From here. I keep using this recipe because it's reliably good and works with my schedule.
Ingredients
Levain
8 ounces whole-wheat sourdough starter (½ cup)
½ cup water
2 ounces all-purpose flour (⅓ cup plus 1 tablespoon )
2 ounces whole-wheat flour (⅓ cup plus 1 tablespoon )
Dough
Total of 31 ounces of flour (1 lb, 15 oz) which I sometimes do as below:
19 ounces = 1#, 3 oz.all-purpose flour (3⅓ cups plus 1 tablespoon ), plus more for dusting
12 ounces whole-wheat flour (2¼ cups)
2¾ cups plus 2 tablespoons warm water (85-90°F) (2 7/8 cup)
1 tablespoon salt
Directions (added for weekend baking)
At 1 pm on Friday - To
prepare levain: Combine starter, ½ cup water, ⅓ cup plus 1 tablespoon
all-purpose flour and ⅓ cup plus 1 tablespoon whole-wheat flour in a
medium bowl. Cover loosely and let stand in a warm spot until bubbly and
doubled in size, 4 to 6 hours.
At the same time or a few hours later - To
prepare dough: Combine flours. Mix and slowly add 2¾ cups plus 2
tablespoons warm water. Mix just until the flour is moist, being careful not to overmix. Cover and let stand for 20 minutes (or longer) to allow the water to completely hydrate
the flour before mixing the final dough.
At 6 pm on Friday - Remove
the bowl cover. Add salt, then spoon
in the levain (from Step 1) and mix until combined, about 2 minutes. (I use crab claw hands.)
Transfer
the dough to a 10- to-12-quart plastic food-storage container. Reach
under one end of the dough, pull up a handful until there is resistance,
then stretch it back over the top of the dough mass and drop. Turn the
container a quarter turn and repeat the fold. Repeat two more times for a
total of 4 folds. Cover and let stand for 30 minutes. Repeat the
folding procedure 4 more times, every 20 minutes, to build the gluten
and strengthen the dough. Cover and let stand until doubled in size, 6
to 12 hours. (Fold at around 6:30 pm, 6:50, 7:10, 7:30)
8 am Saturday - Turn
the dough out onto a floured surface, sprinkle flour on top and split
it in half. With floured hands, roll each half into a ball. Place the
dough balls into the prepared bowls or baskets (floured or with parchment paper). Cover with a clean
kitchen towel and let rise until the dough is puffy, 2 to 4 hours. To
test, press gently with a floured finger. If the depression springs back
to the original shape in a few seconds, allow the dough to proof
longer. If it doesn't spring back, it is ready to bake.
About 11 am Saturday - Place a large cast-iron pot with lid in the oven and preheat to 475°F.
After reaching 475°F, wait at least 20 minutes for the pot to heat up
before baking.
Carefully
remove the pot from the oven and remove the lid. With floured hands,
pick up the dough and carefully place the loaf inside the pot. (It is OK
to gently drop it in from a height of 3 to 4 inches to avoid burning
yourself.) Replace the lid and transfer to the oven. (Can refrigerate second
loaf while the first one bakes.) Bake for 30
minutes, remove the lid and continue baking until browned, about 15
minutes.
Remove the loaf from the oven and carefully transfer the bread to a wire rack. Let cool for at least 30 minutes before cutting.
Repeat Steps 7-9 for the second loaf. (I've started cooking in a stainless steel pot also, so can do them at the same time.)
This is a pretty tasty salmon loaf that goes well with potatoes and vegetables. I get a pound package of frozen salmon pieces which I use, but in the future when I have access to salmon that I can, I'll use that. I didn't make the sauce though the reviews say it's great. From here with some changes.
Ingredients
1 can (14-3/4 ounces) salmon, drained, bones and skin removed (or 1# frozen package)
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 large eggs, separated
2 teaspoons lemon juice
1 teaspoon dry dill
1/2 teaspoon salt
1/8 teaspoon pepper
OLIVE CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups whole milk
1/4 cup chopped pimiento-stuffed olives
Directions
In a large bowl, combine the
salmon, onion, bread crumbs, and butter. Stir in the egg yolks, lemon
juice, dill, salt, and pepper.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
Transfer
to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in.
of hot water to larger pan. Bake at 350° for 40-45 minutes or until a
knife inserted in the center comes out clean. Let stand for 10 minutes
before slicing.
Meanwhile, in a
small saucepan, melt the butter. Stir in flour until smooth; gradually
add milk. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Stir in olives. Serve with salmon loaf.
I'm not a fan of cooking with wine in general, but this pot roast is good. From here.
Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
salt and pepper
1 large coarsely chopped onion
1 cup dry red wine (Cabernet Sauvignon worked well)
3 garlic cloves, chopped
2 cups beef broth
1 bay leaf
thyme & rosemary
4 large carrots, peeled and cut diagonally into 1-inch pieces
5-6 potatoes
How to Make It
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over
medium-high heat. Sprinkle roast with salt and pepper. Add roast
to pan; cook 5 minutes, turning to brown on all sides. Remove roast from
pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red
wine, chopped garlic, beef broth, bay leaf, thyme, rosemary to pan;
bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until
the roast is almost tender.
Add carrots and potatoes to pan. Cover and
bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Serve
roast with vegetable mixture and cooking liquid. Garnish with thyme
leaves, if desired.
Or is it cottage pie? I'm not sure. Anyway this shepherd's pie is good with leftover roast. I made some last week or a couple weeks ago and froze it, and then made this from here.
It took quite a while; next time I would consider just using frozen vegetables.
Ingredients
1 1/2poundscooked beef roast, chopped up
2cupssliced, cooked carrots (I simmered them about 8 minutes)
Shortly after I moved here, I saw turkeys on sale for a very good price so I got one. Served dinner to a friend who'd helped me move, stripped meat and froze it in portions, and made gallons of stock. Such a win!
So now I'm trying to get through the portion of meat (to justify cooking a chicken I recently bought) and looked up a lot of turkey recipes. I had turkey tetrazzini on the mind but I don't really eat cheese now and I'm not interested in using canned soups and I wanted to use what I had on hand.
So this came up which I made some changes to and ended up with a very nice turkey pasta dish. It took longer than I expected but I think it'll be easier and quicker next time (use the right pans, for one thing; cast iron for this was rough because it's so heavy).
Turkey Noodle Casserole
Ingredients
chopped cooked turkey (I usually freeze in baggies of about 2 cups)
6 ounces egg noodles (half of a package)
1 T butter
8 ounces sliced mushrooms (I used crimini as they were on sale)
2 T flour
1 c broth/stock
1 c milk/half and half (I mixed them)
1 c frozen pease
1 tsp dried oregano
2 tsp salt
1tsp pepper
red pepper flakes to taste
2 T breadcrumbs (I used panko)
1 t smoked paprika
Directions
Cook noodles, set aside.
In a skillet over medium heat, melt butter. Add mushrooms and cook for 7-10 minutes.
Add flour, stir vigorously for two minutes.
Slowly whisk in broth and milk until well-combined (to create a roux). Bring to a boil to thicken sauce, cook for two minutes.
Add frozen peas, oregano, salt, pepper, and red pepper flakes. Cook for a few minutes; add in turkey and simmer for 10 minutes or until thickened.
Remove from heat, add noodles. Put into well-greased casserole and put breadcrumbs and paprika on top.
This recipe for halibut chowder I took from here, making some modifications. Very tasty! I think my burner went out, so I was struggling with heating properly, but it still worked ok. Since I'd never made a chowder before, I figured I should follow the directions.
Ingredients
1 tablespoon unsalted butter
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
3-4 cups chicken stock
2 large carrots, shredded
1 cup half and half
salt and pepper to taste
1pound halibut, cut into 1-inch cubes
1 pinch red pepper flakes, or to taste
Directions
Melt the butter in a
large pot over medium heat. Add the onion, and cook until the onion has
softened and turned translucent, about 5 minutes.
Add the potatoes and
garlic, and continue cooking until the potatoes have softened slightly,
about 10 minutes.
Pour in the chicken
stock and carrots. Bring to a boil, then reduce heat to
medium-low, cover, and simmer for 10 minutes.
Add the milk/cream,
season to taste with salt and pepper and red pepper flakes, then stir in the halibut. Continue
simmering uncovered until the halibut is flaky and no longer
translucent in the center, about 10 minutes. Serve
immediately.
I am having the worst luck with yogurt since moving to Alaska, so I want to keep notes here until I figure it all out.
I got some very healthy heirloom starter in April or so and was pretty good about it, but then I had to study for a big exam and move 5,000 miles and it got neglected. In July I made a batch and transported starter in a cooler; in August I made a batch and it was fine and I dried some, and that's what I'm trying to use now.
I reconstituted dried bits and sometimes the yogurt works, though it's still clumpy and grainy. The best luck I've had is with Darigold whole milk in a thermos when the milk is 115 degrees when mixed and put in thermos.
Last time I did that, I got good yogurt (though still kinda grainy, which I think will work it self out and I can blend for smoothness). But last night I did it and when I opened the thermos it appeared runny (now into the fridge and we'll see).
Sigh.
***
9/28 -
Last weekend I did a batch of 4 pints in a cooler that I have. It's hard to keep the water around 110-115 because it's 60 degrees in my house; I need to figure out something to put on top of the jars to keep the heat in better. I kept it for about 8 hours and then refrigerated it after it set out an hour or so; while still soft, it was less grainy and more yogurty.
So I'm doing it again. Fingers crossed. Milk cooled to 115 degrees then jarred; cooler as high as 120 because it's dissipating so quickly.
I am hoping to get the starter going stronger and then being able to use the instant pot.
This worked pretty well. Nice sweet mellow flavor and yogurt-y texture if a bit soft.
9/29
Tried Instant Pot again; 2 tsp for 2 quarts. FAIL. AFter 8 hours there was hardly any texture change to yogurt so I put it in the fridge; not much happened there either, so after a couple of hours I added another T of starter and put it back into the IP for another 8 hours. Still failed. Oh well.
9/30
INstant Pot again; 2 Tbsp for 2 quarts. In for 11 hours; some yogurt texture if still soft and a lot of whey, but jarred it up and we'll see in the morning. Nope. IP is a fail no matter what I seem to try, and it makes no sense because the temperature seems right and it works for everyone else.
10/6
Back to the cooler, 6 pints. Put into jars when at 118 (kitchen temperature is about 60, so it loses heat quickly). Cooler water at about 125. I put on top two milk containers with water around 130, to hopefully cause less heat loss. I plan to keep it in for about ten hours and check the temperature of the cooler every two to three hours to add hot water if necessary. This worked very well. I only had to add hot water once midway. The yogurt was great at ten hours - solid-ish. The only issue now is that it's still clumpy. I can whisk it smooth and it's fine, but I'd like to figure out what's going on with the clumps.
So happy I'm not wasting milk anymore! (NOt that I ever wasted it of course - it becomes bread, I shared with a friend who uses it in smoothies, etc.)
I got some lovage at the farmers market and wasn't sure what to do with it. I found this recipe and it is SO GOOD.
Lovage and potato soup
2 T. unsalted butter 1 cup thinly sliced leeks, or two onions, chopped 2 lbs. potatoes, peeled and sliced 1/4 inch thick 4 cups chicken stock 2 cups water 1 cup loosely packed lovage leaves, chopped (or less - I used about 1/2 c. because that's all the bunch was, and it was good salt and freshly ground pepper to taste (a lot of both)
Melt the butter in a soup pot. Add the leeks or onion and saute at a
fairly low heat until very soft and beginning to brown, which could take
up to twenty minutes, probably less for leeks.
Add the potato slices and stock. Simmer the soup, uncovered, until
the potatoes are very soft, 20 to 30 minutes. With a wire whisk, gently
whisk the potatoes to break them up (how much is up to you). Now add the
chopped lovage leaves and simmer until they are tender. Smaller,
younger leaves take less time than larger, older leaves, so how long
this will take is variable. Add salt and pepper to taste, and serve.
At the farmers market, the meat folks had dandelion greens for $1. How exciting! She said she usually puts them in a salad so I used this one here which uses citrus.
It's ok. I was hoping for more bitter.
I think that I will sautee them in the future. Not much, just a little, but they're a little tough and don't have much flavor.
I just returned from the incredible experience of spending several days fermenting with Sandor Katz (read his books if you haven't). I lucked out and am so grateful. I learned so much about fermentation and food in general, but also from his kindness and generosity to strive to be a better person myself. "I feel like blueberry wine," I told him. "I've all this sugar/information to process and ferment through, and then I'll need to come back for racking."
So, I'm putting my notes here for easy referring back. And I do hope that I have the privilege of meeting him again someday.
Koji - this was interesting but I didn't pay too much attention because it's mostly for sake and that's not something I'm very interested in. Also it's good for other things such as miso and shiyo koji, but I'm at a basic fermentation level and that will be a later stage.
Kimchi - we made this with daikon radishes and napa cabbage. Use the core of that cabbage, and the daikon are really great. Just the vegetables get brined - spices are added later, not brined. I was out of the room when he talked about the flour mix, so I'll need to look up the process on his blog. The Korean chili powder makes it great.
Sandor made an amazing kimchi soup and the flavor that really struck me was gochujang. I need to get some of that myself.
Another really big hit with the class was pao cai, Chinese style fermented vegetables. They were awesome! Mala Market was suggested as a source for Szechuan peppercorns (red and green). Other things added were ginger, bay, cinnamon sick, malt sugar, slat, galangal. Really it's worth trying. Sandor added licorice root and he and others really liked that but I would probably do it without. The first batch in the crock will take awhile to ferment (a week or so), but then you can remove those and add new vegetables (again the daikon and other radishes were awesome) and get new tasty ones in just 24 hours or so. This is not included in his books but he thinks he has a blog post about it.
I picked his brain about okra and collards. HE said why not just ferment okra whole like a sauerkraut and can be with other vegetables. He suggested that collards not be fermented alone as they will give a very strong flavor, but may be better in a 1:2 ratio with cabbage. He also gave me some collards cooking tips because he is also a really good cook.
We put a lot of grains to ferment, such as rice and lentils for dhosa and teff for injera and black-eyed peas for acaraje' (soak 8-24 hours, drain, blend into batter in blender, let set again in a big jar to ferment overnight, then fry up - a common Brazilian dish). These are in his books and they were all super tasty.
Something that blew my mind was a buckwheat bread which is in his books but is ... mindblowing. 3 cups of raw buckwheat to soak, with salt, and it gets really mucilaginous. After soaking overnight drain and then grind it up. Heavily grease the pans and with seeds; let it rise again about 2 hours in warm place. Bake about an hour at 350 degrees, leave in pans 10 minutes to cool. kind of
He used a wet stone grinder - Ultra Perfect - but kept telling us that it's not really that necessary to buy an additional device and that he used a blender and a food processor for years.
Another bread was the Sonnenblumenkernbrot in his book. It was super tasty but the regular folding seemed a lot to me. My usual method of heavy kneading and flour adding would make it drier, Sandor says, but I might be ok with trying that because it's my nature. He added a bunch of fermented millet porridge and other such things and it was very good.
Tempeh kind of blew all of our minds because fresh is completely different from the frozen you buy in the store AND it doesn't have to be soybeans! Who knew?! We made ours from soybeans and black rice and it was incredible, especially fried up in coconut oil. Soybeans need to be cracked (hulls removed), and there are some different methods in his books. Grain can be added, he did cooked rice at 1:1 ratio. Airflow and humidity are important and he has an old refrigerator converted into an incubator that makes it easily controlled, but it's not necessary. Sandwich bags with holes punched in them work to process them, and we also used some banana leaves. Starter can be bought on-line. I think his is from The Farm, or he used to get it from there. I will probably get it from Short Mountain Cultures because they are delightful there and really love their tempeh ("my babies," said Simmer).
Yogurt - yes, you do need to denature the proteins, so heat it up about 180 degrees and then let it cool to about 115 degrees. Again, less is more, so he just uses 1 tsp per quart of milk. Pull some of the milk out and mix the starter in, then pour into the jars and put into an incubation chamber, which in his case was a small cooler with hot water (best at 115 degrees). Oven with pilot light, crockpot, etc. - they all work. Check the water and add more hot if it dips below 110. "Yog" for 4-8 hours (or I do overnight). Some suggest leaving it out for a few hours before refrigerating, as well. I forget all the story of his starter but he got it abroad and brought it back dried on a handkerchief, which he had read of immigrants doing. It's really good, super tangy, and as a heritage starter won't lose efficacy like using a supermarket yogurt as starter does. I'm excited to have that regularly for breakfast.
Sourdough - he taught us how to make it from scratch and throughout the time together we also used his starter that he had first made 25 or so years ago (and which I took some of). The key notes are: fresh milled rye starts a starter off strong. Less is more - use less starter when mixing up for refreshing - minimum of 5% and max of 40%. If stored in the fridge, take out a couple of days before and give it a few high proportion feedings (little starter, much flour and water). Sandor seemed to always use whole grain flour for feeding, though I don't think that's necessary. Feed the starter every day or two.
He discussed lightly fermented beverages such as kombucha and sweet potato fly (don't really need whey to make, unlike he says in his books). I like the idea of sweet potato fly and I enjoy drinking it, but I don't make or drink many sweet drinks (though I do keep water kefir going).
Chevre - Sandor's boyfriend, Shopping Spree, one evening brought a gallon of fresh goat milk that we made into chevre. It was heated to 90 degrees then cooled to room temperature; kefir grains were used and rennet (see book). It was mixed in a big pan and left overnight; then the cheese was removed and the whey became the subject of endless puns. Chopped up chives and salt/pepper complete it. It was super tasty to have on bread on my way out the door the final morning.
We didn't talk a lot about sauerkraut because everyone knows how to make that. He has an enormous vat in his cellar where he makes it each November (lots of daikon, which is something I want to plant for sure) and distributes it until May, when it starts to heat up and will turn bad. He said it is possible to ferment with meat, but suggests fermenting just vegetables for a few days first, before adding any meat. He puts whole vegetables in the big vat and they are very tasty!
We talked about alcoholic beverages which isn't something I plan to do right away. Something that did catch my attention was coffee tejj which I may need to try. We spent time with country wine and tried some blueberry wine from last year and two years ago and they were very good - the 2-year-old ready to be bottled, and we racked the other one. For the blueberry wine, the sugar: water ratio is usually around 1:4 but if the fruit is sweet then can be 1:6 or 1:8. He fills the crock about 2/3 full of fruit. It was pretty tasty.
He mentioned "stuck fermentation" which is something I need to look up if things just aren't progressing properly.
For vinegar, one that caught my attention was banana vinegar. Take an overripe banana, peel, mash (add nothing) - it will turn into vinegar. Stir it around every day as it liquefies then strain out solids, and put in bowl with cloth over the top (not metal).
An article he mentioned that I want to read is "From Kefir to Death" by Lynn Margulis.
The main things I learned from my days with Sandor Katz: label everything, always. Stir a lot and especially with alcohol, think of it like a vortex (stir around edges). Eat a lot of leafy greens. Farting is natural and nothing to be ashamed of (that was just about the only time I heard him correct somebody and give a speech). Appreciate things. Be kind and patient.
This has been pretty wildly successful (and I plan to make it tomorrow evening), so I need to jot it down. From here, with some modifications.
Ingredients
6 eggs
3 tbsp whole milk, cream, or half and half
10 sun dried tomatoes, chopped
8 artichoke hearts
a green onion
1 large handful of fresh spinach or whatever is in the garden (kale, swiss chard, etc.)
Feta cheese crumbles, 4 oz
Salt and pepper
Directions
Preheat oven to 350 degrees. Use butter to coat the baking dish. (I used a 9 1/2" oval baking dish.)
Finely chop sun dried tomatoes and artichoke hearts and sundried tomato.
Whisk together eggs, milk and salt and pepper.
Place chopped vegetables and greends at the bottom of the baking dish and pour eggs to cover.
Sprinkle with feta cheese crumbles.
Cover pan with foil and bake for 25 minutes. Remove foil covering
and continue baking for about 25 more minutes or until middle of egg dish
is fully cooked.*
The edges of the frittata should be golden brown and slightly crispy.
*Wish I'd remembered to put this down when I remembered how long it took to cook.
So, I went to see a TCM doctor with a whole list of maladies, and he was all, "Look, here's the problem: insulin. You get that under control and all your problems will go away." And, I'm not sure he's wrong, so I'm going to give it a go. But I have a few trips away coming up and so I'm going to slowly ease into it - not buying more high-carb stuff, not baking more bread, etc. The doctor's way of living this way is five days "good" and two days "bad" but I already know that doesn't work well for me so I'll figure it out.
So this also gives me time to think through some good ideas to plan for once I get into it. I'll compile a list here to refer back to. I'm already in a good groove with total responsibility for my food choices - cooking it all myself.
1. green chicken from Nom Nom Paleo - https://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken.
2. this chicken-cabbage salad I make. I'll probably keep some carrots in there despite them being "bad" root vegetables. There's no fat in it so that would need to accompany it somehow. http://hojtnd.blogspot.com/2009/09/chicken-cabbage-salad.html
3. 5 things to do with collard greens here - http://www.eatnakednow.com/5-things-to-do-with-collard-greens/. Especially a bed of sauteed collards with a London broil. Or salmon.
5. chicken salad (I got from Whole30 cookbook) - like this but without fruit - https://www.jaysbakingmecrazy.com/2016/07/11/paleo-whole30-chicken-salad/
6. zucchini scrambled eggs
7. spaghetti squash with marinara and ground beef (or a healthy sausage)
8. grilled tuna salad - https://www.dietdoctor.com/recipes/grilled-tuna-salad-with-garlic-dressing (this seems like a great site)
All this makes me try to figure out my rules. I know I need high fat, low carb to give it a go. So while the doctor said no fruit, I'll allow berries some. He said no yogurt but when I did research it shows that the carb load of whole fat especially strained yogurt is actually fine. Probably not much cheese but other dairy I'll probably have, like cottage cheese and cream.
Ran into an acquaintance at the grocery store who was raving about a spring tonic with cleavers. I'd never heard of the plant but as soon as I looked it up I knew exactly what it was. And it's in my backyard. And all around.
Wanting to get in on the lymphatic cleansing, I picked a bunch and put it in a quart jar to steep overnight.
Here is more info. And here. In early summer I want to remember to make a tincture as this could be a quite useful thing to have around.
One of my favorite meals is a rice/lentil/tomato/onion/yogurt dish that I got many years ago from the More with Less cookbook by the Mennonite Central Committee, submitted by missionaries in Egypt.
Ignore what I think of missionary work. The food is good.
But the size of the final dish is overwhelming and can barely be eaten by me with the help of chickens and dogs.
So, I'm tweaking it to make it smaller. Reasonable. Like 3-4 meals worth. And also using brown rice, because I've rediscovered my taste for that.
WArning, this will make you need to do a lot of dishes.
***
Pot #1:
Heat oil in large pan and then add 3/4 c. lentils. Brown them for about 5 minutes, stirring often.
Add in 3/4 c. rice and stir to brown a bit.
Then add 2 c. chicken stock or water (with some salt if necessary and a bit of pepper).
Bring it to a boil and then reduce heat to low, cover, and let it cook without stirring for 40 minutes.
Pot #2:
Combine
1 can tomato sauce
a squeeze of tomato paste
celery leaves
1/2 green pepper if on hand (I never have one)
1/2 T. sugar
1/4 tsp. sale
1 t. cumin
dash of cayenne
Bring ot boiling and then reduce heat and let it simmer 20-30 minutes.
Pan #3:
Heat oil in skillet, add:
1 onion, sliced
2 cloves garlic
Cook slowly to let them caramelize.
All together:
Serve with rice/lentils on bottom with tomato sauce over it and then browned onions, topped with yogurt.
I was very excited to find some local milk in glass reusable bottles on 1/2 off because of an upcoming expiration. Yay! Make yogurt! So I did ... but it didn't work. And then I tried again. Nope again. So I had half a gallon of runny gloppy sour milk. The chickens and dog are quite happy to eat it but I also wanted to make bread, so ...
This recipe was outstanding. A perfect sandwich bread. Fantastic. Great flavor and soft texture.
Ingredients
1 3/4 c. liquid total: in original recipe: 1 cup buttermilk (or runny sour milk that should be yogurt) + 3/4 c. water; I also use whey, milk, etc.
1 1⁄2 teaspoons salt
2 tablespoons sugar
3 tablespoons butter (or less if dairy is high fat)
(1⁄2 teaspoon baking soda) - unnecessary, makes it very poofy
Directions
Heat the 1 3/4 c. liquid (yogurt/buttermilk/water) with the salt, sugar, and butter. Let it cool to 100-110 degrees F.
Put 3 1/2 cups of the flour, yeast, (and baking soda) in
a bowl and add the liquid. Stir it in. Add flour until it's the right consistency.
Knead for 10 minutes, then set to rise in the bowl.
Cover and let rise for about an hour and a half (depends on kitchen temperature).
When doubled in size, punch it down. Shape into the greased bread pan.
Set to rise again for about 30-45 minutes.
Bake at 375 degrees for about 45 minutes.
Note: you can proof the yeast with 1 tsp. sugar and 3/4 cup water if you like. I don't bother anymore since I'm using SAF instant yeast which is very user friendly.
1 cup yellow cornmeal (160 g) 1/4 cup all-purpose flour (40 g) 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda
1 egg, lightly beaten 1 cup yogurt 1/2 cup milk 3 T canola oil 1 T honey
In a large bowl, combine the dry
ingredients. In another bowl, combine the egg, yogurt, milk, oil and
honey. Stir into dry ingredients just until moistened. Pour into an
8-in. square baking dish coated with cooking spray. Bake at 425° for
16-20 minutes or until a toothpick comes out clean. Here is a slightly modified version, and with muffins.
