Summer Recipes
HOW HAS YOUR SUMMER BEEN?
I hope it has been filled with fun, laughter, sunshine and lots of yummy food. I know mine has been packed with sourdough. Sourdough starter is so versatile. It definitely adds flavor, fragrance and immune support to any recipe. Here are a few of my favorite summer recipes.
Enjoy!
WILD RASPBERRY SOURDOUGH PANCAKES
· ½ cup of starter
· 1 cup of flour
· ½ cup of milk (your choice)
· ½ TBS of sugar
Mix these ingredients in a large bowl. Fold continuously so that the batter gets lots of air. Cover with a light clean dish cloth in a warm place. Let it rest overnight.
In the morning, take out 1 cup of the mixture- set aside in a jar for next time (this is your starter). Mix the remaining ingredients.
· 1/8 tsp. salt (pinch)
· 1 egg
· 1/8 cup of oil
· ½ tsp. of baking soda
1 handful of wild raspberries
Turn your griddle on to 360 degrees. Let it get hot before pouring the pancake mixture. Pour batter on pan into small 6 inch circles. Top with fresh raspberries. Flip and cook until golden brown. Serve with butter and chokecherry syrup.
HONEY LAVENDER SOURDOUGH BREAD
• Yield 1 loaf• Time 6-12 hours
Description
An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs.
Ingredients
• 3 cups organic white bread flour, (I prefer Artesian Flour from Bob’s Red Mill)
• 2 teaspoons fine sea salt
• 1 cup filtered water
• 1/3 cup sourdough starter, (fed 8-10 hours earlier)
- 4 TBS of raw honey
-1 TBS of fresh rosemary
-4 drops of pure lavender oil
Instructions
1. Eight-twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size.
2. Mix starter and water in a small bowl until cloudy and well mixed. Add the honey, rosemary, and lavender oil. Mix well. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. Let it rest for 15 minutes, then stretch and fold it. Take a bowl of water, wet your hands, grab pieces of dough, and stretch.
3. Next, let it sit in a large bowl covered with a damp cloth for 5-12 hours.
4. Place it in the refrigerator for 1 hour after it has risen.
5. Remove from fridge, place on stovetop, and preheat the oven to 500F.
6. Place your Dutch oven in the oven while it preheats. I usually let the oven preheat for 30 minutes to 1 hour.
7. When oven is hot and ready, place the dough in the hot Dutch oven. Dust with rice flour and seeds. Next take a kitchen scissors and score the bread. Quickly cover with a lid and place it in the sealed Dutch oven. Let it cook covered for 10 minutes.
8. Lastly, loosen the top of the Dutch oven lid so that air escapes. Finish baking for 20 minutes or until it looks nice and crisp.
9. Take out of the oven and brush with honey. Cool, slice and enjoy!
Notes:
This type of bread is always BEST, served toasted!
A wet dough will produce a lot of beautiful air pockets but it is much harder to work with, especially in the beginning. A dry dough will yield a slightly denser, less airy loaf but will be easier to work with, in the beginning.
Make sure your dutch oven or bread baker can handle a 500F oven. If not, 450F will suffice, and bake 25 minutes before removing the lid -make sure bread is baked to 200F- before baking uncovered
CLASSIC SOURDOUGH BREAD (EASY, NO KNEAD)
Yield 1 loaf
Time 6-12 hours
Description
An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs.
Ingredients
· 3 cups organic white bread flour, (I prefer Artesian Flour from Bob’s Red Mill)
· 2 teaspoons fine sea salt
· 1 cup filtered water
· 1/3 cup sourdough starter, (fed 8-10 hours earlier)
Extra
· rice flour (my favorite) or extra flour for dusting
· seeds for flavoring: fennel seeds, anise seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty)
Instructions
1. Eight-twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size.
2. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. Let it rest for 15 minutes, then stretch and fold it. Take a bowl of water, wet your hands, grab pieces of dough, and stretch.
3. Next, let it sit in a large bowl covered with a damp cloth for 5-12 hours.
4. Place it in the refrigerator for 1 hour after it has risen.
5. Remove from fridge, place on stovetop, and preheat the oven to 500F.
6. Place your Dutch oven in the oven while it preheats. I usually let the oven preheat for 30 minutes to 1 hour.
7. When oven is hot and ready, place the dough in the hot Dutch oven. Dust with rice flour and seeds. Next take a kitchen scissors and score the bread. Quickly cover with a lid and place it in the sealed Dutch oven. Let it cook covered for 10 minutes.
8. Lastly, loosen the top of the Dutch oven lid so that air escapes. Finish baking for 20 minutes or until it looks nice and crisp.
9. Cool, slice and enjoy!
Notes:
This type of bread is always BEST, served toasted!
A wet dough will produce a lot of beautiful air pockets but it is much harder to work with, especially in the beginning. A dry dough will yield a slightly denser, less airy loaf but will be easier to work with, in the beginning.
Make sure your dutch oven or bread baker can handle a 500F oven. If not, 450F will suffice, and bake 25 minutes before removing the lid -make sure bread is baked to 200F- before baking uncovered
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