Simple Sourdough Bread

 

Refreshed Thursday afternoon. Cover.

Mixed Friday night. Do this in a large glass bowl with plenty of room to rise overnight. Loosely wrap in plastic or use a shower cap to cover. 

Saturday 

8 am-> Shape into loaves and placed in greased pans.

During cold days, the final rise may need help. To do this - at about 9 am turn on oven to 200 F.  When it gets to that temperature, turn it off. 

Original recipe and instructions->

Place pans in oven w door slightly ajar. 

9:30 am-> Check. Close door if the dough hasn't risen much. 

Rise for about 2 hours. Then bake. 

(pre-baked)

10:20 am-> Place pans (if they're not already there) in cold oven. Bake for 55 min at 375 F. 

11:17 am-> fresh sourdough bread 

Sprouting Chicken Peas - Simple Method

After three days of soaking(and rinsing), the chicken peas are sprouting. Can you see the little knob of growth? 

This is enough.

But if you want the full benefits, follow these steps. Taste the sprout, not the whole bean to determine readiness. 

https://culturesforhealth.com/blogs/learn/sprouting-how-to-sprout-garbanzo-beans-chickpeas 

Paleo Lemon Bars (sugar free, dairy free, gluten free)

Create the crust and bake it. Preheat over 350 F. 

Note: Take your 4 eggs out of the fridge. They'll need to be room temperature for the curd. 

4 T melted coconut oil

1 1/4 c almond flour

zest of one lemon or 1 tsp lemon concentrate

1/4 tsp salt

1/8 c granulated Pyure (granulated stevia blend)

2 T water

Melt coconut oil in microwave in glass bowl. Set aside to cool. Blend other ingredients. Add cooled oil and mix thoroughly. 

Press into greased 8x8 pan. Bake at 350 F for 15 min. It should look dry and golden.

While the crust is baking, Make the curd.

4 lg eggs, room temperature 

2/3 c lemon juice (from 4 LG lemons) or 1/3 c concentrate, 1/3 c room temperature water

1/3 c Pyure (granulated stevia blend)

2 tsp tapioca (or arrowroot) starch

Whisk well.

Once your crust is done, take it out of the oven and pour curd directly in. Whisk it a few times first if it's been sitting. 

Place into the oven for an additional 15 min. Once the 15 min are done, turn the oven off and keep pan inside. Crack the oven door open just a bit by sticking a wooden spoon in the small opening. 

Let it sit in the oven an additional 20 min. This will prevent cracks in the lemon layer. 

Remove dish from oven. Place it on a cooking rack to cool completely. 

Cover the dish with plastic wrap and chill in fridge until lemon curd later is set.  About 4 hours. 

Saving turkey broth

Remember that lovely turkey broth (drippings) from your turkey pan?

Collect those!

It's helpful to measure the broth while collecting and storing it. 

Lovely. A quart. 

 

Molasses Sourdough Bread

https://twelveonmain.com/wprm_print/sourdough-molasses-bread-cheesecake-factory-bread# 

alterations: 

130g Molasses (no honey)

20 g avocado oil

50 g dark rye flour,

250 g whole wheat flour,

275 g bread flour

Sourdough Waffles (sugar free, dairy free)

These are a staple now: 

Sourdough Waffles

Your refreshed sourdough should have a few bubbles. Be sure to avoid metal spoons, measuring cups and bowls.

Don't use all you've got. Measure out what you need and always keep at least 2 T of the starter. 

I'm doing a half batch today (I do 2 full eggs and an egg white for my 2 1/2 eggs).

I have used the Lakanto sugar free maple syrup in the past. It works well. But 1-2 tsp of monk fruit liquid will also do the trick. 

Add the oil, salt and sweetener w the eggs and Sourdough start. Mix until just blended. 

Plug in your Waffles iron and spray it w non-stick spray.

Mix up the baking soda and water in a different cup. Add that now. 

It will double in size. So you'll need a 10 c bowl for a full batch. 

Immediately place the first batch into the hot waffle iron. 

It is normal for the waffle mix to fall again after the initial fluffiness which was rhe result of the baking soda and Sourdough mixing.  

This half batch makes 11 (square waffles).

I like to add nut butter, coconut milk, and berries. 

For a quicker batch, get everything but baking soda and water ready when you refresh the starter. 

I prefer the avocado oil and monkfruit syrup. My family is happy with the olive oil and pure maple syrup.

Place this in the fridge and bring it out when you're ready to mix. Put a note (I just use masking tape) reminding yourself it still needs baking soda and water.

L to R: Starter, waffle mix, refreshed - 6 c., ingredients for final step and making waffles.

Almond Triangles (full of butter and sugar)

Gather the ingredients.  

2# butter (yes - 8 cubes)

1/2 c + 1/4 c granulated white sugar

1/2 tsp salt

3/4 tsp almond extract 

1 egg

2 1/4 c flour

1/3 c honey

1 c brown sugar 

1/4 c heavy whipping cream

1# (5.25 c) sliced almonds 

Foil

Measure out the heavy whipping cream. Keep that and the eggs in the fridge. 

Leaving everything else out and putting things away one at a time as you use it helps me remember where I am.

I get interrupted in the middle of baking projects often. And this is a three step creation. 

Cover a 15x10 pan (the base of the broiler pan works well) with foil. 

Beat 2 c butter and 1/2 c sugar.

Then add 1 egg, 1/2 tsp salt and 3/4 tsp almond extract.

Mix until well blended.

Add 2 1/4 c flour. Mix well.

The dough will look somewhere between very creamy shortbread and sugar cookies. 

Spread the dough starting with 2/3 of it on the line. Be aware of where it is hidden underneath the dough. You don't want to pull the foil up in any way. 

Spread it evenly and up the sides; be sure that the corners are squarish or that peice of your almond triangles will be mainly shortbread. 
Now refrigerate for 20 minutes. Preheat oven to 375 F. Prick shortbread crust and Bake for 10 minutes.

Meanwhile.....you'll take 18-20 min to do the honey almond sauce. And both need to be done at the same time. 

Place these ingredients directly into a 2 qt saucepan:

2 c butter, 1/3 c honey, 1 c brown sugar,  1/4 c white granulated sugar. 

Cook on low heat, stiring occasionally until it boils.  

Spoiler alert: 
You'll be placing the hot honey almond sauce onto the hot crust and bake an additional 15 minutes together. 

Prick the dough and get it in after about 8 minutes of sauce on stove. 

Bake for 10 min at 375 F.

Let it boil without stiring for 3 minutes.

Turn off the burner and add 1/4 c heavy whipping cream and 1# sliced almonds. Stir completely. 

As soon as the bottom crust layer is done, pour the hot honey almond sauce onto the hot crust and spread evenly. 

Continue baking for an additional 15 minutes. Cool at least 1 hour. 

Cut into small triangles. Enjoying one a day will be enough. These are rich!!