Sourdough Baguettes

These are so good! I pulled them out of the oven to have for dinner and one was already gone before the soup was finished! They are so versatile and flavorful! Use them for dipping into soup, as part of appetizers and more! This recipe makes two medium sized loaves or 3 small ones.

Recipe

1/2 cup starter

1 1/2 cups water

2 teaspoons salt

1 tablespoon honey

3 1/2 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add the flour and mix by hand. The dough will be fairly sticky. Cover with plastic wrap or a moist towel and leave to ferment for 12 to 24 hours. Flour the surface of your countertop well and place the dough onto the counter. Divide into two or three sections. Roll out with hands into small rectangles and roll up into long logs pinching the edges. Place onto a tea towel or baguette proof cloth and bunch the sides between the baguettes to maintain their shape. Slit the tops with a sharp knife. Let rise until double 1 -3 hours. Preheat oven to 400 degrees and place a shallow dish of water in a pan under the rack you will be baking your baguettes on. Place baguettes onto a baguette baking dish or a pan. Bake for 20 -25 minutes until golden brown.

Homemade Sourdough Bagels

We can’t get enough of these bagels at our house! You’ll never want to go back to store bought after you try these! Load them up any way you want! They are delicious!

Recipe

1 cup starter

2 cups water, non-chlorinated

4 tablespoons maple syrup or honey

4 teaspoons salt

6 – 7 cups organic bread flour

In a large bowl mix together the starter, water, honey and salt. Add half the flour and mix with a Danish dough hook or fork. Add the rest of the flour and mix by hand. You should have a dough that is just tacky. Cover with plastic or a moist towel to prevent the dough from drying out and ferment for 12 – 24 hours overnight. On a well oiled countertop place dough on top and divide into 16 equal parts. Roll into balls and push your finger through the middle and rolling the dough through your fingers to open up through the center. Place on a sheet of parchment paper that lines a flat sheet pan and cover with plastic or damp towel to let rise 1 – 3 hours until doubled in size.

Once the bagels have risen heat your oven to 425 degrees in a regular oven or 400 degrees if using a convection oven. Fill a large pot with water and add 1 tablespoon baking soda. Bring to a boil and gently place a few bagels into the pot at a time. Cook on each side for one minute and place back onto parchment paper and pan, turning them with a slotted spoon. Sprinkle your choice of topping like an everything bagel seasoning or even cinnamon and sugar. Bake for 20 to 25 minutes. Let cool and enjoy!

Gluten Free Chocolate Waffles

rp_Gluten-Free-Chocolate-Waffles-168x300.jpg

These are the perfect Valentines or Birthday Breakfast!  My kids beg for them! Serve with fresh fruit and real maple syrup. Makes 4-6 round waffles.

Recipe

2 cups almond flour

2 cups tapioca flour

1/4 cup organic cacao or cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup applesauce

4 eggs

1/2 cup almond or coconut milk, more if you want the batter thinner

3 tablespoons maple syrup

1 teaspoon vanilla

Mix the dry ingredients together first then add the rest. Cook according to your waffle iron instructions. Serve with maple syrup and fresh fruit.

Jalapeno Cheddar Corn Bread

Jalapeno Cheddar Corn Bread

I usually make these when I have company because they are so rich!  This dense bread is full of flavor and a little kick!  The recipe is from Barefoot Contessa’s cookbook titled “At Home”, but I use buttermilk instead to give it a better flavor.

Recipe

3 cups all-purpose flour

1 cup organic yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons sea salt

2 cups buttermilk

3 extra-large eggs

1/2 pound (2 sticks) butter, melted

8 ounces aged sharp cheddar cheese, shredded

1/3 cup chopped scallions and extra for topping

3 tablespoons jalapeno peppers, seeded and minced

Grease a 9x13x2 -inch baking pan and preheat oven to 350 degrees.  Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.   In a separate bowl mix together the buttermilk, eggs and butter.  Add the wet ingredients to the dry and mix until most the lumps are dissolved.  Mix in 2 cups of the grated cheddar cheese, scallions and jalapenos.  Place in the pan and let sit for 20 minutes at room temperature.  Sprinkle remaining cheese on the batter and a few scallions.  Bake for 30-35 minutes until a toothpick comes out clean.  Cool and cut into large pieces.  Serve warm or at room temperature with soup/chili, grilled chicken and/or a salad.

Bread and Fermentation Class Open Enrollment

rp_fermentation-1-300x225.jpg

Come and learn about the significance of the gut microbiome and how to care for it with the skill of preserving through fermentation of veggies, salsa, fruit and bread. The workshop is $15. You’ll get to taste lots of delicious fermented foods and take home your own sourdough starter.  Class will be held August 1st at 1 PM. Deadline to sign up is July 25th.

Did you know that what you eat and how you live directly impacts your health and how you feel? For every cell we have in our body there are 10x more bacteria, viruses, fungi and protozoa that are all talking to our mitochondria, coordinating repair and growth. We are only 1% human… the rest of us is an ecosystem that works harmoniously with our body if we are treating them right. Those little critters are the control center of the body, regulating hormones, inflammation, brain chemistry and what we do or don’t absorb. We know that 70% of our immune system is in the gut, where health begins. Our gut health even impacts our brain activity because more gaba and serotonin are produced in the gut than the brain. For every 1 message our brain sends to our gut, our gut sends 9. These messages include the activation of our immune system, the growth of new brain cells and the adaptability of these new cells to learn. More science is finding that our gut microbiome is critical to whether or not we experience chronic illness and impacts the health of our future. Come and learn what foods trigger inflammation and which foods to eat more of. We will learn the simple skill of fermenting vegetables like kimchi and salsa, fruit chutneys and even fermented bread which lowers the gluten content significantly. Seating maximum for this class is 25. No refunds available after the deadline. Cost goes to food purchased for the class.

Class Price – $15

Sign up here.

Sourdough Buns

Sourdough Buns

These buns are so good! They are perfect for pulled meat sandwiches or burgers and even a side roll with dinner. I love the crumb and flavor with these.

Recipe

1/2 cup starter

2 cups coconut milk

1/4 cup coconut oil

2 teaspoons sea salt

6 cups white wheat flour or more if needed.

Mix together the starter, coconut milk, oil and salt in a large bowl. You could also use 2 cups water and 1/2 coconut milk powder. Add half the flour and mix well. Add the remaining flour and mix by hand until fully incorporated and the dough is tacky. If the dough is still too wet add a little more flour 1/4 cup at a time. Cover the bowl with plastic wrap and let rise on the counter for 12 to 24 hours.

Once the bread has risen and ready to shape, use avocado or coconut oil to oil the counter. Cut the dough into 14 large round balls about 1/4 cup or so each. Pinch the dough together at the bottom of the roll. You could also make more by making them smaller.

Sourdough Buns 2

Let rise for 1-2 hours until they have doubled in size and are nice a big. Cut the bread to vent and spread the rolls with melted butter. Bake at 375 degrees for 35 minutes.

 

Caring For Your Natural Yeast Starter

sourdough starter 1

It is amazing to me that I have been able to keep my natural yeast starter alive for years. I learned a few tricks that make it easier and happy to share them with you.  I bought my starter from a friend who bought it from another friend who said it is a strain that is over 200 years old from Czechoslovakia.  Take it for what it’s worth, my experience has been that this is the best mild tasting natural yeast I have ever baked with.

*

First, my starter is fed with a biologically grown whole wheat white flour (no pesticides are used). You could use an organic white flour too. I have tried other grains and it just doesn’t do as well. White flour is best.

*

Second, when adding water to your yeast you must never use chlorinated water. This kills the yeast 9 times out of 10. If all you have is chlorinated tap water let it sit on your counter for an hour so the chlorine dissipates.

*

Before each use stir your starter.  If you haven’t used it in a while pour off the liquid (ethanol) and scrape off any gray dough. Stir and use. If it has been a month (or two) between uses consider taking out ½ cup, discard the rest, and feed with 2 cups flour and 2 cups water to renew and boost. (You may need to transfer to a bowl). Leave on the counter overnight, it should bubble up and smell good. From there you can use it. Do not keep your starter in any metal container. Glass or ceramic is best.

*

Feed it after each use. Make it thick enough so a stirring stick or spoon can stand on it’s own so it has plenty of food to eat and keep in the fridge. We make 6 loaves of bread at a time. This takes out 1 and 1/2 cups of the starter from the jar. I usually feed it 1 cup water and 1 and a half cups flour to make it thick. The measurements do not have to be exact. I put plastic wrap over mine because it does need some air to grow unlike other fermented foods. From the picture above you can see that I have removed the rubber liner on my large jar. I allow the lid to sit un-closed on the jar and place in the fridge.

*

If you are interested in purchasing some of my sourdough starter in a quart sized Mason jar for $8 send me a message from my contact page. Starters are for sale for pick up only in Utah.

Thanksgiving Dinner Menu

Thanksgiving Spread

Here is a list of all our favorite Thanksgiving recipes in one place. Starters, desserts, sides and of course the turkey! We also like to serve cranberry juice, white grape juice, eggnog and raspberry jello with fresh raspberries inside and out, topped with whip cream.

Perfect Thanksgiving Turkey

Cranberry Relish

Batter Rolls

Stuffing

Sweet Potato Casserole

Fluffy Mashed Potatoes

French Green Beans with Caramelized Onions

Rosemary Glazed Carrots

Mom’s Clam Dip

Homemade Cheese Ball

Veggie Tray with Organic Ranch Dip

Pumpkin Pie

Brown Bag Apple Pie

Chocolate Caramel Silk Pie

Raspberry Chiffon Pie

 

Thanksgiving Stuffing with Sourdough Bread

Stuffing 3

I love this side for Thanksgiving or Christmas dinner because I cook it in the crock pot, making it an easy side to leave for the most part to do its thing. You can use french or sourdough bread. I like to use my sourdough bread recipe.  It isn’t Thanksgiving dinner until I start smelling the butter, veggies and sage sauteing together! Yum!

Recipe

1 loaf of bread cubed into bite size pieces

2 onions diced

4 stalks of celery chopped

handful of fresh sage, chopped

1/2 cup butter

1/2 cup dried cranberries

Sea salt and pepper

In a large skillet saute the onions, celery and sage with the butter, salt and pepper, stirring occasionally until the onions become translucent.

stuffing 2

Add the cranberries and cook for another minute. Place the cubed bread into the slow cooker with the onion mixture.  Distribute 1/2 cup chicken stock over the bread and toss to coat.

stuffing 1

Cook on low for 5-6 hours stirring every hour to prevent any burning. If it dries out too much add a bit more chicken stock. Serve warm.

Jalapeno Cheddar Corn Bread

Jalapeno Cheddar Corn Bread

I usually make these when I have company because they are so rich!  This dense bread is full of flavor and a little kick!  The recipe is from Barefoot Contessa’s cookbook titled “At Home”, but I use buttermilk instead to give it a better flavor.

Recipe

3 cups all-purpose flour

1 cup organic yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons sea salt

2 cups buttermilk

3 extra-large eggs

1/2 pound (2 sticks) butter, melted

8 ounces aged sharp cheddar cheese, shredded

1/3 cup chopped scallions and extra for topping

3 tablespoons jalapeno peppers, seeded and minced

Grease a 9x13x2 -inch baking pan and preheat oven to 350 degrees.  Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.   In a separate bowl mix together the buttermilk, eggs and butter.  Add the wet ingredients to the dry and mix until most the lumps are dissolved.  Mix in 2 cups of the grated cheddar cheese, scallions and jalapenos.  Place in the pan and let sit for 20 minutes at room temperature.  Sprinkle remaining cheese on the batter and a few scallions.  Bake for 30-35 minutes until a toothpick comes out clean.  Cool and cut into large pieces.  Serve warm or at room temperature with soup/chili, grilled chicken and/or a salad.