More Sourdough Results

As many of the readers to this blog know I am experimenting with different sourdough recipes. Yesterday I made a Whole Wheat Sourdough bread that came out better than other attempts. The problem with using Whole Wheat is that the bread can be very dense and sometimes dry.  I was able to achieve a lighter loaf and better crumb by adding a cup of cake flour.  That was a fluke as I had used all my AP flour and did not want to add more of the WW flour.  As does happen in cooking, sometimes we get lucky when we substitute ingredients!  The end result was a lighter dough that was very wet and sticky.  Not usually what I am looking for!!  But after I poured it ( yes I do mean pour!) into the prepared pans it cooked up great.  When I can perfect the recipe it will be posted.  In the meantime, try adding some cake flour to your Whole Wheat Bread. just replace a little of the All Purpose or Bread Flour.

More Brunch Recipes

I got a lot of email and comments about the recipe yesterday. So I thought I would post another recipe from that menu.

COUNTY COTTAGE POTATOES © Wes Davis 2011 – all rights reserved

3 - 4 left over baked potatoes

1 red onion diced

3 green onions – sliced – all parts

1 orange pepper – diced small

1 – 2 cups of shredded Sharp Cheddar Cheese

1 teaspoon Garlic powder – adjust to taste

1 teaspoon Cumin – adjust to taste

Olive Oil

Cut the potatoes in to quarters and then slice in 1 inch slices.  Dice the red onion and toss with the potatoes.  Heat a skillet over medium heat and add EVOO to coast the bottom.  When the oil is hot add the potatoes and red onion.  Cook until the onion wilts and the potatoes start to crisp and turn brown.  Add the pepper, garlic and cumin and stir to mix.  When the potatoes are done, pour into an oven proof casserole and top with the cheese.  Place under a broiler to melt the cheese.  Add the green onions and serve. You can also have a good salsa and sour cream on the side.

Cooking Class - Brunch

Thank you to all who attended the special class today.  I appreciate the good wishes on my new job and will miss our Sunday Classes.  In case you missed it, here is one of the recipes.

DIRTY FRENCH TOAST CASSEROLE © Wes Davis 2011 – all rights reserved

1 loaf of day old French bread or Italian cut in thick slices cut in half

6 eggs

1 teaspoon Saigon Cinnamon

1 tablespoon sugar

1 teaspoon vanilla

½ cup of milk

1 cup of brown sugar packed

1 cup of raisins

1 /2 cup of chopped walnuts or pecans.

Preheat oven to 375

Break the eggs in a large bowl and add the Cinnamon, Sugar and Vanilla.  Whisk to combine and then add the milk.

Combine the brown sugar, raisins and nuts in bowl. Set aside

Take the slices of bread and dip into the mixture and then layer in a buttered casserole dish by placing the crust up.  As soon as you have one layer sprinkle some of the sugar mixture over it and then start another layer.  Continue until the bread is all in the dish. Sprinkle any remain sugar mixture over.  If there is some egg mixture left pour it over the dish. 

Place the casserole dish on a sheet pan and bake for 35 – 50 minutes until it is slightly browned and all the egg mixture is cooked. It should look like a moist bread pudding.

Everyone loved this recipe. If you make it at home, I recommend covering the dish with foil as it bakes to trap the moisture.  I baked this for 25 minutes and it was very tasty! 

For those attended the classes I am available as a Private Chef to cook in your home or for private tutoring. Just email me. To prevent spam the email address is vegas wes at gmail dot com.  All one word.  or leave a comment here.