables & cheese.</span></li><li><span style="font-family: arial; font-size: medium;">Bake at 350F for 40-50 minutes or until eggs are set.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AYSzgTCOMKJvkXVhAmoz-BYNfU2IKezFiZD976JTz-pQ2rcTkfI_piFFNPh-drxPdmS8u5yVBpv072Axp4WNhqv4HZtb9vcXcYTJFcGTOLXKs-rA_WSqSPzoPZqv229es5WGv-1dnFOjxJ5HOybsZ29QhudXZ3jQFu2_Y2Bws7uWuRdtGbJhbwVBNIw/s4000/20231104_143247.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AYSzgTCOMKJvkXVhAmoz-BYNfU2IKezFiZD976JTz-pQ2rcTkfI_piFFNPh-drxPdmS8u5yVBpv072Axp4WNhqv4HZtb9vcXcYTJFcGTOLXKs-rA_WSqSPzoPZqv229es5WGv-1dnFOjxJ5HOybsZ29QhudXZ3jQFu2_Y2Bws7uWuRdtGbJhbwVBNIw/w640-h360/20231104_143247.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;">Serve with many other amazing Medieval themed dishes whilst among friends dressed in period-appropriate garb.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60g7UMUXX-EkOcjiVr1C2x8Ub0FhpEE6fVWzXv7942ECs3F2vR3y6DYrjP20jq-fRSscP44Yy-2EVxSIbXuWP1GLQzoFDE_DKVZn1STj8dun5Jxsog6s8h1I-zOK1oa8TBKSpDWwC9piMFh8Yjs0xcqfJUW-OdCftK3vKHOJOdWnyk2HrMo7iJwTHZ8g/s2048/MMPFeast.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60g7UMUXX-EkOcjiVr1C2x8Ub0FhpEE6fVWzXv7942ECs3F2vR3y6DYrjP20jq-fRSscP44Yy-2EVxSIbXuWP1GLQzoFDE_DKVZn1STj8dun5Jxsog6s8h1I-zOK1oa8TBKSpDWwC9piMFh8Yjs0xcqfJUW-OdCftK3vKHOJOdWnyk2HrMo7iJwTHZ8g/w640-h360/MMPFeast.jpg" width="640" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Lord Taylor & Lady Gwendolyn, our fair hosts for the evening's festivities. (They literally have the BEST basement for hosting events like this.)</span></i></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Many good times were had by all, and The Hubs & I were neither murdered nor the murderers. And everything was DELICIOUS. Huzzah!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHTjy8te1kC3f-beszo_bC7EJHqabCcAJS-kC4MkbfKrGnYBARDkJDmhsNL84MMOl-wR5i8jmwDqnvtWHrfmzYlu_vSxJI_SRXpjvAzrD4w13oB5CgXrRe-_AO6NJ-DYxZqqn_-QENt8wEp4S2KfX283hzWwIJMEQydeGIYAaqcP76N4iMm_X0U-n6As/s3579/20231104_193307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3579" data-original-width="1894" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHTjy8te1kC3f-beszo_bC7EJHqabCcAJS-kC4MkbfKrGnYBARDkJDmhsNL84MMOl-wR5i8jmwDqnvtWHrfmzYlu_vSxJI_SRXpjvAzrD4w13oB5CgXrRe-_AO6NJ-DYxZqqn_-QENt8wEp4S2KfX283hzWwIJMEQydeGIYAaqcP76N4iMm_X0U-n6As/w338-h640/20231104_193307.jpg" width="338" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: arial; font-size: medium;">Poor Pearl the Peasant & Sir Cameron the Red Knight</span></i></div><br /><div style="text-align: left;"><br /></div><div><br /><div><br /></div></div><div><br /></div><div><br /></div><div><br /></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-47645112308298532402024-02-17T11:40:00.001-06:002024-02-17T11:40:39.482-06:00Sourdough King Cake for Mardi Gras!<p><span style="font-family: arial; font-size: medium;"> Every year at my office, we have a Mardi Gras potluck. One year I brought a <a href="https://feauxcajun.blogspot.com/2017/02/boudin-king-cake-happy-mardi-gras.html" target="_blank">boudin king cake</a>; another year I made one from <a href="https://feauxcajun.blogspot.com/2013/02/super-easy-mardi-gras-king-cake.html" target="_blank">pre-made cinnamon roll dough</a>. Another year I just made <a href="https://feauxcajun.blogspot.com/2013/02/happy-mardi-gras-king-cake-cupcakes.html" target="_blank">kingcupcakes</a>. But I hadn't ever made one from scratch. But since I've managed to keep my sourdough starter alive for a year, I figured it was about time to try.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8m6N7GbaWMdhnphl0ioEa53Jzozh5LjNLUYHdKvrYacDQNgjB5FOdeZVTQ_IBs1avlsbAZQ_7JZ0VFyas0yT3jHKdlfm7bATSNEWjGQAQ4eb0Ybg1dH3yZX5CUYZvCTU0r8SybvgFDWJhKLc_wELOCHoXdKnw9WcRS6K_mT_Zvs-gIT0R_QSZQCezJj8/s4000/20240213_065047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8m6N7GbaWMdhnphl0ioEa53Jzozh5LjNLUYHdKvrYacDQNgjB5FOdeZVTQ_IBs1avlsbAZQ_7JZ0VFyas0yT3jHKdlfm7bATSNEWjGQAQ4eb0Ybg1dH3yZX5CUYZvCTU0r8SybvgFDWJhKLc_wELOCHoXdKnw9WcRS6K_mT_Zvs-gIT0R_QSZQCezJj8/w640-h360/20240213_065047.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">I found <a href="https://cultured.guru/blog/how-to-make-a-sourdough-king-cake-for-mardi-gras">this recipe online</a> and stayed pretty true to the recipe, but found the dough to be a bit too sticky. I made a practice version the week before Mardi Gras--but didn't get the seams sealed well so it leaked out quite a bit, and was a bit dense. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1paQUyk6OIotGkEc83U3L8GnmCXwRQJaTSjxU3cjLJW5YUMgvauqmYZl7mOHjpBvOmifthHaAWkDJCkttWOg6E-aos87AFdscZPZnc7lSz4YurWI4M_4yl-GfVt4zGXQNt-pJKPXFhwUyaRyRpj6WlwzCn0S8-gGyJwn-rtWfrBreY8tQqkKEbsDqpY/s4000/20240204_170943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1paQUyk6OIotGkEc83U3L8GnmCXwRQJaTSjxU3cjLJW5YUMgvauqmYZl7mOHjpBvOmifthHaAWkDJCkttWOg6E-aos87AFdscZPZnc7lSz4YurWI4M_4yl-GfVt4zGXQNt-pJKPXFhwUyaRyRpj6WlwzCn0S8-gGyJwn-rtWfrBreY8tQqkKEbsDqpY/w362-h640/20240204_170943.jpg" width="362" /></span></a></div><p><span style="font-family: arial; font-size: medium;">So for the actual Mardi Gras potluck, I decided to add about a teaspoon of active dry yeast and about 20 extra grams of bread flour. I also modified the filling: rather than mixing the butter in with the cinnamon & sugar, I spread the melted butter on the dough and then sprinkled the cinnamon sugar generously on top of that. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFRNGr-2jzB3_CFLgta0-jtd_S-Db-H0uIIg5Ly0NXCNuQkHxzFnEU0xCAjd8b8LUle6MkWFbMAMa0zW7wZiG6TtE8zmnNRDe97rr2i40HhMGdZyallYtrCxfYjXmL1F0msmXgnAvlomAi2bAZ1vzDotg37A5Wn-vJIz6SaOzYev3YdZoHzOv9xF-JRI/s3391/20240204_140426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3391" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFRNGr-2jzB3_CFLgta0-jtd_S-Db-H0uIIg5Ly0NXCNuQkHxzFnEU0xCAjd8b8LUle6MkWFbMAMa0zW7wZiG6TtE8zmnNRDe97rr2i40HhMGdZyallYtrCxfYjXmL1F0msmXgnAvlomAi2bAZ1vzDotg37A5Wn-vJIz6SaOzYev3YdZoHzOv9xF-JRI/w640-h426/20240204_140426.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">I used<a href="https://www.youtube.com/watch?v=MgcveHzsDl4" target="_blank"> this video </a>to learn how to make the braid (about 15 minutes into video), since I didn't want to just do a simple roll. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYzfWZ_1N3gTQtO_rsNohE1SVzyF2q7vTJHfpzBg4cJzQX6L7k4DRzqr0eueN1bsx0ewOMep25kW6FJfu_U8SAk5rwTSZ6pk3jNTfJ5831vl5Bsch7jV-ONeJdM4-vNt9Qy-UwhstIpb42VRoZVmyxdEcZ-YnEIOygN2PyT6PhpCy-9JtlQNv-OK79ck/s3300/20240204_141215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3300" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYzfWZ_1N3gTQtO_rsNohE1SVzyF2q7vTJHfpzBg4cJzQX6L7k4DRzqr0eueN1bsx0ewOMep25kW6FJfu_U8SAk5rwTSZ6pk3jNTfJ5831vl5Bsch7jV-ONeJdM4-vNt9Qy-UwhstIpb42VRoZVmyxdEcZ-YnEIOygN2PyT6PhpCy-9JtlQNv-OK79ck/w436-h640/20240204_141215.jpg" width="436" /></span></a></div><span style="font-family: arial; font-size: medium;">I've given up on trying to keep powdered sugar around the house. It always ends up going bad before I use the whole bag. So I discovered I can make about 1/2 a cup in my <a href="https://www.loveandlemons.com/how-to-make-powdered-sugar/" target="_blank">coffee grinder</a>, which is all I needed to make enough icing for this cake. (You can vary the amounts of the liquids to get to your desired consistency. )</span><div><b><u><span style="font-family: arial; font-size: medium;"><br /></span></u></b></div><div><b><u><span style="font-family: arial; font-size: medium;">Icing:</span></u></b></div><div><span style="font-family: arial; font-size: medium;">1/2 cup powdered sugar</span></div><div><span style="font-family: arial; font-size: medium;">1 tsp lemon juice</span></div><div><span style="font-family: arial; font-size: medium;">1/2 tsp vanilla </span></div><div><span style="font-family: arial; font-size: medium;">1 tsp milk<br /></span><p><span style="font-family: arial; font-size: medium;">I also made the purple, green and yellow sugar to go on top of the icing--pretty simple, just mixing a few drops of food coloring in a ziploc bag with 1/2 cup sugar per bag, then zip, and knead until color is mixed all the way through, then open the bag and spread out the sugar to let dry.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF33OrnyExGhs3cAmuU5b5fbz5cgL4z_nMGdBhi-rNKcpscYTw247K1TWNKfAHTXeNCf87V8o1SgqTJHx4b0zW5lq0njtkT6uG54mAdbNelw7R7dCl0m76H8BdYWUZVYJ9o5jt69yrBmlQb5UUGcAbBPFrF3gNiqRtciC_BpLZsPUdWrcBWmmFUa1siwE/s3233/20240212_205501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1692" data-original-width="3233" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF33OrnyExGhs3cAmuU5b5fbz5cgL4z_nMGdBhi-rNKcpscYTw247K1TWNKfAHTXeNCf87V8o1SgqTJHx4b0zW5lq0njtkT6uG54mAdbNelw7R7dCl0m76H8BdYWUZVYJ9o5jt69yrBmlQb5UUGcAbBPFrF3gNiqRtciC_BpLZsPUdWrcBWmmFUa1siwE/w640-h334/20240212_205501.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;">The cake turned out great, not too dense, good flavor, and no leaks!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdbtUnEP8EOtRaBb4FsNuVnRgyhn830_FtdxN4uKR7BLC4wp6Gwq40F0cmy_96Vtw4uI2s-6ds6RFolL8RL8RvVirPHNEttdYf4xy-T_eoUsVRuz-7-K2i4gXsmQJhGGNDlmiR_HQyGgMCCb1Xpg3cdS1kf-baY-_Cy_AVTPZT20C4Fbvqhd31gA2M-M/s4000/20240216_093827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdbtUnEP8EOtRaBb4FsNuVnRgyhn830_FtdxN4uKR7BLC4wp6Gwq40F0cmy_96Vtw4uI2s-6ds6RFolL8RL8RvVirPHNEttdYf4xy-T_eoUsVRuz-7-K2i4gXsmQJhGGNDlmiR_HQyGgMCCb1Xpg3cdS1kf-baY-_Cy_AVTPZT20C4Fbvqhd31gA2M-M/w640-h360/20240216_093827.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;">This was probably one of our best potlucks so far! We had red beans & rice with jalapeno cornbread, dirty rice made with collard greens & chicken andouille, shrimp boil, apples with praline dip...all the good things!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMJrfZ8OSHk_ZvtKoh6SK13bbjJ_tZXr9DhgvKGWEPSl1vtDhOqWS_L97CVEpM1GwyLERCs0M5NSHypKsbFb8iJUjZiw-C4ypC_MEd-K9ok72-mN_JGVvFhWA0CZegA01CSzL0nNtc4iYGClpczTKQhnqARjolPZT1sI1aRYQU-TU_Bh3AAnf8X-QDjw/s4000/20240213_114414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMJrfZ8OSHk_ZvtKoh6SK13bbjJ_tZXr9DhgvKGWEPSl1vtDhOqWS_L97CVEpM1GwyLERCs0M5NSHypKsbFb8iJUjZiw-C4ypC_MEd-K9ok72-mN_JGVvFhWA0CZegA01CSzL0nNtc4iYGClpczTKQhnqARjolPZT1sI1aRYQU-TU_Bh3AAnf8X-QDjw/w640-h360/20240213_114414.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXtQ3BEP626dCGDUHIygNCYvjnMS2cic50ZJIuMdlYRXjyb00zlx8yyd-l8T7OxHRP-uUlJD4KWDC0VE6UnHFvntK7N72s4QxlESR9o-PXB3ewqQsPEXYNDSPsln2IX_qTiD7JmGvzj8LOqGT2UNSZqVBcC5O9IuuiZPHrUyfb6QE42VH-8Ags88TjM8/s4000/20240213_115446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXtQ3BEP626dCGDUHIygNCYvjnMS2cic50ZJIuMdlYRXjyb00zlx8yyd-l8T7OxHRP-uUlJD4KWDC0VE6UnHFvntK7N72s4QxlESR9o-PXB3ewqQsPEXYNDSPsln2IX_qTiD7JmGvzj8LOqGT2UNSZqVBcC5O9IuuiZPHrUyfb6QE42VH-8Ags88TjM8/w360-h640/20240213_115446.jpg" width="360" /></a></div><br />FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-91129621881607865802023-11-06T07:42:00.002-06:002023-11-06T07:42:48.808-06:00Sourdough Discard Chocolate Donuts!<p><span style="font-family: arial; font-size: medium;">I've been talking about wanting to make donuts with my sourdough for a while, so the Hubs gave me one of my Christmas gifts early: a <a href="https://amzn.to/49lp7oW" target="_blank">3-inch silicone donut mold</a>! I was pretty excited to try it out. <a href="https://eastpinehome.ca/chocolate-sourdough-donut-recipe/" target="_blank">The original recipe</a> I used was meant to make 24 donuts, so I cut it in half to make enough batter for 12... but then, when I started pouring, turns out it was just a little more than I needed to make six donuts. So either I was pouring heavy, or the original recipe was meant for a smaller diameter donut mold, or both. I tinkered with this enough to be able to list it out as an original recipe (also, I did the conversions to grams so, you're welcome).</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fFHlozowyY5AMs-cVmexeUj5oMSxR0ewSHbpnyeAvur0EPd2Yf667rGFF10udxlG1fngtVJkvIE-x-lHqcq-p3lfUQP-EFf3zjW_K3oNNlrcTAR3r986z68oqnlPvTgybDtqFQVfdSrFEkWY-ljnGqLFoFzXdBAu1HQIcTkvIdDvDQdUgCKzvCRpReo/s4000/20231028_091836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fFHlozowyY5AMs-cVmexeUj5oMSxR0ewSHbpnyeAvur0EPd2Yf667rGFF10udxlG1fngtVJkvIE-x-lHqcq-p3lfUQP-EFf3zjW_K3oNNlrcTAR3r986z68oqnlPvTgybDtqFQVfdSrFEkWY-ljnGqLFoFzXdBAu1HQIcTkvIdDvDQdUgCKzvCRpReo/w640-h360/20231028_091836.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS (makes 6-ish three-inch donuts):</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">75g AP flour</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp baking powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp salt</span></li><li><span style="font-family: arial; font-size: medium;">30g cocoa powder</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp instant coffee or espresso powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp cinnamon</span></li><li><span style="font-family: arial; font-size: medium;">70g brown sugar</span></li><li><span style="font-family: arial; font-size: medium;">60g sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">120g milk</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp vanilla extract</span></li><li><span style="font-family: arial; font-size: medium;">36g coconut oil, melted</span></li><li><span style="font-family: arial; font-size: medium;">50g mini chocolate chips (optional)</span></li></ul><div><u><span style="font-family: arial; font-size: medium;">Glaze:</span></u></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 Tbsp powdered sugar</span></li><li><span style="font-family: arial; font-size: medium;">splash of milk</span></li><li><span style="font-family: arial; font-size: medium;">splash of vanilla</span></li></ul></div><span style="font-family: arial; font-size: medium;"></span><p></p><p><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></p><p><span style="font-family: arial; font-size: medium;">Preheat the oven to 350F. Whisk together all the dry ingredients, then add in the brown sugar, sourdough discard, milk, oil, and vanilla. Mix until well combined with no lumps, then add in the chocolate chips (if you like).</span></p><p><span style="font-family: arial; font-size: medium;">Transfer the batter into the donut mold (I opted to put a little cooking spray in mine, even though it's silicone, as a bit of insurance) using a ziploc bag as a piping bag. Put the mold on a cookie sheet for easier handling in and out of the oven.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vml1QwloFaj_TtsHdCcv5gLIH7-iWjWHP8SyuhZ-HyHF2zq4BRB4A8BwJkDGsIHL_yOutCNsmr0P1Ss_cZnKsi75e6GpOHHc3KaclwyUBLc6AiqhDTIHA4_-2TWfgY9BWHIsNzR-Dbn4uzNYfrn-A6ETn4e-zPbl2qd4pEKuAJiF2GmAfXCdImKqULM/s4000/20231028_082953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vml1QwloFaj_TtsHdCcv5gLIH7-iWjWHP8SyuhZ-HyHF2zq4BRB4A8BwJkDGsIHL_yOutCNsmr0P1Ss_cZnKsi75e6GpOHHc3KaclwyUBLc6AiqhDTIHA4_-2TWfgY9BWHIsNzR-Dbn4uzNYfrn-A6ETn4e-zPbl2qd4pEKuAJiF2GmAfXCdImKqULM/w640-h360/20231028_082953.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-family: arial; font-size: medium;">Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Set the mold on a wire rack for 15 minutes, then flip and remove the donuts from the mold. Once they've cooled for at least 30 minutes, you can make the glaze (the original poster melted chocolate chips to make a frosting, which would also be good) and add to the donuts. Then eat!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOB-hbUWApZryjEvBULHNVfVVW7D43wU68mpMwLn4HSv4yHVtetWfrN1FAyJCBdb7fEJxwudO1b1Rx0kUBAwUIv6c7FD4Op2z-5Q0Sw7CQj_a8UZ6hRffY62dUDcJVMT29pDW22f1SvjY2sfujaHjxv_LN-9QvdO_XFDLQrTLAL0X3IN7ZqM9WqVBTu4/s4000/20231028_085134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOB-hbUWApZryjEvBULHNVfVVW7D43wU68mpMwLn4HSv4yHVtetWfrN1FAyJCBdb7fEJxwudO1b1Rx0kUBAwUIv6c7FD4Op2z-5Q0Sw7CQj_a8UZ6hRffY62dUDcJVMT29pDW22f1SvjY2sfujaHjxv_LN-9QvdO_XFDLQrTLAL0X3IN7ZqM9WqVBTu4/w640-h360/20231028_085134.jpg" width="640" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Pre-glazing.</span></i></div><p><span style="font-family: arial; font-size: medium;">These had a very light, fluffy texture, less dense than cake donuts you would get from the donut shop or store. We saved back a couple to see if they would get more firm/less dense the next day. The glazed had definitely hardened them up a bit but the interior was still very fluffy. I'm looking forward to trying out some other recipes with my donut mold! </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpUxwWy1zZPMBjfcOMit2k9VZn6QWPdyGKmm1-GMxRK6acWZyYnqIG5AFDmFaoFEN5lwD7eMsF3G_w7kT3UkfacQMZ338exM7uowh7Dl2IjQ0Vin5iukaBX_6VC6hmWWLAKxBP3JIIQlwbAeYcxkGX8LafylJk10t9iAhs4__al0Lu3jPAxida9-MTCE/s2252/20231029_073812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2102" data-original-width="2252" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpUxwWy1zZPMBjfcOMit2k9VZn6QWPdyGKmm1-GMxRK6acWZyYnqIG5AFDmFaoFEN5lwD7eMsF3G_w7kT3UkfacQMZ338exM7uowh7Dl2IjQ0Vin5iukaBX_6VC6hmWWLAKxBP3JIIQlwbAeYcxkGX8LafylJk10t9iAhs4__al0Lu3jPAxida9-MTCE/w400-h373/20231029_073812.jpg" width="400" /></span></a></div><p style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Next day donut.</span></i></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-41563658808251745992023-11-06T07:06:00.003-06:002023-11-06T07:06:18.754-06:00Fail: Sourdough Cinnamon Cranberry Bread<p> <span style="font-family: arial; font-size: medium;">Spoiler: This week's sourdough adventure did not turn out well. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57hW5AlGIQOWRgf9LBRizhQpuqJ8KpcvGYRJrh5zISm3EXYDLZcZgb2RY4JmBNklLawZFT8wjlqM1kKGlvM0obazLsZ3bc0Ck0W3y4Rcxal2VLliUHFF30KyJV0lXtU0OTSSxrHGF8yLLaLG75nhQlehUzYly02A0S9aI1bqPkDbC8rz8LTW2YhURRsg/s2702/20231016_080456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1989" data-original-width="2702" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57hW5AlGIQOWRgf9LBRizhQpuqJ8KpcvGYRJrh5zISm3EXYDLZcZgb2RY4JmBNklLawZFT8wjlqM1kKGlvM0obazLsZ3bc0Ck0W3y4Rcxal2VLliUHFF30KyJV0lXtU0OTSSxrHGF8yLLaLG75nhQlehUzYly02A0S9aI1bqPkDbC8rz8LTW2YhURRsg/w640-h472/20231016_080456.jpg" width="640" /></span></i></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">A very tasty brick.</span></i></div><p><span style="font-family: arial; font-size: medium;"><br />As you may already know, cinnamon has antibacterial properties. Sourdough needs yeasties and bacteria in order to rise. This is why you so often see cinnamon swirl breads, where the cinnamon is introduced after fermentation and most of the rising has already occurred. Because adding cinnamon at the beginning will retard that bulk fermentation process. </span></p><p><span style="font-family: arial; font-size: medium;">...but I'm lazy and don't like extra steps, and because my dough often tends to be wet, it doesn't lend well to rolling out and adding a "swirl" layer in, as first discovered when I was trying to make <a href="https://feauxcajun.blogspot.com/2023/05/sourdough-stories-15-spent-grain-bread.html" target="_blank">spent grain bread</a>. So I've generally just been trying to focus on finding recipes where the add-ins can be mixed directly into the dough. I found <a href="https://lynnswayoflife.com/sourdough-cinnamon-raisin-bread/" target="_blank">this recipe from Lynn's Way of Life </a>on Pinterest which incorporated everything in, so I tried that. The only modification to the recipe was that I used dried cranberries instead of raisins, because that's what we had in the pantry.</span></p><p><span style="font-family: arial; font-size: medium;">The recipe clearly notes that because the cinnamon is mixed in early, fermentation may take longer than a normal loaf. But a compounding issue here is that I was off on my timing with my starter. Saturday is typically my baking day, so Friday night I pull my starter out of the fridge, let it get active overnight, use that fairly active "discard" in a recipe, then feed my starter and put it back in the fridge. But I forgot to pull my starter out of the fridge on Friday. So instead, at some point on Saturday (which had a lot of other things going on), I pulled my starter from the fridge, fed it, and then left it out on the counter, optimistically (and erroneously) thinking I would make my dough that evening once it was bubbly. But by the time it was was ready, I was not. I was busy making <a href="https://feauxcajun.blogspot.com/2014/03/chicken-sausage-gumbo-pressure-cooker.html" target="_blank">gumbo</a> and didn't feel like messing with it. So I left the starter out on the counter overnight and planned to make my dough the next morning.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tiZbG_d_zdxwUbN3EodZ9_3r-3S_KIOEW4l2UccTjMom9UZerx1OtJMnhQ0ifYpVHqxRbhIObSZNPcrNPsWt7SgxfuR_FPN6-I0oOj2hw6O0dTvwXbqzeIhYkr_72q4TQ4NIttTp8c61VudgIEpdbmTjtrRXs9or-V1Rkcli67NDPy5Ejpnyjrs_Img/s2371/20231015_200254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2371" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tiZbG_d_zdxwUbN3EodZ9_3r-3S_KIOEW4l2UccTjMom9UZerx1OtJMnhQ0ifYpVHqxRbhIObSZNPcrNPsWt7SgxfuR_FPN6-I0oOj2hw6O0dTvwXbqzeIhYkr_72q4TQ4NIttTp8c61VudgIEpdbmTjtrRXs9or-V1Rkcli67NDPy5Ejpnyjrs_Img/w608-h640/20231015_200254.jpg" width="608" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-family: arial; font-size: medium;">Somewhere in there, I'm pretty sure the starter had already reached it's peak. It was still very bubbly when I made my dough the next morning, so I figured all was well. But I think between the starter already being headed back towards hunger, and the cinnamon mix-in on top of that...she just didn't rise. Like, AT ALL.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidr3kTyva3xNTT1LyFWQs5YXCyqaURv8tgMUsRnqDNEnMIbP49dbUfqufc186dqxQhw919lV0AVtgnKOp__hDonEho0b4_NfBl0PbKoVDOTV9NJsheK3I-n90crRvC17ITmKUivFZ8DvtILQHp_v7w5nJE70DVBIPV3C1sREbl57JdTEtlnL6P7_oSk4k/s4000/20231015_200528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidr3kTyva3xNTT1LyFWQs5YXCyqaURv8tgMUsRnqDNEnMIbP49dbUfqufc186dqxQhw919lV0AVtgnKOp__hDonEho0b4_NfBl0PbKoVDOTV9NJsheK3I-n90crRvC17ITmKUivFZ8DvtILQHp_v7w5nJE70DVBIPV3C1sREbl57JdTEtlnL6P7_oSk4k/w640-h360/20231015_200528.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><i>Folded and in the pan. I gave it some extra time to "rise" in the fridge overnight...which it did not.</i></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNZSP26u3z5wmfSbGZr7HDm5lKJudp9Ckd15p_XWgPLt37ZCFTaDQiOrlg82Sh9kZmE8sX7z4kWDV_u07ZkVPhgJqToedUx0DcxeF1bXM0DAc-k-aH-PT9NqLJosmDxMVcR2pWtLhnrap52w33JGmSjVUNbHvRHbJh5wanoeMyw_ZvGFINRwir3hhKMQ/s2927/20231016_172634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1769" data-original-width="2927" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNZSP26u3z5wmfSbGZr7HDm5lKJudp9Ckd15p_XWgPLt37ZCFTaDQiOrlg82Sh9kZmE8sX7z4kWDV_u07ZkVPhgJqToedUx0DcxeF1bXM0DAc-k-aH-PT9NqLJosmDxMVcR2pWtLhnrap52w33JGmSjVUNbHvRHbJh5wanoeMyw_ZvGFINRwir3hhKMQ/w640-h386/20231016_172634.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><i>Very dense crumb.</i></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">Even though it was super dense, the flavor was still really good, especially toasted and with butter. My husband called it "bagel bread". So I would be willing to attempt this recipe again with my usual process. I've never used the <a href="https://www.pantrymama.com/sourdough-float-test/#:~:text=The%20sourdough%20float%20test%20involves,it%20sinks%2C%20it's%20not%20ready." target="_blank">float test</a> to confirm my starter is ready, but this might be a good time to try that, just to make sure the dough has a fighting chance at rising in spite of the cinnamon.</span></div><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-87376289491996839012023-11-05T11:04:00.001-06:002023-11-05T11:04:18.276-06:00Sourdough Bagels<p><span style="font-family: arial; font-size: medium;"> Bagels are one of my favorite breakfast options--who doesn't want delicious carbs first thing in the morning! I had never tried making them before, sourdough or otherwise. I generally just pick them up on sale, buy a container of whipped cream cheese (salmon if buying plain or everything bagels). With my last bagel purchase, we went through the bagels faster than the salmon cream cheese, so I decided it was time to try my hand!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7Oo4ZyvgQCv4WBD1D7jItrhtUT9DTWEqKYoiNZxYaHgfW0QiHyz_Id2Tx2mc1NAH6HHy3LS9tk_L4QEUUhMEYWUvHX5A4XWBPAkYOhebhJP-tCEjr0aOdy18Gp9qTbIyeoB7KboaBsu2s_xgbcDc8M1E5bHXIwU-aIBJvkHWdZITcx4DTuFf_wJAnEc/s4000/20231001_075334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7Oo4ZyvgQCv4WBD1D7jItrhtUT9DTWEqKYoiNZxYaHgfW0QiHyz_Id2Tx2mc1NAH6HHy3LS9tk_L4QEUUhMEYWUvHX5A4XWBPAkYOhebhJP-tCEjr0aOdy18Gp9qTbIyeoB7KboaBsu2s_xgbcDc8M1E5bHXIwU-aIBJvkHWdZITcx4DTuFf_wJAnEc/w640-h360/20231001_075334.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-family: arial; font-size: medium;">I used <a href="https://www.farmhouseonboone.com/homemade-sourdough-bagels" target="_blank">Farmhouse on Boone's recipe</a>, (no modifications, so click that link for the recipe) which makes 8--perfect for a week's worth of breakfasts. I opted to make plain bagels, no mix-ins, but decided to top them differently: two plain, two with cinnamon sugar, 3 with everything bagel seasoning, and one with <a href="https://www.feastingathome.com/zaatar-spice-recipe/" target="_blank">za'atar spice</a>, which I love on naan or flatbread, so it stood to reason it would also be excellent on a bagel. (I was not wrong.)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPXA0xY6-2h9BrY_QedOdDLM7vv_fwAWc7Q6enp-1cVjMeD2RRnPz82uwQkX3Q1aKWRShKftQ3wSqZQcUN0K7bqSL1aNjod7ksW-Nt_Vvz8W32aqyt6ZHZda7BKyPHZ36CZfLL7GPOS-cV_7gk335DwNQ92fHrk8KvvHv7Ua-iSy-l61kf2dMh60UIZo/s4000/20231001_075341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPXA0xY6-2h9BrY_QedOdDLM7vv_fwAWc7Q6enp-1cVjMeD2RRnPz82uwQkX3Q1aKWRShKftQ3wSqZQcUN0K7bqSL1aNjod7ksW-Nt_Vvz8W32aqyt6ZHZda7BKyPHZ36CZfLL7GPOS-cV_7gk335DwNQ92fHrk8KvvHv7Ua-iSy-l61kf2dMh60UIZo/w640-h360/20231001_075341.jpg" width="640" /></a></div><span style="font-family: arial; font-size: large;"><p><span style="font-family: arial; font-size: large;"><br /></span></p>These are super easy. I don't know if I'd go as far as to say "I'm never buying bagels again!" because I'm not an extremist and don't believe in absolutes, but I can say I WILL make these again at some point, the next time I'm craving bagels. I might try some add-ins, but maybe not--it's really easy to make one batch of plain and then season them differently. </span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrpZvN_3qQgYR68fWzClPgbbMv8eulsBRQXX9b-_oeEOkM1FwFfKA4qcIRsIHLnoiQeU-J0j58B7y4XpfXZXiw8s-oBuG2JdTQrKdeavpH9Gd5Zz3_hoEQqmEEXncenArm8rP-1CjPaXs-b6sRYaBeJPNaFwtB1WXvBPNeqnH8bX2lJAtsUwN2sExvpU/s4000/20231001_072705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrpZvN_3qQgYR68fWzClPgbbMv8eulsBRQXX9b-_oeEOkM1FwFfKA4qcIRsIHLnoiQeU-J0j58B7y4XpfXZXiw8s-oBuG2JdTQrKdeavpH9Gd5Zz3_hoEQqmEEXncenArm8rP-1CjPaXs-b6sRYaBeJPNaFwtB1WXvBPNeqnH8bX2lJAtsUwN2sExvpU/w640-h360/20231001_072705.jpg" width="640" /></span></a></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7y-uC0MSN7ZVPNWaJryDoJP23PeZ0NhJzhxLf7TplejosuDtPJ6Qv4EEMJI4tUmCwZpTUpNozDMzYBDnxXiGS6uG5VAmmxQdTAXW31dJmCq-uTpsrA8KUNixB4SeGR7GZZuqhxNVvpMDW9likGMyNbqquRZy2lEdn7DEEFbvrjWjo4YVOzg-3H4T6kWk/s4000/20231001_075321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7y-uC0MSN7ZVPNWaJryDoJP23PeZ0NhJzhxLf7TplejosuDtPJ6Qv4EEMJI4tUmCwZpTUpNozDMzYBDnxXiGS6uG5VAmmxQdTAXW31dJmCq-uTpsrA8KUNixB4SeGR7GZZuqhxNVvpMDW9likGMyNbqquRZy2lEdn7DEEFbvrjWjo4YVOzg-3H4T6kWk/w640-h360/20231001_075321.jpg" width="640" /></a><br /></span><p><span style="font-family: arial; font-size: medium;">I would recommend going ahead and slicing these while at room temp after they bake. We store our bread in the fridge and these are VERY difficult to slice while cold. But we could pop them into the microwave for about 10-15 seconds and then they sliced easily. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZzX7vbccygkjD1Wx-5aYWRjk5r-nm8Wn8KERAZ2ubG8z1ZcW3gydObPF2nVDiHp6lNm5IXEEu5CbL7bLmSVPe-z-rITn5Uz8mxduns4KYTIrAYXAPlA6ZOp9Mqo47eYsK2YkAe0wbA1mGQ4Vs8BnlOPoYGuyJj1ki25F2llFpc1hGUSGQUBE1ZRrdWc/s4000/20231001_083942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZzX7vbccygkjD1Wx-5aYWRjk5r-nm8Wn8KERAZ2ubG8z1ZcW3gydObPF2nVDiHp6lNm5IXEEu5CbL7bLmSVPe-z-rITn5Uz8mxduns4KYTIrAYXAPlA6ZOp9Mqo47eYsK2YkAe0wbA1mGQ4Vs8BnlOPoYGuyJj1ki25F2llFpc1hGUSGQUBE1ZRrdWc/w640-h360/20231001_083942.jpg" width="640" /></span></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-38131835371985544242023-09-24T12:57:00.000-05:002023-09-24T12:57:45.659-05:00Sourdough Rye Bread & Homemade Reubens<p><span style="font-family: arial; font-size: medium;">The reuben sandwich holds a special place in our hearts and stomachs. Our favorite pre-kid hangout had a killer Reuben on their menu, and it's something that if we're traveling and looking to split an entrée, Reuben is an easy "yes" from either of us. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4mKg13NiWO9bsPsVNCurMjzWc07gJnnIoSUWXL0io6lTszku2pFS3Y8mu8QQK_O2NQvMLdJJvz6FYE_W7ax8XFjAw-Zr9eRu_18zQNfMvYkb-o6B-h7BRuVtW_yQA6n35kFMddWMIvIdlQMU8R_Gcvu5_bBFWWodBAzoxysUVV1iFEwjTtfjf2_vi5Q/s3018/20230912_175124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2072" data-original-width="3018" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4mKg13NiWO9bsPsVNCurMjzWc07gJnnIoSUWXL0io6lTszku2pFS3Y8mu8QQK_O2NQvMLdJJvz6FYE_W7ax8XFjAw-Zr9eRu_18zQNfMvYkb-o6B-h7BRuVtW_yQA6n35kFMddWMIvIdlQMU8R_Gcvu5_bBFWWodBAzoxysUVV1iFEwjTtfjf2_vi5Q/w640-h440/20230912_175124.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br />After my <a href="https://feauxcajun.blogspot.com/2023/08/flaxseed-sourdough-bread.html" target="_blank">flaxseed bread</a> from a few weeks ago turned out so well, I spent some time perusing the other recipes from that bloggers page, "<a href="https://www.pantsdownapronson.com/" target="_blank">Pants Down Aprons On</a>" (bonus points for clever risque name). I saw two other intriguing recipes: A <a href="https://www.pantsdownapronson.com/dark-rye-bread/" target="_blank">rye bread</a>...and a <a href="https://www.pantsdownapronson.com/bread-kvass-recipe/">traditional kvass beverage</a> made WITH some of the rye bread (which appealed to my husband the homebrewer). That's a two-fer, and I'm sold.</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYGlIzHEGZQDEleZJYQFlVlhBhIjjxirbpwkKTAVCNEMvpYMqRtgV2mgx8wjn-S_1U3R98bEk7Bk75y6LTBS5tkYbnNprp8qm5JlHozUIQeJKdoadPH1RbK_bFeA-bYPgNewsL2LzesxOjUSbuPbcjw2u8ec6O5Z45Ohr_7YDUHNFiiOn5dI0OjTEG48/s2734/20230906_065757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1980" data-original-width="2734" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYGlIzHEGZQDEleZJYQFlVlhBhIjjxirbpwkKTAVCNEMvpYMqRtgV2mgx8wjn-S_1U3R98bEk7Bk75y6LTBS5tkYbnNprp8qm5JlHozUIQeJKdoadPH1RbK_bFeA-bYPgNewsL2LzesxOjUSbuPbcjw2u8ec6O5Z45Ohr_7YDUHNFiiOn5dI0OjTEG48/w400-h290/20230906_065757.jpg" width="400" /></span></a></div><p><span style="font-family: arial; font-size: medium;">I did not deviate from the OG poster's <a href="https://www.pantsdownapronson.com/dark-rye-bread/">recipe</a>, so hop on over to that link if you want to check out the ingredient list. Note: this will make two sandwich loaves. We ended up freezing one for later.</span></p><p><span style="font-family: arial; font-size: medium;">Step 1 was to acquire all the extra crap I would need to make this, like whole coriander, caraway seeds, and molasses. For the former I hit up the bulk section at our favorite local whole foods store (<a href="https://www.mamajeansmarket.com/" target="_blank">Mama Jeans</a> FTW!). However MJ's price on molasses was too high, so I bought that at Wally-World. Ideally, I would have loved to sub in some <a href="https://www.cajungrocer.com/foods/steen's-pure-cane-syrup-16fl-oz?search=steen" target="_blank">Steen's cane syrup</a> but I don't have any on-hand. Since I stopped working on the project that used to take me back down to Louisiana once a quarter, the Cajun section of our pantry is sparse. Guess I need to schedule me a visit...</span></p><p><span style="font-family: arial; font-size: medium;">Step 2: Pre-ferment. This is not a step I've done on other recipes, and honestly, it totally threw me off guard. I pulled my starter out of the fridge the night before I planned to bake, to let it get up to room temp and become nice & active...then woke up, ready to bake, and discovered I'd skipped a step. Thankfully I was making this on a week while we were on stay-cation, so I ended up just postponing my bake by a day...but still, disappointing.</span></p><p><span style="font-family: arial; font-size: medium;">Step 2b: Rescue a dog. This is not actually a required step, but did end up being the thing we did that day rather than baking bread. There was a sweet puggle listed at our local Humane Society. It'd been about 6 years since our last pup passed away, Lil' Man is at a good age to help, and has finally gotten over his fear of dogs from getting bit when he was little...and there she was. It was fate. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLCBdiN697s7xwMcRL_buAYWTCe5yxVzS5VbjerIWll9uz-ObId2PtDi1SLW_XiomizJKM8a0XhSA11BF4fLJolzKgzuuGox0kTXS6GcM_i-cpK00bTubbx9smoBJXbZhq_rsm7TFK1Gdozrj1l0U23Sgf6sEPjfsdhPSJEcUWR2sDHEcfaTN40PpSew/s1787/IMG_20230920_201910_289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1787" data-original-width="1787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLCBdiN697s7xwMcRL_buAYWTCe5yxVzS5VbjerIWll9uz-ObId2PtDi1SLW_XiomizJKM8a0XhSA11BF4fLJolzKgzuuGox0kTXS6GcM_i-cpK00bTubbx9smoBJXbZhq_rsm7TFK1Gdozrj1l0U23Sgf6sEPjfsdhPSJEcUWR2sDHEcfaTN40PpSew/s320/IMG_20230920_201910_289.jpg" width="320" /></span></a></div><p><span style="font-family: arial; font-size: medium;">Step 2c: Have your life partner smoke a brisket. Because you'll need that to make a Reuben. </span></p><p><span style="font-family: arial; font-size: medium;">Step 3: MAKE THE DOUGH in your largest bowl, because this is two loaves. Add the rest of the ingredients to the pre-ferment and mix, do some stretch & folds, then cover. It should look a bit like brownie batter but smell nothing like it. This was a VERY wet and sticky dough, but the recipe noted as much so I did most of my mixing with a spatula.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfN2Rx3-gGO7xMZo_3jX57aoBg725T9VpjYbH0MpiP2QI8gkr1qm4AsbDUIKi91ODgU70tw9LTRodr4lS38RB2GHlj-zekVcfctxbcazOLj6GpRYXi2EOriLZBw4dLYawVFdxsMasob-296uk6Y3Lm4KmNvEg9Wl3fTgng_VkDyjrcvtVIGHxLUXWYpU/s4000/20230905_073607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfN2Rx3-gGO7xMZo_3jX57aoBg725T9VpjYbH0MpiP2QI8gkr1qm4AsbDUIKi91ODgU70tw9LTRodr4lS38RB2GHlj-zekVcfctxbcazOLj6GpRYXi2EOriLZBw4dLYawVFdxsMasob-296uk6Y3Lm4KmNvEg9Wl3fTgng_VkDyjrcvtVIGHxLUXWYpU/w640-h360/20230905_073607.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">Step 4: Go run some errands like taking your new dog to the vet and groomer, and then come back to see THIS MONSTER. Divide into two greased loaf pans, add some extra caraway & coriander, cover and let proof overnight in the fridge.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5iEnKbC3aL_UAQ2XHXiC5vPuK3K4C5zAxYm8zc3NaeT8HwJKf09c3j1k-0LeF0EPMsh64V4idt3vLWlRkCqI_HE6fTNbUndL3X9G2CY0clW6E13dgnOK53Dx4lGhJsYEwUfZRXp-oUxpHLP1NlyVRIQtVIEEH3WIk8GvwpTyh_d9RxS4cpX9hfZbsJg/s4000/20230905_114434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5iEnKbC3aL_UAQ2XHXiC5vPuK3K4C5zAxYm8zc3NaeT8HwJKf09c3j1k-0LeF0EPMsh64V4idt3vLWlRkCqI_HE6fTNbUndL3X9G2CY0clW6E13dgnOK53Dx4lGhJsYEwUfZRXp-oUxpHLP1NlyVRIQtVIEEH3WIk8GvwpTyh_d9RxS4cpX9hfZbsJg/w640-h360/20230905_114434.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8uUJEoyaoqqnJ2uFdBdygPTT9SjPEtf7xpUdnN_tRfHaJnonQVhg8W6lSo5sKqWpoBze50Wj6uRRKQVKW9BsJ-SytpRgPV3wqdCLQa2VBbN1X6tGFQvuGGq7eBWauBK0DJVQepLPJ3mvKoL4sTQfimLt6x6LUdgbUGnXItGWZBjsvlHtrY6YcIq92-0/s4000/20230905_203411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8uUJEoyaoqqnJ2uFdBdygPTT9SjPEtf7xpUdnN_tRfHaJnonQVhg8W6lSo5sKqWpoBze50Wj6uRRKQVKW9BsJ-SytpRgPV3wqdCLQa2VBbN1X6tGFQvuGGq7eBWauBK0DJVQepLPJ3mvKoL4sTQfimLt6x6LUdgbUGnXItGWZBjsvlHtrY6YcIq92-0/w640-h360/20230905_203411.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-family: arial; font-size: medium;">Step 6: Bake, then remove from pans and let cool. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy23HG5sDL3quigf6gyEuhKEkh1zKyTuVcvZKtgw0nP1jLFi5quDGusnxijyYge4DkXlSvQSqaGy8jHA-8OqWkjRG9cCs4iPMf7jhDoqbQTg7kxDvBbrso2HkPmvWGj7HA3xO5aqtjrEkHdYgeydrpaydggKjXI1DcaP9ZZh6HulikUQkby2NfD2jPp1c/s4000/20230906_065900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy23HG5sDL3quigf6gyEuhKEkh1zKyTuVcvZKtgw0nP1jLFi5quDGusnxijyYge4DkXlSvQSqaGy8jHA-8OqWkjRG9cCs4iPMf7jhDoqbQTg7kxDvBbrso2HkPmvWGj7HA3xO5aqtjrEkHdYgeydrpaydggKjXI1DcaP9ZZh6HulikUQkby2NfD2jPp1c/w640-h360/20230906_065900.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-family: arial; font-size: medium;">Step 7: Find things to eat with rye bread. I usually end up eating a lot of my sourdough slices toasted with some butter, but this bread has BIG flavor, and American butter is pretty tame in comparison. Thus, the reubens, and the tub of salmon cream cheese spread in my fridge. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNp0Cz4Zd5s6JjHFe2Fqe-2ifWaDJLZIoGE7vH9846sEsoVmI3hFv-L5nU25Df8PcBMyfQSF2yQev7wC_DC9o_DwGd3UECbSVVjoyL3UHyO9up2168-Hg6Uh_asuzo0OgXl9B4wbLfWBPMmB7X2dgsowPUm0fUX17WJl64COIA4v_2Ubiu9PJhF3rq1I/s4000/20230918_071645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNNp0Cz4Zd5s6JjHFe2Fqe-2ifWaDJLZIoGE7vH9846sEsoVmI3hFv-L5nU25Df8PcBMyfQSF2yQev7wC_DC9o_DwGd3UECbSVVjoyL3UHyO9up2168-Hg6Uh_asuzo0OgXl9B4wbLfWBPMmB7X2dgsowPUm0fUX17WJl64COIA4v_2Ubiu9PJhF3rq1I/w640-h360/20230918_071645.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">Ruebens also require <a href="https://www.epicurious.com/recipes/food/views/russian-dressing-51182860" target="_blank">Russian dressing</a> and <a href="https://temeculablogs.com/quick-sauerkraut-recipe/" target="_blank">sauerkraut</a>...links take you to the two recipes I used for those. And if you're going to have sauerkraut around the house... might as well grill up some brats for your sis-in-law's birthday party.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LXFkOwjALKrUFgqcr5XXHCUKVjRSss70m17UMqo1iTBqabECzWEXc7UDkFYGhd21rFoua0RANYmvdl67nBAkBGxKykukmrwMhetF03WeIWdmeDntfUa9qCc3wsV_xjz0KbzoNJ14yN5XTWMEoTPBNMHk9xmsAU_wq_awmjw8osVN_OoHJ4AYiZen8Dg/s2160/brats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1806" data-original-width="2160" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LXFkOwjALKrUFgqcr5XXHCUKVjRSss70m17UMqo1iTBqabECzWEXc7UDkFYGhd21rFoua0RANYmvdl67nBAkBGxKykukmrwMhetF03WeIWdmeDntfUa9qCc3wsV_xjz0KbzoNJ14yN5XTWMEoTPBNMHk9xmsAU_wq_awmjw8osVN_OoHJ4AYiZen8Dg/w400-h335/brats.jpg" width="400" /></span></a></div><p><span style="font-family: arial; font-size: medium;">Kvass recipe and results to come soon...</span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-32817937462856805992023-09-02T09:36:00.000-05:002023-09-02T09:36:47.062-05:00Seeded Sourdough Loaf<p><span style="font-family: arial; font-size: medium;">After the <a href="https://feauxcajun.blogspot.com/2023/08/flaxseed-sourdough-bread.html">flaxseed loaf </a>last week I wanted try using some other seeds in bread. I found <a href="https://easyindiancookbook.com/seeded-sourdough-bread/#recipe">this recipe online</a> and wanted to give it a whirl. We already had the sunflower and flax seeds on-hand, so I picked up some sesame & poppy seeds from the bulk section at <a href="https://www.mamajeansmarket.com/">Mama Jeans</a>. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpNvAY2iV24k1Uiz8pH2DllgQuhMlR7RNi1zd5-oJVKwGK8IjQP0xPxHKDo9bbCJZKOFuB3I3omAhom6vuhYJ-VvP3MJ0aMdh_hE-qw5xaSwYvI-DIyokSnw5TxK7hDyKirfvBMR6HATiLRffqhLgjATu2_T0QLNEi9-omOPR-UG49UJIxUhcLqI_dcM/s4000/20230820_064703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpNvAY2iV24k1Uiz8pH2DllgQuhMlR7RNi1zd5-oJVKwGK8IjQP0xPxHKDo9bbCJZKOFuB3I3omAhom6vuhYJ-VvP3MJ0aMdh_hE-qw5xaSwYvI-DIyokSnw5TxK7hDyKirfvBMR6HATiLRffqhLgjATu2_T0QLNEi9-omOPR-UG49UJIxUhcLqI_dcM/w640-h360/20230820_064703.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">The dough was fairly sticky, but I opted to not add extra flour and just see if the water would absorb over time. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__Pw005u9Rh8ePhbu9E24k4mlTq48VNnMBga1ifrMQVT9tXuyY0Z5-w6Z_8vvlGemGsiubQKUxRnSLz1AnltvlGajWaRKKG07OUJKgrYYjP9RLklEjI1h8uKn-Bl4nsnrEMW1cdaIoogSnQJ93ib9heMC5BXa-dmk8e_fvDp5yrJzClDNtSrnAULDXDw/s2586/20230819_094349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2586" data-original-width="2252" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__Pw005u9Rh8ePhbu9E24k4mlTq48VNnMBga1ifrMQVT9tXuyY0Z5-w6Z_8vvlGemGsiubQKUxRnSLz1AnltvlGajWaRKKG07OUJKgrYYjP9RLklEjI1h8uKn-Bl4nsnrEMW1cdaIoogSnQJ93ib9heMC5BXa-dmk8e_fvDp5yrJzClDNtSrnAULDXDw/w349-h400/20230819_094349.jpg" width="349" /></span></a></div><p><span style="font-family: arial; font-size: medium;">We let it rise while out running errands, and it had doubled by the time we got home. For the last couple loaves, I've used active (room temp after sitting out of the fridge overnight) unfed starter with a little bit of rye flour (about 10g) replacing some of the recipe's bread flour. This seems to be enough to boost the activity though the dough does take a little longer to rise.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKrXAoJp22DNnTxToaiEAgdQ4lUR43SIL4sK_LBE1qEwFHUPi-rzFhiXsDYoHGw8s8ZIUl8HkzBML3BSktORS7cO3Uph0c_RVhn7CP2onuPUwqf3p6EtaS8vOttg_HoViwd5RKP38CeYLEVFHDmbH6iMslK8NtOXQvN6N6UnIBdTfeFNIddDhLyGx8t4/s2944/20230819_170526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="2944" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKrXAoJp22DNnTxToaiEAgdQ4lUR43SIL4sK_LBE1qEwFHUPi-rzFhiXsDYoHGw8s8ZIUl8HkzBML3BSktORS7cO3Uph0c_RVhn7CP2onuPUwqf3p6EtaS8vOttg_HoViwd5RKP38CeYLEVFHDmbH6iMslK8NtOXQvN6N6UnIBdTfeFNIddDhLyGx8t4/w400-h306/20230819_170526.jpg" width="400" /></span></a></div><p><span style="font-family: arial; font-size: medium;">After doubling, I shaped it into an oblong loaf, put it in a rattan basket with floured tea towel, and let it cold ferment in the fridge overnight. In the morning, it had puffed up nicely.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtJs5T12YUg-B4zALhwEtEmOksGV3wYw1Fg_Q4ZVyKqgVeMsFV0ZWYCqdK03WMnRzRLMC7fCKQijv5VRkDZTJsK5TtbX34exUJMCxCCrE3mfEmMsD73ZPuZQ4NnfdHNcSGUMdP-TDjiY-6O0Xr5v-p39BFp9o-seRCXtgsEtueOEQx5pUU23zM1LdeCQ/s4000/20230820_064646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtJs5T12YUg-B4zALhwEtEmOksGV3wYw1Fg_Q4ZVyKqgVeMsFV0ZWYCqdK03WMnRzRLMC7fCKQijv5VRkDZTJsK5TtbX34exUJMCxCCrE3mfEmMsD73ZPuZQ4NnfdHNcSGUMdP-TDjiY-6O0Xr5v-p39BFp9o-seRCXtgsEtueOEQx5pUU23zM1LdeCQ/w640-h360/20230820_064646.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">Transferred that onto parchment on a hot baking stone, along with a pan of boiling water on the lower rack to add some steam. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed-lS2sc2nKnqIg8ktuIgoqmZpyGgJLC8ur1rfnE79XoaY2gg89xibnGz30c4xA20RlM37t332Ja1694_c8Hn5PD-EiYJZaN4OTnWXiRB5DrzAEemi4ekkp9NACZVM6EuEBxoun39FR5UgGbjL03I7EC7ehJzufxd2oLKQMwVufR1J8UbnKmcPFDgh3k/s4000/20230820_070640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjed-lS2sc2nKnqIg8ktuIgoqmZpyGgJLC8ur1rfnE79XoaY2gg89xibnGz30c4xA20RlM37t332Ja1694_c8Hn5PD-EiYJZaN4OTnWXiRB5DrzAEemi4ekkp9NACZVM6EuEBxoun39FR5UgGbjL03I7EC7ehJzufxd2oLKQMwVufR1J8UbnKmcPFDgh3k/w640-h360/20230820_070640.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">Unfortunately, I didn't score the top as well as I should have, so the loaf....got it's own ideas on where to split & rise...</span></p><p><span style="font-family: arial; font-size: medium;">The Rated-G side...</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo32CxMsGAFcxajyrvVe1guk_xi7nTnFgcbcabqn5TQ9QIzd2qPdqI6mwnBOxi_h9Hy13gfUBsj47VR37PTbH6rprSaTaVgY_WjEO5pjMXBPyUXbjNBs8IYOhDmcBQUOJdh0tr5lVo9RdrXnR6S6lq4PDaFyoQF1m9OZmRIp1h8Y822FVgh2vAJF5l8Cs/s3010/20230820_074911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1766" data-original-width="3010" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo32CxMsGAFcxajyrvVe1guk_xi7nTnFgcbcabqn5TQ9QIzd2qPdqI6mwnBOxi_h9Hy13gfUBsj47VR37PTbH6rprSaTaVgY_WjEO5pjMXBPyUXbjNBs8IYOhDmcBQUOJdh0tr5lVo9RdrXnR6S6lq4PDaFyoQF1m9OZmRIp1h8Y822FVgh2vAJF5l8Cs/w640-h376/20230820_074911.jpg" width="640" /></span></a></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;">The....not so Rated G side.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nchumo3JkMPU3bB323VVmARbIaY1v6xuEs8LSSTnsVqeqsTg5um85emYMIKfSyWz27a06_zqjhtMPNPEnR_4ozEX9eP98XF3UxNmb8VlfAi54t2F2R88I_Pl5wEujp2W-WQf1WkV6Bt0yYzzjaEhs8tJH6t5rzbJWmH-KfYUYeDv69jh5pyXH96dBAc/s2907/20230820_074521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2033" data-original-width="2907" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nchumo3JkMPU3bB323VVmARbIaY1v6xuEs8LSSTnsVqeqsTg5um85emYMIKfSyWz27a06_zqjhtMPNPEnR_4ozEX9eP98XF3UxNmb8VlfAi54t2F2R88I_Pl5wEujp2W-WQf1WkV6Bt0yYzzjaEhs8tJH6t5rzbJWmH-KfYUYeDv69jh5pyXH96dBAc/w640-h448/20230820_074521.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLMjirVRXsvHf-JygUiRptUaoUvo6fpTD2lhBIsZbxSzpKmqW0ZhyaHdRPBOdtnjGamH6DxrZ4v7IjR-D0rR75YYmPSK5xfG1v-ASsZsY1P7lrN6eyKZYG3CPxpWvF-Bsr1SuNfM4YNlNfRcuJ9AvTJdVLRhz6-V84q225vU-zjMYMkepACipjc2f6Ms/s2490/20230820_074529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2490" data-original-width="1694" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLMjirVRXsvHf-JygUiRptUaoUvo6fpTD2lhBIsZbxSzpKmqW0ZhyaHdRPBOdtnjGamH6DxrZ4v7IjR-D0rR75YYmPSK5xfG1v-ASsZsY1P7lrN6eyKZYG3CPxpWvF-Bsr1SuNfM4YNlNfRcuJ9AvTJdVLRhz6-V84q225vU-zjMYMkepACipjc2f6Ms/w437-h640/20230820_074529.jpg" width="437" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY-2wBgHsC2ugAHEM0BArT1VjhYIs1Uf93ZwpMNYBJ_5DTOBLkZEa0RXAuVU_iEewcRLi7lHhstb97ZHoL2qNI1r3wzjx4CdBHKQ40UuWm-2zADQ8RWJYiMBPRaknjit9puPvwca9QPBfDb8du_EP8D--U_9pEu7NLDfvWqMf-6JEC23Pv08iA8RGvVE/s3719/20230820_151034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3719" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYY-2wBgHsC2ugAHEM0BArT1VjhYIs1Uf93ZwpMNYBJ_5DTOBLkZEa0RXAuVU_iEewcRLi7lHhstb97ZHoL2qNI1r3wzjx4CdBHKQ40UuWm-2zADQ8RWJYiMBPRaknjit9puPvwca9QPBfDb8du_EP8D--U_9pEu7NLDfvWqMf-6JEC23Pv08iA8RGvVE/w640-h388/20230820_151034.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: arial; font-size: medium;">The crumb and flavor turned out well--not too crumbly, great for toast, garlic bread, and sandwiches on the river.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4msn1pG_huYHymNl8lwF7OrvjKeX8piU9d2zeivoaMHyRCKPSfQ_R6p81xFa45DZ5WzEUTCQoWVBZ1MJ01oZWAOxL-I0sOwjbkpFm8smc8S9CYCqLeVlEsgeDAO15yCQcjjTwDyV0HIU9paFcW4Ls7gdmvwvWIubtGJVAuIF4JxjxKVnwqi84Fy7BDVo/s4000/20230827_124810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4msn1pG_huYHymNl8lwF7OrvjKeX8piU9d2zeivoaMHyRCKPSfQ_R6p81xFa45DZ5WzEUTCQoWVBZ1MJ01oZWAOxL-I0sOwjbkpFm8smc8S9CYCqLeVlEsgeDAO15yCQcjjTwDyV0HIU9paFcW4Ls7gdmvwvWIubtGJVAuIF4JxjxKVnwqi84Fy7BDVo/w640-h360/20230827_124810.jpg" width="640" /></a></div><br /><div><br /><div><br /><p><br /></p><p><br /></p><p><br /></p></div></div>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-73270420725352304062023-08-18T10:05:00.001-05:002023-08-18T21:23:49.280-05:00Flaxseed Sourdough Bread<p><span style="font-family: arial; font-size: medium;">This turned out REALLY well. I'm glad for that--I needed a win. The last couple attempts at making loaves had turned out really poorly: on one, my dough was looking okay, but I accidentally turned the oven off after only 10 minutes in the oven....needless to say that was not a great bake. Then I had some super active dough, doubled nicely, but then I got home late, put the bowl in the fridge without shaping it...and it deflated and didn't recover. But this one... possibly the prettiest loaf I have made to date.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYOSDCXblJzI3QZXGSfa57ORdpFU_xB1_cWF3ndhgIVjBUbhBQBCZX06J4BGlVWcfPWSIlbBiBLLG2RJN5Z0ir5gJ4aaqOc4-_2Nf1HQ7io0HYiJKEKPGbhg_0Ou2aP1TaYY7jVfGYNlAj6dgiEx1mLRaJA1miFCGgEMgJgMGQfZ6nBecoYAGVnJjUbY/s3003/20230806_152058.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2228" data-original-width="3003" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYOSDCXblJzI3QZXGSfa57ORdpFU_xB1_cWF3ndhgIVjBUbhBQBCZX06J4BGlVWcfPWSIlbBiBLLG2RJN5Z0ir5gJ4aaqOc4-_2Nf1HQ7io0HYiJKEKPGbhg_0Ou2aP1TaYY7jVfGYNlAj6dgiEx1mLRaJA1miFCGgEMgJgMGQfZ6nBecoYAGVnJjUbY/w640-h474/20230806_152058.jpg" width="640" /></a></div><span style="font-family: arial; font-size: large;"><p>We have whole flaxseed in the cabinet to use in smoothies or baking. I wanted to see how it would do in sourdough! Thankfully there was already <a href="https://www.pantsdownapronson.com/flax-whole-wheat-sourdough-bread/" target="_blank">a recipe</a> out there, but it used only 60g of sourdough starter. I had a BUNCH of discard this week. (<i>Note: I also got a new ring light to help with photos--not necessarily a planned purchase, but they were $10 in the clearance section at Hobby Lobby, which was cheaper than the <a href="https://amzn.to/45cgc6e" target="_blank">clip-on version</a> I'd been watching at Amazon, so...might as well.</i>)</p></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorK1zI89QyLZ_C36LFrYY1beNOWlE_B-ev-p9UE9NZyUt34CdWetI6YjfuY7Y30yhNtu0jWInqHCMyPh8YuZQ7b3jw757wb12JVqsokBL9oELjETANhbqng32XAnadAsSkFHDzVxnSE3YTb2QR72Bg2z-J8R5dI75SgW98Sq0ZMWQsb7PbieEjIVM_ww/s2802/20230806_162800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2007" data-original-width="2802" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgorK1zI89QyLZ_C36LFrYY1beNOWlE_B-ev-p9UE9NZyUt34CdWetI6YjfuY7Y30yhNtu0jWInqHCMyPh8YuZQ7b3jw757wb12JVqsokBL9oELjETANhbqng32XAnadAsSkFHDzVxnSE3YTb2QR72Bg2z-J8R5dI75SgW98Sq0ZMWQsb7PbieEjIVM_ww/w640-h458/20230806_162800.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><i>With the ring light.</i></span></div><p></p><p><span style="font-family: arial; font-size: medium;">Having learned my lesson from previous attempts at baking with cold, unfed discard, I pulled my starter out of the fridge the night before. By morning, the volume had doubled and it was all very bubbly and happy with no hooch on the top, so I decided if I used 120g of unfed active discard, instead of 60g of fed active starter, maybe things would even out. I also decided to mix up the flour recommendations a bit to help the discard. Rye flour is like a <a href="https://truesourdough.com/6-reasons-rye-is-popular-in-sourdough-what-to-know-before-using-it/#:~:text=Because%20rye%20uniquely%20attracts%20many,a%20shorter%20period%20of%20time." target="_blank">turbo-boost</a> for starter yeast, so I reduced the amount of bread flour and added that in (in addition to reducing flour & water amounts to account for the extra starter).</span></p><p><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS:</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">120g sourdough starter, active</span></li><li><span style="font-family: arial; font-size: medium;">270g water (250g + 25g, as noted below)</span></li><li><span style="font-family: arial; font-size: medium;">400g bread flour</span></li><li><span style="font-family: arial; font-size: medium;">40g whole wheat flour</span></li><li><span style="font-family: arial; font-size: medium;">30g ground flax meal</span></li><li><span style="font-family: arial; font-size: medium;">10g rye flour</span></li><li><span style="font-family: arial; font-size: medium;">8g salt</span></li><li><span style="font-family: arial; font-size: medium;">10-20g additional AP flour as needed </span></li></ul><div><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Combine 250g of water & the sourdough starter in a stand mixer bowl & mix well with a spoon until dissolved.</span></li><li><span style="font-family: arial; font-size: medium;">Add the rye flour, whole wheat flour, and flax meal to the bowl one at a time, mixing after each addition to incorporate thoroughly.</span></li><li><span style="font-family: arial; font-size: medium;">Add the bread flour to the bowl, then place in the stand mixer and use the dough hook to combine, just until water is absorbed.</span></li><li><span style="font-family: arial; font-size: medium;">Cover and let autolyze for 1 hour.</span></li><li><span style="font-family: arial; font-size: medium;">While that's going, combine the remaining 25g of water (boiling--use the microwave) and the 8g of salt to get the salt to dissolve. Let it cool during the autolyze step.</span></li><li><span style="font-family: arial; font-size: medium;">After the hour is up, add the saltwater mixture to the dough, and mix. I found the dough with the original amount of flour was too sticky, so I added more flour while mixing. Mix for a total of 10ish minutes or until it forms a nice ball and doesn't readily stick to the sides of the mixer or the dough hook. This is in place of the more traditional "slap & folds" from the original recipe--I've found that 10ish minutes in the mixer is generally enough to build good gluten structure in the dough.</span></li><li><span style="font-family: arial; font-size: medium;">Once dough is mixed and smooth, cover and let bulk ferment. I let this dough go for about 5 hours while we were out running errands--the original recipe was only 2ish hours with the folding (<i>but again--I'm using unfed discard and figured it would need more time to bulk up</i>). </span></li><li><span style="font-family: arial; font-size: medium;">Once done with the bulk ferment, transfer onto a floured surface for shaping. I did a boule, and then used the basket of our salad spinner as my proofing bowl since has a lot of air flow to allow a skin to form on the dough. I placed the dough upside down onto a well-floured tea towel, then placed that inside the bowl and covered the whole thing with the shower cap, and put it in the fridge for a little shy of 24 hours.</span></li><li><span style="font-family: arial; font-size: medium;">Once ready to bake, I pulled the bowl out of the fridge and placed it on the counter while the oven was heating to 480F. I put my dutch oven in the stove as well so it would be hot.</span></li><li><span style="font-family: arial; font-size: medium;">When the oven reached temp, I flipped the boule out onto a piece of parchment paper, and then slashed the top with a razor that had been dipped in water (a tip from the original poster, which make the slash go MUCH easier than the last time I tried). <br />Using oven gloves, I removed the dutch oven, gently lowered the parchment into the pan, and then added an ice cube (for extra steam), quickly put the lid back on, and then put it back into the oven, reduced the oven temp to 430F, and baked for 35 minutes.</span></li><li><span style="font-family: arial; font-size: medium;">After 35 minutes, I removed the Dutch Oven and pulled the loaf out and placed it (and the parchment paper) directly on the oven rack for 7 minutes to allow the crust to brown.</span></li></ol><div><span style="font-family: arial; font-size: medium;">And after all that....we have this!</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2_I-QWBKyvPiEi9qTRCYo7F7DMXLIooEwX0bb_wEmt5zQYjHeXFLji4CeY7LZx3qyWY4j5SdUH6dS6L6HbucUtHqneNJS-v4aZTOoVnTILYnfSbwki61fCTqaIHNr7T0hptmvTgzzhUsaKXuZ5FfgSUHGZMQC0JMBe4V0iYL3fDkUYVgHnWOJih1SsM/s2744/20230806_162627.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2220" data-original-width="2744" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2_I-QWBKyvPiEi9qTRCYo7F7DMXLIooEwX0bb_wEmt5zQYjHeXFLji4CeY7LZx3qyWY4j5SdUH6dS6L6HbucUtHqneNJS-v4aZTOoVnTILYnfSbwki61fCTqaIHNr7T0hptmvTgzzhUsaKXuZ5FfgSUHGZMQC0JMBe4V0iYL3fDkUYVgHnWOJih1SsM/w640-h518/20230806_162627.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpvG78k34_zH4dn3SdXeVrSS-zpI-X0HEjYVAWxmJXBBxEybyVpm8kKN2RxSgmmxSDX6ElGcWT-8PdmTEVFz6UarS4fvEYwCqcbZKRQoXlU00DZ2X6qwgVYuMfG4o0tsQ02UzOMvKnHW-Rcq163ZVsD5A1wOVOWF1maZPJgMU1mmCnnvJr1icXzCkKyQ/s2802/20230806_163144.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2220" data-original-width="2802" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpvG78k34_zH4dn3SdXeVrSS-zpI-X0HEjYVAWxmJXBBxEybyVpm8kKN2RxSgmmxSDX6ElGcWT-8PdmTEVFz6UarS4fvEYwCqcbZKRQoXlU00DZ2X6qwgVYuMfG4o0tsQ02UzOMvKnHW-Rcq163ZVsD5A1wOVOWF1maZPJgMU1mmCnnvJr1icXzCkKyQ/w640-h508/20230806_163144.jpg" width="640" /></a></div><br /></div><div><span style="font-family: arial; font-size: medium;">Definitely the prettiest boule I've made to date. Nice ear, nice oven spring...after those last few big whiffs, this was a reinvigorating boost. Maybe I don't suck at making actual sourdough loaves! Since we're doing the Mediterranean Diet, I incorporated a slice into my breakfast the other morning.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8coyI6iQxYJLmCBpMx9DWapLOIRsAQJQX6CntBKdHgrVrwBvpwvj1TK5KNXtvxQHxyoc4g1Uwfs5axcezX1F9pNbaP_Vf9TbcXpKpdROEEUKgqDtUUmU1u-gXa9ssujuZlsh_tbdrFUo72wMNCWv1t7le_A2S3XuUxslZyOpCUJmi4JS6UqtoG84vwA/s3044/20230807_071350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1955" data-original-width="3044" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8coyI6iQxYJLmCBpMx9DWapLOIRsAQJQX6CntBKdHgrVrwBvpwvj1TK5KNXtvxQHxyoc4g1Uwfs5axcezX1F9pNbaP_Vf9TbcXpKpdROEEUKgqDtUUmU1u-gXa9ssujuZlsh_tbdrFUo72wMNCWv1t7le_A2S3XuUxslZyOpCUJmi4JS6UqtoG84vwA/w640-h412/20230807_071350.jpg" width="640" /></a></div><span style="font-family: arial; font-size: medium;"><div style="text-align: center;"><i>Cottage cheese = poor man's ricotta</i></div></span></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-22203442079219006182023-08-11T22:01:00.000-05:002023-08-11T22:01:45.470-05:00Sourdough Pop-Tart Toaster Pastries<p> <span style="font-family: arial; font-size: medium;">I realize I just said in <a href="https://feauxcajun.blogspot.com/2023/08/sourdough-pita-bread-dehydrated-starter.html" target="_blank">my last post</a> that we needed to make fewer sweets with the sourdough discard...but I was craving pie crust, yet we didn't have enough eggs for a quiche or other savory option. So...pop-tarts* it is. </span></p><p><span style="font-family: arial;"><i>*I don't think I can get sued by Kellogg's, right? Fine..."toaster pastries". </i></span><span style="font-family: arial; font-size: medium;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3SK3_y_blay-lllGgmhpur5kctxY-3MWCSwPFwFSWPZGP1_zQeQNrD4NEDYUJLYyAwJ60oxnKbqaSWMSJ00KVlXKN-zBLNWDjrc6CaNXSebWRyXqP2BRODy7v8yjavxT4ZxH6phxPK6_ad7gOhOVCFpISDhhoWzcKxuGb5oHVx48B3wJGienswzngy0/s4000/20230730_103453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3SK3_y_blay-lllGgmhpur5kctxY-3MWCSwPFwFSWPZGP1_zQeQNrD4NEDYUJLYyAwJ60oxnKbqaSWMSJ00KVlXKN-zBLNWDjrc6CaNXSebWRyXqP2BRODy7v8yjavxT4ZxH6phxPK6_ad7gOhOVCFpISDhhoWzcKxuGb5oHVx48B3wJGienswzngy0/w640-h360/20230730_103453.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-family: arial; font-size: medium;">I used <a href="https://littlespoonfarm.com/sourdough-pop-tarts-recipe/" target="_blank">Little Spoon Farm's</a> recipe, with minor modifications:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">we made a double batch because I needed to use up a lot of discard </span></li><li><span style="font-family: arial; font-size: medium;">I used lemon juice in place of the vinegar (because we apparently don't own white vinegar)</span></li><li><span style="font-family: arial; font-size: medium;">No icing--I was running out of time so we just put cinnamon sugar on top after the egg wash</span></li><li><span style="font-family: arial; font-size: medium;">Filling: the double batch made 8 pastries, so we put strawberry jam in 2, peach jam in 3, and a mix of brown sugar & mini chocolate chips in the last 3. The chocolate ones were the only pastries that didn't leak and weren't messy to eat, so if I did these again, I might make them all chocolate, possibly with marshmallow bits too.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBbhTeAcFNdfHFsXOXH65gOQFmTgCJv7071R7ldxl6QYrGbavmglW7yltChKRtCYy4da7YSnJHsUBPPBDxZ4jmQjEaiNbqXhj7192gKSk5VPwvK3FhwdBY4opImiX9XKH7QpDHSjUw-FEVEm0k5xz49vtUpru7ISUgo6za9D7wCoJ6-69g_yYFasul-g/s4000/20230730_095337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBbhTeAcFNdfHFsXOXH65gOQFmTgCJv7071R7ldxl6QYrGbavmglW7yltChKRtCYy4da7YSnJHsUBPPBDxZ4jmQjEaiNbqXhj7192gKSk5VPwvK3FhwdBY4opImiX9XKH7QpDHSjUw-FEVEm0k5xz49vtUpru7ISUgo6za9D7wCoJ6-69g_yYFasul-g/w640-h360/20230730_095337.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;">Heads up--because the dough needs time to chill, DO NOT wake up at 7am and think you'll be able to make this in time before church at 9am. I should have read the instructions better and made the dough the night before. Learn from my mistakes. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jdLGMuiY-QqBd5hzm6t7gRaqiukAWU8zLhhT6_vKRX57VTH-keX4JtqdS6648kkhw6pSuwbAmaADBkRbHdIV0Qumxl5G-gPX2pTzYMpXIrkAWyMaT7I80cEDx3BxBKVnyfAGdkPrZxOaVX3g94dUEgFD_xlic-3omAIsc_C4Qb8qqsrjghTLfCmrqe0/s4000/20230730_094047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jdLGMuiY-QqBd5hzm6t7gRaqiukAWU8zLhhT6_vKRX57VTH-keX4JtqdS6648kkhw6pSuwbAmaADBkRbHdIV0Qumxl5G-gPX2pTzYMpXIrkAWyMaT7I80cEDx3BxBKVnyfAGdkPrZxOaVX3g94dUEgFD_xlic-3omAIsc_C4Qb8qqsrjghTLfCmrqe0/w640-h360/20230730_094047.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">"S" for strawberry.</span></i></div><p></p><p><span style="font-family: arial; font-size: medium;"> These reheat in the toaster really well, though a few of them were almost too big--they wouldn't fit on their side and when put in the toaster vertically, the top inch or so still stuck out. Aside from that minor issue, this was a pretty easy recipe and a good way to use up some discard, especially if you're craving pie crust. The original recipe calls for 25-30 minutes, but I found that 35-40 minutes in our oven got the best amount of crisp bottom and edges (had to bake them in two batches). I also recommend lining your cookie sheet with foil or parchment because the jam DOES leak out the edges.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoRiaxq9zGxwPYLz4tAs2YCYlaEVRYAFddyoqtily8CKT2rYRYhxmS-GDvEo8qt3LzDRFEtqr_6zlvQ7jWXXhUjVh8o7G0zwEm2q7Lm9e5TJcSjBZgyQqoKOTJfQxfjmGSKtvJoax1fY6H2tPAESdu9RHrrX3RcCpLs9Q7-bLZ8R9kiVSGzR4YiUXKSk/s4000/20230730_103136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="4000" data-original-width="2252" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoRiaxq9zGxwPYLz4tAs2YCYlaEVRYAFddyoqtily8CKT2rYRYhxmS-GDvEo8qt3LzDRFEtqr_6zlvQ7jWXXhUjVh8o7G0zwEm2q7Lm9e5TJcSjBZgyQqoKOTJfQxfjmGSKtvJoax1fY6H2tPAESdu9RHrrX3RcCpLs9Q7-bLZ8R9kiVSGzR4YiUXKSk/w225-h400/20230730_103136.jpg" width="225" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-66923266580386093192023-08-05T10:48:00.004-05:002023-08-05T10:48:34.963-05:00Sourdough Pita Bread & Dehydrated Starter<p><span style="font-family: arial;">This week's mission: pita bread!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWXhj6AhQtWADVUWlLGRiVEhtwuRzb2aiDZ2JWdidpilqPVKGwWbqUdq6KEtIspSjOYsMHcUtQRTRAlGh5b32wkZa1XOdqNGNyABC1Wy3UNlNHDCEZwwC7dkhy3gLS40Ol8vdtLv6F7UNhJSZ8UJIeJsfrYk9ymtT329k9lm44XGXkFB54VZ4xMGy7IM/s4000/20230728_184936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWXhj6AhQtWADVUWlLGRiVEhtwuRzb2aiDZ2JWdidpilqPVKGwWbqUdq6KEtIspSjOYsMHcUtQRTRAlGh5b32wkZa1XOdqNGNyABC1Wy3UNlNHDCEZwwC7dkhy3gLS40Ol8vdtLv6F7UNhJSZ8UJIeJsfrYk9ymtT329k9lm44XGXkFB54VZ4xMGy7IM/w640-h360/20230728_184936.jpg" width="640" /></span></a></div><p><span style="font-family: arial;">The Hubs & I recently got back from an anniversary trip down to the Yucatan Peninsula. After a week of drinking and eating as much as we want, we decided we probably needed to make some healthier choices once we got home. After some brief discussions of keto and a 21 day Daniel Fast, we landed on the more sensible, sustainable choice of <a href="https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/mediterranean-diet/art-20047801" target="_blank">The Mediterranean Diet</a>. More fresh fruits & vegetables, simple ingredients, more fish, less red meat. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8X9pOLXJib7GUEsEymsn-3PGyw_qMc4Yz1XyJN-ASaPSbQIa-SBo4E1uWOJZ7Rcvsu1ADErrObcR32IE5p0XpqIiQkOrtDaKDvwzZA43ktNk-y3HbU8rfITtnK9EewDzxe_fKUXVhx_PTPcB8C0C_lS9meINaYca_p8lVaxmhwHC7Twu5_PnAhXbi4mA/s1440/IMG_20230721_151935_643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8X9pOLXJib7GUEsEymsn-3PGyw_qMc4Yz1XyJN-ASaPSbQIa-SBo4E1uWOJZ7Rcvsu1ADErrObcR32IE5p0XpqIiQkOrtDaKDvwzZA43ktNk-y3HbU8rfITtnK9EewDzxe_fKUXVhx_PTPcB8C0C_lS9meINaYca_p8lVaxmhwHC7Twu5_PnAhXbi4mA/w400-h400/IMG_20230721_151935_643.jpg" width="400" /></span></a></div><p style="text-align: center;"><i><span style="font-family: arial;">This much deliciousness, 3 times a day, for 7 days: time for a reset.</span></i></p><p><span style="font-family: arial;"> But then, the question came up: what do we do with the sourdough starter? We both acknowledged that we'd been eating a lot more bread since I started making sourdough--which has been delicious, but probably also needs to be moderated as well. Bread definitely isn't forbidden with the Mediterranean Diet, and homemade sourdough bread which has been slow fermented and is more easily digestible makes more sense than store-bought bread with more processed ingredients. But all of the sweet discard recipes we've been making for breakfasts and desserts? That should probably be ratcheted back. I also had been meaning to dry out some of my starter for safe keeping, just in case something happened to it.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0smNOGLM3pjcY7YSU7JkMHDhXvtyGzVR1IhzHxq-M8YV6texh0U93cZMVX2qWMYpNHsCyv9uqaS9LGwPQHd3z3MTcUdVspBJ3YEItReuj8nE3Wq4BQssGfTOgmo6fvum4Z-1WrV1IpyAltZYLf5_rOpGCSaCGbPXWVHTiCP12gDGOfz7AkMrer9-6ZNE/s4000/20230725_175019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0smNOGLM3pjcY7YSU7JkMHDhXvtyGzVR1IhzHxq-M8YV6texh0U93cZMVX2qWMYpNHsCyv9uqaS9LGwPQHd3z3MTcUdVspBJ3YEItReuj8nE3Wq4BQssGfTOgmo6fvum4Z-1WrV1IpyAltZYLf5_rOpGCSaCGbPXWVHTiCP12gDGOfz7AkMrer9-6ZNE/w640-h360/20230725_175019.jpg" width="640" /></span></a></div><p style="text-align: center;"><i><span style="font-family: arial;">Sourdough Insurance.</span></i></p><p><span style="font-family: arial;">Like most Americans, when I think about Mediterranean breads, pita is the first thing that comes to mind. And it also seems pretty simple: make some dough, let it rise, then roll it out in to some flat tortilla-like rounds and toss in the oven to puff up. We used <a href="https://www.farmhouseonboone.com/easy-sourdough-pita-bread">Farmhouse on Boone's</a> recipe. Ingredient-wise we didn't vary from this so you can click over there if you want to try it.</span></p><p><span style="font-family: arial;">Unfortunately, my dough ended up very wet and sticky--likely because of high humidity here since it's summer. I added a fair bit of flour when I was rolling these out into rounds...but then I also ran out of space to be able to flatten them out to 1/4 inch as in the recipe. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9BfvXmI-QJWvjgD9IczTu_VSXLq8-EnFlr5n7P3EAzaN5ejhwevqYjx_S_dmdEbrGQQVbmSYQMdk-H0ls5hAuP7eS6BriyQxQxgxEBzXN2syAvvqA0H4nCB4U9CxVSPI91ndmmwZz3jSVIQzGoHjt_evwkCoGd2e3chjc3lV0OzJpKLIhN2tYVPtm1E/s4000/20230725_200109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9BfvXmI-QJWvjgD9IczTu_VSXLq8-EnFlr5n7P3EAzaN5ejhwevqYjx_S_dmdEbrGQQVbmSYQMdk-H0ls5hAuP7eS6BriyQxQxgxEBzXN2syAvvqA0H4nCB4U9CxVSPI91ndmmwZz3jSVIQzGoHjt_evwkCoGd2e3chjc3lV0OzJpKLIhN2tYVPtm1E/w640-h360/20230725_200109.jpg" width="640" /></span></a></div><p><span style="font-family: arial;">When I went to try to get them off the cutting board after a 30 minute rest, they were all stuck solid. After much scraping and cursing, what ended up on the pizza stone were irregular, oblong flatbreads, rather than pita.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTN1tqbidm5jIKaCiXFl0HigUhzXXgq0ENrdDhjaBBv4dikFfqVaX7ZAQP4R6H_Xi73EoRi4Y1pyQh2-UUNCwAHeeo9BUEgbmfTXW3FuCGuQEMZrgMSfDRzG93RyavDRKLych5ObtavdqU_iwxASxtIejYNZBvjeYOlYMSU4jcTjUlHJRSuwY594qRuU/s4000/20230725_204650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTN1tqbidm5jIKaCiXFl0HigUhzXXgq0ENrdDhjaBBv4dikFfqVaX7ZAQP4R6H_Xi73EoRi4Y1pyQh2-UUNCwAHeeo9BUEgbmfTXW3FuCGuQEMZrgMSfDRzG93RyavDRKLych5ObtavdqU_iwxASxtIejYNZBvjeYOlYMSU4jcTjUlHJRSuwY594qRuU/w360-h640/20230725_204650.jpg" width="360" /></span></a></div><span style="font-family: arial;"><div style="text-align: center;"><i>Many choice words were flying around this kitchen...</i></div></span><p><span style="font-family: arial;">After fighting with the first three, I balled all the remaining rounds up together with a little extra flour, kneaded, and then started pulling off smaller dough balls. With the main mass of dough over on one side of the board, I then had space to flour the surface and roll them out to 1/4 inch. So I ended up baking these one at a time. Not really ideal, but with the reworking & additional flour, they did finally start puffing up like beautiful little pita breads.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uwZR2-e5Ftusl9Hwakc2NpQUxj99VScrh2SYizVuIjeRzMVqNsBU7IkKIEMvClGPYNrF4E3-y-IXz1BzY4H2KBZzm3CWSMis32P1M7fniUH4yAp2pcPZzY3e5vGR-eYFpVPGkoT1_a-QYpBYn6gx6lKZLNH7tfBUZxXMVJqM-aYQ2aq16RTpH1eQyR0/s4000/20230725_212452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-uwZR2-e5Ftusl9Hwakc2NpQUxj99VScrh2SYizVuIjeRzMVqNsBU7IkKIEMvClGPYNrF4E3-y-IXz1BzY4H2KBZzm3CWSMis32P1M7fniUH4yAp2pcPZzY3e5vGR-eYFpVPGkoT1_a-QYpBYn6gx6lKZLNH7tfBUZxXMVJqM-aYQ2aq16RTpH1eQyR0/w640-h360/20230725_212452.jpg" width="640" /></span></a></div><span style="font-family: arial;"><br /></span><p><span style="font-family: arial;">Final result was a little dry (probably because of adding so much flour on the back end just to keep them from sticking) but good flavor. Some were a little too thin and crumbly to use for pita pockets--they broke easily and leaked, but all in all, not terrible for a first attempt. Will I try again??? TBD. As you know, I like trying new recipes, and as it turns out, there's <a href="https://www.themediterraneandish.com/category/breads/" target="_blank">a TON of Mediterranean breads</a> that aren't pita. In the meantime, it was delicious with hummus and worked fairly well as a pita pocket for these deviled egg salad sandwiches inspired by my friend Jo. (Basically, regular egg salad but with less mayo, more mustard, and diced <a href="https://feauxcajun.blogspot.com/2014/05/garlic-dill-refrigerator-pickles.html">homemade dill pickles</a> in it.)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk-PvGJ4bxLVcsB44IYqQkz6VwD27AV-Rx_F2HTiwjtVnPOxu0YEZYSjkyeefq9WtjSgFQBb6hX6qF6CmWUaiJWZVcNrKrwEiqulPqhaq6cGnNKnT95uAIaihkkf77g5Jzq4iFvZlcORt5x386cAkTmUhbGb7AG2Oo14O_kZGPOGxrvgP950eCNwGH8k/s4000/20230801_182837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCk-PvGJ4bxLVcsB44IYqQkz6VwD27AV-Rx_F2HTiwjtVnPOxu0YEZYSjkyeefq9WtjSgFQBb6hX6qF6CmWUaiJWZVcNrKrwEiqulPqhaq6cGnNKnT95uAIaihkkf77g5Jzq4iFvZlcORt5x386cAkTmUhbGb7AG2Oo14O_kZGPOGxrvgP950eCNwGH8k/w360-h640/20230801_182837.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-67552888005004534172023-07-14T09:55:00.000-05:002023-07-14T09:55:20.107-05:00Apple Crumb Cake with Sour Cream & Sourdough Discard<p><span style="font-family: arial; font-size: medium;">We were headed to a potluck with one of The Hubs' <a href="https://www.facebook.com/groups/527383230754958/" target="_blank">Homebrew Groups</a>, and I needed something to use this week's sourdough discard in. We also had a container of sour cream that needed to get used up, and some of last year's apples from our backyard tree hanging out in the freezer. When I searched the interwebz for a "sourdough sour cream apple cake"...I got a lot of "sourdough apple cakes" and "sour cream apple cakes"...but no crossover. So--I found a couple different recipes I liked, mixed & matched, and this was the end result.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHs1fTbTDuOwW3ZdHBaIdljEMRc1FPOMA1G_eehG2WoeG5TdWvGCiiMPMKw1jpyEBqrP5-Y1Ud-AzG-CUMSfWhNgNjILo2fmKaJPEvZVkpETwp554eVpgiX5xSmvZPJx3G6GkVwWDt9yeM2NuTYRuaA1J7kbKg3MqXmre1ifKA8j_8Z0jYuFyDuc7kaOE/s3216/20230712_070126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3216" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHs1fTbTDuOwW3ZdHBaIdljEMRc1FPOMA1G_eehG2WoeG5TdWvGCiiMPMKw1jpyEBqrP5-Y1Ud-AzG-CUMSfWhNgNjILo2fmKaJPEvZVkpETwp554eVpgiX5xSmvZPJx3G6GkVwWDt9yeM2NuTYRuaA1J7kbKg3MqXmre1ifKA8j_8Z0jYuFyDuc7kaOE/w640-h448/20230712_070126.jpg" width="640" /></span></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW65zE9xmGzL6TrJyl_SI3II_vw9D6QIXYXLWEQbPxu7y7EL5YUU8MNRnYbRn8uifoNDCKypayJvHMNQAr7chjTMtZ7jPM5bd5rr-06DR2-xL-erTA4o9mPonM5QM4_i6JJnkEjQOcm5Whlan1Q7MQZNL8eA150UDl1pd_iJpDmv2-ziOEvtAA0YeniI/s4000/20230708_151012.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW65zE9xmGzL6TrJyl_SI3II_vw9D6QIXYXLWEQbPxu7y7EL5YUU8MNRnYbRn8uifoNDCKypayJvHMNQAr7chjTMtZ7jPM5bd5rr-06DR2-xL-erTA4o9mPonM5QM4_i6JJnkEjQOcm5Whlan1Q7MQZNL8eA150UDl1pd_iJpDmv2-ziOEvtAA0YeniI/w640-h360/20230708_151012.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;">Note: This results in some of the measurements below being in grams, and some in dry measurements--this is because the sourdough substitution is based on weight, rather than volume--I removed 75g of flour and 75g of sour cream from the cake layer to make up for the addition of the 150g of sourdough discard.</span><p></p><p><b><span style="font-family: arial; font-size: medium;">INGREDIENTS:</span></b></p><p><u><span style="font-family: arial; font-size: medium;">Apple Layer:</span></u></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">3 cups frozen or fresh sliced apples, peeled (sliced thin or cubed)</span></li><li><span style="font-family: arial; font-size: medium;">2/3 cup sugar</span></li><li><span style="font-family: arial; font-size: medium;">1 Tbsp butter</span></li><li><span style="font-family: arial; font-size: medium;">1.5 Tbsp lemon juice</span></li><li><span style="font-family: arial; font-size: medium;">2 tsp cinnamon</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp nutmeg</span></li></ul><div><u><span style="font-family: arial; font-size: medium;">Cake Layer:</span></u></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1.5 sticks unsalted butter, room temp</span></li><li><span style="font-family: arial; font-size: medium;">3/4 cup sugar</span></li><li><span style="font-family: arial; font-size: medium;">170g sour cream (about 2/3 cup)</span></li><li><span style="font-family: arial; font-size: medium;">3 eggs</span></li><li><span style="font-family: arial; font-size: medium;">2 tsp vanilla extract</span></li><li><span style="font-family: arial; font-size: medium;">150g sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">240g all-purpose flour (should be a little shy of 2 cups)</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp baking soda</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp baking powder</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp salt</span></li></ul><div><u><span style="font-family: arial; font-size: medium;">Crumb Topping:</span></u></div></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 stick unsalted butter, melted</span></li><li><span style="font-family: arial; font-size: medium;">3/4 cup flour</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup quick oats</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup brown sugar</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup white sugar </span></li><li><span style="font-family: arial; font-size: medium;">2 tsp cinnamon</span></li><li><span style="font-family: arial; font-size: medium;">1/4 tsp salt</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup pecans, crushed</span></li></ul><div><b><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></b></div></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat the oven to 350F.</span></li><li><span style="font-family: arial; font-size: medium;">In a medium saucepan, combine the APPLE LAYER ingredients and bring to a boil. Lower the heat and let simmer until apples are very soft, around 20 minutes. Remove from heat--it will continue to thicken as it cools.</span></li><li><span style="font-family: arial; font-size: medium;">In a separate medium bowl, melt the butter for the CRUMB TOPPING, then add the remaining ingredients and mix with a fork until crumbly. Set aside.</span></li><li><span style="font-family: arial; font-size: medium;">Using a large bowl and hand mixer, or a stand mixer, combine the room temp butter and sugar and beat until fluffy. Then add the eggs, sour cream, vanilla, and sourdough discard and mix until smooth.</span></li><li><span style="font-family: arial; font-size: medium;">Remove the bowl from the stand mixer and weigh the flour into the bowl, then add the salt, baking powder and baking soda. Place back on the mixer and blend until combined.</span></li><li><span style="font-family: arial; font-size: medium;">Pour CAKE LAYER into a buttered 9x13 pan and smooth out. Then add the APPLE LAYER onto the cake batter, and use a butter knife to swirl the mixture evenly into the CAKE LAYER.</span></li><li><span style="font-family: arial; font-size: medium;">Add the CRUMB TOPPING layer evenly across the top of the pan, and bake for 40-45 minutes.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7SzvoKSG9cvHSFR-g42ZxfEggTc490SlMITmxNivKDbuB4bbiHeq6DcE14yOjcbEPh3RcBA40WiG6Kmvb1mLVEnsyTf0HQOL_-waZYOz8jYz4LnIavm1H9UoIci0GGP_AAw8susBDVimniPCTu7S_JMs9oHPkVaxe6r8vzhK4KT3ym8rgSRBS9z2khY/s3566/20230708_134332.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3566" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7SzvoKSG9cvHSFR-g42ZxfEggTc490SlMITmxNivKDbuB4bbiHeq6DcE14yOjcbEPh3RcBA40WiG6Kmvb1mLVEnsyTf0HQOL_-waZYOz8jYz4LnIavm1H9UoIci0GGP_AAw8susBDVimniPCTu7S_JMs9oHPkVaxe6r8vzhK4KT3ym8rgSRBS9z2khY/w640-h404/20230708_134332.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;">Cake Layer.</span></div></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oK6Z_OaDH5-wVCY8rqohQOBZjL6QzUf_C-oOCLuEMWCqiFqlopPr6SZsmpYIBOoi8vWthG9nKQkhlM3HWZl3Qq4v7_UjqcSShdq2b40zZcbxnS7-9zWuIK68odYz87hSescOV8LGrpAU2l8Uj18CnJbbMlggQFyApJKfwGXCI_vskvei7nluJMCdhzU/s3426/20230708_134529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3426" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oK6Z_OaDH5-wVCY8rqohQOBZjL6QzUf_C-oOCLuEMWCqiFqlopPr6SZsmpYIBOoi8vWthG9nKQkhlM3HWZl3Qq4v7_UjqcSShdq2b40zZcbxnS7-9zWuIK68odYz87hSescOV8LGrpAU2l8Uj18CnJbbMlggQFyApJKfwGXCI_vskvei7nluJMCdhzU/w640-h420/20230708_134529.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;">Apple Layer added & swirled in.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQbNbjYWsfJMHVObTUWq8GQVwM_AoAcG32RgYhN-JLKiTKVYHOo6cXxNUpCQIFg9AIzE0S-KSjkoRBgqfZbCPQybOZ3vKK3kvIgpbipZI_ycbyaNWEuVi4mgida-WlJqiDvdouBTg7HOFd9ooUkgQ5zu15b1P7z-dSD9IP-nibtKuuTT8NtC1J82iCqA/s4000/20230708_134702.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQbNbjYWsfJMHVObTUWq8GQVwM_AoAcG32RgYhN-JLKiTKVYHOo6cXxNUpCQIFg9AIzE0S-KSjkoRBgqfZbCPQybOZ3vKK3kvIgpbipZI_ycbyaNWEuVi4mgida-WlJqiDvdouBTg7HOFd9ooUkgQ5zu15b1P7z-dSD9IP-nibtKuuTT8NtC1J82iCqA/w640-h360/20230708_134702.jpg" width="640" /></span></a></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;">Crumb Topping added.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJD89VM5GdSay4t621eJlG9KLyFOr5Wa1oe5w3S5PVVGOCtoLQq0N_O72QlPi0DxIIn7bNoYJCulEHQknfJ5I8qOgd9Segk_9UGoy_4yu_1aKbHlhtlZUmHEafeHDLTcD7vXfu4wGnq5PxTB3OSXxCZ6mhR0cTPkFbF57jJQ-kLEbtwrUDQm6oyJZKDE/s2751/20230712_070111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2225" data-original-width="2751" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJD89VM5GdSay4t621eJlG9KLyFOr5Wa1oe5w3S5PVVGOCtoLQq0N_O72QlPi0DxIIn7bNoYJCulEHQknfJ5I8qOgd9Segk_9UGoy_4yu_1aKbHlhtlZUmHEafeHDLTcD7vXfu4wGnq5PxTB3OSXxCZ6mhR0cTPkFbF57jJQ-kLEbtwrUDQm6oyJZKDE/w640-h518/20230712_070111.jpg" width="640" /></a></div><br /><div style="text-align: center;"><span style="font-family: arial; font-size: large;">This works well as a dessert, or as a coffee cake for breakfast!</span></div><p></p><div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span><div><br /></div></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-70147481291552926882023-07-09T08:19:00.001-05:002023-07-09T08:19:24.868-05:00Sourdough Naan & Beef Aloo Keema<p><span style="font-family: arial; font-size: medium;"> One of my go-to dinner options is this Indian (Americanized, I'm sure) dish, with ground meat, potatoes (aloo) and peas (keema). Meat, potatoes, a vegetable, a sauce, all in one pot. It's PERFECT, and DELICIOUS. Because it's an Indian dish, beef is a very atypical protein to use (I usually do ground chicken or turkey)--BUT...we have a quarter of a cow in our freezer, and I was making this on the 4th of July so... 'Merica.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASeMUedsMn-ARm9BIkSBw8DsVijWSi_UzqQyvPT0ZzK-H4CbkC4OZUgYGnaPLiS_iBCN77PtoS0t4J8Kyt-cEL6tontZU4skU7yQF8wZDo4UjJNl_OgFQyx6D60m1mV5K9vIrRFgqnHG4RP8_7tN3Hz2UPk_luk9d2Q6OUCqi1iaB29cewIsj23s6MCM/s4000/20230704_185332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASeMUedsMn-ARm9BIkSBw8DsVijWSi_UzqQyvPT0ZzK-H4CbkC4OZUgYGnaPLiS_iBCN77PtoS0t4J8Kyt-cEL6tontZU4skU7yQF8wZDo4UjJNl_OgFQyx6D60m1mV5K9vIrRFgqnHG4RP8_7tN3Hz2UPk_luk9d2Q6OUCqi1iaB29cewIsj23s6MCM/w640-h360/20230704_185332.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><span style="text-align: left;">I usually buy some naan from Aldi when the craving to make keema hits. But, now we have sourdough starter. So I used my discard and </span><a href="https://littlespoonfarm.com/sourdough-naan-recipe/" style="text-align: left;" target="_blank">this recipe from Little Spoon Farm,</a><span style="text-align: left;"> and roughly 8 hours later, we have delicious homemade flatbread. The only deviation I made from their recipe was using sour cream instead of plain greek yogurt.</span></span></div><p><span style="font-family: arial; font-size: medium;">This is probably one of the easier recipes I've made. Just mix everything up together into a ball, cover and let hang out for 6-8 hrs, then divide into 8, flatten/stretch, and fry in a little bit of olive oil in a hot skillet. I was able to cook the naan one at a time while making the <a href="https://feauxcajun.blogspot.com/2015/09/turkey-aloo-keema.html" target="_blank">beef aloo keema</a> in a separate pot on the stovetop.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-RWV-uSz_BJsEdtFAPvLYzqavBkJiG6qoc7gL-WAB9iZHKtirP63XeKcEVJvhjnGuINiZE6k-fnjYZXn1vs22DyjTVwOGwE8Kqhnw2x7A_gOoDJMEXeKKK8XrVzUIYqFcjFWCbpCNqyyUcuGsyoSZ-7hv-WZrT1ZK5YUfQO6mMV8PTUevqQsktJcdpU/s4000/20230704_174810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-RWV-uSz_BJsEdtFAPvLYzqavBkJiG6qoc7gL-WAB9iZHKtirP63XeKcEVJvhjnGuINiZE6k-fnjYZXn1vs22DyjTVwOGwE8Kqhnw2x7A_gOoDJMEXeKKK8XrVzUIYqFcjFWCbpCNqyyUcuGsyoSZ-7hv-WZrT1ZK5YUfQO6mMV8PTUevqQsktJcdpU/w640-h360/20230704_174810.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">The original recipe calls to cook this in a cast iron pan, and I would probably echo that in retrospect. My non-stick worked pretty well, but after making eight flatbreads (roughly 30-40 minutes of cook time) I had quite the accumulation of dark burnt oily residue in the pan. Took a lot of baking soda, a toothbrush, and elbow grease to knock that out.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREj71hUTU3YgveHCvqsWh9zdti5uaDJHuoW6EfiIcoNc4FHPssEjQf_EiNSUyuEbcBLEEWr8xNTuJG5iupe2DH3t0BLYW4v2NOKKdo13z-wfv03veWyEv41tUVgL5ihZ54xYQiyl1my6aX8mUqJaABnzSh_JhXNb5ndsvgIkWJU92fNtlp6EsDE_9OYg/s4000/20230704_183409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREj71hUTU3YgveHCvqsWh9zdti5uaDJHuoW6EfiIcoNc4FHPssEjQf_EiNSUyuEbcBLEEWr8xNTuJG5iupe2DH3t0BLYW4v2NOKKdo13z-wfv03veWyEv41tUVgL5ihZ54xYQiyl1my6aX8mUqJaABnzSh_JhXNb5ndsvgIkWJU92fNtlp6EsDE_9OYg/w640-h360/20230704_183409.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQ_nT9NRczj01SQTnTptlWNTx5hJDeJRTskdMk7X4HnQLfdanRWD0zoYMMgvRtr5qBYlbX64Oa-CYVobzIHUpYaOSTxwH-oiIyBBS0eOemLvFXUZvrO2joSvufzEjq7ZSYLTlcn9XFs8bHmFwwct3klgQcdwsGoHWxdkDafUTHLuXk5yzU4Uenv6n3ZI/s4000/20230704_183402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="4000" data-original-width="2252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQ_nT9NRczj01SQTnTptlWNTx5hJDeJRTskdMk7X4HnQLfdanRWD0zoYMMgvRtr5qBYlbX64Oa-CYVobzIHUpYaOSTxwH-oiIyBBS0eOemLvFXUZvrO2joSvufzEjq7ZSYLTlcn9XFs8bHmFwwct3klgQcdwsGoHWxdkDafUTHLuXk5yzU4Uenv6n3ZI/w360-h640/20230704_183402.jpg" width="360" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-89796374333970748612023-07-01T09:27:00.001-05:002023-07-01T09:27:25.963-05:00Jagerschnitzel with Sourdough Spaetzle<p><span style="font-family: arial; font-size: medium;"> The Hubs asked for Jagerschnitzel as his special Father's Day dinner. And I did my best to accommodate, except that we could not find pre-breaded pork or veal cutlets ANYWHERE, and I didn't have enough time on Father's Day to make everything from scratch. So, this dinner was a little belated, but still delicious and well deserved. I'm thankful to have husband who is a true partner in marriage, sharing responsibility for things around the house, taking care of the kiddo, while also having our own areas of expertise. I do most of the cooking, not because he CAN'T, but because I enjoy it more. He enjoys working with his hands and fixing things. It's a pretty great situation.</span></p><p><span style="font-family: arial; font-size: medium;">Anyway...FOOD. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzsbNh-uGNxKJaI7AbgFYLgXEwFPMwPEISREzKLI7qPDibU3sfIvmKt9Wm-eNXLUpn2iwgzUuNQXl_tomRG8-WMbM5i_YzquGrZIAvGt13NDQOSWZjE0aujIdGWaPELRZCRKY4Wj3kMKp7ZHhPrvLUPQapPAFhaRVcCL0H34PTOZi5Ex3Rx6y-S7SsCg/s4000/20230625_184912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzsbNh-uGNxKJaI7AbgFYLgXEwFPMwPEISREzKLI7qPDibU3sfIvmKt9Wm-eNXLUpn2iwgzUuNQXl_tomRG8-WMbM5i_YzquGrZIAvGt13NDQOSWZjE0aujIdGWaPELRZCRKY4Wj3kMKp7ZHhPrvLUPQapPAFhaRVcCL0H34PTOZi5Ex3Rx6y-S7SsCg/w640-h360/20230625_184912.jpg" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">I bought this <a href="https://amzn.to/46qhOuO" target="_blank">spaetzle maker</a> on Amazon---not joking, looked it up--A FULL DECADE AGO. 2013. That's pre-kid, we still owned <a href="https://feauxcajun.blogspot.com/2015/03/chocolate-raspberry-smoothie-from.html" target="_blank">The Inside Scoop</a>--purchased in June (full tilt ice cream season) so this was probably a stress purchase. And it's just sat in the drawer, in the package, since that time. The spider strainer was a much more recent purchase, but still brand new. Nice to finally get to use kitchen gadgets. :)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp3O85u2QhLsVT0LjW6BcdYXhzQsdOZoKLqqjUdssrs_coNa0cg_HstBUEbOd-7XmHTrDN4Xl19xhHeL1WDfzsT4jNFF6L3jw3IRI8BGEwTR9rHJmCaPVDHMzX9au4coQpXoOopJ4yV6R97lBks4_4QBux0KywCZuqyGO-yBIYmR3Fqq4RoSBcIA4a0c/s3562/20230624_154657.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2136" data-original-width="3562" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp3O85u2QhLsVT0LjW6BcdYXhzQsdOZoKLqqjUdssrs_coNa0cg_HstBUEbOd-7XmHTrDN4Xl19xhHeL1WDfzsT4jNFF6L3jw3IRI8BGEwTR9rHJmCaPVDHMzX9au4coQpXoOopJ4yV6R97lBks4_4QBux0KywCZuqyGO-yBIYmR3Fqq4RoSBcIA4a0c/w400-h240/20230624_154657.jpg" width="400" /></span></a></div><p><span style="font-family: arial; font-size: medium;">I used my sourdough discard to make this recipe--most recipes I found online called for a full cup (300g) of discard, which I didn't have. And there was a whole range of recipes out there--some called for 1 egg, some for 4, etc. So, I opted to just modify the recipe that came on the package of my spaetzle maker.</span></p><p><span style="font-family: arial; font-size: medium;">Because making THREE things from scratch for the same dinner is a hefty lift on busy summer weekends, I made the spaetzle the day before and put it in the fridge. Then day of, I sautéed it in some butter, seasoned with some salt, pepper, and parsley. Worked perfect.</span></p><p><b style="font-family: arial; font-size: large;">INGREDIENTS: </b></p><p><i><u><span style="font-family: arial; font-size: medium;">Spaetzle </span></u></i><span style="font-family: arial; font-size: large;">(Makes....a lot. Like probably 8-10 side servings. We froze half.)</span></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">100g sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">325g all-purpose flour</span></li><li><span style="font-family: arial; font-size: medium;">2 eggs</span></li><li><span style="font-family: arial; font-size: medium;">2 tsp chicken bouillon powder</span></li><li><span style="font-family: arial; font-size: medium;">~200mL water (more or less as needed for consistency)</span></li><li><span style="font-family: arial; font-size: medium;">1/2 stick butter</span></li></ul><div><i><u><span style="font-family: arial; font-size: medium;">Schnitzel</span></u></i></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 lb pork chops hammered to ~1/4-1/2 inch thick, or a butterflied pork loin, divided into 6 sections and pounded flat</span></li><li><span style="font-family: arial; font-size: medium;">Dry dredge: 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp parsley, 1/2 tsp black pepper</span></li><li><span style="font-family: arial; font-size: medium;">Wet Dredge: 2 eggs, beaten</span></li><li><span style="font-family: arial; font-size: medium;">Final dredge: 2 cups panko</span></li><li><span style="font-family: arial; font-size: medium;">vegetable oil for frying</span></li><li><span style="font-family: arial; font-size: medium;">Lemon wedges for serving</span></li></ul><div><u><i><span style="font-family: arial; font-size: medium;">Jager Gravy</span></i></u></div></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">2 Tbsp butter</span></li><li><span style="font-family: arial; font-size: medium;">8 oz button mushrooms, cleaned & sliced</span></li><li><span style="font-family: arial; font-size: medium;">1/2 onion, thinly sliced</span></li><li><span style="font-family: arial; font-size: medium;">4 Tbsp <a href="https://amzn.to/46ziez0" target="_blank">Tony Chacheres Roux Mix</a> (FYI since the recipe isn't on the can--gravy is 2 Tbsp mix + 1 cup water)</span></li><li><span style="font-family: arial; font-size: medium;">2 Cups cool water</span></li></ul><div><span style="font-family: arial; font-size: medium;"><br /></span></div></div><div><b><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></b></div><div><b><span style="font-family: arial; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: arial; font-size: medium;">Spaetzle-</span></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Start a pot of salted water to boil.</span></li><li><span style="font-family: arial; font-size: medium;">In a large bowl, whisk together the discard, eggs, and bouillon. Mix in the flour--you'll end up with a dry shaggy dough. Start adding the water and mixing in until dough is smooth, like thick pancake batter. The idea being that the dough won't just drip through the holes in the spaetzle maker as you add it to the hopper, so you can control the size of the noodles. </span></li><li><span style="font-family: arial; font-size: medium;">Let rest about 15 minutes.</span></li><li><span style="font-family: arial; font-size: medium;">Set the spaetzle maker across the top of the pot of boiling water. Add dough to the hopper in small batches. Slide the hopper back & forth to press the dough through the holes.</span></li><li><span style="font-family: arial; font-size: medium;">Once the noodles start to float up to the surface, it's OK to stir. Let cook for 2-3 minutes, then remove with the spider strainer.</span></li><li><span style="font-family: arial; font-size: medium;">Place in a container with some butter & toss. The butter will help keep the noodles from sticking to each other. If you're making this all the same day, you can serve at this point, or let cool and place in the fridge. </span></li><li><span style="font-family: arial; font-size: medium;">Reheating: Heat 1 pat of butter in a large skillet over medium heat--once melted, add the cold spaetzle (you will likely have to break it apart a bit with your hands) & season to taste. </span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22tsv-Xotx5A9QrjwIQaE2Q2hwswpdDwhEqbiDLoKQJN1XcYYk0NBcfMBD4ZZChOQgCauMiO072acduw1SQT6vYyslcyX9ry1Ove3HaieU0Zod7EGf1ywQ7lpnapkT8iqbHpZue20yalMuDQzHwKcnh3TLLnvzU1jvnuZe1wDnyagAjQzzqHAYYiIezI/s2491/20230624_161622.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1686" data-original-width="2491" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22tsv-Xotx5A9QrjwIQaE2Q2hwswpdDwhEqbiDLoKQJN1XcYYk0NBcfMBD4ZZChOQgCauMiO072acduw1SQT6vYyslcyX9ry1Ove3HaieU0Zod7EGf1ywQ7lpnapkT8iqbHpZue20yalMuDQzHwKcnh3TLLnvzU1jvnuZe1wDnyagAjQzzqHAYYiIezI/w400-h271/20230624_161622.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrLzzt-JD7GeKBg0QDeN_QjyE9NKFWDEYmDflV3-UEllo43zRia_nGEB8pvxFC0HZK4r5mU5VGG7Slzoj8uvtaBYsPDs6njxB8WU-6-ViWs9F3Xz_Cwg9MpU_3JB-N6ewxkyxS-kHXmYO6_e_XIlbppEtOyH8qXBkUsS2fESNJShVVduJNUxRTqfjdEQ/s3840/Snapchat-574286773.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrLzzt-JD7GeKBg0QDeN_QjyE9NKFWDEYmDflV3-UEllo43zRia_nGEB8pvxFC0HZK4r5mU5VGG7Slzoj8uvtaBYsPDs6njxB8WU-6-ViWs9F3Xz_Cwg9MpU_3JB-N6ewxkyxS-kHXmYO6_e_XIlbppEtOyH8qXBkUsS2fESNJShVVduJNUxRTqfjdEQ/w360-h640/Snapchat-574286773.jpg" width="360" /></a></div><br /></div><div><b><span style="font-family: arial; font-size: medium;">Schnitzel-</span></b></div></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Heat about 1 inch of vegetable oil in a deep pan, like a <a href="https://amzn.to/3XmIBE9" target="_blank">dutch oven</a>, to avoid splattering. Target temp is about 330F.</span></li><li><span style="font-family: arial; font-size: medium;">Heat oven to 200F (for keeping cutlets warm if needed)</span></li><li><span style="font-family: arial; font-size: medium;">Once oil is up to temp, dredge pork one at a time through the flour, then egg, then panko and gently drop into the oil. My pot was able to hold about 2 at a time, so have some paper towels nearby for after they come out of the oil. Cook for about 2-3 minutes per side, until golden brown. Remove, drain, then place on a cookie sheet in the oven (if you're trying to keep them all warm for serving).</span></li><li><span style="font-family: arial; font-size: medium;">Serve with a light drizzle of lemon juice, and then either add gravy to the top, or on the side.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_GDXpkFsXyTpBWG8wvZNjU95nPmfgrOjtVb9qqIZuEoRMXda93F7RT04HEknwNq4j8yHkuA5ySJCo2J00-gi6Qq6HfSAf2BXXU-d5Ds3WbD5iP8iKoru3ScsjK5HTswnoUsKJLt4CBIWWQUCSsLnXjmtLYNRuEmBciaLkUppuQF0eBuRC7uPzH1pbOo/s4000/20230625_184953.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_GDXpkFsXyTpBWG8wvZNjU95nPmfgrOjtVb9qqIZuEoRMXda93F7RT04HEknwNq4j8yHkuA5ySJCo2J00-gi6Qq6HfSAf2BXXU-d5Ds3WbD5iP8iKoru3ScsjK5HTswnoUsKJLt4CBIWWQUCSsLnXjmtLYNRuEmBciaLkUppuQF0eBuRC7uPzH1pbOo/w640-h360/20230625_184953.jpg" width="640" /></a></div><br /></div><div><b><span style="font-family: arial; font-size: medium;">Jager Gravy-</span></b></div></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">In a large skillet, melt 2 Tbsp butter over medium heat.</span></li><li><span style="font-family: arial; font-size: medium;">Add onions & mushrooms and saute until tender & golden.</span></li><li><span style="font-family: arial; font-size: medium;">Meanwhile, in a medium saucepan, combine the water and roux mix, whisk, and then heat to boiling. Let boil for 1 minute then drop temp to simmer.</span></li><li><span style="font-family: arial; font-size: medium;">Add mushrooms & onions to the gravy and let simmer until ready to serve. (I then used that skillet to heat up the spaetzle I'd made the day before.)</span></li></ol><div><span style="font-family: arial; font-size: medium;">Served this up with some sauerkraut for the full German experience...and some green beans, because vegetables are important. :)</span></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHgHYwV6YhlX4ammSaaLTDkexu_uDPpleJyXIZzwzxq4xH_6y_s2G9UakNsPPc-aYrUjTMg71UlY2DNuZP_J49VMSgwAknsG7ICNvyep2JAhymgsk1l-kiSl4V0V9QJB2sBPkELsCNUU5kEO9swNUZv7DuVsWnXrJwJLUprBeKujrDYL1SVktLWdFCyw/s4000/20230625_184908.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="4000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHgHYwV6YhlX4ammSaaLTDkexu_uDPpleJyXIZzwzxq4xH_6y_s2G9UakNsPPc-aYrUjTMg71UlY2DNuZP_J49VMSgwAknsG7ICNvyep2JAhymgsk1l-kiSl4V0V9QJB2sBPkELsCNUU5kEO9swNUZv7DuVsWnXrJwJLUprBeKujrDYL1SVktLWdFCyw/w640-h360/20230625_184908.jpg" width="640" /></a></div><br /><div><span style="font-family: arial; font-size: medium;">Also, as a point of process...even though the Aldi website may not mention it...they DO have pre-breaded veal cutlets in the freezer section, if you want to make this & are short on time. Found this out later. *sigh* Ah well--since we have frozen spaetzle now, that means next time we want this dish, all I have to make is the gravy!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS_UqrwIZIwkb8dHnt9D6Z-PmP7UTgtoM4XjhvGHhRZbdBnrWSIKmcZ6z_RxbOrtrC7wkManqqG71gPBi08rFQ9NZXfQIlVv0tHrRxPafwffqpy-vrCsWSMiKBz6SmNYVr6aKhGBCILeec0oXOalgEdxbJYBAR_JDT8DXfd2tjqlBg9vQECi4I8o080Q/s4000/20230624_145107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="2252" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnS_UqrwIZIwkb8dHnt9D6Z-PmP7UTgtoM4XjhvGHhRZbdBnrWSIKmcZ6z_RxbOrtrC7wkManqqG71gPBi08rFQ9NZXfQIlVv0tHrRxPafwffqpy-vrCsWSMiKBz6SmNYVr6aKhGBCILeec0oXOalgEdxbJYBAR_JDT8DXfd2tjqlBg9vQECi4I8o080Q/w225-h400/20230624_145107.jpg" width="225" /></a></div><br /><div><br /></div>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-37683090636503273222023-06-24T20:51:00.000-05:002023-06-24T20:51:14.149-05:00Sourdough Adventures #21: Discard Chocolate Coffee Cake w/ Ganache<p><span style="font-family: arial; font-size: medium;">We had a family reunion to attend, so I opted to bring a dessert made with sourdough discard. It's been a nutty month between vacation and coming back to work, coaching summer interns, etc. So I haven't made any actual sourdough bread in a while. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3URa8y4RYz8QoZrKCmuUOF9GSn2n7zCANFMylCHIcPegskZc8vh-6oqZeJQPOsBELKckh_hLVzRcbTdIRX8Lu7-px01PpMS4JTmJBVYbJqcoBicxYSVld8LwJiWegl3c7_n48qibUeZ4JgwhfXeSnjAuhRd_lxJjj04p9Ys5oPQi9s-nANMhPHFU/s4000/20230604_121550.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3URa8y4RYz8QoZrKCmuUOF9GSn2n7zCANFMylCHIcPegskZc8vh-6oqZeJQPOsBELKckh_hLVzRcbTdIRX8Lu7-px01PpMS4JTmJBVYbJqcoBicxYSVld8LwJiWegl3c7_n48qibUeZ4JgwhfXeSnjAuhRd_lxJjj04p9Ys5oPQi9s-nANMhPHFU/w640-h480/20230604_121550.jpg" width="640" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Natural light, some expert slicing by your MIL, and a <a href="https://amzn.to/3X4aZKT" target="_blank">brand new phone</a> will do wonders for your food photography, just FYI.</span></i></div><p><span style="font-family: arial; font-size: medium;">This chocolate cake recipe from <a href="https://milkandpop.com/sourdough-chocolate-cake/" target="_blank">Milk & Pop</a> looked gorgeous, so I settled on that. And while my version ended up a touch dry (I think I overbaked it a bit), I would not let that discourage you from trying it. I followed <a href="https://milkandpop.com/sourdough-chocolate-cake/">their recipe</a> pretty tightly, only change was the addition of about a 1/2 Tbsp of cinnamon, so you can click the link to jump to their recipe if you're interested in trying. If I made this again I might add some dry instant pudding mix, or up the oil content just a bit, to ensure a more moist cake.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-QQnzYYxv6bkoRKbRPD8Nao5NnIG38AqlkciTgpXUZajW0Hd_YsP2-HRLAwIqTQn7F8OkMX_9cw-FGSKQxNuYvnHaRgarGWfH0FWTP8VsXkWtJ6h50cOmBxf32HWLmB6XiUB5zoqqT8aXfxR6fTqnV_Bo_uhg_MPwTLKty2wn48l_FBK-F8ZHaIJ/s3296/20230603_190639.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2252" data-original-width="3296" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-QQnzYYxv6bkoRKbRPD8Nao5NnIG38AqlkciTgpXUZajW0Hd_YsP2-HRLAwIqTQn7F8OkMX_9cw-FGSKQxNuYvnHaRgarGWfH0FWTP8VsXkWtJ6h50cOmBxf32HWLmB6XiUB5zoqqT8aXfxR6fTqnV_Bo_uhg_MPwTLKty2wn48l_FBK-F8ZHaIJ/w640-h438/20230603_190639.jpg" width="640" /></span></a></div><span style="font-family: arial;"><div style="text-align: center;"><i><span style="font-size: medium;">The original baker's trick for using sugar inside the pan to ensure the cake comes out cleanly? *chef's kiss* WILL DEFINITELY be using that again.</span></i></div></span><p><span style="font-family: arial; font-size: medium;">I DID opt for a different icing option than what Milk & Pop had shared, and instead made a simple ganache by heating </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 cup heavy cream</span></li></ul><div><span style="font-family: arial; font-size: medium;">And then stirring it into </span></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">9 oz of semi-sweet chocolate</span></li></ul><div><span style="font-family: arial; font-size: medium;">This made a gorgeous smooth glaze...and honestly, made too much. You could probably do about half that (4-5 oz chocolate, 1/2 cup cream) and have plenty to cover this cake. Thankfully, we had some strawberries on hand to help with the excess...</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcbc3bM6eMZdljU34O1CtvRZdCMhZLmsnvaPVGvse51d1f_n2hPNwO1Z6P5QMZzduq5iJ_SczaZV_XLu5KV_BajNV4xkmGUOuT7MwjG_HaCs0UUx6oyrRLV8nZOY6uB_6MNssdX-W6h60G18KtFLvufsL5iwcnurNgoz6nyRzhwUZyWQ2k8GXMA7h/s4000/20230604_192054.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcbc3bM6eMZdljU34O1CtvRZdCMhZLmsnvaPVGvse51d1f_n2hPNwO1Z6P5QMZzduq5iJ_SczaZV_XLu5KV_BajNV4xkmGUOuT7MwjG_HaCs0UUx6oyrRLV8nZOY6uB_6MNssdX-W6h60G18KtFLvufsL5iwcnurNgoz6nyRzhwUZyWQ2k8GXMA7h/w400-h300/20230604_192054.jpg" width="400" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;">The cake was a hit at the reunion--up against some stiff competition. As with any Midwestern potluck--dessert options matched entrees and sides in a 1:1 ratio. And you've gotta try them all...it'd be rude not to. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsNEhXfpE3Hqxeip8xAAAJ--LDvYqd6VpJF_ViyUfxZ7jJm9nldltY3-AVnhwBhzsQBwbkqPVsubK0vSkw4EcrtiAVPMeR6N0OmCiSirh46Fun9ydShe7k-5aq48C6ceigWMUjAeof3iFJRe_IftrYXsQK8KGlhuiARiHIRiaKrJcT4VgwEdrqHfX/s4000/20230604_120102.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsNEhXfpE3Hqxeip8xAAAJ--LDvYqd6VpJF_ViyUfxZ7jJm9nldltY3-AVnhwBhzsQBwbkqPVsubK0vSkw4EcrtiAVPMeR6N0OmCiSirh46Fun9ydShe7k-5aq48C6ceigWMUjAeof3iFJRe_IftrYXsQK8KGlhuiARiHIRiaKrJcT4VgwEdrqHfX/w640-h480/20230604_120102.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VBBu4k3iK5CA1VWzjTTNfxwdKqtz3pToYCmREzDSJ-mfk6BQ3h12ME17HZjSG38M7BkpyBfQMK6W2_HLCS3a1etR24YYf_vnmlPr8Cd87Z4qQ3v8ud69r2NBHH4bF9qLEbS2Jk-wtGaS5ezLoA5QymcDdLxF_uz797150j0U7cw6JTf5TxU4Ou2i/s4000/20230604_131023.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VBBu4k3iK5CA1VWzjTTNfxwdKqtz3pToYCmREzDSJ-mfk6BQ3h12ME17HZjSG38M7BkpyBfQMK6W2_HLCS3a1etR24YYf_vnmlPr8Cd87Z4qQ3v8ud69r2NBHH4bF9qLEbS2Jk-wtGaS5ezLoA5QymcDdLxF_uz797150j0U7cw6JTf5TxU4Ou2i/w640-h480/20230604_131023.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><br /></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-16669404502745226572023-06-10T20:43:00.004-05:002023-06-10T20:43:47.314-05:00Sourdough Stories #20 - Sausage Egg & Cheese Biscuit "Muffins"<p><span style="font-family: arial; font-size: medium;">What's this? An original recipe!?!? YUP. Pretty proud of that fact. I needed to use up a bit of discard, as well as some sausage left over from dinner earlier in the week (<a href="https://www.spendwithpennies.com/homemade-wonton-soup/">homemade wonton soup</a>, which was fabulous, FYI). And I figure if I'm going to try to pair my sourdough adventures with this blog, I jolly well need to post some actual original content, not just talking about other people's recipes and what worked & didn't.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoBmByDohN-ohWd5CmxlLWtKPKyEizz7pe-qd5rU02f_A8eAccmG2NxOZhNfY8fgyC_SnJZpbXwQUFmkH04A69OVrtoiVuwo4ebxJLQsCPRX0t5xpRCDU6jtvLEjdBcW_Y3Sj-wgd5olRofXPOvYOtQGFvCJ1vdeog4kmLX9sGrPOXUK_1HdCsQpe/s4000/20230527_091654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoBmByDohN-ohWd5CmxlLWtKPKyEizz7pe-qd5rU02f_A8eAccmG2NxOZhNfY8fgyC_SnJZpbXwQUFmkH04A69OVrtoiVuwo4ebxJLQsCPRX0t5xpRCDU6jtvLEjdBcW_Y3Sj-wgd5olRofXPOvYOtQGFvCJ1vdeog4kmLX9sGrPOXUK_1HdCsQpe/w640-h480/20230527_091654.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: arial; font-size: medium;">I was very happy with how these turned out--crisp & flaky edges on the outside, tender interior and great flavor from the cheese & sausage. A perfect quick breakfast option.</span></span></div><p><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS: (makes 12 muffins)</span></u></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">8 oz ground pork sausage, browned & drained, seasoned with black pepper</span></li><li><span style="font-family: arial; font-size: medium;">100g sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup melted butter</span></li><li><span style="font-family: arial; font-size: medium;">1 egg</span></li><li><span style="font-family: arial; font-size: medium;">1 cup milk</span></li><li><span style="font-family: arial; font-size: medium;">2 cups all-purpose flour (275g)</span></li><li><span style="font-family: arial; font-size: medium;">1 Tbsp baking powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp garlic powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp salt (omit if you used salted butter)</span></li><li><span style="font-family: arial; font-size: medium;">2 cups of shredded cheese (I used a sharp cheddar)</span></li><li><span style="font-family: arial; font-size: medium;">2 green onions, sliced (or 1 Tbsp dried chives)</span></li></ul><p></p><p></p><div><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat the oven to 375F.</span></li><li><span style="font-family: arial; font-size: medium;">Brown the sausage. </span></li><li><span style="font-family: arial; font-size: medium;">In a large mixing bowl, whisk together the discard, butter, egg, and milk until well combined. </span></li><li><span style="font-family: arial; font-size: medium;">Add the salt, garlic powder, then the flour, baking powder, cheese and onions. Stir until combined, but don't overmix.</span></li><li><span style="font-family: arial; font-size: medium;">Use a scoop to portion into a greased muffin tin, and bake for 20 minutes or until the tops are nice & golden. </span></li><li><span style="font-family: arial; font-size: medium;">Remove from the tin to cool, and eat while warm.</span></li><li><span style="font-family: arial; font-size: medium;">Cool any remaining muffins completely on the counter, and then store in the fridge for later in the week, or freeze if not planning to eat right away.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIXEgaxf8BZKOuTZaL3QiH0LOcJDFNTXCfAk8LjKJ03dJTZ6s-DO8xO8sFlZ50hjbIbOmMrHTIuZswSItTAjb3eZ0MYyg9MpJZH7gDM2vWOiKGAhP7sZ_2O60-ggxcMgzUHJEDZK__zngbNVxLAF6eFjO5Omv2cugvbPrDPxYUdfNf-bJuTvm4lAa/s3000/20230527_091658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2742" data-original-width="3000" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIXEgaxf8BZKOuTZaL3QiH0LOcJDFNTXCfAk8LjKJ03dJTZ6s-DO8xO8sFlZ50hjbIbOmMrHTIuZswSItTAjb3eZ0MYyg9MpJZH7gDM2vWOiKGAhP7sZ_2O60-ggxcMgzUHJEDZK__zngbNVxLAF6eFjO5Omv2cugvbPrDPxYUdfNf-bJuTvm4lAa/w640-h584/20230527_091658.jpg" width="640" /></a></div><br /><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2riO1brZnC2IlBgeR_IQZu0p2Q4BmDOGV5fNYOHZ5IaSoPWpw3HZKp8cnd7A9TtFJ1PiLrLwxk38vWs2eVOUmdpqR8Yxqbn8Gh6IDyYyTdpmp-EeYiiel4GW88M0eCjOCK1YZ_53FjvGNtKncRGRvclPgxqqv8L7YthASW7bTkn09uyzvB6mj9eW/s4000/20230527_092022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2riO1brZnC2IlBgeR_IQZu0p2Q4BmDOGV5fNYOHZ5IaSoPWpw3HZKp8cnd7A9TtFJ1PiLrLwxk38vWs2eVOUmdpqR8Yxqbn8Gh6IDyYyTdpmp-EeYiiel4GW88M0eCjOCK1YZ_53FjvGNtKncRGRvclPgxqqv8L7YthASW7bTkn09uyzvB6mj9eW/w640-h480/20230527_092022.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUomtESWV8sbvYNttFCFBbm4k5S3wl1oJHfsKOeJyh9Rrjh4pzzWXQ7GAl0Vpq07dK6TilaVKKOUb9y5ve1tNehmFS1HZ3J3nTz38QHJbJW2HdSA3GTyr7LjUzTTqoVa8XPLfINhSN6_-HlMNWlz-4G1uE_TUHmIXdujxp5ZCeo7MCnqyzJL-I-9g/s4000/20230527_091703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2039" data-original-width="4000" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUomtESWV8sbvYNttFCFBbm4k5S3wl1oJHfsKOeJyh9Rrjh4pzzWXQ7GAl0Vpq07dK6TilaVKKOUb9y5ve1tNehmFS1HZ3J3nTz38QHJbJW2HdSA3GTyr7LjUzTTqoVa8XPLfINhSN6_-HlMNWlz-4G1uE_TUHmIXdujxp5ZCeo7MCnqyzJL-I-9g/w640-h326/20230527_091703.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-75383620096640674682023-06-10T19:28:00.000-05:002023-06-10T19:28:25.496-05:00Sourdough Stories #19: Dinner Rolls<p><span style="font-family: arial; font-size: medium;"> Another winner with this recipe! The Hubs asked for some dinner rolls to accompany a meal. I had extra sourdough starter to use up, so we made a double batch and froze what we didn't eat that week for future meals (6 to a bag, since there's just the three of us). </span></p><p><span style="font-family: arial; font-size: medium;">So many of the dinner roll recipes I found on the interwebz involved adding instant yeast. Which I still don't want to do. I mean, what's the point of having sourdough if you're just going to add yeast? So I was thankful when <a href="https://littlespoonfarm.com/soft-sourdough-dinner-rolls-recipe/">Little Spoon Farm's recipe</a> didn't call for yeast in the recipe. </span></p><p><span style="font-family: arial; font-size: medium;">I started the dough in the morning before church; about 5pm I used a kitchen scale to parcel the dough out into balls weighing roughly 65g each. We let these rest in the pan for a couple hours before baking.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSQUqBORVyfJu5I1pUEDbClELhqoWbdpUs-oy7KjNUmSMrbKegNsF85imjqWqxTwCwOBQ9BQiQdwNsELzuHcvV8ubjA10mMJf-NEkmfzSmPVjBggmmPXoRccPgREN0kkg34rPMp-ds3FpO2TmnJzydLM6vvwYk-_xfFJ1cpaQ-i15CYU6pF5OBoGe/s2658/20230508_073810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1741" data-original-width="2658" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSQUqBORVyfJu5I1pUEDbClELhqoWbdpUs-oy7KjNUmSMrbKegNsF85imjqWqxTwCwOBQ9BQiQdwNsELzuHcvV8ubjA10mMJf-NEkmfzSmPVjBggmmPXoRccPgREN0kkg34rPMp-ds3FpO2TmnJzydLM6vvwYk-_xfFJ1cpaQ-i15CYU6pF5OBoGe/w400-h263/20230508_073810.jpg" width="400" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoavZKyqNPs3gNP-PmdMh-R7KCm0b2eGYnrgwG2AS1-yO3h92czQcjLJ5PnO41CGNSNN5S1blkyrZa50UAXI-uyeMd7hbK0Ohen1FzW5zOFJVJVvLdAmsgFjbgMzoQeKTfFfmjql0bLZefkY0z4w7uhD5OGIhjVSTC3koCgKWVMUORBgq8cjmmok3/s4032/20230507_205539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoavZKyqNPs3gNP-PmdMh-R7KCm0b2eGYnrgwG2AS1-yO3h92czQcjLJ5PnO41CGNSNN5S1blkyrZa50UAXI-uyeMd7hbK0Ohen1FzW5zOFJVJVvLdAmsgFjbgMzoQeKTfFfmjql0bLZefkY0z4w7uhD5OGIhjVSTC3koCgKWVMUORBgq8cjmmok3/w400-h195/20230507_205539.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;">These were easily as soft and fluffy as any yeast rolls I've had...maybe even on par with <a href="https://throwedrolls.com/">Lamberts</a>??? Will definitely be making them again.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb2ho-qE44KuCZr_WYMvRkc4pEVxt_ESlUKK688FKCnRuL84ufInRkqtphl7WhZ0I66XVAkJbXAsca0RXD6yzlrmfquN6ffYYf9qcDfO75FZ8OKhIXzlK8v0a6Q5UVSLlCSidmecRgbh2NMkQUWQfABDXC4-kDRwgxBHbAtYuOVGe-XY2Vwc0IWXo/s1959/20230508_073912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1959" data-original-width="1959" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb2ho-qE44KuCZr_WYMvRkc4pEVxt_ESlUKK688FKCnRuL84ufInRkqtphl7WhZ0I66XVAkJbXAsca0RXD6yzlrmfquN6ffYYf9qcDfO75FZ8OKhIXzlK8v0a6Q5UVSLlCSidmecRgbh2NMkQUWQfABDXC4-kDRwgxBHbAtYuOVGe-XY2Vwc0IWXo/w400-h400/20230508_073912.jpg" width="400" /></a></div><br /><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-43441629130744639122023-05-20T19:21:00.000-05:002023-05-20T19:21:59.379-05:00Sourdough Stories #18: Discard Recipes - Orange Cranberry Quick Bread & Waffles<p><span style="font-family: arial; font-size: medium;">Mandough has been very healthy & growing rapidly, so I took advantage of the Mother's Day weekend to make a few extra things to gift (and use up extra starter & discard).</span></p><p><span style="font-family: arial; font-size: medium;">We had oranges, orange juice, and dried cranberries in the house, so <a href="https://www.eva-bakes.com/sourdough-discard-orange-cranberry-bread/" target="_blank">this recipe</a> for orange cranberry quick bread seemed a perfect way to use up some discard. I made some modifications to the recipe, so sharing my version below.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-34r-g3x4DQTH0RmPVjSjkllzSS_Xs4NFFw9zSIyhq9enkRF6Mjr2-E4CkkC8ND1hLSCeREHGhIjTq-ifMdOVB9E6kBh7r-yefs5QCCeB3M67SxQhbFPm5vhVA608jERhxaTYEJBk9Ma-rnXQxwgiSyity2tZILTHSI_SHbtHlE6OYTMw8OUVvxYA/s2879/20230513_113118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1858" data-original-width="2879" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-34r-g3x4DQTH0RmPVjSjkllzSS_Xs4NFFw9zSIyhq9enkRF6Mjr2-E4CkkC8ND1hLSCeREHGhIjTq-ifMdOVB9E6kBh7r-yefs5QCCeB3M67SxQhbFPm5vhVA608jERhxaTYEJBk9Ma-rnXQxwgiSyity2tZILTHSI_SHbtHlE6OYTMw8OUVvxYA/w640-h414/20230513_113118.jpg" width="640" /></a></div><u><b><span style="font-family: arial; font-size: medium;"><p><u><b><span style="font-family: arial; font-size: medium;"><br /></span></b></u></p>INGREDIENTS:</span></b></u><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1/2 cup coconut oil</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup white sugar</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup brown sugar</span></li><li><span style="font-family: arial; font-size: medium;">2 large eggs</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup (113g) sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp nutmeg</span></li><li><span style="font-family: arial; font-size: medium;">1/4 cup orange juice</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup milk</span></li><li><span style="font-family: arial; font-size: medium;">1.5 cup AP flour</span></li><li><span style="font-family: arial; font-size: medium;">1.5 tsp baking powder</span></li><li><span style="font-family: arial; font-size: medium;">1/2 tsp salt</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cup dried cranberries</span></li><li><span style="font-family: arial; font-size: medium;">zest of one small orange or clementine</span></li><li><span style="font-family: arial; font-size: medium;">Optional glaze: 1/2 cup powdered sugar, 2-3 tsp orange juice (<i>I didn't make this, just because we were running short on time and the bread was still warm when I wrapped it up to take to my mom</i>.)</span></li></ul><p></p><p><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat oven to 350F.</span></li><li><span style="font-family: arial; font-size: medium;">In a large bowl, combine the oil, sugars, and eggs and whisk together until creamy.</span></li><li><span style="font-family: arial; font-size: medium;">Add the sourdough discard, nutmeg, orange juice, milk, and whisk until well blended.</span></li><li><span style="font-family: arial; font-size: medium;">Add the flour, salt, and baking powder, and fold until all the dry ingredients have been incorporated.</span></li><li><span style="font-family: arial; font-size: medium;">Fold in the zest and cranberries, then transfer into a lightly greased loaf pan.</span></li><li><span style="font-family: arial; font-size: medium;">Bake for 60 minutes or until a toothpick comes out clean.</span></li><li><span style="font-family: arial; font-size: medium;">Transfer out of the loaf pan and allow to cool completely on a wire rack. Then add the glaze if you choose to.</span></li></ol><p></p><p><span style="font-family: arial; font-size: medium;">I also made a giant pile of discard waffles using <a href="https://rusticfamilyrecipes.com/sourdough-discard-waffles/" target="_blank">this recipe</a> Rustic Family Recipes--I made no major changes to the recipe so you can just click over to their site. They crisped up nicely--but word of warning--their recipe denotes a yield of "3-6 waffles". That assumes that you have a large, normal size or Belgian waffle maker. if you have a <a href="https://amzn.to/3WpAOVt" target="_blank">cutesy little single waffle iron</a> that makes Eggo-sized waffles, it actually makes about 15 waffles. Perfect for keeping in the freezer or fridge and popping into the toaster. But again...you're making them one at a time. So plan to spend about 45-60 minutes on that task.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUgwFBnZZYIILIF_tAMMXPc-QXcyKELeB11B_rCRDqdP4RSOf37jsxByoqQdRFZ_6ELsJUjgrpDt9M10N9v3ad2Qv6c-PLL6KPvRF0i2HrfTn2HCmAQfBnZvciAh-N-olDpQ2NTlkUGy2vBce7e9CSm6__iYfrbKkObJSa95XZi2GESn4MxdhjkFq/s3313/20230514_153154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="3313" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUgwFBnZZYIILIF_tAMMXPc-QXcyKELeB11B_rCRDqdP4RSOf37jsxByoqQdRFZ_6ELsJUjgrpDt9M10N9v3ad2Qv6c-PLL6KPvRF0i2HrfTn2HCmAQfBnZvciAh-N-olDpQ2NTlkUGy2vBce7e9CSm6__iYfrbKkObJSa95XZi2GESn4MxdhjkFq/w640-h378/20230514_153154.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARF8GeFbfp6b458XumLGUB3dsCATVT7-ThPuyopvPG9iRduvhcu70enc-8rZI2Iitpfd9WjUT2btmYdCU-Bgf-znXIM-g9r_FixTGOMBBIwheWWW5-brIcq1U63UMWIzUHUdZQksfGMfLLhyn6cVnIyRGQvvamMg58T0T8180qIhwTfRhtfIvNdoO/s4032/20230513_085538.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARF8GeFbfp6b458XumLGUB3dsCATVT7-ThPuyopvPG9iRduvhcu70enc-8rZI2Iitpfd9WjUT2btmYdCU-Bgf-znXIM-g9r_FixTGOMBBIwheWWW5-brIcq1U63UMWIzUHUdZQksfGMfLLhyn6cVnIyRGQvvamMg58T0T8180qIhwTfRhtfIvNdoO/w640-h312/20230513_085538.jpg" width="640" /></a></div><br /><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-38605241167507711212023-05-18T19:45:00.001-05:002023-05-18T19:45:48.431-05:00Sourdough Stories 17: Homemade Soft Pretzels<p><span style="font-family: arial; font-size: medium;"> I have a long-standing love of soft pretzels. Typically of the <a href="https://www.auntieannes.com/" target="_blank">Auntie Anne's</a> variety. When I worked in the mall in college (RIP KB Toys), they were my default lunch choice. When I have to fly for work, I get really bummed if there isn't an Auntie Anne's in my terminal near my gate. When I worked at <a href="http://minermikes.com/" target="_blank">Miner Mike's</a> in high school, I ate a soft pretzel w/cheese sauce on my lunch break on average 3 out of 5 days a week (the other options being pizza slices or grilled cheese, which also took longer to make...and when you only get 30 minutes for lunch, gotta maximize that time.) So when The Hubs suggested we make some sourdough soft pretzels, I was 100% here for it.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxBGyyYFn3-bvr1Xsgdt5mHm2o4zfT1oSwOFmt8cw8orFdlClKxvin117V2dTwLud1htyxKm7irRtc31wB_uVCQCtTfO3heQ3kZkUA8f5bgcKZmQ1Az1dEk88s9HWMkAKZgkF_CQESa3ecFtsx_dKdhPEfgamjq3nPhMV--hkhELph_Soyjcis7dC/s2990/20230501_193450.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="2990" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxBGyyYFn3-bvr1Xsgdt5mHm2o4zfT1oSwOFmt8cw8orFdlClKxvin117V2dTwLud1htyxKm7irRtc31wB_uVCQCtTfO3heQ3kZkUA8f5bgcKZmQ1Az1dEk88s9HWMkAKZgkF_CQESa3ecFtsx_dKdhPEfgamjq3nPhMV--hkhELph_Soyjcis7dC/w640-h420/20230501_193450.jpg" width="640" /></a></div><span style="font-family: arial; font-size: large;">I followed </span><a href="https://littlespoonfarm.com/soft-sourdough-pretzels-recipe/" style="font-family: arial; font-size: large;" target="_blank">Little Spoon Farm's recipe</a><span style="font-family: arial; font-size: large;"> to the letter, so you can hop over there to see it. I used the stand mixer option, which was super easy, and took about 10 minutes of mixing for our dough. Mixed the dough up in the morning while having my coffee & breakfast, then put the cover on and headed off to work.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLl0Lw2OZEkV372OL0XuIy4-yVhmTZnsB_YNjDkfgW4Ra5AiaN7KFPZy1worv99VhDzgP4H8hiEj5F32xekKrUq5aqjYGOJJHwdxsPdga07MWsMBFTPSqKlCaJZAehBTwCG7QDT4wbGWdr70ShGFZHjPiaG-xTJAGFgJ5bRcxUFR6hDJV6RDj3cyA/s2404/20230501_153257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2404" data-original-width="1960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLl0Lw2OZEkV372OL0XuIy4-yVhmTZnsB_YNjDkfgW4Ra5AiaN7KFPZy1worv99VhDzgP4H8hiEj5F32xekKrUq5aqjYGOJJHwdxsPdga07MWsMBFTPSqKlCaJZAehBTwCG7QDT4wbGWdr70ShGFZHjPiaG-xTJAGFgJ5bRcxUFR6hDJV6RDj3cyA/w326-h400/20230501_153257.jpg" width="326" /></a></div><div style="text-align: center;"><i>Post-kneading, pre-work.</i></div><span style="font-family: arial; font-size: large;"><br /></span><p></p><p><span style="font-family: arial; font-size: medium;">When I got home, the dough was ready to go, beautiful & pliable, but did tend to retract on itself, so it took a while to figure out how much to roll out the dough to get a nice pretzel shape without it shrinking back up on itself.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-nU2XXdS-4X1WQXI5HVbkNfdsN64BYeWq4u1i01VOb7rvjUY9QtIxAs5h9dfa9JWYRj-WG_UcxQ9NWRDgStTBh-333nxdSSHJaLLgG1PY81ctC5pcdKGfAm6pUkYfpC4BKlj_zz2ue70x_0GTMzbEgE-_oOu-IPi-vQoIHZcu-95Y75qAW_bKaus/s3048/20230501_193724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="3048" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-nU2XXdS-4X1WQXI5HVbkNfdsN64BYeWq4u1i01VOb7rvjUY9QtIxAs5h9dfa9JWYRj-WG_UcxQ9NWRDgStTBh-333nxdSSHJaLLgG1PY81ctC5pcdKGfAm6pUkYfpC4BKlj_zz2ue70x_0GTMzbEgE-_oOu-IPi-vQoIHZcu-95Y75qAW_bKaus/w640-h412/20230501_193724.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: arial;"><i>Top right is the first one I made. Technique generally improved as I worked my way to the left. </i></span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">By the time we were ready to pre-boil them (before baking), I was also cooking some brats & onions and green beans, so there was a lot happening. I found it helpful to have The Hubs running a timer on his phone that went off every 30 seconds to remind me when to flip the pretzels and when to pull them out. (This was utter chaos; thus, no photos.)</span></div><p></p><p><span style="font-family: arial; font-size: medium;">The original recipe calls to bake these for 12-14 minutes, but I found them to be pretty pale at that amount of time. So we let them go for about 18-20 minutes. Each oven is going to be a bit different so just keep an eye on them. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE6JXJDtwlEq7DlkuESDyb2KbKOi9GptB0TPndlDQuqDda05FjFgvQ_2H2pMSix2ZbjtHpIbuxvhhMG1_l1dQg6_6PHyZI8Vu1UdZhPlJxz7aCXjbau0szYqZvTwnAGccKDKktEeRv-La1g5aBTe8dNl42TNkDYVfm5nMBR9oaSQJQT34aVhPnf23/s4032/20230501_184616.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxE6JXJDtwlEq7DlkuESDyb2KbKOi9GptB0TPndlDQuqDda05FjFgvQ_2H2pMSix2ZbjtHpIbuxvhhMG1_l1dQg6_6PHyZI8Vu1UdZhPlJxz7aCXjbau0szYqZvTwnAGccKDKktEeRv-La1g5aBTe8dNl42TNkDYVfm5nMBR9oaSQJQT34aVhPnf23/w640-h312/20230501_184616.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: arial;">Post-boiling, as they went into the oven with the egg wash & salt.</span></div><p></p><p><span style="font-family: arial; font-size: medium;">These were delicious on their own, or with some stone ground mustard. With some slight changes to the portioning, you could easily make these into some really nice pretzel buns, and then serve with brats as a sandwich.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrb-W_fQP_EDKiVUlXgb7TzqjnI7lwAd92SUDBkWEo2ZvN6_uJFRec14HqGwVeDMfom0iJxHZV9yd1VDoET5XgcPGigu00sWI7TyIrJ1SommekYV7IPjWzVT0QjmzkQkk8OuRqRwFuPxj3d86txq0SRbEd4Zwna-itgA3PYxczUReLV6_WnnJVr-2/s4032/20230501_190711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrb-W_fQP_EDKiVUlXgb7TzqjnI7lwAd92SUDBkWEo2ZvN6_uJFRec14HqGwVeDMfom0iJxHZV9yd1VDoET5XgcPGigu00sWI7TyIrJ1SommekYV7IPjWzVT0QjmzkQkk8OuRqRwFuPxj3d86txq0SRbEd4Zwna-itgA3PYxczUReLV6_WnnJVr-2/w640-h312/20230501_190711.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTsaj0AUps0xxvuZxCmualOdM5e-Ab1zsgLmsGIk6_2s3kx2WkJYy1Vlq-_uEqiCbfBlK2Ol7uRHZIjQ0VjLS7LW3Z0nbJTRlLN61TkYx0Yn6NyIrqJTckBkw-5SAeS7M8B3LYFkORy7Ac_7wGbXWRqVUx5Qgrt5CWi6qjFxg9FBH0X-VuW7W9AYd/s2646/20230501_193640.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="2646" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTsaj0AUps0xxvuZxCmualOdM5e-Ab1zsgLmsGIk6_2s3kx2WkJYy1Vlq-_uEqiCbfBlK2Ol7uRHZIjQ0VjLS7LW3Z0nbJTRlLN61TkYx0Yn6NyIrqJTckBkw-5SAeS7M8B3LYFkORy7Ac_7wGbXWRqVUx5Qgrt5CWi6qjFxg9FBH0X-VuW7W9AYd/w640-h474/20230501_193640.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-58324152739407899872023-05-14T08:04:00.000-05:002023-05-14T08:04:48.653-05:00Sourdough Stories #16: Mixed Berry Sour Cream Discard Muffins<p><span style="font-family: arial; font-size: medium;"> This is officially my new favorite recipe for using up discard. Just gonna say that up front. Just the right amount of sweetness. In the rearranging of our freezer to make space for our 1/4 cow, I found a bag of frozen mixed berries. Perfect for smoothies & muffins! I also needed to use up some sour cream, so this seemed like an excellent opportunity.</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzTp2RWIJcfrPBB7Fyu5xwKrx6bDdxr_qKT5dfKSrhSsrdPLpyHBlJXbTS6V3pKluijR1Wdo416QEOofIDmOMfj8mPqTAePXnDVse37ncyucvf_q16H22rgda82xLXoXQLmsp0I43PiU1iozQbCdWWNBo2FkedDJLZKLzHd8oDw-c4H9KQyT7M1Ma/s2829/20230430_124721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="2829" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzTp2RWIJcfrPBB7Fyu5xwKrx6bDdxr_qKT5dfKSrhSsrdPLpyHBlJXbTS6V3pKluijR1Wdo416QEOofIDmOMfj8mPqTAePXnDVse37ncyucvf_q16H22rgda82xLXoXQLmsp0I43PiU1iozQbCdWWNBo2FkedDJLZKLzHd8oDw-c4H9KQyT7M1Ma/w640-h444/20230430_124721.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: large; text-align: left;">The base recipe for the muffins I made is </span><a href="https://madofood.com/2020/08/26/sourdough-blackberry-lemon-muffins/" style="font-family: arial; font-size: large; text-align: left;" target="_blank">here</a><span style="font-family: arial; font-size: large; text-align: left;">, but I made enough modifications that I'll go ahead & post my recipe here.</span></div></div><p><b><u><span style="font-family: arial; font-size: medium;"></span></u></b></p><p><b><u><span style="font-family: arial; font-size: medium;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1819" data-original-width="3090" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PoUcR0tNmWKeoSniGTi5JMNbgMq2wPDFrfs5oG9nOavgVlwK71XejQ-YFJ8NF_aEzA3oq09faYEY39cfJHjs3ixMnSxHXnIrer17BAiA5R8PNH1BQA8H7BlGHvJ1ryOD0bScQBAffOgMkLTzuT3jP4kEKg5V13G6OnTmSL1BvStZn-eOvgCN-F4i/w640-h376/20230430_124752.jpg" width="640" /></span></span></u></b></p><p><b><u><span style="font-family: arial; font-size: medium;"><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS:</span></u></b></span></u></b></p><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">1 3/4 cup all-purpose flour</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp baking powder</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp baking soda</span></li><li><span style="font-family: arial; font-size: medium;">1 tsp salt</span></li><li><span style="font-family: arial; font-size: medium;">8 Tbsp margarine (like Country Crock)</span></li><li><span style="font-family: arial; font-size: medium;">2/3 cup white sugar</span></li><li><span style="font-family: arial; font-size: medium;">2 eggs</span></li><li><span style="font-family: arial; font-size: medium;">1 Tbsp lemon juice</span></li><li><span style="font-family: arial; font-size: medium;">100 g sourdough discard</span></li><li><span style="font-family: arial; font-size: medium;">2 cups frozen mixed berries (tossed with 1 Tbsp flour)</span></li><li><span style="font-family: arial; font-size: medium;">3/4 cup sour cream</span></li></ul><div><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Preheat oven to 400F.</span></li><li><span style="font-family: arial; font-size: medium;">Cream the butter & sugar together, then add the eggs one at a time, along with the lemon juice. </span></li><li><span style="font-family: arial; font-size: medium;">Gently fold in the sourdough discard.</span></li><li><span style="font-family: arial; font-size: medium;">Mix in half the sour cream, then half the flour, then repeat.</span></li><li><span style="font-family: arial; font-size: medium;">In a separate bowl, toss the frozen berries in 1 Tbsp of flour. </span></li><li><span style="font-family: arial; font-size: medium;">Fold the berries into the batter.</span></li><li><span style="font-family: arial; font-size: medium;">Portion the dough into a muffin tin (made about 18 for me). I love these <a href="https://amzn.to/3pkV4uP" target="_blank">silicone cupcake liners</a>!</span></li><li><span style="font-family: arial; font-size: medium;">Bake for 20-25 minutes or until a toothpick comes out clean.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTERSe85m_F1sogz8KP_g2ZIo4V2dYDWRN6rVpJjBBet1KBUlFgZZHeTFIu4yzkfYvrJcsWa_WU-YmkqbajZhxLsaM6MolfxBdYBkePIB7FgQB5rhn6ytJDKF_7rMJFsU6h3mR-pHivoCibRBrM2nBfQ1gm9ZPijNMuEjMEcvz3HvWppNCfAvbUdBE/s3444/20230430_125031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="3444" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTERSe85m_F1sogz8KP_g2ZIo4V2dYDWRN6rVpJjBBet1KBUlFgZZHeTFIu4yzkfYvrJcsWa_WU-YmkqbajZhxLsaM6MolfxBdYBkePIB7FgQB5rhn6ytJDKF_7rMJFsU6h3mR-pHivoCibRBrM2nBfQ1gm9ZPijNMuEjMEcvz3HvWppNCfAvbUdBE/w640-h364/20230430_125031.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_gVoqA6ulvoXEkvhvV-8xt3ixPdDeRoA6wnupjuh4muv7JZ-oApPfJ-gOkU0Y-M7T7wZaqMZQ34uGRIOJKhB9m46A7MPb2vbSXjrDszmfzytnoyBHEU2MjLr9SJI1WjUB6yzYurxyvUuR0FfejRcsxDJ23MIdGI9XSIC6_5XBLHL-x7PBMI6-5bl/s2614/20230430_124941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="2614" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_gVoqA6ulvoXEkvhvV-8xt3ixPdDeRoA6wnupjuh4muv7JZ-oApPfJ-gOkU0Y-M7T7wZaqMZQ34uGRIOJKhB9m46A7MPb2vbSXjrDszmfzytnoyBHEU2MjLr9SJI1WjUB6yzYurxyvUuR0FfejRcsxDJ23MIdGI9XSIC6_5XBLHL-x7PBMI6-5bl/w640-h480/20230430_124941.jpg" width="640" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div></div><p></p>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-91119721023491439852023-05-06T21:11:00.000-05:002023-05-06T21:11:44.288-05:00Sourdough Stories 15: Spent Grain Bread<span style="font-family: arial; font-size: medium;">The Hubs was brewing a Red Ale this past week; since the <a href="https://feauxcajun.blogspot.com/2023/04/sourdough-stories-part-14-homebrew-beer.html" target="_blank">homebrew beer bread</a> turned out so well, I wanted to see how some of the spent grains would taste. The grains from homebrewing always make for a lot of waste; sometimes we'll give them to our neighbors for their chickens, but when they don't need any, we have to figure out how to dispose of them. I've used spent grains in the past to make <a href="https://feauxcajun.blogspot.com/2019/02/homebrewing-coconut-pecan-spent-grain.html" target="_blank">cookies</a> or granola (and I did make a batch of cookies as well), but after adding the malted wheat to the recipe last week, I figured some spent grains would work equally well.</span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1x7QE7n9hdWNCrTpiPvtkhRdFGNzR3qhzNL0ip-hPRlHVaNqlJ8u8uEF7cQTHQ6V---RqgyeHBzze2Y-AgLrIbxLw8Mz4lwksAe4ULwIqkryB2qPHgpnX4NBYjo6dUb5fUSIo3juUlut4cdCsKzCRwyOrBVb-R6DKwtdQ83yBy7Zj6Hdzu50v7z4/s4032/20230423_180139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1x7QE7n9hdWNCrTpiPvtkhRdFGNzR3qhzNL0ip-hPRlHVaNqlJ8u8uEF7cQTHQ6V---RqgyeHBzze2Y-AgLrIbxLw8Mz4lwksAe4ULwIqkryB2qPHgpnX4NBYjo6dUb5fUSIo3juUlut4cdCsKzCRwyOrBVb-R6DKwtdQ83yBy7Zj6Hdzu50v7z4/w640-h312/20230423_180139.jpg" width="640" /></span></a></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">I found a <a href="https://beermaverick.com/sourdough-bread-recipe-with-spent-beer-grains/" target="_blank">recipe online</a> from another homebrewer who had done this before; I wanted to start there since I'd be dealing with an inclusion of an unknown hydration. Also, that way if someone had already tried it and it sucked, I wouldn't need to waste my time. I decided to save an extra 125g of spent grains in the freezer so I could make this again sometime whether The Hubs was brewing or not.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Our Red Ale uses the following grain bill: 68% <a href="https://amzn.to/3nmv15Z" target="_blank">two row pale malt</a>, 8% <a href="https://amzn.to/40NVWoR" target="_blank">Caramel 120L</a>, 5% <a href="https://amzn.to/44kYFcD" target="_blank">Carapils</a>, 5% <a href="https://amzn.to/41QIgL3" target="_blank">Cara Red</a>, 5% <a href="https://amzn.to/3LINgf8" target="_blank">Melanoiden Malt</a>, 5% <a href="https://amzn.to/449K3MW" target="_blank">Aromatic Malt</a>, & 3% <a href="https://amzn.to/42921xm" target="_blank">Roasted Barley</a>. He also added <a href="https://amzn.to/3AKA0QU" target="_blank">rice hulls</a> during the brewing process to create a better filter bed so the water can flow through the mash more easily & extract more starches (we use a <a href="https://amzn.to/3Hpg0Hr" target="_blank">Brewzilla all in one system</a>). If you use <a href="https://amzn.to/3HsbAj1" target="_blank">Brew-In-A-Bag</a> (BIAB) or another method, the rice hulls might not be necessary, and honestly the spent grains are a bit easier to utilize in recipes without them, but they don't do any harm--they're just kinda pokey and get to get stuck in your teeth like popcorn hulls.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsPHG67UQ5dcoDvnn6mxmF-ZFo-Wzmb0G1_efFTyCZlU7WcuMVYt2D--5wq9btiY50yAv3cLZQ4nX0C7V03OH9acGcdXM3MusdGrICsrM5SbXBqs4-MbgtoZCrepi87ozJPng2Cca39QAT-FP-OXGBr9k6Fwi20Q1UEVnEitcYIqcuNPVvQ3ceUzg/s4032/20230422_095331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="1960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsPHG67UQ5dcoDvnn6mxmF-ZFo-Wzmb0G1_efFTyCZlU7WcuMVYt2D--5wq9btiY50yAv3cLZQ4nX0C7V03OH9acGcdXM3MusdGrICsrM5SbXBqs4-MbgtoZCrepi87ozJPng2Cca39QAT-FP-OXGBr9k6Fwi20Q1UEVnEitcYIqcuNPVvQ3ceUzg/w195-h400/20230422_095331.jpg" width="195" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Brewing in process.</span></i></div><div style="text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">The resulting spent grains is a mix of these malt grains + rice hulls, stripped of most of their starches but they retain much of their protein content and fiber. Both of which would be a nice addition to some fresh bread, amiright?</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OjQnaN-Qa7st9cpmHl8oTlBUDc-RIR-poBWkuPe1eCOHbVMogYKom5A4OEiGmD6_4AcPIVVxfzvV1TReZuPJo2jwZPzaaWq3fyAJX2kHehat_x7-ygdYBVeRY-L6zVeqOR6HTcbDEwiN7pHoTMmEgOd9Eq59HAqOGbKB1x0Ha4xqKdloN7aIjM-J/s4032/20230422_115859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OjQnaN-Qa7st9cpmHl8oTlBUDc-RIR-poBWkuPe1eCOHbVMogYKom5A4OEiGmD6_4AcPIVVxfzvV1TReZuPJo2jwZPzaaWq3fyAJX2kHehat_x7-ygdYBVeRY-L6zVeqOR6HTcbDEwiN7pHoTMmEgOd9Eq59HAqOGbKB1x0Ha4xqKdloN7aIjM-J/w640-h312/20230422_115859.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;">The original recipe is for 2 loaves, but I divided and just made one. I also used my Kitchenaid dough hook to mix & knead, rather than folding on the countertop. The original baker notes using a wet countertop for working the dough. I feel weird about working directly on our granite countertops, and prefer to fold in a bowl to make less mess. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">When it came time to incorporate the spent grains, the original baker recommends rolling out the dough on a wet countertop, then spreading the grains out, and then rolling it up. But y'all...this dough was STICKY. Super Sticky. I had to scrape the dough off my work surface and just decided to use the Kitchenaid to incorporate that as well.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegSRhY8wzZyWJxY9RwgCZvnr5k-ofRyD6y_gCOVDIBZdfWq-LNfV5IThMTExMrhhon10kIqoodnc5EhLfka6qRwZeYZZo2shVrRIPcEIjsgOzmw7Sb_3VA4OgGIo0E97MjlqNl_4W7p15LfPiBwyy1aJQMbm9Ol0uratd9SiJ8Zz4AovinhcZD_Wl/s4032/20230422_151353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegSRhY8wzZyWJxY9RwgCZvnr5k-ofRyD6y_gCOVDIBZdfWq-LNfV5IThMTExMrhhon10kIqoodnc5EhLfka6qRwZeYZZo2shVrRIPcEIjsgOzmw7Sb_3VA4OgGIo0E97MjlqNl_4W7p15LfPiBwyy1aJQMbm9Ol0uratd9SiJ8Zz4AovinhcZD_Wl/w640-h312/20230422_151353.jpg" width="640" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Looking pretty before I realized it was semi-permanently attached to the cutting board.</span></i></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Since it was a fairly wet dough, I learned my lesson from last week and decided to bake this in a loaf pan rather than attempt to make a boule.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dMuagG8dKP7PrNQ8oo0h7Hq-7k7dOJ3dSWmKIGbyBYQeQOAcm_EVVR9Srv5AaD_AKpxA0HGFyR_nJb8CJyd2wi-BAzVJqYzF0DMhF4vJ-CJPAwgmy24ELCaxPDOf8jiofoHNPiSEcmUQ-zdfhp8oMJEQ6UO3Nr8afTrWioiXo38WqVs5yWiW4POi/s4032/20230422_202546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dMuagG8dKP7PrNQ8oo0h7Hq-7k7dOJ3dSWmKIGbyBYQeQOAcm_EVVR9Srv5AaD_AKpxA0HGFyR_nJb8CJyd2wi-BAzVJqYzF0DMhF4vJ-CJPAwgmy24ELCaxPDOf8jiofoHNPiSEcmUQ-zdfhp8oMJEQ6UO3Nr8afTrWioiXo38WqVs5yWiW4POi/w400-h195/20230422_202546.jpg" width="400" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Pre-bulk rise.</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDX6fXxntbWBsOD-HZCXSMuzC2EuMXYUsD6pGw0zEsPE_qgPGum097OeJ2zqyR9tzAjhAeRyI2r02UzLuu2qw9JslYiTZ6i5wzTWzAvDo7f0NLy8pa87eA21tvxQ72Ky3mODVqTx3J0VC92I6y-66ltj8FLLaXpbEsLwMa-hB5iYazg4azUTJF51p/s4032/20230423_104750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDX6fXxntbWBsOD-HZCXSMuzC2EuMXYUsD6pGw0zEsPE_qgPGum097OeJ2zqyR9tzAjhAeRyI2r02UzLuu2qw9JslYiTZ6i5wzTWzAvDo7f0NLy8pa87eA21tvxQ72Ky3mODVqTx3J0VC92I6y-66ltj8FLLaXpbEsLwMa-hB5iYazg4azUTJF51p/w400-h195/20230423_104750.jpg" width="400" /></span></i></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Post- bulk rise & overnight ferment in the fridge. </span></i></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;">Then into the oven she went the next morning, along with a partial pan of water. And roughly 40 minutes later, we had...</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxDA2hikdkxL_9nlx7xqj0PXqD_75qiyASdW8Nc4dD4LiLql0B07xLE6p_Bfosq1OnVOfAEjhq0W5CrBUU5X4BHn0rXceHEP7Ie3Vc77a_VM1mQdpNZrykQ71RVopsINbGEXeg7VUjtp_XzbBG8bnsS5_FQcHAKM9ZZ5XwFfDVaokhTFz7puQWE0T/s2893/20230423_192536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1816" data-original-width="2893" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxDA2hikdkxL_9nlx7xqj0PXqD_75qiyASdW8Nc4dD4LiLql0B07xLE6p_Bfosq1OnVOfAEjhq0W5CrBUU5X4BHn0rXceHEP7Ie3Vc77a_VM1mQdpNZrykQ71RVopsINbGEXeg7VUjtp_XzbBG8bnsS5_FQcHAKM9ZZ5XwFfDVaokhTFz7puQWE0T/w640-h402/20230423_192536.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;">...and oddly pale loaf. I'm not really sure what happened here. Texture is fine, and this is one of the few breads I've actually used a thermometer to confirm the inner temperature was good & fully baked. Just...pale. My best guess is it has something to do with using a glass loaf pan rather than metal, and that maybe the oven got a bit TOO steamy. Ah well. Still tasted great, and had a nice light crust.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZoB1MiAMtIUzXAUcbMcHvkVzuZmDZQVtxrwq7V-KNBS9rb8v4XfgLtR7MZeOAQG90HrsCYPuM9gAlZXuKYxUf2DhjnyzK7EH-NUMlVC8xpp3bLGZM1D9Qi7qAYTgLChuXjQEUh8rG1xnhsEjVregXsujkjzK0LM5yER5pwcTZYzB3uA1nFIA5_aS/s3199/20230423_192442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="3199" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZoB1MiAMtIUzXAUcbMcHvkVzuZmDZQVtxrwq7V-KNBS9rb8v4XfgLtR7MZeOAQG90HrsCYPuM9gAlZXuKYxUf2DhjnyzK7EH-NUMlVC8xpp3bLGZM1D9Qi7qAYTgLChuXjQEUh8rG1xnhsEjVregXsujkjzK0LM5yER5pwcTZYzB3uA1nFIA5_aS/w640-h392/20230423_192442.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><br /></div></div></div></div>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0tag:blogger.com,1999:blog-4373028445963889281.post-44379904387017836202023-04-28T21:25:00.002-05:002023-04-28T21:25:35.992-05:00Sourdough Stories, Part 14: Homebrew Beer Bread!<p><span style="font-family: arial; font-size: medium;">If you've been around a while, you know The Hubs is a homebrewer. We've been making beer since before we had Lil' Man (mostly him--I help with cleaning and any tasks that require an extra set of hands). Which got me curious: I know there are plenty recipes for "quick" beer breads, but what about a SOURDOUGH beer bread? The Googles sent me to <a href="https://www.kingarthurbaking.com/recipes/sourdough-beer-bread-recipe" target="_blank">King Arthur's recipe</a>, which calls for "malted flaked wheat". </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU44CIBJC2T2y6bQVNevDF3Txdy_X7T2RXL_bz_Pw7omxWXesEb1YIpOFFEy1J5JEhLDluz5r3Febj0gNrx2mcv4T_PXDDBodkX3HaNuflvUdT23O5kmFsBsd0cO-_6Jqbi89sC-R3LQ5SfWQ8tBvqos2rvevguCMGlrp7saCNCTJx2dAcVvowkahR/s4032/20230416_073552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU44CIBJC2T2y6bQVNevDF3Txdy_X7T2RXL_bz_Pw7omxWXesEb1YIpOFFEy1J5JEhLDluz5r3Febj0gNrx2mcv4T_PXDDBodkX3HaNuflvUdT23O5kmFsBsd0cO-_6Jqbi89sC-R3LQ5SfWQ8tBvqos2rvevguCMGlrp7saCNCTJx2dAcVvowkahR/w640-h312/20230416_073552.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><span style="text-align: left;">But we're HOME BREWERS. We don't need King Arthur's fancy-schmancy stuff, right? I hit up the </span><a href="https://www.homebrewery.com/" style="text-align: left;" target="_blank">local homebrew store</a><span style="text-align: left;"> to talk with the owners. At which point they informed me that they carry "flaked wheat", and "malted wheat"...but had never heard of "malted flaked wheat". After some more Googling, we realized that this ingredient is apparently an invention of King Arthur, and at </span><a href="https://shop.kingarthurbaking.com/items/malted-wheat-flakes" style="text-align: left;" target="_blank">$17/bag</a><span style="text-align: left;">, they're quite proud of it.</span></span></div><p><span style="font-family: arial; font-size: medium;">We deliberated over the benefits of going with one or the other: the flaked wheat would be closer to the texture, but the malted wheat would provide a more malty flavor. I decided flavor was more important (because the cracked wheat would add it's own, interesting texture). Then they asked, "red wheat, or white wheat"? Todd, one of the owners, noted white wheat would be more mild, while the red wheat would add some spicy or peppery notes. I chose the red, which they milled for me onsite (not down to flour, but cracked to allow better access to the starches inside). They sold me a "heaping cup's" worth for a whopping 50 cents. TAKE THAT, KING ARTHUR!!! HUZZAH!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4iRJbV8rOEO3n2pu5YaxIXhhnPt0Vm_duBvf5z2ppBF0LhKFDsOHnTpyALA-jsINE12ffNwcZw2CL9o8tboqRsA0yzszY6XFoA8Abv2U38ttzGK56OzsPMt8zWYvBSHlG_hYx8LnBQ_dS0QsF5nKje3VTccKEP-ydPZFIWAlHgCRG3RweQoON6gp/s2614/20230412_201134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2614" data-original-width="1960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4iRJbV8rOEO3n2pu5YaxIXhhnPt0Vm_duBvf5z2ppBF0LhKFDsOHnTpyALA-jsINE12ffNwcZw2CL9o8tboqRsA0yzszY6XFoA8Abv2U38ttzGK56OzsPMt8zWYvBSHlG_hYx8LnBQ_dS0QsF5nKje3VTccKEP-ydPZFIWAlHgCRG3RweQoON6gp/s320/20230412_201134.jpg" width="240" /></span></a></div><p style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Also picked up some wheat & rye flour at the bulk foods store.</span></i></p><p><span style="font-family: arial; font-size: medium;">After learning my lesson with some previous recipes, I made sure we started this one with a VERY happy, bubbly starter, which I'd added some whole wheat & rye flour to for an extra boost of nutrition. And we transferred Mandough into a much more appropriate container. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinueztlaAkLVYEfbL8uKk5QpZnxE7pg3AEbHNFAFU3sc-iOeo0-mCJdo4a0DKjbqC9Lw45diAUm6t4NP9JTqAcHnd0fLSNrhlJXp7k52IsbhCUQ0e-2n0RmmvPkcTwA3w2crWeKY1P4DyziDgCPur2eoh6xYQEnhdv38xzSK8mhjSfGlPOAg5Nm9Mt/s2431/20230415_084811a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2431" data-original-width="1960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinueztlaAkLVYEfbL8uKk5QpZnxE7pg3AEbHNFAFU3sc-iOeo0-mCJdo4a0DKjbqC9Lw45diAUm6t4NP9JTqAcHnd0fLSNrhlJXp7k52IsbhCUQ0e-2n0RmmvPkcTwA3w2crWeKY1P4DyziDgCPur2eoh6xYQEnhdv38xzSK8mhjSfGlPOAg5Nm9Mt/w323-h400/20230415_084811a.jpg" width="323" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: arial; font-size: medium;">Since this recipe varies a bit from the original, I decided to share my version below.</span></span></div><p><b><u><span style="font-family: arial; font-size: medium;">INGREDIENTS:</span></u></b></p><p><span style="font-family: arial; font-size: medium;">Soaker: 120g of malted red wheat, milled + 113g boiling water (combine & set aside for later)</span></p><p><span style="font-family: arial; font-size: medium;">Dough:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">227g active, bubbly starter</span></li><li><span style="font-family: arial; font-size: medium;">255g homebrew (we used a Dunkel)</span></li><li><span style="font-family: arial; font-size: medium;">210g AP flour</span></li><li><span style="font-family: arial; font-size: medium;">210g bread flour</span></li><li><span style="font-family: arial; font-size: medium;">21g raw honey</span></li><li><span style="font-family: arial; font-size: medium;">12g salt</span></li></ul><p></p><p><b><u><span style="font-family: arial; font-size: medium;">DIRECTIONS:</span></u></b></p><p><span style="font-family: arial; font-size: medium;">Combine & set aside your soaker for later. (<i>Note: this smelled like Grape Nuts and I kinda wanted to try a bite</i>.) </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStBGiMZEUrPVppYeIWU8vE-R0ylDY38e6khEFDm2h3Korbi2aP1l7wiuQX-jyInVujAS-llpH2gDjCdpNqbLCjYjHEMwW_qvmHVWQo56BIfcSXzqAUJ0lQIWtykAchsp0-iI1X96LeeIYIQfE5Y4DOTOlNSjzYhwsuAbAsoh3fazJN3ds5B2vW5fS/s4032/20230415_115341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStBGiMZEUrPVppYeIWU8vE-R0ylDY38e6khEFDm2h3Korbi2aP1l7wiuQX-jyInVujAS-llpH2gDjCdpNqbLCjYjHEMwW_qvmHVWQo56BIfcSXzqAUJ0lQIWtykAchsp0-iI1X96LeeIYIQfE5Y4DOTOlNSjzYhwsuAbAsoh3fazJN3ds5B2vW5fS/w640-h312/20230415_115341.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: arial; font-size: medium;">Somewhere in this process, another major difference between malted wheat and flaked wheat occurred to me: flaked wheat will soak up all of the boiling water. BUT...the same is not true of just the cracked wheat. So by going with the malted wheat, I was giving my dough a higher hydration percentage. If you wanted to play around with this and make something with more internal structure to it, I would recommend actually cooking the wheat in the water, maybe in the microwave for a while, to steam off some of the extra water and soften up the grains a bit more. </span></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvVnS_zZgnG3t7dF73vzWJojBETRVhQTO06-t5LIbPw1DR2iWr_gRlpSZNwkoItpFf-bpF5KYutW2JVEYyT-UEmx_CWgTGsffrVkchCn7knYJeIShYJtwbPohMJbPWBHYhTUkyjWU2ep4lmkBCuF9gMd_pcd2PmsmZHzSYIJ-ohxY8yT0uIp2cXRq/s4032/20230415_115623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="4032" data-original-width="1960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvVnS_zZgnG3t7dF73vzWJojBETRVhQTO06-t5LIbPw1DR2iWr_gRlpSZNwkoItpFf-bpF5KYutW2JVEYyT-UEmx_CWgTGsffrVkchCn7knYJeIShYJtwbPohMJbPWBHYhTUkyjWU2ep4lmkBCuF9gMd_pcd2PmsmZHzSYIJ-ohxY8yT0uIp2cXRq/w312-h640/20230415_115623.jpg" width="312" /></span></a></div><span style="font-family: arial; font-size: medium;"><i>Our homebrew dunkel--and yes, I drank the rest of the bottle while prepping the dough.</i><br /><span style="text-align: left;"><br /></span></span></div><p><span style="font-family: arial; font-size: medium;">Next, combine your starter, beer, and flours in a stand mixer with a dough hook and let it go for about 3 minutes on the lowest speed. Then let it rest for 30 minutes (autolyze). After the rest, add the soaker, honey, and salt, and mix on the lowest speed for 1 minute or until fully incorporated. </span></p><p><span style="font-family: arial; font-size: medium;">Then turn the mixer speed up by ONE and let it go for about 3-4 minutes. It should be somewhat tacky but fairly soft and supple. The extra hydration from the malted wheat soaker will make it a fairly loose dough. Cover and let it rise for 1 hour.</span></p><p><span style="font-family: arial; font-size: medium;">Turn it out onto a lightly floured surface and gently fold (I like the envelope fold) a few times, stretching the dough as you go. This is a high hydration dough so it won't be too difficult. Then place it back in the bowl and rest for another hour.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7M18VrBMuWXh4pd3ZUkflm0lqfhcD5KJYSMaZvBmaS9uJ2dWertgtC0kzvUumTvXkEkF2hrkXFIeipyJv7RU9SEp2Aa461YuAxQBtPQpaPln3WNUMkUasLKIHbY38Njq0IpG526-piis0Ivj3exI9ldCfADhNr85DBVddnpfpY67XyMNnEzv2J3q/s4032/20230415_142018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7M18VrBMuWXh4pd3ZUkflm0lqfhcD5KJYSMaZvBmaS9uJ2dWertgtC0kzvUumTvXkEkF2hrkXFIeipyJv7RU9SEp2Aa461YuAxQBtPQpaPln3WNUMkUasLKIHbY38Njq0IpG526-piis0Ivj3exI9ldCfADhNr85DBVddnpfpY67XyMNnEzv2J3q/w640-h312/20230415_142018.jpg" width="640" /></span></a></div><p><span style="font-family: arial; font-size: medium;">After the hour has passed, repeat this folding process and let rest for one more hour (should be at a total of 3 hours of rise time at this point). Because this is such a high hydration dough, it might warrant some extra folds. Note: if did this again, I'd use all bread flour to help add some extra gluten & structure.</span></p><p><span style="font-family: arial; font-size: medium;">After the final rest, turn out onto a floured counter & shape into a round (Note: because of the extra hydration, you could also roll this & put it into a loaf pan to add some structure.). Cover with lightly greased plastic wrap & let set for 20 minutes. As you can see--my round kept flattening out. So I did a few extra folds in an attempt to give it some more structure.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VYqbRHmNrfBFVWoW2o34UaopeiRIQ4iOl8l84mRoxuo-jVhXN-Ju5N8Zn-EUvjFWa-WQKD2LCZkADVnYsvyPguHdrXUkojaDta685d_Xhw2AF5Db6HuqD4r31pRulXh68tvA6tKfIgWiNcrui5ZBhCSyamGgzHn2ZzUB4o67f5Q1LHJKwifJAYm3/s4032/20230415_164919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VYqbRHmNrfBFVWoW2o34UaopeiRIQ4iOl8l84mRoxuo-jVhXN-Ju5N8Zn-EUvjFWa-WQKD2LCZkADVnYsvyPguHdrXUkojaDta685d_Xhw2AF5Db6HuqD4r31pRulXh68tvA6tKfIgWiNcrui5ZBhCSyamGgzHn2ZzUB4o67f5Q1LHJKwifJAYm3/w640-h312/20230415_164919.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;">After that rest, I tried to shape it into a slightly tighter round, placed a floured tea towel in a bowl, and then turned the boule into the bowl, seam side up, & let rise for another 3ish hours.</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrCRN0Kt_psKD4r6V1vyxqg9lzBRTlwCX_NRc47cY6eUnU1_FH-uoWpugGvcgW3GxMqlech79JY-AKItA4wiiFz-tSzaxgLFX-oufoOl8TvaYI9YpRoZHyXeGr2UWVi8pZ0Lyv6xsv2SAnXmIPKmNJJKT-6ov79DprZA_-67nOgWqNmmS6WAwTJ30/s4032/20230415_210609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrCRN0Kt_psKD4r6V1vyxqg9lzBRTlwCX_NRc47cY6eUnU1_FH-uoWpugGvcgW3GxMqlech79JY-AKItA4wiiFz-tSzaxgLFX-oufoOl8TvaYI9YpRoZHyXeGr2UWVi8pZ0Lyv6xsv2SAnXmIPKmNJJKT-6ov79DprZA_-67nOgWqNmmS6WAwTJ30/w640-h312/20230415_210609.jpg" width="640" /></span></a></div><div style="text-align: center;"><i><span style="font-family: arial; font-size: medium;">Post-rise.</span></i></div><div><span style="font-family: arial; font-size: medium;"><br /></span><div><span style="font-family: arial; font-size: medium;">Then I turned it back out onto the floured counter, attempted to tighten into a boule (again), cut a few slits with scissors. I preheated the oven with a pizza stone to 450F, and added a high sided cookie pan to the lowest rack. When it was time to put the boule on the pizza stone, I also added a cup of boiling water to the cookie sheet for steam.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Bake for 15 min at 450F, then 25-30 minutes at 400F. Then remove from the oven and let cool on a baker's rack.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBitEh3I1a6QhVDbTokF6nz-0WiYKbzZFiKTaSjyKtZ3AGru1nVvuuCSQBHzM6JoujvmQCxd2qy72rKsyOLtXoAZghJRsW5uRzKfdCbyTvPNHHY3y8NdIgGNBdPepoioO1yw2a7BjgsEBxUPUrwV-dE9LjMRLvlPem1MuoUFjWwTAZI74vqk6dO8Gv/s4032/20230416_073357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBitEh3I1a6QhVDbTokF6nz-0WiYKbzZFiKTaSjyKtZ3AGru1nVvuuCSQBHzM6JoujvmQCxd2qy72rKsyOLtXoAZghJRsW5uRzKfdCbyTvPNHHY3y8NdIgGNBdPepoioO1yw2a7BjgsEBxUPUrwV-dE9LjMRLvlPem1MuoUFjWwTAZI74vqk6dO8Gv/w640-h312/20230416_073357.jpg" width="640" /></a><i>Scissor cuts kinda turned into heart shapes.</i> </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;">Result: flat-ish loaf that made long, skinny slices which are too long for the toaster. Slightly tough crust. But very flavorful. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZknaqts_TONPYEhlZ19EroahJfzaOl9wGrBPmqKAqL5prGvdmtiPEKvotYYd3uSJ6YuuKXXjG7hEc9cgrvrgXKJMiVSVrY6acJrrrnfAQMAJGW-vb-F4J3txjsxVPftnF2YtOJaFdO4Yyb4mD-5TVuJa3goN5B6H9rieDPLrLEPZ4lbv3HwugqR6/s2782/20230416_104846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="1960" data-original-width="2782" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZknaqts_TONPYEhlZ19EroahJfzaOl9wGrBPmqKAqL5prGvdmtiPEKvotYYd3uSJ6YuuKXXjG7hEc9cgrvrgXKJMiVSVrY6acJrrrnfAQMAJGW-vb-F4J3txjsxVPftnF2YtOJaFdO4Yyb4mD-5TVuJa3goN5B6H9rieDPLrLEPZ4lbv3HwugqR6/w640-h450/20230416_104846.jpg" width="640" /></span></a></div><span style="font-family: arial; font-size: medium;">Also made great garlic bread.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR60B0QUGCuLR2nXST7hBaGNLfYVInWQr97hJmUQX7BNwxhvF21XK1ykmGOzbEwPRiDdiIpJZAtJm3jmR85xgaU_lqSZC_XvcrjDHRVwgxuG6zWk5Zan6yR_j7-pDvtVxLRw1TtwZGcdmGnljtAfY8nnLIw3aNebuieK60VabJokSVGn6dPX_236bo/s4032/20230417_180546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1960" data-original-width="4032" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR60B0QUGCuLR2nXST7hBaGNLfYVInWQr97hJmUQX7BNwxhvF21XK1ykmGOzbEwPRiDdiIpJZAtJm3jmR85xgaU_lqSZC_XvcrjDHRVwgxuG6zWk5Zan6yR_j7-pDvtVxLRw1TtwZGcdmGnljtAfY8nnLIw3aNebuieK60VabJokSVGn6dPX_236bo/w640-h312/20230417_180546.jpg" width="640" /></span></a></div>FeauxCajunhttp://www.blogger.com/profile/15925656320883963257noreply@blogger.com0