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

Gretchen Sourdough tortillas

alexandra cooks

This recipe is adapted from this flour tortilla recipe, which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

1. Roll the dough as thinly as possible. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas. 

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INGREDIENTS

• 210 g (1.5 heaping cups) unbleached all-purpose flour
• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon)
• 100 g (1/2 cup) sourdough starter

INSTRUCTIONS

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour. 
2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball. 
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. (Video guidance here.)
5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char. 
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

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.

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"