Who hasn't had Sourdough Bread? Most of us have, but don't feel like trying to make your own at home. Why? The starter. You need to prepare the starter, about a week in advance. Then you also have to invest time and effort to keep the starter going.
Well, lets skip the starter and make our Sourdough bread without it.
Ingredients
3 cups bread flour (381 grams)
1 x 16 ounce tub plain unsweetened Greek yogurt with active cultures (500 mls)
1/2 cup sour cream (250 mls)
1 teaspoon salt, or to taste
scant 1 teaspoon (just slightly less than 1 teaspoon) instant dry yeast
Stuff you will need
Mixer with dough hook, or a really strong arm
Dutch Oven
Patience
Directions
To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.
Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together.
I used 1 x 17.6 ounce tub of Greek yogurt and almost 1 cup sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.
Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8 hours (I did 6 1/2 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine.
There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop.
If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.
After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.
Pat dough into a round mound, and place it back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 60 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.
Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.
After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.
Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.
After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).
Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process. Slice or break off hunks, and serve with honey butter, butter, jam, hummus, etc.
Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted.
Notes
The yogurt you use must say ‘active cultures’.
Use closer to 1/2 teaspoon yeast if you plan to allow dough to rise for 12-18 hours.
You can substitute regular flour for the bread flour. Bread flour has more proteins in it. Simply add Wheat Gluten (I got some at Bulk Barn), I added about 1 1/2 teaspoon.
Comments and suggestions are ALWAYS welcome!
Poutine A La Farine is not the fries and gravy that everyone thinks about. Poutine with the fries, gravy and cheese curds is from Quebec.
This is an Acadian dish. My father loved it and Mum would make it for him everyone once in a while.
12 potatoes cook and mash
(Keep some of the water to use latter) from the cooking potatoes
Add: 2 teaspoon salt
Add: to the mash potatoes 4 cups flour .
Mix: together add more water if needed little at a time.
Add flour enough to make the dough elastic..... I constantly add flour as I need it each individual poutine .
(Have ready while potatoes cook)
6 apple medium sizes cut up little pieces could be more depend on how much you like to add.
1/2 lbs big raisin
Cut up pork meat (Optional some don't like the meat but it was use original recipe. I cook mine meat in the frying pan ahead. Make a flat ball in your hand like a poutine rapee.
Add meat raisin apple and close the ball well all around. Work well in hands
Boil the water ahead add salt to the water; add poutine one at a time. I dunk mine in flour before I put into the water. Cook about 1 1/2 hour slowly. It Depend the size of ball. It can be cook before that time.
I eat mine with brown sugar some like it just the way it is .
Make sure water keep boiling before adding more poutines.
Do not hard boil.
Original recipe from By Berthe Saulnier.
Comments and suggestions are ALWAYS welcome.
Tonya wanted a cake with tonight's supper. So, being the super nice guy that I am... I thought I would oblige.
Ingredients
4 oz / 125 g dark chocolate chips (not milk chocolate chips)
6 tbsp / 100 g butter
1 1/4 cups / 275 g white sugar
1/4 cup / 65 ml oil (vegetable, canola)
1 tsp vanilla extract
2 eggs at room temperature
1/4 cup / 17 g cocoa powder
1 cups / 150 g flour
1 tsp baking powder
1 cup / 250 ml boiling hot water
1 tbsp coffee granules , optional
GANACHE
1 cup / 250 ml heavy / thickened cream , 30%+ fat
8 oz / 250 g dark chocolate chips (not milk chocolate chips)
Instructions
Preheat oven to 150C/300F (standard).
Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper.
Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
Oil, vanilla & Sugar: Add oil, vanilla and sugar, mix to combine (this brings down batter temp).
Eggs: Add eggs and mix until combined.
Dry Ingredients: Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is ok.
Hot water: Add hot water. Mix until incorporated.
Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean.
Check at 50 minutes. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
Cool: Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base.
GANACHE (NOTE 8)
Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.
Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.
Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface.
Comments and suggestions are ALWAYS welcome.
Tonya was on Facebook again, looking up recipes. Floyd, Mylynne, Colby and Aurora are going to be dropping by for supper.
Now... you would think, she found this, she should make this.
But I don't mind.
Ingredients
1 Can pizza crust (or homemade)
6 oz of sliced Pepperoni
1 1/2 cup of shredded Pizza Cheese or Mozzarella
3/4 cup Parmesan cheese
Italian Dressing
Italian Seasoning
Garlic Powder
Egg White
Pizza Sauce
Stuff you will need
Cookie sheet
Parchment paper
Rolling pin if using homemade dough
Sharp knife
Cutting board
Directions
Roll out the dough into a large rectangle and brush it with Italian dressing or the Pizza Sauce.
Top with as many pepperonis as you can fit on the dough.
Sprinkle with cheeses and Italian seasoning and roll up tightly, starting with the longest side of dough.
Fold sides under, and place on pan, dough seam side down.
Brush with an egg white and sprinkle with garlic powder.
Bake at 425 degrees for 20 minutes.
Let sit for 5 to 10 minutes, then slice and serve.
Comments and suggestions are ALWAYS welcome!
Tonya found this recipe on Facebook and wants me to make this for her birthday vice a Chocolate Fudge, Chocolate Chunk, Chocolate cake with a Chocolate Icing. Yea, that would be 4 layers of chocolate and she wants this instead.
Who am I to argue? Could she be wrong? Should I make both? First world problems... they are real...
Ingredients
3 ¼ cups all purpose flour
2 tsp instant yeast
⅓ cup butter
¾ cup milk
¼ cup water
1 egg
½ teaspoon salt
¼ cup white sugar
Filling
1 can Strawberry pie filling
2 teaspoons cinnamon
½ teaspoon sugar
Lemon cream cheese frosting
4 ounce cream cheese
3 tablespoons butter
1 cup powdered (icing) sugar
lemon zest from two lemons, approx 2 tablespoons
fresh squeezed lemon juice, approx 2 to 3 tablespoons (from the 2 lemons you just zested)
1 teaspoon vanilla
Stuff you will need
Stand mixer
Lots of mixing bowls
Whisk
Lemon zester
Citrus squeezer
Rolling pin
Baking pan about 9 x 12 inches
Crisco lard to grease the pan
Can opener
Patience & Love
Instructions
To make the dough: In a microwave safe bowl, heat the butter and milk for approx 90 seconds.
Transfer the milk and butter mixture to your stand mixer with the dough hook.
Let stand (about 5 to 7 minutes) until luke warm temperature. You don't want to burn your yeast. Sprinkle the yeast on top, until the yeast proofs. About 5 more minutes.
Whisk egg and water and add to stand mixer.
Mix the flour sugar and salt together. Add about 1 cup of flour mixture at a time, until the dough starts to form and become smooth.
Let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9 x 15 inch square. About 1/2 inch thick.
Spread strawberry pie filling evenly on top of the dough.
In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling.
Roll up the 15 inch side into a log and pinch the seams.
Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Pro Tip: I use dental floss to cut the rolls. Just slide the dental floss under the roll, cross over the top and pull in either direction. Voila and perfectly cut roll.
Place in a greased 9 x 12 inch pan and cover with a damp cloth and let rise for 30 minutes.
Preheat oven to 375 degrees.
Bake for 30 minutes or until just golden brown on the tops.
To make the glaze, beat together the cream cheese, butter, and powdered sugar until smooth. Add the milk, vanilla, lemon juice and lemon zest until combined.
Spread frost (unevenly) over warm cinnamon rolls and enjoy!
Pro Tip: if it has been sitting in the refrigerator, put the roll into the microwave for about 20 to 30 seconds. If you love them cold, you will be absolutely astounded when they are warm.
Pro Tip: I used a "thunder stick" to blend the contents of the pie filling. That way, no chunks to be concerned with.
Pro Tip: Although the recipe calls for strawberry pie filling, apple pie filling is a wonderful substitute.
Comments and suggestions are ALWAYS welcome.
