Sourdough Pita

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Just look at those puffs!  I’m obviously a foodie weirdo given how exciting it is.

What??  Still with the sourdough posts?  I am still learning how versatile my sourdough can be, and these sourdough pitas were absolutely the best.  For the first time, with all my attempts at pita that puffed up beautifully – this recipe gave me a fantastic result. 8 pita, with 7 of them puffing up like a balloon and the 8th puffing up partially.

 

  • 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
  • 1 cup (8 oz, 240 ml) warm water
  • 2 3/4 cups (13.75 oz, 385g) bread flour
  • 2 tablespoons (1 oz, 25g) olive oil
  • 1 tablespoon (1/2 oz, 14g) granulated sugar
  • 1 ½ teaspoons salt
  1. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
  2. If using a stand mixer, switch to the dough hook. Add the olive oil, sugar and salt then mix to combine. With the mixer running on low, add the remaining flour. Mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead 5 minutes. Form the dough into a smooth ball.
  3. Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
  4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You’re basically turning the dough inside-out to redistribute the yeast.
  5. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready.  By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
  6. Cover the bowl tightly and refrigerate overnight (see note). Remove the bowl from the refrigerator in the morning and allow the dough to come to room temperature.
  7. Preheat the oven to 450°F. If you have a baking stone place it in the oven. If you don’t have a baking stone, place a baking sheet in the middle rack of the oven to preheat. If you have a dark colored baking sheet use that. A dark pan will absorb heat better than a light-colored pan, so the bread will bake faster and puff better.
  8. Divide the dough into 8 equal pieces and roll each piece into a ball. Use a rolling pin to roll two pitas to ¼” thick and 7”-8” around. If the dough springs back too much let it rest for 5 minutes and continue rolling.
  9. Immediately place the rounds on the preheated baking stone or baking sheet in the oven. Bake until they are puffed and the bottom is nicely browned, about 3-5 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue rolling and baking the pitas.
  10. The pitas are best the day they are made, but they also freeze very well.
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I did prep the night before, and this little ball of soft goodness sat on the counter for a couple of hours before retiring to the fridge for the night.

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Look at those delicate little air bubbles …… just what I was I was looking for.

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I think the secret to getting a puff is to not overwork the dough.  This amount of dough makes 8 pitas, roll each out to about 7″ and you will get the right thickness.

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I could have danced around the kitchen when I saw this puff!

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Steaming in the towel is part of the whole process.  The pita will collapse and stay ever so soft.

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This sourdough pita recipe came from baking-sense.com and if you want more information on how to create the perfect pita, just hop on over to that site.  I love how detailed their explanations are, complete with photos from every step.

Perfect & Quick Yeast Loaf

Sloan and Stella requested garlic bread to go with spaghetti and meatballs, and I can’t blame them.  With no intentions of running to town, I looked up a recipe for a quick, easy yeast bread that didn’t require over night resting and this one was just perfect.

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This one recipe makes two loaves, enjoy one for dinner tonight and treat someone to the other!

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 cups warm water not over 110°F
  • 5 1/2 to 6 cups All-Purpose Flour
  • cornmeal or flour for dusting
  • boiling water

Instructions

  • In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
  • Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
  • Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
  • Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.

Bake it:

  • Lightly slash the tops of the loaves 3 or more times diagonally and lightly brush or spray them with cold water.
  • Place an aluminum roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone* in a cold oven. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.

Alternate method:

  • For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack.  Let cool for at least 30 minutes before slicing.
  • * If you don’t have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.
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Any project is better when you’ve got Stella helping!

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A nice crumb, and not too crusty, this bread is ideal for when you haven’t planned it out early in the day or with sourdough, the day before!

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Toasted up, Sloan thought it was delicious dipped in her soft boiled eggs the next morning.

 

I found this on a site called gatherforbread.com and it fit the bill perfectly for deciding I wanted a French style bread the same day I needed it!  No overnight resting and so quick and easy to make, the results made it seem like I had worked a lot harder!  While not a true French or Italian loaf, it is similar and we thought it was just as good for toasting the next day.

Stella’s Quick Icing

Stella woke up with a desire to make a small layer cake. Takes after her Nana?? 🤣 She quickly put together my yellow cake with some leftover chocolate buttercream icing. The cake batter however was more than we needed for her layers so out came the donut pans.

We also had some blood oranges so she whipped up this quick icing glaze – and instructed me to get it on the blog!

1/2 cup icing sugar

Juice of one blood orange

1/2 tsp lemon juice

Stir together until you have a somewhat thick glaze. Dip your donuts in and allow to set. If you want a thicker coating allow the first one to dry a bit, and then dip again.

Yum, says Stella.

 

Strawberry Shortcake

This is my favourite basic white cake recipe.  It is quick and easy to do – light, fluffy, and tastes great.  In the spring it is the perfect way to make strawberry shortcake for any occasion.

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CAKE

1 cup white sugar
1⁄2 cup butter (soft)
2 eggs
2 teaspoons vanilla extract
1 1⁄2 cups all-purpose flour
1 3⁄4 teaspoons baking powder
1⁄2 cup milk

Preheat oven to 350 degrees F

Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.  If you want to make a 9 x 13 cake, or a layer cake, double this recipe.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture alternately with the milk until batter is smooth.

Scoop batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch, and a toothpick or tester comes out clean.

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This might just be sweet little Stella’s first whipped cream beater to lick …. but shhhh – don’t tell anyone, Mom and Dad are away!

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5 YEARS LATER – Stella is just as sweet, but now she’s serving up the desserts!

Garlic Herb Naan

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Hands down, these were my best naan yet!  I think I had to convince myself to go with the lightly oiled pan as well as brushing butter on the naan itself before putting it in the pan – but it was SO worth it.

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm whole milk
  • 1 cup full fat plain greek yogurt
  • 4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) salted butter, melted and divided in half
  • 2-4 cloves garlic, grated
  • 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)

INSTRUCTIONS

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3.  When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.

4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.

5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

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Even from this photo you can see little air pockets waiting to puff up, and you can see how soft the dough is.  With only two of us to cook for during this Covid 19 pandemic, I cooked up 4 of them, and rolled the other 4 out to put in the freezer.                                                                             One busy day ahead I will have naan ready for the fry pan, and I’m pretty happy about that.

 

This is one of those “sometimes” recipes where you just have to go with full fat milk and full fat yogurt.  Of course, if you aren’t able to do that, they will still be delicious, just not quite as delectable.

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Naan is perfect for dipping in this creamy coconut shrimp curry.  

Thanks for this amazing naan recipe go to http://www.halfbakedharvest.com

I love her recipes – they always seem to turn out perfectly – I didn’t change a single thing on this.  If you don’t have a stand mixer, no worries, just mix by hand and then get your workout kneading the dough until it is soft and not too sticky.

Sourdough Sandwich Bread

I love those round loaves of sourdough bread, crunchy crust, chewy interior with lots of holes …… but this is not one of them.  Sometimes I also just want a soft sandwich loaf with all the flavour of my sourdough breads.  This makes enough for 2 loaves.  I made one in a traditional loaf pan and the rest of the dough turned into the most amazing rolls I’ve ever come up with.

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Ingredients

Levain

  • 1 cup + 1 tablespoon (128g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup + 1 tablespoon (128g) cool water (60° to 70°F)
  • 3 tablespoons (44g) ripe (fed) sourdough starter

Dough

  • 5 1/4 cups (631g)  Unbleached Bread Flour or  Unbleached All-Purpose Flour*
  • scant 6 tablespoons (50g) milk powder
  • 1/4 cup (50g) sugar
  • 2 1/2 teaspoons salt
  • 2 teaspoons instant yeast
  • 1/4 cup (4 tablespoons, 57g) unsalted butter, room temperature
  • 1 1/2 cups (340g) water (70° to 80°F)
  • all of the ripe levain
*All-purpose flour will produce a somewhat stickier dough.

Instructions

  1. To make the levain: Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there’ll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It’ll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it’s a bit over-ripened; but don’t worry, you can still use it.
  2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough.
  3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.
  4. Divide the dough in half, and shape each half into 8″ logs. Place the logs in two lightly greased 8 1/2″ x 4 1/2″ bread pans. Cover the pans with lightly greased plastic wrap (or a couple of plastic shower caps), and let the loaves rise until they’ve crowned about 1″ over the rim of the pan, about 1 to 2 hours.

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Look at all this from just a few moments work!  I almost injured my arm I was so enthusiastically patting myself on the back.

This recipe yielded such a beautiful soft sandwich loaf for sure, but it was these rolls that stole the show.  The dough is tender and incredibly flavourful.

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It’s the same principal as a cinnamon bun – but savoury!  You can fill the roll with anything you like.  Today I used Black Forest ham, cut into small squares, and spicy Calabrese sausage cut into little strips along with kalamata olives and diced yellow pepper.

Today I got frustrated because I wasn’t able to use tomato sauce like the pizza roll I envisioned.  So, Plan B …… I defrosted one of my basil almond pesto blocks, stirred in a bit more olive oil and spread that over the dough.  In the end, it was the happiest of Plan B’s ever!  In fact I got so excited by how good it was smelling that I rolled it all up, forgetting to add cheese.  Oh well, another Plan B – cheese sprinkled over the top before baking.

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A mixture of aged white cheddar and mozzarella graced the top of these rolls right before baking and it was just fabulous.

I’ve been reading a lot of the King Arthur Flour website recipes during my sourdough explorations, and this recipe also came from there.  We don’t have any of that particular flour around here, but I wonder how much difference that makes?  We do have Rogers Flour locally and that is what I have been using with great success.

Rhubarb Citrus Bars

With a hint of citrus these rhubarb bars just scream spring.  I think everybody is glad I found something to bake other than sourdough bread.  

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Nothing better than the smell of this custard filled rhubarb citrus bar on a rainy spring day.

INGREDIENTS

FOR THE SHORTBREAD:

  • 1 ½ cups/190 grams all-purpose flour
  • cup/65 grams granulated sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces

FOR THE FILLING:

  • 10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
  • 1 ¼ cups/250 grams granulated sugar
  • 4 large eggs
  • 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon finely grated orange or lemon zest
  • Pinch of fine sea salt
  • Confectioners’ sugar, for serving

PREPARATION

  1. Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
  2. In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it.
  3. Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
  4. While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
  5. Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips.
  6. To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
  7. Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners’ sugar before serving.

Ready to put together … you can see I’ve added a bit of orange zest to the shortbread crust, loved the way it was aromatic and added a bit of flavour as well.

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The custard is creamy, the rhubarb is tart, and the shortbread crust is buttery …. perfect.

This recipe came from New York Times, and they recommend a 9″ square pan, which I don’t have …. the only adjustments I made (for the sizing) were to use just 3 eggs, and I withheld a bit of the shortbread crust and sprinkled it over the top before baking as a bit of a crumb, and it worked perfectly in my 8″ pan.  Some reviewers suggested less sugar, and I’d agree with that – depending on your rhubarb.  I also didn’t  need to put the rhubarb into the mixer to blend as it cooked down beautifully and I preferred the texture.

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You can totally skip the step of those rhubarb ribbons on top, but I love the way they look.  Also, the extra crumb on top is just because I didn’t have a large enough baking vessel, and I’m kind of glad I didn’t ….. love anything with crumb on top.

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Just out of the oven and the house smells fabulous!  So hard to let this cool down until it is safe to cut it – must let that custard set ….

Olive Sourdough Loaf

Okay, my goodness …. you have to try this loaf.  Love kalamata olives any day of the week, but add them to a loaf of sourdough goodness, include some fresh garlic chunks and oregano right out of the garden and you have a sure fire winner.

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I think it is the combination of sourdough starter with the yeast that creates the perfect crumb and texture for soft and delicious bread.

  • 1 cup (227g) sourdough starter, ripe (fed) or discard
  • 1 1/4 cups (283g) lukewarm water
  • 1/4 cup (50g) olive oil
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano
  • 4 1/2 to 4 3/4 cups (539g to 574g) Unbleached All-Purpose Flour
  • 1/2 to 3/4 cup (71g to 142g) drained, pitted, and coarsely chopped kalamata olives
  1. Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
  2. Cover the dough, and allow it to rise until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat.
  4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.

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Knead the olives in until the dough is soft, only slightly sticky to the touch, and smooth.

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This loaf came out of the oven looking irresistible.  It was amazing!

 

 

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I was looking for a loaf shape today, so baked them in these pans.

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Just look!  These olive loaves were absolutely perfect – the texture and flavour can’t be beat.

This recipe came from the King Arthur Flour website, and if you ever have any questions about baking, check out their website, they have everything.

 

Sourdough Crackers

These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge.  Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.

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A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!

  • 200 grams (about 1 cup) mature sourdough starter
  • 60 grams (about 1/2 cup) all purpose flour
  • 60 grams (about 1/2 cup) whole wheat flour
  • 12 grams (about 2 tbsp) rye flour
  • 32 grams (3 tbsp) extra virgin olive oil
  • 1 tbsp dried herbs de Provence (or any herbs you like)
  • 1/2 tsp fine sea salt

 

  • flaky sea salt for topping

In mixing bowl combine all ingredients except for the flaky sea salt.  Mix well, kneading until you get it all together in a nice smooth ball.

To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge.  If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge.  With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.

Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours.  Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.

Preheat oven to 350 and line 2 baking sheets with parchment.

Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it.  If you like a hardier crisp, then just roll out to 1/4 inch.  I’ve also used my pasta rolling machine with varied success.  When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)

You can either cut the dough before putting on the baking  sheet, or bake them as is and then break them into rustic crisps.

Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.

Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.

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This dough is with the exact measurements and seasonings listed above.  It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.

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This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease..  For seasoning I used my granddaughter Sloan’s magic taco seasoning mix.  They were delicious!

These crackers are only limited by your imagination!  Use any variety of flours or seasonings and get creative.

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These literally took minutes to make, and they are ready for the fridge.  I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.

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I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.

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These herby little bites were cut into a square (fish) shape prior to baking.

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Aren’t they pretty??  I loved these!  So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.

I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com

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Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.

 

 

The BEST Chocolate Chip Cookies

Stella says I’ve baked too much bread for them and she’s gained about 40 pounds (in total I think she weighs 40 pounds!).  She did, however, think chocolate chip cookies would be a good idea.

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The BEST Chocolate Chip Cookie Recipe

Makes 26 HUGE cookies (or 52 regular size!)

  • ½ pound butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2  cups Nestle Tollhouse semi-sweet chocolate chips (or sub 1/2 with cranberries)
  • 1 3/4 cups chopped walnuts

Preheat oven to 300

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart for extra large cookies – I prefer to get more cookies to share and make them smaller – to fit 12 on a cookie sheet.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

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I found this the perfect size for home eating – 12 to a cookie sheet.

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Good thing I have 4 cookie sheets, otherwise it might have taken all day to allow them to completely cool on the baking sheet.  As it is, I did move them after about 30 minutes.

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A plate of these crispy edged, chewy interior cookies is a good idea any time of day.

There are moments of sharing during this 2020 Covid-19 pandemic, and this recipe is one of them.  Apparently a famous recipe from DoubleTree hotels, it is their signature cookie, and I’m not the only one to love this cookie.  No, I haven’t stayed there, so I’ve never had one of these warm on arrival, but they are delicious out of your own oven.  I reduced the chocolate slightly – the original calls for 2 2/3 cups of chocolate chips but I found that a bit overpowering.  Yes, you can have too many chocolate chips.