Sourdough Sandwich Bread

 Farm House On Boone

SERVINGS: 24

• 1/2 cup butter, softened or coconut oil
• ▢2 tablespoons honey or sugar, If using sugar, note that it will be 24 g
• ▢1 tablespoon salt
• ▢1 cup starter, active and bubbly
• ▢2 1/2 cups water
• ▢8 cups all purpose flour*

Instructions 

• 1- In a bowl mix by hand, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
• 2- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
• 3- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
• 4- Divide in two equal parts.
• 6- Shape by rolling the dough flat into a rectangle and rolling it up.
• 7- Add to parchment lined or buttered loaf pans.
• 8- Second rise for 2-4 hours at room temperature, or until doubled.
• 9- Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
• Allow to cool completely before slicing.

-----------------------------Sandwich Bread sourdough process------------------------------------

Take sourdough mix out of  fridge let sit for 30 min to warm up to room temperature

4/5pm            Add flour and water, to the starter-      mix and let sit for 30min-4 hours

8/9pm         To make the Sandwich bread- Add and mix All the ingredients above ( butter, honey, salt, starter, water, flour)

9pm               1st rise- let sit overnight or all day on the counter (10-12 hours)                

The next day

7am                2nd rise- separate into two loves. put into buttered bread pans, let rise for 2-4hours

12pm               Cook the dough

Apple Crisp

Apple Filling -
10 apples with peel, chopped in 1-2 inch chunks
2 t cinnamon
1 t salt
1/2c brown sugar
1/4c butter
Dash of lemon juice

Oat topping crisp

1 c  flour
1  cup old fashioned oats
2/3 cup packed brown sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter.

Mix apple filling.in bowl, in separate bowl mix oat topping

Spray 9x9 pan  with oil, then put apple filling in pan. and layer with oat topping

Bake in oven 350 degrees 40-60min

Sourdough Pancakes

 Tastes Of Lizzy

DBL     (Original recipe)

4 c     2 cups all-purpose flour
4t       2 teaspoons baking powder
2t       1 teaspoon baking soda
4T      2 tablespoons granulated sugar
2t       1 teaspoon salt
2c      1 cup sourdough discard (discard is runnier and works best in this recipe)
3c      1 1/2 cups milk (or more to thin the batter)
2        1 large egg beaten
4T      2 tablespoons vegetable oil

Instructions

 

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil. Mix well just until combined.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

Christi Zulim Chocolate Cake

 Our Journey To Home

Chocolate Cake

• 2¼ cups flour
• 1⅔ cups sugar
• ⅔ cup cocoa powder
• 1¼ tsp baking soda
• ¼ tsp baking powder
• 1 tsp salt
• 1 tsp vanilla
• 2 large eggs
• ¾ cup butter
• 1¼ cups water

Instructions

• Preheat the oven to 350°. Butter and flour 3 round 8-inch pans, 2 round 9-inch pans, or 9×13 pan.
• Add all the ingredients to a large bowl. Mix on low for 30 seconds then scrap the bowl with a spatula to make sure all the ingredients are combined. Then beat on medium high speed for 3 minutes.
• Bake for 30 minutes for 8 inch pans, 30-35 for 9 inch, and 40-45 minutes for 9×13. When a toothpick inserted in the center comes out clean, remove from the oven and let cool for 10 minutes. Transfer to a wire rack and cool completely for 1 hour.
• Frost and serve!

Frosting

Add A Pinch

• 1½ cups butter, softened
• ▢1 cup unsweetened cocoa powder
• ▢5 cups confectioner’s sugar
• ▢½ cup milk
• ▢2 teaspoons vanilla extract

• Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Cream together butter and cocoa powder until well-combined.

• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract  and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Dayna Sourdough

 have dough, 

put saran wrap over the bowl, set it in fridge over night.

_____The NEXT DAY_____

10:30am  Bring dough jar out of fridge and Put dough on counter, let it sit 30 min, to adjust to the warmer temperature. Once it is bubbling, you'll know its awake and ready. Then in a bowl add and mix well-

3\4c sourdough
1 c  Spring water
1 tsp salt 
3-3.5c flour or however much to make the dough feel good (not too sticky and not too dry).

If you dont have spring water you can boil water, to boil out the chlorine. You can also let the water sit on the counter for 24 hours and the chlorine evaporates.

In the sourdough jar- Add  1\2c water & 1\2c flour. Have it be the consistency of frosting, not watery, let sit on counter to grow and bubble 1-2 hours. Then put back in the fridge.

 11am,/ 12pm-  Within the first hour- Then flip the dough a few times doing the clock turn,(which means pull apart to help activate the gluten and create air and fold it back into the center) then put it into a nice tight ball, let sit anywhere minimum from 1-3 hours, until it looks like its round and ready. Put on parchment paper

3pm Turn oven on 425 degrees, put oiled cast iron pan in oven to get hot, While bread is sitting on the counter and when pan is in oven,  cut 1-3  slits in the top of bread, let the pan warm up for 45min,

3:45 cook for 20 min with lid, then 20 min without lid

4:30 pm Let it rest and cool down for 1 hour on counter

5:30 pm DONE ready to eat

After she cooks the bread, She said she doesnt put the sourdough in ziplock bag (b/c it would lose the crunchy and crusty crust), she puts it in a paper bag. Usually the bread doesn't last long  in their house anyway. Or she said, "Just set the cut side down on a cutting board"

Peanut Butter Bars

Six Sisters Stuff

Original recipes (SNGL- Single)  Makes 24 bars- makes half cookie sheet 

Double (DBL) makes 48

-------------------Cooked Peanut Butter Bars---------------------

DBL           SNGL

2 C           1 cup butter softened (or any mixture of different oils- coconut, nut butter- sunflower seeds, almonds, cashews, olive oil)
--------------1 cup sugar (I usually dont add this, I just add the brown sugar)
2 C           1 cup brown sugar firmly packed (could use maple syrup)
1/4c          One time I added 4 T of molasses
2 t             1 teaspoon vanilla extract
4               2 large eggs
5 C           2½ cups peanut butter divided
4 C           2 cups old fashioned oats
4 C           2 cups flour
2 t             1 teaspoon baking soda
2 t             1 teaspoon salt

Frosting

1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                

 (or from original recipe 1/2c butter)
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Instructions

1- Preheat oven to 350 degrees F.
2- In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
4- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
5 Bake for 15 minutes and remove from oven.
6- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
7- Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

4/24/25 can add oat flour instead of oats, that just makes the bottom layer smoother without the oat flakes
I cooked the bars for 10 min, I wanted them to be a little softer not so crunchy.

Also there can be.......

---------NO BAKE PEANUT BUTTER OAT BARS-----------

ERIN LIVES WHOLE

Ingredients-

1 cup salted peanut butter (if not salted, add in a pinch)
1/4 cup + 1 tbsp maple syrup
3/4 cup oat flour certified gluten-free (1 cup almond flour also works here)

Topping:

1 cup chocolate chips
1/2 cup peanut butter

• 
  

In a medium bowl, mix together peanut butter, maple syrup, and oat flour until well combined.
Press mixture into an 8×8 dish.
Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
Pour melted chocolate peanut butter mixture over peanut butter base.
Place in freezer for one hour, then cut and serve.
Store in fridge or freezer!

Lily chocolate Muffins

Baker Bettie 

• 1 1/2 cups (180 gr) all-purpose flour
• 1/2 cup (50 gr) cocoa powder (dutch processed preferred but natural cocoa powder can be used)
• 2/3 cup (130 gr) granulated sugar
• 1 TBSP (14 gr) baking powder
• 1/4 tsp salt
• 1 large egg, room temperature
• 1 cup (235 ml) whole milk
• 1 tsp vanilla extract
• 1/2 cup (120 ml) vegetable oil or canola oil
• 1 cup (170 gr) chocolate chips + more for topping if desired

INSTRUCTIONS

1. Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
4. Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
5. Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
6. Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.