Entries in sourdough (35)


sourdough pumpkin cake

I have gotten asked if I could make a cake with sourdough.  And I have been craving cake.  But not cake with frosting but what I call an everyday cake.  Where it is a little bit sweet, may be toasted, goes well with tea.  Why not?  

I had some "extra" sourdough starter.  Actually, I took a cup from a pizza dough I was preparing.  I used it in the cake.  It meant I did not need to use baking powder, which I can not stand the taste of!  It also means, depending on the consistency of the starter, I do not need to add any extra milk.  Also, I could use water instead of milk here if I wished too.

By the way, this is one of my current favorite breakfasts.  The cake gets toasted, some butter is smeared, life is good.  It is not as bad for you as you might think.  Olive oil is used instead of butter.  I used white whole wheat flour.  I am getting requested for cake about once a week currently.  It is a good thing I walk over 7 miles most days.

sourdough pumpkin cake

1 cup sourdough

1/2 cup olive oil

1 1/2 cups brown sugar

1 14 ounce can of pumpkin (not pie filling)

1 egg

2 teaspoons vanilla

(1/2 cup milk or water)

2 1/4 cups white whole wheat flour (you can use all purpose here)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspong ground cloves

1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Butter and flour a loaf pan.  I bought the Vardagen loaf pan from Ikea.  Is is 5.25 inches by 3 inches by 12.75 inches.  It holds 1.9 quarts and works perfectly.

In a large bowl, put the starter.  If the starter is a 100% starter by volume, you will not need to add any extra liquid to the batter.  If the starter is a 100% starter by weight, you will need to add a 1/2 cup of either water or milk later in the process.

Mix in the olive oil and sugar.  It might be a difficult mix depending on the consistency of your starter.  Mix in the pumpkin, egg, vanilla, and if you are using a 100% starter by weight, either the water or milk.  Mix well.

Sift in the flour, baking soda, cinnamon, ginger, and nutmeg.  I usually have some bran from the flour that needs to be dumped into the compost.  Add the salt.  

Mix well.

Pour into the loaf pan.  Bake for 1 hour to 1 hour and 30 minutes.  It will depend on the consistency of the starting batter.  I start checking at 1 hour with a knife to the base of the cake.  When the knife comes out clean, let the cake cool in the pan for at least 20 minutes, if not 30.  I always have someone who cannot wait.  If you do not let this cake cool in the pan, it will collapse from its own weight.  Still very edible but there is usually a bit that gets very dense.  Obviously, I did this.  It was a very wonky cake.

An everyday pumpkin cake.  I have not tired of this one yet.  I have a chocolate version as well but so far, this is the one that gets requested the most.



being frugal during Harvey

During Harvey, there were no stores open near us except the corner store.  It is not a huge deal for us because we cook everyday.  I have a lot of food to make here.  The one thing we seemed to go through was large amounts of tea.  Pots and pots of tea.  With milk.  I was worried about the milk supply.  I had stashed some in the freezer but I wanted to make it last as long as possible.  

I decided to make a crepe like pancake with sourdough.  I was making bread anyway so I took a cup of the bread dough when it was in batter form, added eggs, sugar, oil, salt, and about half the milk I usually use and had sourdough pancakes.  I do not like fluffy pancakes so I did not add baking soda.  These were pretty tasty!  If I had no milk, I could use water and still have a good pancake.

I am writing this down for the next trip or storm or.  

sourdough crepe like pancakes

1 cup sourdough starter, 100% hydration (equal amounts of water and flour)

2 eggs

3 tablespoons brown sugar

3 tablespoons oil

1 teaspoon salt

1/2 cup milk

(for fluffy pancakes, add less milk and 1 teaspoon baking soda)

butter for cooking

Start heating the griddle over a medium low heat.

Put the sourdough in a bowl.  I was starting this for bread so there is a bit of oatmeal in it.

Mix in the sugar, oil, eggs, and salt.  

Mix in enough milk to have the consistency of pancake you wish.  I like crepe like pancakes so I used a half cup.  If you want fluffy pancakes, add baking soda too.

Melt some butter on the griddle.  Pour about a half cup batter on the griddle.  Let cook until the top is a bit dry.  Flip.

Cook for a few minutes until there is a little bit of brown on the underside.

Serve with a bit of maple syrup or powdered sugar or jam or whatever you wish.

Watch the boyos scarf them up!  I had to save a few for myself.  But the milk got stretched out.  But I will say the frugal version of the pancakes may become the standard pancake recipe.  That is how good they are.

I might make them tomorrow for breakfast.  


yeasted pasta

Talking to a Chef awhile back, I was told that there is a very traditional pasta from one region of Italy that is yeasted.  This was a Chef that told me that my hand kneaded pasta was better then his because I am a baker.  I knead bread so often that I was not surprised.  Last week, bread was made at least four times and I am not counting this pasta!

I did a bit of research and found out that this pasta was actually made on baking day.  That way you did not have two doughs going.  I read the recipe for this pasta a year ago and decided that I did not wish to go through the process of getting the book from the library and using it as a go by.  I

know how to make bread.  I know how to make pasta.  I know how pasta dough should feel.  My Beloved asked for sourdough pasta so why not!

The taste of this is similar to a non-yeasted pasta. There is more flavor.  It rolled easier.  Which is a plus.  And if I am making a simple bread, I would put a bit of dough aside to make into pasta.  It just need tweaking.

yeasted pasta dough

Note:  I started this from scratch.  If you have a French dough, Italian dough, or a baguette dough, just knead in flour until you have a VERY stiff dough and go from the resting point of these directions.

sourdough starter

100 grams water

100 grams white whole wheat flour

2 eggs

a pinch of salt

1 1/2 to 2 cups flour

Eight to fourteen hours before, refresh your starter with 100 grams of water and 100 grams of flour.  Cover and let it get bubbly.  I have been finding that cling wrap works very well for this step but I want to make some of the coated linen to try.  

When the starter is bubbly, remove a bit for next time.  A bit is a couple tablespoons.

Mix in two eggs.

Mix in the flour.  Turn the dough out onto a floured surface and knead.  You want a very stiff dough.  Wrap and let sit.  I would have liked it to sit for more then the couple hours it did but I kept forgetting what I was doing on Saturday.  That was because I was mostly sleeping.

Unwrap the dough.  It will be a bit puffy.  Divide in half and roll out into a thin sheet.

Cut and place on a floured baking sheet.  Dust with more flour as more pasta is sliced.

Put the pasta into salted boiling water.  Cook for about three minutes.  A few more if you did not roll the dough very thin.

Serve with any sauce you wish.  One of the reasons I wanted eggs in the pasta was I knew I was going to serve it with a vegetarian sauce.  It was a day of sleep and looking for calories.  In another words, a weekend of healing and not traveling.  Guess what I wanted it be doing!

I will be making more of this.  It makes my life easy because I just have to knead extra flour into a bread dough and I have pasta for dinner.  Talk about frugality!


nut butter cookies

There are days, weeks where my life gets turned on its ear.  I have a lot of unplanned paths taken.  This morning has been all of that as I try to get things I screwed up not so screwed up.  As I get ready for a family memorial/reunion.  This cookie recipe is actually that as well.

Koda Bear was helping me make bread.  I always make sourdough.  He was laughing because we always talk about the yeastie beasties farting, and peeing, and dancing.  To a tune, that is exactly how it is said.  This particular morning, I was asked if we could make cookies with the yeastie beasties instead of bread.  Realizing that bread still needed to be made because it always does.

I said yes.  I have enough cookbooks and read enough cookbooks that I had a plan.  I followed Sarah Owens nut butter cookie recipe the closest.  But remember, I cannot follow a recipe.  I even cannot follow my own and never write down all the variations for all the recipes on here.  The boyos thought these were pretty fabulous and the tin I sent with Koda Bear to his other grandparents came back empty.

I have even gotten asked for them again which is always a good sign.  They are similar to a peanut butter cookie but much moister.  I would say like a breakfast bar and the keeping quality was exceptional.  

sourdough nut butter cookies

140 grams sourdough (I freshen it for bread and make extra so I have 140 grams for cookies)

2 eggs

60 grams maple syrup

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla

400 grams peanut butter

180 grams organic cane sugar or turbindo (something not completely processed and white)

300 grams quick rolled oats

70 grams rye flour

Preheat oven to 350 degrees Fahrenheit.

Mix the sourdough, egg, and maple syrup together.  Mix in the nut butter and sugar.  Mix in the vanilla.  Mix in the rye flour, oats, baking soda, cinnamon, and nutmeg.

Drop by teaspoons on a silpat or parchment covered baking sheet.

Bake about 8 minutes or until the edges are firm.  The batter is already brown so it will be difficult to see the browning of the edges.  Do not over bake.

You can roll into a ball and press a sugared fork into them if you prefer.  That way they look more like a peanut butter cookie.

All I know is that the boyos were happy.  And I have been asked for them again.  I would not be surprised if I get asked for the yeastie beasties to be in a cake sometime!  It is doable.


panettone experimentations

I have been telling people for years that I do not like cake.

I have come to realize that I do not like cake leavened with baking powder.

And the texture of most American cakes.

I do like yeasted cakes so I decided to play with panettone.

I thought I had failed with the recipe I tried, and there are many out there.  But my end product did look like other people's finished cake, though I should have hung it.

The texture was not quite like what I had seen in purchased panettone.  The texture really did remind me of cake.  Now, I will admit that my kitchen has been very cold and I did not get the rise I hoped but I do not think I every would have.  Because I used just sourdough and not extra yeast.  The recipe also called for malt and I did not have any in the house.  I was not willing to either order or go hunting.

It was tasty.  I chose to do chocolate and vanilla.

Koda Bear requested a piece toasted with butter and frosting.  I have to admit that was quite good.

The flavor was good enough that I am going to try again.  The original recipe is from the 1300's so I am going to see if I can find one that does not use and electric mixer.  And I wish I could find one that is just naturally leavened.  I do have some possibilities but there may be further "failures."  I know people who would be willing to take the failures off my hands!