Traditional Sourdough Bread

 

See my Sourdough Starter post here

1. Feed Starter and allow to at least double in side *placing on heating matt speeds up the process

2. Using a scale set to grams: zero out mixing bowl

3. Add 300 g warm water and 125 g starter, mix together

4. Add 500 g bread flour (less is you live in a dry area) In Kansas City, it is very humid

5. Add 10 g salt, mix together until loosely combined, cover and allow to rest 30 min

6. Do a slap and fold to start gluten production, place back in bowl, cover and rest for 30 min

7. Do your first stretch and fold to further develop gluten, cover and rest for 30 min

8. Do your final stretch and fold, dough should be smooth and firm

9. Transfer to an oiled lidded container and allow to bulk rise and ferment until dough has doubled in size *placing on a heating matt speeds up the process

10. Turn out dough and shape, place upside down in a floured basket and pull over seams creating a tight ball, cover and allow to rest for at least 30 min.  Store in fridge if not ready to bake 

11.  put a dutch oven in a cold oven and heat to 450 degrees

12. Turn dough onto parchment paper and score to allow steam to escape while baking

13. Place bread and parchment paper inside the hot dutch oven and cover with lid, bake for 20 min
**hopefully bread rose correctly and the "ear" formed at the score

14. Remove lid and bake another 25-30 min

15. Allow to cool completely before slicing. 

Potato Side Dishes

Hash-brown Casserole 

1 cup sour cream

1/4 cup diced onion

1 can cream of cheddar cheese soup

1 tsp salt

1/2 tsp pepper

1 cup grated cheddar cheese

1 lb hash browns

Topping - 1/4 stick melted butter 

2 or more cups frosted corn flakes

1. Mix together sour cream, onion, soup, salt, pepper

2. In a 9x13 glass baking dish spread 1/2 of the hash browns

top with 1/2 soup mixture and 1 cup cheese

3. Make a second layer with all steps

4. Sprinkle with frosted corn flakes and pour over melted butter

Bake at 350 for 45 min - 1 hour until heated through and cheese is melted. 

Fried Potatoes

1. Peel and thinly slice 4 medium potatoes
2. dice 1/2 onion
3. In a non-stick skillet heat 2 tbsp oil
4. add potatoes, onions, 1 tbsp butter and 1/2 tsp salt
5. Pan fry until crips and golden brown.

Creamy Potato Salad

1. Chop and boil 1 package of new potatoes

2. allow to cool

3. in a bowl mix together 1/2 cup mayo, 1 tbsp vinegar, 1 tbsp sugar, 

2 Tbsp whole ground mustard, 1/2 tsp salt

4. Add cooled potatoes and sliced green onions and mix until combined

5. ** Optional: add some diced boiled eggs. 

Pacific Rim Rolls

 

Ingredients

1 boneless pork loin

1 bottle teriyaki sauce  

1/2 cup pineapple juice

1 fresh pineapple 

1 package of 12 Kings Hawaiian Sweet Rolls

1 package havarti sliced cheese

1/2 stick butter

1/2 tbsp Worcestershire sauce

1/2 tbsp yellow mustard

1/2 tbsp poppy seeds

1/4 tsp onion powder

Directions 

1. In a crock pot; slow cook pork loin in teriyaki sauce and pineapple just until tender, shred meat

2. Peel and thinly slice fresh pineapple, grill slices on both sides

3. Cut Hawaiian Sweet Rolls in half, horizontally, remove top half

4. Place bottom half on a foil lined baking sheet

5. Layer shredded pork,  pineapple slices and havarti cheese

6. In a mixing bowl, melt butter and mix in Worcestershire sauce, mustard, poppy seeds and onion powder until well combined.  

7. Spread some of the mixture on the underside of the top half of the rolls, and place on the pork layered sandwiches.  Spread the remaining sauce on the top side of each sandwich

8. Cover with foil and bake for 15 mins at 350 degrees

9. Remove foil and bake another 10 min.  

Enjoy! 

** Optional: add some BBQ sauce to the pork before placing on the sandwiches.  

Easter Feaster

Empty Tomb Rolls

1. Thaw frozen dinner roll and flatten out

2. Take a large marshmallow and roll in melted butter, then in cinnamon sugar and place in center of flatten roll

3. Seal roll around marshmallow

4. Coat the outside of the roll in melted butter and then in cinnamon sugar and place in a greased muffin tin

5. Bake at 350 degrees for 20 min

6. Open rolls to see the marshmallow is gone and the tomb is empty.

He is Risen!! 

Deviled Eggs

1.     Steam 6 eggs for 14 min. then cool in a bowl of ice water

2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl

3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar

4.     Mix until well combined

5.     Scoop some filling into each egg and sprinkle with paprika.

Variation: Deviled Egg Bites 

1. Chop up egg whites and add to mix. 

2. Place a spoonful on toasted sliced bagel chips 

3. Top with Paprika 

Marshmallow Salad 

In a bowl mix: 

1 package pistachio pudding mix

1 container whipped topping 

1 can crushed pineapple 

1/2 cup chopped marrichino cherries 

1 cup chopped pecans 

1/2 package multicolored mini marshmallows 

Ham and Gravy

1.     Preheat oven to 275 (I know the video says 325 but I'd go a little lower to prevent the ham from drying out) 
2.     Place ham in roaster pan with 1 cup water

3.     Cover with lid or foil and bake 15 min per lb.

4.     Pour drippings into a skillet

5.     Remove a small amount of the hot liquid and mix together with 2 Tbsp cornstarch. Add mixture back to the skillet and whisk

6.     Add 1 tsp kitchen bouquet for color

7.     Allow to boil until it gets thick

Mashed potatoes

1.     Peel and dice 4-5 potatoes

2.     Boil until fork tender, drain and place in a mixing bowl

3.     Add 2 Tbsp milk, ¼ cup butter and salt to taste

4.     Whip until smooth

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Sourdough Discard Iced Animal Cookies

 Cookie Ingredients 

1 cup butter, softened

1 cup powdered sugar

1 egg

1/2 cup sourdough discard

2 cups white flour

1/2 cup wheat flour

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

Icing Ingredients 

1 cup powdered sugar

1/2 Tbsp meringue powder

1/2 tsp vanilla extract

1/4 tsp butter extract 

1-2 Tbsp water

Directions

1. Mix all ingredients together to form dough

2. Chill dough for about an hour

3. Roll out on floured surface to about 1/8 in thickness 

4. Cut shapes and bake for 10 min at 350 degrees

5. Let cool completely

6. Mix icing ingredients until smooth and thin (adding more or less water until you get the right consistency) 

7. Dip each cookie in the icing and scrap off excess on the side of a bowl

8. Top each cookie with sprinkles and allow to dry

9. Store in a container

Sourdough Discard Cheese Crackers

Ingredients

1 stick butter

1 1/2 cup flour

1/2 cup sourdough discard

2 cups shredded sharp cheddar cheese

2 tsp salt

Directions

1. In a food processor combine all ingredients until it forms a dough

2. divide dough into 8 parts

3. roll each section out to a thin as possible (I use my pasta roller on setting 7 then setting 5) 

4. place each rolled out section on a parchment paper lined baking sheet.  

5. Cut each section into small square or use a fish cutter (as shown in picture) 

6. Bake at 400 degrees for 8-10 min until baked but not too browned

7.  Allow to cool and store in an air tight container.  

 

Cornedbeef and Brussel Sprouts

1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.

Guinness Mustard Sauce

1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.