Better Sourdough

As many who read this blog know I have been working on Sourdough bread recipes.  In the course of that I have had some spectacular success and terrible failures!  It goes with the territory when you are experimenting with new recipes.  Here is the latest recipe

BASIC SOURDOUGH

This recipe uses milk and butter to add moisture and keep the bread fresh longer.  Normally sourdough has no dairy but this is an experiment.  Please let me know how you like it!

1 Cup of milk – I used 1% in my recipe but you can use whatever kind you like.

½ Cup of water

2 Tablespoons of butter

1 Tablespoon of sugar

1 Cup of Fed Sourdough Starter

1 Tablespoon of salt

5 Cups of flour +/-

2 ¼ Teaspoons of Instant yeast

Microwave the milk for 90 seconds.  Remove and add the cold butter to melt.  Set aside and let cool until it is lukewarm.  (I did not wait long enough one time and the mixture was too hot.  It killed the yeast and the starter!  Better cooler than too hot!!)

When the liquid is cooled – put in the bowl of a stand mixer and add the water, sugar and the starter.  Mix to dissolve the sugar and loosen the starter.  Add the yeast.

Add three cups of flour and put the salt on top.  Turn on the mixer and mix the dough for about 2 minutes.  Stop the mixer and add 1 cup of flour.  Knead for 3 – 4 minutes.  Then add the other cup of flour if needed.  If you are in a damp climate you may need more.  I always let the dough sit for about 5 minutes so the flour can absorb the liquid.  If the dough is sticky then add a little flour at a time until you have the right feel.  Sourdough will absorb liquid differently than regular yeast bread.  I knead mine about 5 – 7 minutes more at this stage.  The dough should clean the sides of the mixing bowl and be smooth and elastic not sticky.  Too much flour will give you a dry loaf and too little will not give the bread the structure needed to rise properly.

Put the dough in a bowl that has been oiled and turn to coat the top.  Cover with plastic wrap and put in a warm place to rise.  (I use my oven with the light on.  I also put a bowl of hot water underneath to add more moisture to the oven.)  The dough should double in size in about 1 – 2 hours depending on the conditions.  Punch down and form two loaves.  You can make them round or use loaf pans.   Let the bread rise until almost doubled again. 

Preheat the oven to 400.  When the oven has cycled twice put the bread in and mist the oven with water.  Close the door and bake for 30 minutes or until the bread is light brown.

TIPS – make round loaves divide the dough in half and shape.  Place them on baking sheet that is covered in parchment paper.  Just before you place in the oven – take a VERY sharp knife and make slashes across the loaves. 

Sourdough may not rise much on the second rise.  That is normal but the taste is great!

For crisp crust spray the loaves with water just as they go in the oven.  You can also add water to a hot pan on the bottom of the oven and close the door.

If you want to use an instant read thermometer the internal temperature will be 190 F when the bread is done.  Adjust to  your taste.

Labor Day Cook Outs

In America this weekend is seen as the last weekend of summer.  We celebrate Labor so this is a three day weekend.  That usually means a picnic or cookout.

Safety – if you are using a charcoal grill try using one of the “chimney” starters instead of the usual liquid ones.  That helps prevent that “Jet Fuel” taste on the food and are safer.

Also remember to keep cold food cold and hot food hot.

Menu – BIG choices!!  Ribs, Chicken Brisket all can be great choices as is steak, hamburger and hot dogs.  Not all once of course!!  Remember to have lots of water on hand.  Not just for drinking but in case of flare ups on the grill

Salads – How you beat a homemade potato salad?  Maybe with a Pasta Primavera Salad??

Pasta Primavera Salad

Cook 2 pounds of your favorite pasta – even spaghetti will work.  Once cooled put it in ice water and leave it until you are ready.

Slice or dice all of the following

1 small red pepper

1 small green pepper

½ pound of broccoli

½ pound of Cauliflower

½ red onions

Drain the pasta and add the veggies

Toss with good Italian dressing or your favorite like a Caesar.  Cover and refrigerate for at least 2 hours.  Just before you serve make chiffonade of Basil and sprinkle over the salad.

Cooking Tips

I was organizing recipes for the new cook book (which at this point may take a while!) and ran across some good ideas that I want to share.

Melting chocolate – There are many ways to do this.  I have used all of them at one time or another.  My favorite is over simmering water.  However, you must not let the water boil or touch the bottom of the bowl or pan that holds the chocolate.  If you do - game over!  Likewise if you use a microwave you HAVE to watch very closely or you WILL burn the chocolate.  If you want to use a microwave then use this method.  Make sure the chocolate is in a glass container and that you have a way to remove it safely.  DO NOT use full power – I use 70% power for short bursts.  No more than 20 seconds.  Stir after every cycle.  It is far better to remove the chocolate and stir it as it melts than end up with scorched and nasty chocolate!

Knives – a sharp knife is safer than a dull one.  Learn how to use steel and hone your knives EVERY day.  If you do not have a sharpener – get a good one and learn how to use it.  Or take your knives to be professional sharpened.

Spices have expiration dates!  They may not be listed but as a general rule of thumb two years is average.  If you have spices that are more than three years old they most likely are not as potent as you want.  Toss them out and get new ones.

Oils – Olive Oil is best when kept in a dark bottle or stainless steel container that keeps light and air out.  It will go rancid. Other oils react to light too as does butter.  Better storage = better results.

Flour – to avoid issues such as bugs and other nasty outcomes I keep my bulk flour in the freezer.  I only keep a small amount on the counter for quick use.  I also keep my instant yeast in the refrigerator to keep it fresh.

When you bake bread – if you want a crisp crust spray the bread in the pan and the oven with water. Steam makes for a great crust!

These are just a few of the great things I have learned over the years  - I hope at least one helps you!