Sourdough Pizza

April 24, 2020 by

In my husband’s opinion this is the most important sourdough recipe I’ve made… pizza and tacos are his love language.
We’ve been having pizza night every week while I’ve been perfecting this recipe and as much as I like variety, I think we’ll keep up the tradition still.
I like to make the dough at least 2 or 3 days ahead so the flavor really develops. There was a pizza place we went to when I was a kid, Uncle Milt’s. We rarely ate out so it was quite a treat for our family of 7. They had an arcade room and a giant pipe organ. They played silent movies and someone played the music for it on the organ. They had a disco ball too, I think? Oh, and some poor employee wore a pink panther costume occasionally! They closed it down years ago and while I in no way can reproduce the atmosphere the pizza as I remember it had a sourdough flavor. So whether I’m recalling the flavor correctly or not this is definitely the way I’m making pizza crust from now on! Both flavor and texture are exactly where I want them!

I like to heat my steels at 475 degrees but you can go up to 500. I also like placing my steel on the middle rack but play around with that and adjust as desired.

After the first proof at room temperature you can see the dough has risen double.

Don’t be alarmed if your dough has fallen while refrigerated. This dough has been chilled for over 3 days and is ready to use!

I am fortunate enough to have double ovens. (It would be really hard to not have them anymore!) I have 2 large rectangular baking steels after many broken pizza stones and I love them so much more! So I can bake 4 pizzas at a time now.
By putting each crust on parchment paper it makes it much easier to slide them onto the steel. (and no clean up!) I’m also able to get all the pizzas ready to go and toppings on them while the steel is heating up.
The dough is much easier to shape while cold but as it warms up it will get more and more sticky and difficult to work with.
I used to parbake the pizza crust for pizza parties but you just don’t get the same crust as the unbaked dough hitting that hot steel! This makes things so much easier using the parchment!

Filed Under: Pizza, Sourdough Tagged With: ,

Sourdough Bagels and Sourdough Soft Pretzels

April 23, 2020 by

I worked at a popular local bagel shop when I was in high school. I remember having to sign a non disclosure and there was much secrecy around their technique. Except… it wasn’t actually anything groundbreaking or different. Making good bagels is super easy. They just need a quick bath to get that chewy crust. If you brush them with water they just don’t get the same crust and will come out more like rolls.
One other thing. Soft Pretzels are actually made from the same dough! So when I make bagels you can bet I make a double batch and make half into soft pretzels to make my kids and hubby happy.

Shaping bagels is super easy. I just make shape a ball, poke my thumb through the middle and pull while going around to make the hole bigger. Remember they will expand some while in the water and baking so make the hole a little bigger than desired.

If I’m feeling lazy I do some simple quick sticks (great for dipping in salted caramel sauce, mustard, cheese sauce, etc!)

Or classic twists…

Or bagel dogs even!

But the ones that are gobbled up fastest? Topped with smoked cheddar and crumbled cooked bacon. Yum!

Double yum! Serve with garlic and herb cream cheese… if you’re into that kind of thing.

Filed Under: Bread, Yeast, Sourdough Tagged With: , , , ,

Sourdough Bread

April 22, 2020 by

After much experimentation I am ready to share my favorite sourdough loaf! It has a great medium crumb, some holes but not so many that you can’t make the most amazing grilled cheese, or butter will fall through all the holes of your toast!

Sometimes I make it with all white flour like below. I never have bread flour on hand so I use unbleached all purpose with great results.

But most of the time I use half whole grain. Many times a mixture of white whole wheat and dark rye.

This dough comes together easily and can be mixed by hand or in a stand mixer. It should cling to the dough hook but will still be quite sticky.
Some sourdough recipes tell you not to add salt at the beginning. The amount of salt we’re using won’t make a difference and will be fine.

Now for the 1st rest!

Pulls and stretches. No, we’re not exercising. I usually do this after an hour. Or sometimes I do a little after half an hour, then again after another half an hour.

With wet hands pull the dough up from one corner and fold it down over the center.

Do this to each corner

Up to 20 times. Sometimes I do 5 or 6. Sometimes I do 20.

Cover and rest at room temperature for a long rest.
Dough should be doubled in size. Look at all those natural bubbles! No commercial yeast needed here! This dough is even half whole wheat and dark rye flour. But you wouldn’t guess by how light it is!

If you haven’t used your banneton before brush or mist evenly with water then dust well with rice flour. If you don’t have a banneton you can do the same thing with a bowl. Or line a bowl with parchment paper.

Shape your loaf. Using a lightly floured surface turn out the dough. I like to half half floured and half unfloured.

Use a bench scraper to shape your loaf.

Use the bench scraper to fold it into itself.

The goal is to get a tighter ball with some tension on the surface.

The surface should feel tight. This will help with scoring later.

Place pretty side down, as this will be the top of the loaf later when turned out.
Alternatively, if you are just lining a bowl with parchment paper, place pretty side up as you will just lift dough directly out of bowl using the parchment as a sling, and into your dutch oven.

Dust top with rice flour and cover with shower cap or plastic wrap.
Chill in the refrigerator for another long rest. This is where the flavor comes in!

After the 2nd long rest dough should have raised some but not by double.

Cut a parchment “sling” to transfer your dough.

Place on top of banneton and then turn over quickly.

Remove banneton.

Now score. The “ear” is a very popular scoring look right now but even a straight slash or 2 across the top works. It allows for oven spring. You’ll get a better rise in the oven if you score as you’re giving the expansion a place to go. For an ear, cut dough with a sharp lame, or razor, across the side like so, holding the blade as pictured.

Use parchment to place in a dutch oven. No need to preheat dutch oven.

Here it is after 40 minutes of baking. Remove lid to get some color now.

About 20 more minutes is just right to me but bake to your color preference. This loaf is half whole grain but look at that rise!

I’ve included 2 options, one for beginning in the morning, and the other for beginning in the evening. Times are approximate and can be adjusted a little if needed. You did read that right, you can use active or straight from the fridge sourdough starter! After some experimenting I’ve found that because there is a long bulk fermentation time it works either way. Be sure to still feed your sourdough at least once a week still though.

A Note on baking vessels:
Baking vessels will really vary results. I prefer the covered dutch oven. I use an enameled cast iron DO with great results. These 4 loaves were cooked for the same amount of time, the top 2 were shaped in pyrex containers and baked on a pizza steel.
The bottom left was my DO, the bottom right was a stainless steel pot.
Experiment to find what you like!

Filed Under: Bread, Yeast, Sourdough Tagged With: , ,

Sourdough Naan

April 21, 2020 by

When you think of sourdough usually what comes to mind is a crusty round loaf, right? But sourdough lends well to so many other things.
This is pretty much the only way I make naan now and it’s our absolute favorite. The tang from the yogurt really plays well with the sourdough flavor. The longer you let the dough rest in the refrigerator the more flavor it will have. All though honestly, even with just an overnight rest you’ll be rewarded with some pretty amazing sourdough flavor.
While they do require some time and thinking ahead that’s also a benefit.
The dough comes together quickly and when you’re ready to make them they’ll be ready and waiting for quick cook.

Baking them on a baking steel is my favorite, I mean c’mon. LOOK AT THOSE BUBBLES!

A cast iron pan will work too. You won’t get as big of bubbles but no one will notice that as they are begging for seconds. If you use a higher heat on a cast iron pan you will get more bubbles forming but you’ll have to watch a little closer because they’ll also burn faster.

I promise I’ll share a recipe soon for a sourdough loaf bread. But a flatbread is such a great way to dive in and they taste like they were so much more difficult than they are!

Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: , ,

SOURDOUGH BASICS

April 20, 2020 by

My sourdough starter and I have had a long committed relationship… but it wasn’t always that way. In fact, I even had a more toxic relationship with another quite some years ago. We would argue and fight constantly and more than once I threatened to toss him out with the trash if he didn’t shape up and treat me right. I finally did give up… partly because I neglected him so long in the back of the fridge he actually froze to death. (Sorry again about that…)
But I’ve grown since then and was ready to try again, as long as there was balance. And this time around I went about things more educated and ready to work on things. Now Blobby Flay and I can say we are both quite happy. And I want to share some guidance for you and your significant sourdough other… some relationship guidance if you will… so you can enjoy all sourdough has to offer without it taking over your life!

If you’ve made it through all that gibberish and are still reading than I know you are serious about sourdough! First off I want to say there are many many ways to maintain a sourdough starter and many trains of thought. There may be some that are wrong, but many are all right at the same time. I am in a sourdough group on facebook and it’s almost comical all the opinions flying.

I am not going to get into creating a starter because honestly, I’v never done it and have no desire to. If you really want to I would divert your attention to King Arthur Flour, as they have clear instructions on their website for beginning one. I actually purchased my starter from them and I would suggest doing the same or finding one from a friend. Sourdough people love to share and are always excited to get someone else addicted to the craft! So let’s assume you all ready have one. Now what to do?

STORING:
I use a King Arthur Flour sourdough crock and it works really well. Large enough to hold a little extra for the extra enthused. Any crock with a loose fitting lid works well. Just nothing airtight, you want gasses to be able to escape. I keep mine in the fridge and bring it out about once a week to feed and use. Sometimes a little more… occasionally less. I have even gone 2 or 3 weeks without feeding and was fine but I definitely shoot for every week.

APPEARANCE:
When I remove the starter from the fridge there may be some liquid on top. This is totally normal. As long as it isn’t moldy you’re good to go. The liquid is just a byproduct of the yeast that is growing. Either pour it off or stir it in. The longer you’ve gone between feedings the more liquid you’ll probably have.

FEEDING:
Before feeding plan out what you’ll be making (if anything) or if this is just a maintenance feeding.
Measure out how much starter you want to feed. I tend to have a good amount of recipes I want to make and loaves to take to friends. So many times I feed ALL of my starter. But let’s just assume you’re sane and don’t feel the need to have a gallon of sourdough starter. Keep in mind you’ll be feeding it twice. So what you start with is going to increase.

I like to feed in the morning. So by 9 am I pull it from the fridge and measure by weight using a scale. Let’s say I have 4 ounces of starter (or that’s how much I want to feed, and keep the rest to use as “discard”)
I add 4 ounces of lukewarm water and 4 ounces of flour.
If you don’t have a scale, this will be approximately 1/2 cup starter, 1/2 cup water, and a scant 1 cup flour.
I just use unbleached all purpose flour. I have heard of bleached flour causing issues with sourdough so I wouldn’t recommend that. I know some people use rye or whole wheat but as much as I love using whole grains for simplicity sake I just stick with plain AP flour for feeding my starter.
This is also a good time to wash your crock. Some people feed it directly in their storage container but I find it’s easier to transfer to another container.
Mixture will be thick and kind of gloppy.

Leave on the counter for 10-12 hours loosely covered. When you go back to it it should have about doubled in size and be full of happy bubbles.

Happy sight! Now you’ll repeat the same process again.
NOTE: Sometimes I use some now as “fed” starter. But I always feed it once again before putting back in the fridge.
Weigh out starter and add equal parts (by weight) flour and water.
Leave loosely covered on the counter overnight, for another 10-12 hours.
Good morning beautiful!

You can switch this up by feeding in the evening first, then again the next morning.

Now it is ready to use as “active” or “fed” starter. Remember to save some for next time! Just don’t fill your container too full. Leave a little room for growth. Once I filled my crock nearly to the brim and the next day I woke up to this! Blobby Flay belched during the night and what a mess that was to clean up!

Some things to remember going forward:
If you want a more pronounced sourdough flavor there needs to be a good long period of the recipe where the dough is resting in the refrigerator. This creates both flavor and structure. While it does take time, this is my favorite way to make sourdough bread. You just can’t get the flavor any other way!

As far as proofing and baking goes, my preference is to proof in a banneton. It creates a beautiful coiled pattern. If you don’t want to use one you can use any bowl to create your shape, but either way spray with water and dust with rice flour. This is important. Because rice flour is gluten free the dough won’t absorb it . If you don’t have any just pulverize some rice in your blender, same thing.

For baking I really prefer using an cast iron dutch oven. Pictured below is a little experiment. The top 2 were proofed in pyrex bowls and baked on a piece of parchment on a baking steel.
The bottom right was proofed in parchment lined stainless mixing bowl, then lifted out by the parchment and baked in a stainless pot, the bottom left side was proofed in an banneton and turned out onto a parchment strip that acted as a sling and baked in an enameled cast iron dutch oven.

I’m probably forgetting lots of important things. But that’s the thing with sourdough. The more you use it, the more you learn. I will add any tips I think of but don’t get overwhelmed! Blobby Flay and I wish you all the yeasty happiness in the world!!!

Filed Under: Sourdough, Uncategorized Tagged With: ,

Sourdough Donuts with Salted Caramel Glaze

April 6, 2020 by

Usually I write out a recipe idea and make it a few times before it’s what I envisioned. Then it sits on a piece of paper buried in a stack of other recipes for at least a few months before I get around to posting it.
But this one came together the first time perfectly, even better than I imagined and is getting posted the same day. Because since I can’t deliver a box of these to everyone I’ll do the next best thing and share my recipe!

These are honestly the absolute best donuts I’ve ever made or had.
I might be a sourdough junkie but even if you’re not I think you’ll love these.
They aren’t overly sweet since the dough itself doesn’t contain alot of sugar. Adding a sweet glaze brings them into balance.
My kids could not decide which ones they liked best but it seems the salted caramel glaze filled with whipped cream was the favorite.
Filled with blueberry jam and tossed in powdered sugar was a close second.

Cutting the donuts in small squares is great since you won’t have to re-roll your scraps and they are great for filling or making little donut sandwiches!

Chilling the dough allows the sourdough to develop strength and flavor.
Leaving on the counter overnight for the final proof gives you fluffy little sourdough pillows ready for to be cooked and devoured!

Filed Under: Doughnuts / Pastries, Sourdough Tagged With: , , ,

Sourdough Crepes

January 10, 2020 by

This might be my most favorite sourdough recipe I’ve made yet! Sometimes I get a little carried away feeding my starter and then I’m left with this vat of bubbling goodness I can’t bring myself to toss. So I made a crepe recipe that uses all starter, no additional flour. It has a more distinct sourdough flavor that can be paired with sweet or savory.
Now I make sure to feed my starter ambitiously just so I can make these!


SOURDOUGH CREPES
makes approximately 16 (10 inch) crepes

2 1/2 cups sourdough starter, ripe or unfed
1 cup milk (I usually use fat free but even whole is fine)
6 large eggs
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter, melted (plus extra for pan)

Place all ingredients in a blender and process until completely smooth and combined. (Or whisk until smooth). Let rest while you heat your crepe maker or pan. Heat pan over medium heat and brush with melted butter.
Pour a couple tablespoons batter in pan and tilt to cover bottom of pan. (How much batter depends on how big your pan is. Mine is about 10″ and a couple tablespoons is about right.)
When opaque flip and cook on second side. Place on tea towel lined tray while you continue cooking the rest.

Recipe not found
Filed Under: Breakfast, Sourdough Tagged With: , , ,

Sourdough Pancakes and Waffles

July 18, 2019 by

If you aren’t making pancakes and waffles with your sourdough starter I don’t even know why you have a starter!  While I love baking sourdough breads and crackers these are so much better than regular pancakes and waffles.  Super fluffy and tender with a light sourdough flavor adding almost a malty taste.  They are so fluffy the waffle batter has pushed open the lid!   And if you take waffles seriously you NEED this Cuisinart Double Belgian Waffle Iron!
My starter originated from King Arthur Flour  but if you want to make your own they have recipes for that too.
I will make an obsene amount of sourdough starter just so I have enough to make a big batch of these so I can freeze some.  I usually make waffles for the freezer or I’ll bake the pancake batter in muffin tins for “pancake cupcakes“.

SOURDOUGH PANCAKES AND WAFFLES
1 1/2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups sourdough starter (fed or unfed/discard)
1 1/2 cups buttermilk
1 large egg
2 Tablespoons melted butter (or oil)

In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.
Add remaining ingredients and mix until just combined. (A Danish Dough whisk is my favorite tool for this.)
For pancakes:
Lightly grease a griddle on medium heat and when hot drop desired amount on griddle (I use a 1/4 cup ladle usually).
Flip when top is covered in bubbles and underside is golden.  Cook until second side is golden and pancakes are cooked through.
For waffles:
make batter as above and cooked in waffle iron according to appliance directions.  I suggest under filling at first because these are particularly fluffy waffles.  The batter has even pushed open the lid on mine!

 

 

Filed Under: Breakfast, Sourdough

Sourdough Cinnamon Pikelets

May 20, 2019 by

What’s a pikelet you say?   Well, it’s the adorable little cousin of pancakes.  The sweet little sibling of crumpets.
Crumpets are made using a ring mold so they are perfectly circular.  Pikelets are made using the same batter, only without a mold and smaller.
They are basically a little pancake but come on, you know pikelets sounds way cuter.
If you aren’t accustomed to working with sourdough and don’t have a starter I recommend King Arthur Flour for a great resource. My starter was actually purchased from them but they also have recipes for making your own.

SOURDOUGH CINNAMON PIKELETS

2 cups sourdough starter, unfed/ discard
2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Whisk all ingredients together until well combined.
Heat a griddle over medium heat and lightly coat with melted butter or oil.
Drop spoons of batter onto griddle and flip when covered with bubbles.
Continue to cook on second side until cooked through and lightly browned.
Serve with butter and jam, syrup, berry syrup, or just fill your kids hands with them as soon as they’re cool enough to handle!
I freeze leftovers and toast for quick breakfast or snack.

Recipe adapted from King Arthur Flour

Filed Under: Breakfast, Sourdough

Sourdough Crackers

April 11, 2019 by

My husband and girls love crackers.  I love making them homemade crackers since they are so much healthier!  I don’t make them every week but when I do they just love them! Animal crackers are definitely cuter but simple squares are so quick and easy.

These are surprisingly quick and easy to make, especially if you have a sourdough starter and are always looking for fun things to make with it.  You can make your own, I purchased mine from King Arthur Flour and have been really happy with it.  If you don’t want to dabble with sourdough you can find my wheat thin recipe here.
I buy all of my spices from Savory Spice Shop now, they are always great quality and if you think buying spices from spice shop is more expensive than a grocery store you might be surprised!
I love serving crackers and cheese ball for holidays, maybe because that’s what my mom always did!

 

3 SEED WHOLE GRAIN SOURDOUGH CRACKERS
1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
1 cup sourdough starter, unfed/discard
1/4 cup unsalted butter, room temp
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1/2 teaspoon flax seeds
1 teaspoon dried green onion flakes (or dried parsley or chives)
1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)

Mix together all ingredients until well combined to make a smooth dough.
Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.
Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.
Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).
Sprinkle with additional sea salt if desired.
Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired.  This just reduces bubbles, my kids kind of like when it bubbles though!)
Bake at 350 degrees for 20 to 25 minutes.  Repeat with second half of dough.
Store in an airtight container for a week, or freeze for longer storage.



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Filed Under: Appetizers / Dips / Snacks, Holiday Recipes, Sourdough