Desserts, Fermenting, Leftovers, Recipes

Cheater Sourdough Cinnamon Rolls

I call these rolls “cheater” because I use yeast in them.  They’re made with my sourdough discard, left from feeding my starters three times in a 12 hour period before I use the starter to make bread.  Each time you feed a starter, you’re supposed to discard half of the mixture from the previous feeding, so your starter can consume the flour easily and get happy and strong and bubbly.

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That’s how starter needs to be before making bread, but for these rolls, you can put your discard in a covered bowl and leave it overnight without feeding, if you wish, before you start the cinnamon roll dough.  That’s because of the addition of instant yeast, and that’s the cheat. I dump my white, whole wheat, and seven grain starter discard together, and that’s what I use to make my cinnamon rolls and other discard goodies.

Instant yeast is great.  I buy it in bulk at Winco.  For those like me who grew up with the little red-and-yellow packets of regular yeast that you were supposed to activate in warm water or milk with a little sugar, to make sure it was bubbly before you started making dough with it, instant yeast is like magic.  You don’t have to add it to warm liquid.  You don’t even have to add it to liquid first.  So this recipe is easy, fast, and still has the sourdough taste from the starter without the wait. (Sourdough typically takes 8-12 hours to double.)

The other nice thing about this recipe is that you can play not only fast with it, but loose.  I have used 3 cups of sourdough discard, pretty much the same amount of the other ingredients, and have just added enough flour to get a workable, kneadable dough, however much flour that turns out to be.  I ended up with about 30 cinnamon rolls that time.  But usually, I have about 2 cups of starter discard left, so these are the approximate amounts I use.  I’ve been winging it for several batches now, but the last two times, I thought I’d measure so I could write up a recipe. They always turn out tasty no matter what I do.

Cheater Sourdough Cinnamon Rolls

2 cups of sourdough starter discard (it doesn’t have to be freshly fed)

2 teaspoons of instant yeast

½ cup milk (I use milk kefir because I’m lactose-intolerant)

1 egg, lightly beaten

1/3 cup sugar

1/3 cup softened butter or butter substitute (I use MELT because I’m lactose intolerant)

1 teaspoon salt

Beat all these ingredients together in a mixing bowl until well combined. (I use my stand mixer with the dough hook.)

Add approximately 3 to 3 ½ cups flour, ½ cup at a time.  When you can’t use a hand mixer any more, use your hands to work in the flour, or use your stand mixer with the dough hook to work the flour in until you have a dough that just cleans the bowl.  I then use my stand mixer to knead the dough on medium speed for about 5 minutes.  After that, I hand-knead on a lightly-floured board, adding more flour as necessary, until the dough is smooth and elastic, about another 5 minutes. If you’re doing it all by hand, you’ll be mixing and kneading for about 10 minutes.  (This is too much for my arthritic hands, so my stand mixer has been a Godsend.) Shape the dough into a round ball.

Now, just a little dough lesson here.  Press your fingertip into the dough ball.  (Use your knuckle if you have long fingernails.) Your finger should leave an indentation for a moment, but the dough should spring back and the dent should disappear.  That’s the quality of elasticity you want, and it tells you your dough has been kneaded sufficiently to develop the gluten that holds breads together. Take note of this for later, because you’ll want to see just the reverse after the first proof.

Lightly oil a bowl or lidded container with a bit of mild-flavored oil, and place dough ball inside, turning to coat the top with the oil. (I use a square, plastic container with an airtight lid.  I like the shape because when I turn the dough out to roll it, it’s closer to the rectangular shape I want.)

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Cover the dough with a tight-fitting lid or plastic wrap or shower cap and place in a warm spot to double. With instant yeast, the dough will double in size in about 1 ½ hours.

(See, cheater!  Regular sourdough would take at least 8 hours, maybe longer.  I’m willing to wait for bread, but I want the cinnamon rolls done before the grandkids get home from school!)

While the dough is rising, prepare ingredients for filling; prepare your pan/s.

Ingredients for filling:

Soften ¼-1/3 cup butter or butter substitute (how much butter you use is up to you, and also depends on how much dough you have.)

Mix approximately ½ cup sugar with 2-3 teaspoons cinnamon (again, it depends on personal taste and how much dough you have.  You might need more cinnamon sugar if you have a big batch of dough.)

Grease a 9×13 inch pan with butter, shortening, or cooking spray.  (I use the paper that was wrapped around my MELT butter substitute and a little baking oil if necessary.)

When the dough looks like it’s doubled, press your fingertip or knuckle lightly into the center of the dough mass.  Unlike the last time, your finger should leave an indentation in the dough.  The dough should not spring back into shape.

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That tells you the dough has risen enough to go on to shaping your rolls.  (If the dough is still springy, leave it to rise longer but check about every 15 minutes.)  If the dough is ready, press the dough back lightly into the container with your knuckles and turn/scrape out onto a floured board.  How much flour you need depends on how sticky your dough is. You’ll be able to tell when you press down the dough if it is sticky or not. Never use more flour on your board than necessary to keep the dough from sticking at this stage. (Sourdough doughs tend to be sticky.  How sticky your dough is depends largely on the qualities of your particular starter. )

Pull and stretch your dough into a roughly rectangular shape, then use a floured rolling pin to roll it smooth and straight.  I usually roll mine out to about ¼ inch thickness.  Spread the softened butter over the dough, keeping it at least ¼ inch away from the edges.  Sprinkle the cinnamon sugar evenly over the butter, keeping it away from the edges.  Then it’s time to roll.

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I roll away from me.  Some people like to roll toward them.  Do what feels natural to you. Starting on one lengthwise edge, roll as tightly as you can toward the other edge.  When you get to the end of the roll, pinch the dough together tightly with your fingertips all along the length of the roll to seal it.  Sometimes it helps to moisten the edge of the dough slightly or moisten your fingertips, especially if you’ve put too much flour on your board!  Make sure there is flour on the board where the seam is going to land when you turn the roll onto the seam.  Push the ends of the dough into the tube you’ve made, and pinch them to seal, again with moistened fingers, if necessary. Now you’re ready to slice.

I always used to cut my cinnamon rolls with my sharpest knife, but I learned about string cutting on The Great British Baking Show, and it really does work better.  Cut a length of cotton string or dental floss long enough to wrap around the roll a couple of times.  Using a knife or bench scraper, mark your cuts by pressing lightly into the roll about 1 ½ inches apart. Slide the string under the roll to the first mark, bring the two ends up and cross them, and pull on the ends with equal pressure at the same time.

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The string cuts evenly all the way around and through without the distorting pressure of the knife, and your cinnamon rolls will be rounder.  As you cut each roll, place it in the prepared pan with sides just touching.  (You may need an extra pan if you made a lot of dough.  I sometimes use a small bread pan for just two or three extra rolls that won’t fit in the big pan.) Don’t overcrowd the pan.  The rolls won’t rise or bake well if they don’t have room to grow.  I can usually fit 18 at the most in the 13×9 inch cake pan.

Cover your pan of rolls with plastic wrap and leave in a warm place to double again.  This should only take about 30 minutes.  When rolls have doubled, preheat your oven to 375 F and bake the rolls for about 25 minutes, or until golden brown.  Remove the pan from the oven and place on a rack to cool.

Mix vanilla glaze, if desired.  Drizzle over rolls when they are cooled but still slightly warm, so the glaze soaks in a little bit.

Vanilla glaze:

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 teaspoons milk

Add the milk one teaspoon at a time to the powdered sugar and vanilla, beating hard with a spoon, until you get a thick, but pourable glaze.  Drizzle with the spoon over the rolls until you’ve got the amount of glaze you like. Now, some people I know make double the glaze and really glop it on!  That’s okay, if you like them that way.  Other people make a cream cheese frosting.  I’m something of a purist.  A cinnamon roll is all about the sweet roll dough and the cinnamon for me, so I like a light, drizzled glaze best.  I want the cinnamon to be the star of the show, and in these rolls, it is.

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Note:  The last time I made these, I was out of powdered sugar, so I made a honey-caramel syrup with about ½ cup of water and ¾ cup of sugar, boiled together until just starting to thicken and take color, and then I added about ¼ cup of honey and a teaspoon of cinnamon.  (The honey keeps the caramel syrup from hardening.) I poured that shiny glaze over the cinnamon rolls, and it kept them really moist during the week it took Dennis to eat them all.  Later, I wished I’d used my vanilla sugar instead of plain sugar in the syrup.  Next time!

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Fermenting, Recipes, Side dishes

A Sourdough Story and a Thanksgiving Recipe

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Thanksgiving is approaching, as we all know.  I usually post a recipe or some links to past posts about Thanksgiving that contain treasured recipes, and I will do that again, but first, I want to tell you a little story about sourdough.

At our family hunting camp this year in September, I was making toast for my niece, Brielle, and my sister, Goldie, from a sourdough loaf I’d made a couple days before and brought to share with them.  I was explaining to my science-loving niece how sourdough works, and how homemade loaves are different from grocery store bakery loaves, and how to use the discard to make pancakes, waffles, and biscuits, and they were enjoying the tangy flavor of the toast and some homemade jams I’d brought.  My sister pipes up with “I ordered some Oregon Trail sourdough starter a while back, from an ad in a magazine, I can’t even remember what it was, and I never did anything with it.”  I made my sourdough starter three years ago and have been obsessed with sourdough for years.  And I’m just now hearing about this?  My sister said it came in an envelope, so I knew it was dehydrated.  When questioned closely, she couldn’t remember much about it, but she thought she knew where it was in her house.

In October, my husband and I were visiting Goldie and her family in the Brookings, Oregon area, and my sister handed me an envelope.  “Here, I found it,” she said.  “You take it. I don’t know how to activate it.  I’d probably just ruin it.”  The return address on the envelope said Carl Griffith’s 1847 Oregon Trail Sourdough.  My sister said I could give her some of the starter when I’d activated it, next time we met.

When I got home, I looked at the self-addressed envelope Goldie had given me. The envelope was post-marked 2013!  It contained a sandwich bag holding about a teaspoon of dried starter.  I wondered if it would still be good after 5 years in a plastic bag, stuffed in a drawer somewhere. (I don’t know where Goldie actually stashed it, but that’s what I’d have done.) I already knew how to activate a dried starter, because I’d dehydrated some of my own and sent it to friends with instructions for activation, but I wanted to find out more about the starter and the story, so I googled Carl Griffith’s 1847 Oregon Trail Sourdough Starter.  And that’s all you need to find the website and request some of Carl’s starter, although you can just click on carlsfriends.net.

Here’s what I learned about the history of Carl’s starter. Carl Griffith was the descendant of immigrants who moved west from Missouri in 1847 and brought their sourdough with them on their journey along the Oregon Trail.  The starter passed through three or four generations of the family before it came to Carl.  Carl learned to use the starter making camp bread in a Basque sheep camp and homestead in southeastern Oregon when he was 10 years old.  Later, he used it on a chuck wagon in the same way, making bread and biscuits in a cast iron Dutch oven, during cattle drives in southeastern Oregon.  Carl’s brochure, which he used to pass out with his starter, and which can be downloaded from the internet now, also has a number of recipes for using the starter.

I was really skeptical that after 5 years in a plastic bag, the wild yeasts in the starter would still be active, but I thought it was worth a shot.  All it would cost was flour and time. I activated the starter my way, using just water and flour, named it Carl 1847 (we tend to name our starters in the sourdough world—I have two others named Number One and Seven).  Much to my surprise, Carl 1847 was nice and bubbly in under a week.  I’ve yet to make bread with him, but I’ve made pancakes and waffles, cinnamon rolls (with the addition of some instant yeast), and my favorite bread for Thanksgiving, sourdough rolls.

Sourdough rolls made with Carl 1847 have a uniquely tangy flavor.  Every sourdough starter is different, and with the addition of different flours, the flavor and consistency of the starter changes, and thus the flavor of the baked good changes as well.  In general, heritage starters, because they have been kept going for so long and have continued to garner new yeasts and beneficial bacteria each time they are fed and used, have unparalleled flavor, although I have to say, my Number One and Seven are very good as well.  Number One was made from Guisto’s organic bread flour and now is being fed with Azure Standard’s organic Heritage bread flour.  Seven started with Number One, but then I started feeding her a mix of flours made from seven different types of organic grains:  buckwheat, hard white wheat, Heritage wheat, Kamut, Einkorn, spelt, and rye. To illustrate how different flours change the flavor of a starter and a bread or baked good, bread made with Number One is tangy but mild and uncomplicated, and bread made with Seven is tangy but with a very robust flavor from the heartier grains.  So whatever Carl 1847 is fed with will change him, adding new strains of yeasts and new flavors.  I’ve kept one jar of Carl 1847 fed with unbleached organic white bread flour from Natural Grocer, and one jar fed with the Azure Standard organic Heritage bread flour, which is finely ground whole grain. I’ll give the jar of white to my sister, and keep the jar of whole grain for myself.  Carl Griffith’s 1847 Oregon Trail sourdough starter lives on.

And with that, here is my recipe for sourdough biscuits.  I posted it some time back, but I’ve made some changes to the recipe since I’ve been using it more often.

 

Sourdough Biscuits

(no previous prep if using fresh discard)

For small batch (about 6):

1 cup active, bubbly sourdough starter

½ cup dry milk

1 cup flour

1 tsp. baking powder

½ tsp. baking soda

1 Tbs. sugar

½ tsp. salt

Additional ¼- ½ cup flour for kneading

1 Tbs. butter, melted in 8 or 9 inch square or round pan (your preferred cooking oil can also be used)

Heat oven to 425 degrees.

Mix starter and dry milk together until smooth.  Mix baking powder, baking soda, sugar, and salt into 1 cup of flour.  Mix flour mixture into wet ingredients until flour is moistened.

Sprinkle ¼ cup of flour onto board.  Turn out sticky dough onto board and knead about 25 times until just at soft dough stage, adding more flour just as necessary to keep dough from sticking to board.  When dough is stiff enough to cut, roll to the depth of your biscuit cutter and cut biscuits.  (Press the floured cutter all the way through the dough to the board and then twist to free the cut biscuit from the dough.)

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Dip one side of the biscuit into melted butter in pan and turn over so buttered side is up. (This helps the biscuit brown beautifully.  So does the bit of sugar in the dough.) The sides of the biscuits should be touching each other so they rise up rather than spread out. Bake biscuits for 15 minutes or until golden brown.

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*Note: How much flour you need to work into the starter depends on how thick your starter or discard is. I feed my starters up pretty heavily for bread, and my discard, which I use for biscuits, pancakes, or waffles, is spoonable rather than pourable.  In other words, it’s thick, and doesn’t require much additional flour to make a kneadable dough.

Large batch (about 12):

2 cups active, bubbly sourdough starter

1 cup dry milk

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

2 Tbs. sugar

1 tsp. salt

Additional ¼ – ½ cup flour for kneading

2 Tbs. butter, melted in 9×12” pan

 

Mix and bake as for small recipe above.

Happy Thanksgiving, everyone!

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Canning, condiment, Recipes

Green Tomato Marmalade

I can’t believe I’ve never shared this recipe on the blog, but I searched for it for my daughter, Amy, who has a bumper crop of green heirloom tomatoes this year, and I couldn’t find the recipe.  She loves my green tomato marmalade and requests it every year.  I’m just very proud that she wants to attempt it herself!

Green tomato marmalade is one of those things that sounds really weird, and you think, no way could that be good, but trust me, folks, it’s delicious.  It’s good on toast, etc., but my favorite use for it is on top of cream cheese-laden cracker.  It makes a great snack or appetizer. It’s also good on a bagel with cream cheese, or on a turkey or roast beef sandwich.  There’s something about the spice, the lemony-tart tang, and the sweetness that just works with so many things.

Since I don’t have any green tomatoes to speak of this year, I won’t be making green tomato marmalade myself, so here are some pics from last year.

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But the recipe is the important thing, right?  Here it is.

Spicy Green Tomato-Lemon Marmalade

Makes about 6 half-pints

Ingredients:

2 large or 3 small lemons, thinly sliced

5 pounds green tomatoes, washed, cored and thinly sliced

6 cups organic cane sugar

6 tablespoons fresh lemon juice

2 tablespoons whole coriander seeds, crushed or 1 tablespoon ground coriander

1 tablespoon red chile flakes

1/2 teaspoon sea salt

1 cup of apple pectin stock (optional, but it gives a nice set to the jam, and you need to add 1/2 cup of water in the bottom of the pot if you don’t use the apple pectin stock)

Bring lemon slices to a boil in a pot of water. Drain.

Combine all ingredients in a large heavy saucepan and bring to a simmer, stirring to dissolve sugar. Cook at a gentle simmer until tomatoes and lemon slices are translucent and syrup thickens, about an hour. Quickly spoon into sterilized jars, seal and boil in a hot water bath for 10 minutes. Image may contain: food

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If you don’t have enough green tomatoes, this recipe can be easily halved, then jarred and stored in the refrigerator for several months.

This is now one of my favorite ways to use green tomatoes, and my family likes it too.  I love knowing I’m passing on my knowledge to a new generation.

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Canning, condiment, Recipes

Plum-Tomato Barbecue Sauce

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I have a lot of plums.   Dennis and I picked about 45 lbs from our Santa Rosa plum tree last week.  They needed a little box-ripening time; we always have to pick them a bit early because otherwise the birds get them all.  But they ripen up beautifully in the cool house.  I had several days to figure out what I wanted to do with this year’s crop.  I made a big plum cobbler with the first batch of pecked and damaged plums.  Delicious.  When we picked again, I had another big basket of pecked and damaged to deal with first.  And I decided I wanted to make barbecue sauce.

I looked for recipes online, first.  All the recipes I found either had ketchup in them, or were for Chinese plum sauce, which I still have loads of on the shelf.  I didn’t want to use ketchup.  It has high fructose corn syrup in it, usually, and other things I don’t want to put into a homemade, home-canned sauce.  So I turned to my canning Bible, my Ball Blue Book, the one my mother gave me when I married in 1981.  I didn’t find a plum barbecue sauce, but I did find a tomato-based barbecue sauce recipe that I knew I could adapt.  A rule of thumb with canning is that you should never add more non-acid ingredients than a recipe calls for (like onions or peppers or garlic or celery), but you can substitute an acid ingredient for another acid ingredient, particularly when you are adding more acid in the form of vinegar.  Tomatoes are no longer considered a safely acid ingredient, which is why you have to add lemon juice or citric acid to them when you can them in the water bath.  But plums are acidic enough not to need any extra acid, so in terms of safety in canning, subbing out half (or more) of the tomatoes for plums is fine.

Plum-Tomato Barbecue Sauce

4 quarts altogether of tomatoes and plums, pitted.  (See Note*)

1 ½ cups chopped onions

1 ½ cups chopped sweet peppers

2 hot peppers  (See Note**)

1 cup of vinegar (See Note***)

1 cup of brown sugar

1 tablespoon dry powdered mustard

1 tablespoon hot smoked paprika

3 cloves garlic, crushed

1 tablespoon black peppercorns, crushed, in a cheesecloth bag

1 tablespoon salt

Cook the fruit and vegetables until tender, about 30 minutes.  Strain through chinois to remove skins and seeds.

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Return juicy sauce to heavy bottomed pan and reduce at a simmer, stirring frequently, until sauce has thickened and is at about half its original volume.  Add the rest of the ingredients, bring to a boil, and reduce heat until sauce is at a good simmer.  Stir frequently.  This sauce will stick to the bottom of the pan if not stirred, and as it thickens, it’s going to blurp a lot, so a spatter screen is helpful.  When the sauce has reduced to the consistency of ketchup, it’s ready to jar, but taste it first.  See if you want it sweeter or tangier.  You can add more sugar and vinegar if you wish.  Get the sauce good and hot, then spoon it into sterilized pint or half pint jars, add flats and rings, and process in boiling water bath for 20 min.  Please consult an altitude chart for any additional time needed for your altitude.

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Notes:

*I used a bag of frozen tomatoes from last year (amazing what you find in the freezer when you have to make room for berries) which amounted to about 2 ½ quarts, so I used 1 ½ quarts of pitted plums.  When I make this recipe again, I will probably go about half and half on plums and tomatoes, because while you can definitely taste the plums in the sauce, I could go a little bit more plummy.

**I used two Serrano peppers for heat.  I didn’t deseed them, just threw them into the food processor with the sweet orange peppers.  I got the perfect level of heat for me.  If you have a tender mouth and don’t want any heat, you can omit the hot peppers, or you can go for a milder pepper, like a jalapeno.  If you want a hotter sauce, do not add more peppers.  That messes with the acid balance and can make a recipe unsafe to can.  Instead, use hotter peppers, but use the same amount of peppers the recipe calls for (say, two ghost peppers instead of two Serrano peppers).  You can add 1/8 teaspoon of cayenne pepper and a teaspoon of Tabasco sauce if you want more heat as well.  The original recipe called for both, but when I tasted my sauce, it was perfect and I omitted those ingredients.  I also substituted hot smoked paprika for the plain paprika called for in the original recipe.  I’m glad I did.  The hot smoked paprika added just a slight smokiness to the sauce.  Yummy.

***I used apple cider vinegar.  I always use acv instead of white vinegar when I can do so without changing the look of a product.

Expect this sauce to take several hours to cook down to ketchup consistency.  It starts out as juice and has to reduce slowly for a long time, so it helps if you have something else to do in the kitchen, so you can give that blurping pan a good stir every few minutes to keep it from sticking.  Me, I was canning whole plums while my barbecue sauce was cooking down. It’s plum-palooza here.  And my goodness, the house smells wonderful!

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Main dishes, Recipes, Side dishes

Mediterranean Lentil Salad

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I love a cold, hearty salad for dinner in the summertime.  I’m always on the lookout for such recipes.  I went looking specifically for a lentil salad recipe because I wanted to up the fiber in my diet.  Lentils are quick-cooking and full of fiber and nutrition.  I found a recipe, and the flavors sounded good, but some of the method seemed odd to me.  For instance, if you cooked diced carrots and onions with the lentils long enough to get the lentils tender, as the recipe dictated, the vegetables would be mush.  Not very appetizing.  I prefer the texture and crunch of raw veggies anyway.  And there was no mint in the original recipe!  What, in a Mediterranean-flavored salad, no mint?  I had a small zucchini that needed using, so I diced it and put it in the salad also.   I made a number of alterations in the recipe I found, and I was pleased enough with my dish to share the recipe.

Mediterranean Lentil Salad

1 cup dry lentils (any color or variety, but use all one kind) *See Note

1 bay leaf

½ teaspoon dried thyme

2 cloves garlic, minced

In a saucepan combine lentils, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 30 minutes, depending on variety, or until lentils are tender but not mushy.  Drain lentils and remove bay leaf.  Allow to cool.

Add:

1 cup diced carrots

¼ cup diced red onion

1 cup diced zucchini or cucumber

¼ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint leaves

(I also added about 1/4 cup of chopped chives because I had some that needed using)

Mix vegetables, herbs, and lentils together and prepare salad dressing.

Dressing:

2 tablespoons lemon juice

2 tablespoons red wine vinegar

¼ cup olive oil

1 teaspoon salt

¼ teaspoon black pepper

Whisk dressing ingredients together and stir into salad.   Allow to marinate and chill in fridge for a couple of hours.  Crumble in ¼ – ½ cup of feta cheese and toss before serving.

Note on cooking lentils:  Various colors/varieties of lentils require different cooking times.  I mistakenly mixed red and green lentils, and the red ones cooked to mush before the green ones were tender.  It didn’t ruin my salad, but I learned my lesson. Here’s a link to a handy guide for cooking times.  https://www.washingtonpost.com/lifestyle/food/lentils-common-varieties-and-how-to-cook-and-use-them/2014/01/07/6cf88616-74cc-11e3-8def-a33011492df2_story.html?utm_term=.4341c608503b

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appetizers, Desserts, Fermenting, Main dishes, Recipes, Side dishes

Sourdough Fun

Update 12/6/16:  I baked the sourdough sugar cookies again yesterday, and when I got out my paper copy of the recipe I’d printed off from Cultures for Health, I realized I had made a number of rather important changes to get the good result I had from my first batch.  I thought I’d better post an update, so here’s the amended sugar cookie recipe.  The link to the original recipe on Cultures for Health appears in the original post below.

Sourdough Snickerdoodles

  • 1/2 cup butter, softened
  • 1 1/2 cups piloncillo (Mexican brown sugar in the cone)*
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup fresh sourdough starter
  • 3 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Preheat the oven to 375°F. Cream together butter, sugar, eggs, and vanilla extract. Gently mix in the sourdough starter. In a separate bowl, mix together the dry ingredients. Combine the wet and dry ingredients. Allow the dough to rest for 15 minutes.

Drop the dough by rounded tablespoonful onto a PARCHMENT PAPER–COVERED cookie sheet. (If you do not have parchment paper, spray the pan with non-stick cooking spray.  I used a bare pan in one trial, and the cookies stuck a bit.) Sprinkle the cookies with cinnamon and sugar if desired. (I did, it was good and made them taste like Snickerdoodles.)

Bake 12 minutes. (I baked 14-15 min. at my altitude, depending on the size of my spoonfuls.)

Notes:  Because of recent experiences with sourdough starter recipes being too wet, I reduced the amount of starter the original recipe called for and omitted the water.  My starter is 100% hydration, so it is wet and fairly thin.  I used whole wheat pastry flour in the dough. The original recipe called for types of unprocessed sugar I’d never even heard of before.  I did have some piloncillo in the house, which is an unrefined, Mexican brown sugar. It comes pressed into cones of varying size and weight.  It was a pain to break up (I had to pull out the food processor), but it made a delicious cookie.  I see no reason why subbing white sugar, organic or not, wouldn’t work.  Regular brown sugar will work. I have made one version with regular brown sugar, spices, and nuts, but I still need to tweak it a bit before I post the recipe.

~~~

In my last post, I said I would share links to other sourdough discard recipes if anyone wanted them, and my faithful reader and friend, Kelly, said yes!  So here are my favorite discard recipes so far.  I’m sure there will be others as I explore the sourdough websites, in particular, Cultures for Health.

First, the sourdough cookies.  I really liked these cookies, and my son and granddaughter did too.  I used piloncillo (Mexican brown sugar) instead of the sucanat called for (raw sugar), which I will not use again because it is a pain to deal with that cone of hard sugar.  Next time, I’ll use organic white sugar and reduce the amount by 1/4 cup, and I think that will make them taste even more like Snickerdoodles, my son’s favorite cookie. I sprinkled cinnamon and sugar on the tops of the cookies and called them Sourdough Snickerdoodles.  I have ideas about other incarnations of this recipe too, which I’ll be exploring shortly.  http://www.culturesforhealth.com/learn/recipe/sourdough-recipes/soft-sourdough-cookies

Another favorite recipe for using sourdough discard (remember, this is just sourdough starter batter that you have to use up before your starter becomes too big to be manageable) is the pizza dough.  I really, really liked this dough, so much so that after I tried it the first time, I made two batches of fresh dough the next day and froze them for future fuss-free pizzas.  The dough should be thawed overnight in the fridge, and I would take it out several hours before rolling to let it come up to room temperature.  http://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pizza-crust

The third recipe I liked for sourdough discard is an onion ring batter.  This recipe came from Cultures for Health also, but the recipe was for onion fritters.  I decided to add a little sugar and use the batter for apple fritters, which I love. I was very disappointed with the result.  The fritters would not hold together, and I finally figured out one reason was the lack of egg in the recipe.  A batter needs eggs, people!  Also, the batter wasn’t thick enough, and I ended up adding a lot of additional flour before I got something resembling a fritter.

However, I decided to try the batter, with the addition of an egg, for onion rings.  (Mostly, I wanted to use up my discard, and I had a lot of fat leftover from the apple fritter experiment that I wanted to use up.) I wasn’t terribly surprised when my altered batter created yummy onion rings.  So here’s that recipe, for those of you who aren’t afraid to fry.  (I really don’t like frying myself, but onion rings are about the easiest thing to fry, so don’t be timid.)

Fried Sourdough-battered Onion Rings

(serves 4-6)

  • 1½ cups sourdough starter
  • 1 large egg, beaten
  • 1 Tbsp. sugar
  • 1 Tbsp. cornmeal
  • 1 tsp. salt
  • ¼ tsp. ground cayenne (optional)
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 large yellow or white onion, sliced into ¼ inch slices
  • ½ cup brown rice flour (or any flour you prefer)
  • Preferred fat for frying (I used a mix of refined coconut oil–not unrefined because it will burn at the temp needed for frying—and avocado oil.  I don’t feel guilty about frying when I use “healthy” fats.  You can use vegetable oil or peanut oil, also.)

Turn your oven to warm, and set cooling racks over paper towel-lined cookie sheets inside the oven.  You will probably need two racks.

Start fat heating in a deep, 2-quart saucepan. You’ll need several cups of fat, and this is why I prefer using a deep saucepan with a small bottom rather than a cast iron skillet.  You can get a deep fryer effect with less fat.  The fat should be at least 4 inches deep in the pan when melted/heated.  If you happen to have a deep fryer, follow manufacturer’s instructions for using.

It’s wise to have a candy thermometer or digital thermometer to monitor the heat of the fat.  The fat should come up to between 350 and 360 degrees.  (Hotter than that, and this delicate batter coating will burn immediately.  Cooler than that, and they will absorb too much fat and will not be crispy.)

Separate onion slices into individual rings.  In a medium bowl, combine sourdough starter, beaten egg, sugar, cornmeal, salt, and cayenne with a whisk. Combine baking soda and baking powder and sprinkle over batter; whisk until just combined.  Batter will foam and increase in volume.

Working in small batches, toss a few onion rings in flour to coat (a Ziploc bag works well for this).  Dip flour-coated rings in batter with a fork or tongs, and place immediately into hot fat. Don’t try to fry too many at a time; cook three or four at time, maximum.  If you crowd the pan, you’ll lower the temperature of the oil, with the results noted above, and it’s also harder to flip a bunch at the right time than a few. Fry until bottom is golden brown, turn, and fry for about a minute longer.  These onion rings cook very quickly.  They are done in just about 2 or 3 minutes.

Remove from fat and place on racks in oven to drain.  You can salt them now if you wish, but they don’t really need additional salt.  These onion rings are light and crispy. Enjoy!

The last recipe for sourdough discard also comes from Cultures for Health.  I like the recipes on this site, obviously.  This one is for Sourdough Egg Noodles.  http://www.culturesforhealth.com/learn/recipe/sourdough-recipes/rustic-sourdough-noodles

I made these for my Thanksgiving turkey carcass soup because, yeah, I needed to get rid of some discard, and I love homemade pastas!  This recipe calls for incubating the dough for 8 hours, so starting it early in the morning for dinner that night, or the night before for a lunch dish, is key.  However, when I was planning to test this recipe, I forgot that the dough was supposed to sit for 8 hours, and I didn’t get it started until 11 o’clock in the morning.  I figured I’d cover the bowl with plastic wrap and put the dough by the heating stove and see what happened in the time I had.  I was very surprised that in just 4 hours, the dough had more than doubled in size.

I took half of it out of the bowl (and I had only made half a recipe anyway because I didn’t want to sacrifice 6 eggs on an experiment) and rolled it for noodles for the turkey soup. I covered the rest of the dough and left it sitting on the counter, thinking I’d roll the other half when I got home from my granddaughter’s basketball game, if I felt like it. I could tell I’d have plenty from the one half for my pot of turkey soup.

I rolled the dough out on a floured board and cut it with a pasta cutter (which is old and dull, so I think I’d have been better off with a sharp knife), then spread the noodles on racks to dry for a couple of hours before being added to the soup.  Then I went off to my granddaughter’s game.

  

An hour and a half later, I got home and decided I was too tired to finish the soup and roll the rest of the noodles.  I cooled the soup and put it in a bowl to chill in the fridge so I could skim the fat (that wasn’t done when the carcass and pan drippings were put in the bags by SOMEBODY at my daughter’s house and frozen—wasn’t me!). I wanted to skim the fat off the soup before I added starch in the form of noodles.  The leftover noodle dough had risen again, even in the cool kitchen, so I stashed it in the fridge to deal with the next day. The rest of the noodles were left on the drying rack overnight. (Sometimes my ambition is too big for my energy’s britches.)

When I got up the next morning, I decided to finish drying the noodles in a warm oven, so they’d last for a few days before I had to use them up.  I decided to roll out the rest of the noodle dough that afternoon, dry it for just a bit, and then add it to my soup.  I love fresh pasta, and I didn’t want to pass up that fresh, tender pasta texture.  I’ll use the dried noodles in venison or bear stroganoff later in the week.

The noodles were wonderful, tender as only homemade fresh pasta can be. That half-recipe of dough made enough noodles for a big pot of turkey soup and one other dish for two.  If you are an empty nester, like I am, I’d definitely cut the linked recipe in half, or even quarter it, so you don’t end up making more noodles than you can easily use.  If you have a large family, by all means, make the recipe as it is in the link.

That’s it for this round of sourdough fun.  I’ve found a bread recipe I’m testing, and I’ll report on it soon.  The recipe was posted on a Facebook group by a guy who’s a doer, not a writer, and as is usual in such things, it’s a bit confusing as written.  As soon as I get the kinks worked out, I’ll share that.  It looks promising. The grandkids ate half a loaf when they came over after school to make dog biscuits. My grandson wanted to take the rest of it home, and that’s quite an endorsement from the food critic in the family!

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Recipes, Side dishes

Sourdough Rolls

Just in time for Thanksgiving, a no-muss, no-fuss sourdough roll recipe!  I’ve posted sourdough biscuit or roll recipes previously, and I liked them, but this one is my own, and I like it best, because of the no-muss, no-fuss part.  What I mean by that is there’s no prep to do for the night before, and no rising time before baking, which makes it much easier to coordinate for Thanksgiving dinner.

The previous sourdough biscuit recipes I used came from a friend who gave me some of her husband’s family’s heirloom sourdough starter.  This was back in the ‘80s.  I kept that starter alive for many, many years, but when my mom passed away, I went through a period of depression and inactivity, and I let the starter die in the fridge.  I didn’t mean to, it just happened.  Sadly, the rest of my friend’s family also let the starter die, so it is gone from this world.  And that’s a shame, because it was a good one.

I tried starting new batches of sourdough starter using baker’s yeast, but they were less than successful long-term.  They just couldn’t survive the periods of inactivity in the fridge the way that strong, old heirloom starter did.  However, some years ago, I learned that sourdough could be started with just flour and water.  That was how the old-timers did it, and that was surely the origin of the heirloom starter I let die.  So I finally got around to trying that method, starting with 3 tablespoons of flour and 3 tablespoons plus 1 teaspoon of water.  You just mix that up in a glass bowl or jar, cover loosely, and set it in a warm place to let the yeasts in the flour start feeding.  Every day, twice a day, you feed the starter the same amount of flour and water, stir, and watch for bubbles.  On the third or fourth day, you have to start feeding a little more flour and increasing the water.  A quarter cup of flour to a quarter cup of water, still twice a day.  It really couldn’t be easier.

On about the fifth to the seventh day, you have to discard half of the starter to keep it to a manageable size that won’t consume massive amounts of flour. It takes a while for the starter to develop enough yeasts to leaven a loaf of bread, and in the meantime, feeding the starter will create prodigious amounts of discard, as in several cups a week.  Some people throw it away, but I am using rather expensive flour, and I didn’t want to waste it. (I am using Guisto’s Organic Bread Flour that I bought at our local health foods store.)  When the starter is a few weeks old, you can start feeding it ½ cup of flour and water once a day.  And when it is over a month old, you can stash it in the fridge for a week or so, with a tight lid, and only take it out the day before baking to feed and reactivate.

Because my starter is young and producing lots of discard, I’ve been testing recipes and have found some I liked and some I didn’t.  I tried a sourdough cookie that was very similar to Snickerdoodles.  Joel and Kaedynce really liked those. I’ve also been making a lot of sourdough pancakes, and I adapted my sourdough pancake recipe for waffles. I made sourdough pizza crust that turned out great, and I even made extra and froze it for later.  (If anyone is interested, let me know in a comment and I’ll provide those recipes and links in a separate post.)

When I tried my old sourdough biscuit recipe with my new starter, I had not exactly a total failure, but what I ended up with was not something I’d serve at Thanksgiving. My sourdough biscuits are a tradition at Thanksgiving, so I wanted to get the recipe right.  And goodness knows, I had plenty of discard to experiment with!

It took two more batches of biscuits to get the adjusted recipe right, but wow!  When I got it, I was really happy.  My starter isn’t very sour yet because it is still young, only six weeks old, but I’ve been assured that typical sourdough flavor will come in time.  For now, these rolls are perfect to continue the Thanksgiving tradition, and I figured out a short cut to save prep time the night before.  This recipe uses fresh discard, that is, sourdough starter that has been fed within 12 hours.  I’m calling them rolls, because they tasted more like a yeast dinner roll than a sourdough biscuit.  (Again, that’s because my starter is young.  If yours is mature, you’re going to get more of that classic sourdough flavor.)

Sourdough Rolls

(makes one dozen rolls)

2 cups sourdough starter/discard

1 cup dry powdered milk (see notes)

2 cups flour (I used organic pastry flour—see notes)

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar (see notes)

1 teaspoon salt

Additional ¼ – ½ cup flour for kneading

2 tablespoons butter, melted in 9×12” pan (see notes)

 

Preheat oven to 425 degrees. Mix starter and powdered milk together in a large bowl until smooth.  Mix baking powder, baking soda, sugar, and salt into 2 cups of flour in separate bowl.  Stir flour mixture into wet ingredients until flour is moistened.  Dough will be wet.

Sprinkle ¼ cup of flour onto board.  Turn out soft dough onto board and knead until smooth, adding more flour as necessary (up to ½ cup total) to keep dough from sticking to board.  When dough is stiff enough to cut, pat down to about ¾ inch thickness and shape rolls as desired. (I use a biscuit cutter or a small glass, dipped in flour after each cut.)  Dip one side of the roll into melted butter in pan and turn over so butter-coated top is up.  Bake rolls for 15-20 minutes or until golden brown.  The rolls will rise during baking.

Notes:

Why powdered milk?  Sourdough starter is wet and runny.  It’s half flour, half water. Rolls and biscuits need milk, but sourdough discard recipes typically don’t need more liquid.  My old sourdough pancake recipe used powdered milk, so I thought why not try it in the rolls?  It worked beautifully. I can only find non-fat powdered milk, and I get it in bulk at Winco, so it is inexpensive.

I used organic pastry flour for my rolls.  All-purpose flour will work fine—I used it for years in sourdough biscuits.  I would not use bread flour for the rolls because there’s no long rising and working periods to develop the gluten.

I used organic cane sugar. If you object to sugar, don’t use it, but sugar gives the rolls that old-timey, yeast bread flavor that I love.  There’s no reason you couldn’t use honey or any other sweetener of your choice, adjusting as necessary for your taste.  If you use honey or any liquid sweetener, add it to the sourdough starter and powdered milk before adding the flour mixture.

As for baking the rolls in butter, you can substitute any oil you like to use for baking, but you will lose flavor.  These rolls contain no other fat (unless you use powdered milk that contains fat), and the butter helps them brown on top and bottom and gives them delicious flavor.  Melt the butter in the pan and then allow the pan to cool down before you put the rolls in.  You don’t want the bottom of the rolls to start cooking right away in a hot pan.  You want them to rise before they start to brown.

One last note.  The baking powder and baking soda react with the acids in the sourdough starter to make these rolls rise as they bake.  My old recipe (also using baking powder and baking soda) called for allowing the biscuits to rise for 30 minutes before baking, but I found that with my young starter, I had better results baking as soon as the rolls were in the pan.  They rose higher and were lighter with better texture.

I only have one picture of my recent batch of rolls in the pan, and it is a bit blurry.  I took it in a hurry on my phone because I was getting ready to leave on a trip.  It’s not the best picture, but trust me, the rolls tasted so much better than this picture might indicate.  There’s one missing from the pan because it was snitched as soon as they came out of the oven for a taste test!  Mmmmm.

 

 

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