tag:blogger.com,1999:blog-45045237519257121322024-02-19T01:09:48.429-05:00The CobwebKelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-4504523751925712132.post-62544054522441788552015-11-01T14:03:00.002-05:002015-11-01T14:03:54.002-05:00Pumpkin Chive Rolls - Sourdough Surprises <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigajILJz62IHOJXHCHkxG6BtDTPGek9t3ZQ2S1U4LjmUmXrmEMRKuCzABs7uwNiSqTJe7QsBK3uKdpGERTeLk2wtvfKL-vW-HY0aTf0LQxuo4GZLvJGGebPaVgqYOlmq37FAL1CHSFRkyc/s1600/P1010255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigajILJz62IHOJXHCHkxG6BtDTPGek9t3ZQ2S1U4LjmUmXrmEMRKuCzABs7uwNiSqTJe7QsBK3uKdpGERTeLk2wtvfKL-vW-HY0aTf0LQxuo4GZLvJGGebPaVgqYOlmq37FAL1CHSFRkyc/s320/P1010255.JPG" /></a></div>
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I must commend Jenni an Shelley for leading <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a>. Every month for the last 3.5 years they have chosen a unique item for us to make with our sourdough starters. This month we were given a very open ended theme. Instead of coffee cake or muffins, we were asked to make something with pumpkin. I tried really really hard to think of something that we had never made before. I was blank.<br />
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Sorry, I am just not as creative as Jenni an Shelley. Turnovers were a possibility at one point. And now I am thinking that I coul have made samosas. Ah well. I decided to make these rolls that I saw on <a href="http://www.thefreshloaf.com/blog/txfarmer" target="_blank">TXFarmer's</a> blog. I only changed the recipe slightly - I don't have a rye starter so I use my white starter. I also added a few tablespoons of choppped chives to the dough.<br />
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Since I didn't make any major changes and hers look way better than mine, visit her post for the <a href="http://www.thefreshloaf.com/node/31836/sourdough-pumpkin-rye-rolls-and-other-holiday-treats" target="_blank">recipe</a> and shaping instructions. I had a hard time shaping it. That knot is difficult for me but the dough also felt just a bit too sticky. Next time I'll reduce the hydration a bit. Really delicious rolls though. Great sourdough flavour.
Be sure to also visit Sourdough Surprises to see all the other pumpkin treats.Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com1tag:blogger.com,1999:blog-4504523751925712132.post-74680903304354196792015-09-28T22:13:00.001-04:002015-09-28T22:16:16.297-04:00Sourdough Welsh Cakes with White Chocolate and Raisins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4sAYqxf0Ognz0MAYr-PrSG6wr-9FWn9iHvJHTaOj8R4AXImM7vHMG0DxuuMipRYHW1rhhE-aX92YMLHYhpDHpMd6frK4piSCiq3Kc8CdZSzk_Yr0oG6vmIxvbBz-X2QrW9w0ygDHMzeS/s1600/Sourdough+Welsh+Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4sAYqxf0Ognz0MAYr-PrSG6wr-9FWn9iHvJHTaOj8R4AXImM7vHMG0DxuuMipRYHW1rhhE-aX92YMLHYhpDHpMd6frK4piSCiq3Kc8CdZSzk_Yr0oG6vmIxvbBz-X2QrW9w0ygDHMzeS/s320/Sourdough+Welsh+Cakes.jpg" width="240" /></a></div>
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This month’s <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> is all about griddle cakes. I am over a week late posting because I just kept getting distracted from making my choice. I chose to make Welsh cakes. Welsh cakes are described as a little biscuit-like They remind me of scones actually. Typically they have currants. But I used white chocolate along with raisins. I really enjoyed them and these are definitely going to be made again soon. The sourdough starter is only used to add a little tang to the cakes as I used baking powder as the main leavening. Next time I will try with only the starter added. I’ll probably do a cold ferment then - who knows? But the current version is definitely an option is you have discard starter that you don’t want to actually discard<br />
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<b>Sourdough Welsh Cakes with White Chocolate and Raisins</b></div>
Adapted from <a href="http://www.bbcgoodfood.com/recipes/5569/welsh-cakes" target="_blank">BBC</a><br />
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<b>Ingredients</b><br />
200 grams flour<br />
1/2 teaspoon baking powder<br />
¾ teaspoon mixed spice<br />
½ teaspoon salt<br />
100 grams butter<br />
85 grams sugar<br />
50 grams raisins<br />
50 grams white chocolate chips<br />
1 egg, beaten<br />
50 grams 100% hydration sourdough starter<br />
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<b>Directions</b><br />
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Heat a griddle or large pan over medium heat. Lightly grease.<br />
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Mix flour, baking powder, mixed spice and salt together. Cut the butter into the flour mixture until it resembles breadcrumbs.<br />
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Add the sugar, raisins, and white chocolate chips. Add the beaten egg and the sourdough starter. Mix to form a firm dough. It shouldn’t be sticky.<br />
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Roll out to a ¼ inch then cut out 2.5 to 3 inch rounds. Cook over medium heat about 4 minutes per side or until cooked through. The edges should be dry.<br />
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Sprinkle with sugar before serving.<br />
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<b>Notes</b><br />
The original recipe said 3 minutes per side over low heat. I wasn’t successful with that but it could just be that my pan wasn’t hot enough. Start with one Welsh cake and figure out the best timing for you.<br />
Welsh cakes are sometimes dusted with powdered sugar. However, with raisins and white chocolate, I found this to be already plenty sweet. It didn’t need additional sugar.<br />
<br />Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com0tag:blogger.com,1999:blog-4504523751925712132.post-59754006803691287902015-08-20T09:07:00.001-04:002015-08-20T09:07:57.786-04:00Sourdough Moravian Sugar Cake - Sourdough Surprises<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuOErFfwmZfipQvd3N0iVCtxjbB6oWwfwE4QLS2qSPOixWzfK5vhnBOnBrDvZxd7R66bw8QnBareOaihbmHzbOuHmP1LDcnhmriOFXBXYn8mVg0ZmbxdOqJagIp4PXIJ_o9y6McF35BF8/s1600/Sourdough+Moravian+Sugar+Cake+III.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuOErFfwmZfipQvd3N0iVCtxjbB6oWwfwE4QLS2qSPOixWzfK5vhnBOnBrDvZxd7R66bw8QnBareOaihbmHzbOuHmP1LDcnhmriOFXBXYn8mVg0ZmbxdOqJagIp4PXIJ_o9y6McF35BF8/s400/Sourdough+Moravian+Sugar+Cake+III.png" width="400" /></a></div>
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Last month the <a href="http://http%22//www.sourdoughsurprises.blogspot.com" target="_blank">Sourdough Surprises</a> challenge was wontons. A great challenge really. I had made wontons before and wasn't too worried. I knew I would avoid frying them since frying rarely works out well for me. I quickly decided on a filling, modified the wonton wrapper recipe I usually use and I was good to go. Ha. Hardly! That dough gave me hell to roll out. I gave up after a few tries and never posted last month. </div>
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I definitely did not want to miss out on August as well. Things are a bit hectic and more than a tad crazy but I am ignoring all of that while I talk about the Moravian sugar cake. The Moravians came to North America from the former Czechoslovakia. They brought with them (or maybe they developed it in North America?) this really delicious coffee cake. It's popular in central North Carolina and Bethlehem Pennsylvania and not very well known outside of those areas. The base is a sweet dough and the top is lots of butter, sugar and cinnamon. I did not use all the butter or sugar that most recipes called for but that did not stop this coffee cake from being amazing. I ate half of it the night I made it. No regrets. The added potato makes it extra fluffy and tender. I don't make coffee cakes very often but this one has earned a spot on the - make a million times list. </div>
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Stop by Sourdough Surprises to see all the other delicious coffee cakes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNU-W0b9pNfqRlo9Sv9SRk7B4htwIS9E8RSWDzYTufikbS-aRkutRkS7vXQ4-3pq-AUUI3sZ-3rmb7sXi7ECp59SlUFQwbhsjoQiBlPSRiSVoSk5DMRTXT7ki7xb5tMm5ZwZNCL6mKESzZ/s1600/Sourdough+Moravian+Sugar+Cake+I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNU-W0b9pNfqRlo9Sv9SRk7B4htwIS9E8RSWDzYTufikbS-aRkutRkS7vXQ4-3pq-AUUI3sZ-3rmb7sXi7ECp59SlUFQwbhsjoQiBlPSRiSVoSk5DMRTXT7ki7xb5tMm5ZwZNCL6mKESzZ/s320/Sourdough+Moravian+Sugar+Cake+I.jpg" width="320" /></a></div>
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<b>Sourdough Moravian Sugar Cake</b><br />
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<b>Ingredients</b><br />
<b>Dough</b><br />
1 small Russet potato (you will need 100 grams for the recipe)<br />
65 grams sugar<br />
56 grams softened butter<br />
1 large egg, beaten<br />
120 grams 100% starter<br />
110 grams potato water<br />
260 grams flour<br />
1/2 teaspoon salt<br />
<b>Topping</b><br />
6 tablespoons cold butter, cut into pieces<br />
2/3 cup sugar (brown or granulated)<br />
1 tablespoon cinnamon<br />
pinch or two grated nutmeg<br />
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<b>Directions</b><br />
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Cook the potato until soft. Cool and reserve the cooking liquid. You may use milk if you do not have enough potato water.<br />
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Mash 100 grams of potato with sugar and butter until smooth. Stir in the egg, starter and reserved potato water. Next mix in the flour and salt. The dough is very sticky.<br />
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Cover and let rise until doubled. The potato and potato water will make things go a little bit more quickly.<br />
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Grease a 13" x 9" baking pan. Preheat oven to 375 F.<br />
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Scrape the dough out into the prepared pan. Cover and let rise until doubled.<br />
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Use your fingers to make indentations across the surface of the dough. Sprinkle with the cold butter pieces. Mix the sugar, cinnamon and nutmeg together and sprinkle over the butter.<br />
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Bake 25-30 minutes or until dough registers at least 190 F.<br />
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<b>Notes</b><br />
The original recipe called for 1 1/2 cups of brown sugar. You can certainly use that much if you like but I found it plenty sweet with what I used.Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com2tag:blogger.com,1999:blog-4504523751925712132.post-24682785818966607862015-06-20T13:09:00.001-04:002015-06-20T13:09:58.580-04:00Black Pepper Pineapple Galette - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6d-qhAG6edBry79KBV7LYrEO1GJQ2B6OkIIi917eNf7HG1YSBqqQnzdtzaz3USvSQthjpGf8hSPymtwSLzzcr6mQUT6ddOpD7b9oBSUlI_34fAOKo6yX8VYkLnIZvnPboRYx2S9DIEZt/s1600/P1010094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6d-qhAG6edBry79KBV7LYrEO1GJQ2B6OkIIi917eNf7HG1YSBqqQnzdtzaz3USvSQthjpGf8hSPymtwSLzzcr6mQUT6ddOpD7b9oBSUlI_34fAOKo6yX8VYkLnIZvnPboRYx2S9DIEZt/s320/P1010094.JPG" width="320" /></a></div>
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Pie crust. My nemesis the pie crust. Once again, <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> has me facing my kitchen fears. This month we were asked to make galettes/costratas. Rustic pies. I think I make a decent pie crust approximately 50% of the time. And that's being overly generous. I know my limitations so I don't try it too often though. I usually end up with a dough that's just much too sticky. Then a few weeks ago, I had something that was ridiculously dry. I don't even know what happened there. I think I added all the butter. But it just didn't look right. I gave up on that quickly.<br />
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I happy to say that this was definitely a good crust day! A great crust day, actually. I read a tip in the May/June 2015 Cook's Illustrated magazine about people running their pies under water before baking. I know! It sounded pretty daring to me too. My pie crust is already barely hanging on and you want me to place it under a stream of water? Anyway, the safer option, is to simply brush the crust with lots of water. The water allows more sugar to adhere to the crust. When it bakes, it turns into a candy-like layer. It's a really lovely crunch. It worked perfectly here.<br />
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I added a bit of black pepper because I love the sweet + spicy combination. You don't need a ton of it and it works so well here. I'm really proud of having a crust that didn't fall apart. The bottom wasn't even soggy! And I also had a really delicious filling. Such a perfect breakfast. Wins all around. All it was missing was some ice cream. I just couldn't wait long enough to go get some. And yes, I said perfect breakfast. Is there something wrong with that? Oh right, it needs some protein. *smile*<br />
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Be sure to visit <a href="http://sourdoughsurprises.blogspot.com/2015/06/sourdough-galettes.html" target="_blank">Sourdough Surprises</a> to see all the other galettes we made this month!<br />
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<b>Black Pepper Pineapple Galette</b></div>
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<b>Ingredients</b><br />
<b>Crust</b><br />
4 oz all purpose flour<br />
12 grams sugar<br />
1/2 teaspoon salt<br />
4 oz butter, cold<br />
2 oz (by weight) 100% hydration sourdough starter, cold<br />
<b>Filling</b><br />
10 oz pineapple, thinly sliced<br />
sugar for tossing with the pineapple, to taste<br />
freshly ground black pepper, to taste<br />
sugar, for sprinkling over the crust<br />
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Whisk together flour, sugar and salt. Cut the butter into cubes and toss with the flour mixture. Place the flour-butter mixture in the freezer for 15 minutes.<br />
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Dump the mixture onto a work surface then use a rolling pin to roll the mixture and flatten all the cubes of butter into the flour. You could also use the heel of your hand to do this. You want thin sheets of butter-flour. Use a bench scraper to keep the pile together. After all the cubes have been flattened, return the mixture to a bowl and freeze for another 10 minutes. The point is to keep everything really cold at all times.<br />
After chilling, add just enough sourdough starter that will moisten the flour and let it start clumping together. Dump onto a work surface and pat into a disk or rectangle. Wrap in plastic wrap and chill for at least one hour.<br />
While the dough is chilling, toss the sliced pineapples with sugar. If your pineapple is pretty sweet, you can skip the sugar completely.<br />
Preheat oven to 400 F and line a rimmed baking sheet with parchment paper or foil. .<br />
Roll the dough out to a quarter inch thick circle or rectangle and place it onto the lined baking sheet. You do not want to try to move an already filled crust! Place a layer of thinly sliced pineapples then sprinkle with a bit of freshly ground black pepper. Leave at least an one inch edge of the crust untouched. Repeat until you've used all the pineapple. Fold over the untouched edges<br />
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Brush the crust thoroughly with water and sprinkle with sugar. Bake for about 30 minutes or until the crust is golden and the pineapple is cooked through. Cool slightly before serving.<br />
<br />Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com4tag:blogger.com,1999:blog-4504523751925712132.post-56707822919831383692015-05-20T08:05:00.000-04:002015-05-20T08:13:52.115-04:00Chipotle Angel Biscuits - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZWGTokPanHWS0jH0PZ1PTyWS5QHZ36HIlAckt2vguHOepKelccFjpHpL3pocpkNQZMBRLwUEqxpzuJrpXnr4fETCX5mpwQ4qXH53P29x9oT-QV58lObPWcoTWUHGGr-eMkdNEDI1BN4q/s1600/Chipotle+Biscuits+IV.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZWGTokPanHWS0jH0PZ1PTyWS5QHZ36HIlAckt2vguHOepKelccFjpHpL3pocpkNQZMBRLwUEqxpzuJrpXnr4fETCX5mpwQ4qXH53P29x9oT-QV58lObPWcoTWUHGGr-eMkdNEDI1BN4q/s400/Chipotle+Biscuits+IV.jpg" width="400" /></a></div>
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Angel biscuits are a combination of biscuits and yeasted rolls. They have both chemical leaveners and yeast. I was intrigued by this combination because I cannot make a good biscuit to save my life but I make pretty decent dinner rolls. I cobbled together a recipe from various sources and the results were pretty blah. I mean, they tasted good. I brushed them with garlic butter and my friends enjoyed them. But I was underwhelmed. I don't know what I was expecting or if I did them "right" but I was not impressed.<br />
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This month's <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> gave me the chance to try angel biscuits again but this time with sourdough starter. Since my first attempt, I had bookmarked two recipes. One from Cook's Illustrated and a second from Southern Living. The latter looked like what I wanted texture-wise so that is the recipe I adapted for these Chipotle Angel Biscuits.<br />
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Oh happy day! When I am trying out new recipes that I am unsure of, I tend to make small batches. I am definitely regretting that this time. The number of biscuits that you will get depends on how large you cut your biscuits of course. I opted for roughly 2" x 2" squares and only got 8 large biscuits I then ate 4 of them in quick succession. I cannot wait to make these again soon. I need to whip up a batch and bring over to some friends this weekend. I am so excited about my biscuit success that I need to share them<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgAJalDfvx1LuiRuPVJ_zBITn3BhqmWQtNcKY0kOkDhHflqwe2GLR9YVJVmJz9NVo89wgllFK_RF4XPDPb3IDehfXId6eHLLbBAjouWUV3p5nCFVnIgC9Z4_Py8smbnUUUQXOExBnr752/s1600/Chipotle+Biscuits+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgAJalDfvx1LuiRuPVJ_zBITn3BhqmWQtNcKY0kOkDhHflqwe2GLR9YVJVmJz9NVo89wgllFK_RF4XPDPb3IDehfXId6eHLLbBAjouWUV3p5nCFVnIgC9Z4_Py8smbnUUUQXOExBnr752/s320/Chipotle+Biscuits+II.JPG" width="240" /></a></div>
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<b>Sourdough Chipotle Angel Biscuits</b></div>
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<b>Ingredients</b><br />
<b><br /></b>
1 1/2 cups all purpose flour<br />
1/2 cup cake flour<br />
1 tablespoon sugar<br />
2.5 teaspoons baking powder<br />
3/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/2 cup butter, cold<br />
2 chipotle peppers, chopped<br />
1/2 cup sourdough starter<br />
1/2 cup - 3/4 cup buttermilk, cold<br />
2 tablespoons butter, melted<br />
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<b>Directions</b><br />
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Whisk together flours, sugar, baking powder, salt, and baking soda. Cut the butter into cubes and then cut butter into the flour mixture until crumbly. Stir in the chopped peppers.<br />
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Slowly stir in the sourdough starter and then add enough milk to make a sticky dough. Mix just until moistened and be sure not to overmix.<br />
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Cover and refrigerate overnight.<br />
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Preheat oven to 400 F. Line a baking sheet with parchment.<br />
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Turn the dough out onto a lightly floured surface. Pat into a 3/4 inch thick rectangle. Cut the dough into three pieces and then stack the pieces on top of each other. Pat the dough out again. Cut and stack. Repeat once more. Finally, pat the dough out to a 3/4" thick rectangle or circle.<br />
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Cut 2 inch round or 2 inch square biscuits. Place with sides almost touching on the prepared baking sheet. Place in freezer to chill for 5 minutes.<br />
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Brush with half the melted butter. Bake 18-20 minutes or until golden brown. Brush with the remaining butter and serve warm.<br />
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<b>Notes</b><br />
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I like spicy food and didn't find two peppers (with seeds) to be particularly spicy. I loved biting into pieces and getting an extra kick. You may not like your food that spicy so use less pepper.<br />
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When the biscuits are placed close together, it forces them to rise vertically.<br />
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<br />Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com3tag:blogger.com,1999:blog-4504523751925712132.post-29679795380136489202015-04-20T03:59:00.001-04:002015-04-20T03:59:32.736-04:00Chocolate and Cinnamon Biscotti - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
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This month, <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> challenged us to make biscotti. I made sourdough biscotti before but never bothered to write down a recipe. I have no idea what I did there so I was happy to make a go at it again and write down my recipe this time. I actually wanted to make mandelbrot which is a similar double baked cookie. I made <a href="http://passionkneaded.blogspot.com/2015/02/jam-filled-mandelbrot-baby-shower.html" target="_blank">some over on Passion Kneaded</a> and have been dying for a reason to make them again. Alas, I couldn't decide on the flavour filling I wanted so I had to stick with the Italian-style biscotti. That particular style of mandelbrot is actually more amenable to adding sourdough starter since it's a wetter dough. I'll figure out a filling soon enough.<br />
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I made these on Saturday afternoon and there are none left. Don't look at me like that! I deliberately made a small batch and then just had a very difficult time not eating them. I was eating them before I even snapped a picture. I LOVE baking biscotti. Cookie-baking is not my forte so the idea of a cookie that wants you to "over-bake" it a bit is perfect for me. I hope that you'll try these or one of the other amazing biscottis that my fellow bloggers have made. See below for links!<br />
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On another note, a reader contacted me about starter hydration. Let me just say that it was a shock. People read this? I neglect this space so much and only post once a month when it's Sourdough Surprises time. I really need to merge this with <a href="http://passionkneaded.blogspot.com/" target="_blank">Passion Kneaded</a> but my weird brain keeps finding reasons not to. Anyway, back to said reader. He or she used my wholly inadequate contact form and alas, I have no way to reply to him/ her. So dear reader, if you're reading this right now, please contact me again! Leave a comment below so that I can reply to you OR email me at passionkneaded at gmail.com. I can then send you lots of information and helpful links on starter hydration. Welcome to baking with sourdough! It's a frustrating and rewarding process.<br />
<b><br /></b>
<br />
<div style="text-align: center;">
<b>Chocolate and Cinnamon Sourdough Biscotti</b></div>
<div style="text-align: center;">
<b>Yield: ~ 10 cookies</b></div>
<div>
<b><br /></b></div>
<div>
<b>Ingredients</b></div>
<div>
42 grams butter<br />
64 grams sugar<br />
1 egg<br />
1 teaspoon vanilla</div>
<div>
50 grams 100% sourdough starter<br />
135 grams flour<br />
1/4 teaspoon baking powder.<br />
1/2 teaspoon cinnamon<br />
1 tablespoon cocoa powder<br />
<br />
<b>Directions</b><br />
.<br />
Cream butter and sugar then add egg, vanilla and sourdough starter.<br />
Whisk together flour and baking powder then slowly add the mix to the butter mixture.<br />
Divide the dough into two equal haves. To one half, add cinnamon and to the other stir in cocoa powder.<br />
Chill both halves for 30 - 60 minutes.<br />
Preheat oven to 350 F.<br />
On a greased or parchment lined cookie sheet, pat out one half of the dough into a 7 inch x 2 1/2 inch rectangle. It's best to use wet hands or a dough scraper for this. Pat the second half on top.<br />
<br />
Bake for 25 minutes. Allow to cool for 10 - 15 minutes. Meanwhile, lower oven to 300 F. Slice the slightly cooled cookies into 3/4 inch slices. Return to cookie sheet (cut side down) and bake for 30-40 minutes or until lightly golden.<br />
<br />
<br />
<br /></div>
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com5tag:blogger.com,1999:blog-4504523751925712132.post-33042997188669676122015-03-20T04:41:00.000-04:002015-04-25T04:51:25.450-04:00Cupcakes and English Muffins - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ySJYS1W58j5xmSbidgj9hjpCPi32bz5Rblz9rCVthlZ6FZ078mT_sDltZQvu27Rf19x48eFTtxcA-2Je1pWW3nZwlB0_oDbR3qhW-9snOZxx7b5ahcDUjtlVPsxeKCGyk36oo8_-45iM/s1600/Sourdough+Cupcakes+I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ySJYS1W58j5xmSbidgj9hjpCPi32bz5Rblz9rCVthlZ6FZ078mT_sDltZQvu27Rf19x48eFTtxcA-2Je1pWW3nZwlB0_oDbR3qhW-9snOZxx7b5ahcDUjtlVPsxeKCGyk36oo8_-45iM/s1600/Sourdough+Cupcakes+I.jpg" height="240" width="320" /></a></div>
<br />
<br />
This month, <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> is celebrating its third anniversary! It just so happens that this month is also marks 4 years since I started my sourdough journey. This calls for a celebration. Our challenge this month was to choose any of the items from the past 36 months to remake. I had been waiting for this for the longest while. There are so many that I wanted to re-do either because I didn't love how they turned out or most likely because of horrible photographs. There were also 8 or 9 months that I missed and a couple items there that I definitely wanted to make.<br />
<br />
It was really hard to choose. I eventually decided on English Muffins because they were one of the first sourdough items that I attempted. I failed miserably at making them and never tried again. And I also missed the month that they were chosen for Sourdough Surprises. I also needed some kinda bread item the week I made them so it was a good choice.<br />
<br />
But you know what every celebration needs? Cake. It is a rule. So earlier this week, I also baked up a few simple sourdough chocolate-banana cupcakes to really celebrate Sourdough Surprises and my own starter!<br />
<br />
496284<br />
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Happy Anniversary, Sourdough Surprises! Thanks for starting this <a href="http://cmomcook.blogspot.com/" target="_blank">Shelley</a> and <a href="http://www.thegingeredwhisk.blogspot.com/" target="_blank">Jenni</a>! I hope to celebrate many more years with you, guys.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMf76sXJ8g7JgMXZf7eMiUD_OeifqFe5nejvhUq2jmUminagbLLmmH5Flhmx1YbPiLIU-5xNg-NUA9ig6Fdef-4g1vYNNmL1UHqNedkwvOASSDRq2INIUtvLILXGmYFQxu9QGV3iTSeeq/s1600/Sourdough+Cupcakes+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMf76sXJ8g7JgMXZf7eMiUD_OeifqFe5nejvhUq2jmUminagbLLmmH5Flhmx1YbPiLIU-5xNg-NUA9ig6Fdef-4g1vYNNmL1UHqNedkwvOASSDRq2INIUtvLILXGmYFQxu9QGV3iTSeeq/s1600/Sourdough+Cupcakes+II.jpg" height="240" width="320" /></a></div>
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<br />
<br />
<div style="text-align: center;">
<b>Sourdough Chocolate Banana Cupcakes</b></div>
<br />
<b>Ingredients</b><br />
3/4 cup flour<br />
1/3 cup cocoa<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1/2 cup sourdough starter (I used 100% hydration)<br />
1/2 cup mashed banana<br />
1/3 cup oil<br />
1/4 cup milk<br />
1/4 cup sugar<br />
1 teaspoon vinegar<br />
1 teaspoon vanilla<br />
<br />
<b>Directions</b><br />
Preheat oven to 350 F. Line a cupcake pan with 12 liners.<br />
Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon and nutmeg. In a separate container, mix together the remaining ingredients until thoroughly comibined.<br />
Add the wet ingredients to the dry ingredients mixing until no dry streaks remain.<br />
Even divide among cupcake wells, filling each about two-thirds full.<br />
Bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out dry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhppkZmB6QOhZ9z0ofRorYvK9P1JGEP1HCfHTVSPDFhzC4Bvn2j4zN-b7z-CKsOoRNRTvA4KGRR1wmThzm-PL-zfp_uWbdkPJjXEQgDZ81t6anXX2kG5PbLgz8rIobii7GlfERzbOZTML/s1600/Sourdough+English+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhppkZmB6QOhZ9z0ofRorYvK9P1JGEP1HCfHTVSPDFhzC4Bvn2j4zN-b7z-CKsOoRNRTvA4KGRR1wmThzm-PL-zfp_uWbdkPJjXEQgDZ81t6anXX2kG5PbLgz8rIobii7GlfERzbOZTML/s1600/Sourdough+English+Muffins.jpg" height="320" width="240" /></a></div>
<br />
<br />
<br />
<div style="text-align: center;">
<b>Sourdough English Muffins</b></div>
<div style="text-align: center;">
(adapted from <a href="http://www.wildyeastblog.com/sourdough-english-muffins/" target="_blank">Wild Yeast Blog</a>)</div>
<br />
<b>Ingredients</b><br />
<b>Preferment</b><br />
110 grams 100% hydration sourdough starter<br />
160 grams flour<br />
50 grams rye flour<br />
50 grams whole wheat flour<br />
155 grams milk<br />
120 grams water<br />
<br />
<b>Final Dough</b><br />
All of preferment<br />
75 grams flour<br />
1 teaspoon baking soda<br />
1 teaspoon brown sugar<br />
3/4 teaspoon salt<br />
<br />
<b>Directions</b><br />
Mix together all the pre-ferment ingredients. Cover and let rest at room temperature for 8 - 10 hours.<br />
<br />
Add the remaining ingredients and mix for about 7 minutes. The dough will be extremely sticky at first but should become a little less sticky as you mix. Do not add additional flour.<br />
<br />
Turn the dough out onto a floured surface. Sprinkle the top with additional flour and pat the dough out to 1/2 inch thickness. Cut out 3-inch circles and place them on a cornmeal dusted sheet. Transferring may be a little tricky if your dough is very sticky. Use a floured spatula, if needed. The muffins can be reshaped while cooking.<br />
<br />
Let proof for 45-60 minutes. They'll get puffy but not necessarily double.<br />
<br />
Lightly oil a skillet and heat it over medium heat. Cook each muffin for 5-7 minutes on each side until browned.<br />
<br />
Split with a fork to get the best nooks and crannies.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkSUxDFywxM_mqDtmCfpzu7H6YYPT9Z-GDuopwc37nLnrxKM4dsIi1IsfYfXTllHXIat9Zw64GlQGVXR3E-cOBpRvVgYd_Q0wA4IdxDhQy5xK3gQWcnuCaLJf_CofjC3XCxlEgo-yiyrc/s1600/Beignets+I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkSUxDFywxM_mqDtmCfpzu7H6YYPT9Z-GDuopwc37nLnrxKM4dsIi1IsfYfXTllHXIat9Zw64GlQGVXR3E-cOBpRvVgYd_Q0wA4IdxDhQy5xK3gQWcnuCaLJf_CofjC3XCxlEgo-yiyrc/s1600/Beignets+I.JPG" height="240" width="320" /></a></div>
<br />
<br />
I keep giving up the wrong thing for Lent. Well, maybe I <i>am</i> choosing the <i>right</i> thing considering how much I struggle. Do you remember 2 years ago when I gave up cake? That March, <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> chose <a href="http://psychotwin.blogspot.com/2013/03/the-sourdough-cake-that-wouldnt.html" target="_blank">cake</a> as the dish to make. I also had to make 4 dozen cupcakes for a friend's party. Oh, the struggle. I made do by making other sweet things. I survived. I didn't break down once. I just rolled a lot of things in sugar.<br />
<br />
This year, I decided to give up refined sugar. Sigh. I noted that we needed to make beignets this month. No problem. All I had to do was make them before Lent. I could have made stuffed savoury ones but that's no fun. Do you want to know when I made these? Ash Wednesday. I clearly hate myself. But I made them and tasted them BEFORE I dusted them with powdered sugar. Sure, there's some sugar in the dough but I realised that I was going to have to give myself some leeway or I'd never be able to <strike>survive</strike> blog anything during Lent. The beignets without sugar just weren't that satisfying. I mean, it's fried dough so it's going to taste good. But when you know that this fried dough should be covered in sugar but you can't eat any of the sugary ones? It leaves you very unhappy. I made it through the cake-free Lent. I even gave up chocolate last year and survived. But sugar-free? I don't think I can do it. *bites into a cookie*<br />
<br />
My friend who lived in New Orleans for a bit gave me two New Orleans cookbooks. I've read through every recipe several times but never made anything. This was the perfect time to finally use them. The beignet recipes in both books were almost identical. One used milk while the other used evaporated milk and water. Pretty much the same.<br />
<br />
However, the methods differed. For one recipe, you mixed the dough, immediately chilled it (no time specified) then you rolled them out and fried them. For the other, you were to bulk ferment and proof them. I figured that I'd give my starter some time to do something so I wanted to bulk ferment then roll and fry immediately. My bulk ferment turned into a cold ferment as I ran out of time and had to stash it in the fridge. I also used some buttermilk and added some baking powder.<br />
<br />
I added the baking powder because I've seen a few sourdough donut recipes that call for baking powder. Additionally, the beignet mix sold by Cafe du Monde has "baking soda, baking powder and/or yeast". I wanted to add baking soda too since I used buttermilk but I forgot.<br />
<br />
So here's the breakdown:<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZsnoCHBe4puoLOPimMbD0wXBVa04kyULZQ88wpJXgrZjEJojPMYlGuUzUQbSrgOOdFN2TjdGS6k0HOjgu5gMVF-cF3xJkazUd8TC_SZvYfjPKgO7KFE6ByxRg8ctdm3vGMe_CG69EzEz/s1600/Beignets+III.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZsnoCHBe4puoLOPimMbD0wXBVa04kyULZQ88wpJXgrZjEJojPMYlGuUzUQbSrgOOdFN2TjdGS6k0HOjgu5gMVF-cF3xJkazUd8TC_SZvYfjPKgO7KFE6ByxRg8ctdm3vGMe_CG69EzEz/s1600/Beignets+III.JPG" height="240" width="320" /></a></div>
<br />
<br />
<b>Sourdough Beignets</b><br />
<br />
<b>Ingredients</b><br />
1 cup 100% mature sourdough starter<br />
1/2 cup buttermilk<br />
2 tablespoons oil<br />
2 tablespoons sugar<br />
1 teaspoon salt<br />
1 egg<br />
2 1/2 cups flour (divided)<br />
<div>
2 teaspoons baking powder</div>
<div>
oil, for frying</div>
<br />
<b>Directions</b><br />
<b><br /></b>
Mix together the starter, buttermilk, oil, sugar, 2 cups of flour, salt and egg. Dough will be very sticky. Cover and bulk ferment.<br />
<br />
When dough is ready, stir in the baking powder and the remaining flour.<br />
<br />
Heat a pot with at least an inch of oil to 360 F.<br />
<br />
Place the dough on a well floured surface and roll out to a quarter inch thick. Cut into two inch squares. <br />
<br />
Fry until golden brown on the underside, turn and fry the other side.<br />
<br />
Dust with powdered sugar and serve immediately.<br />
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<br />
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com0tag:blogger.com,1999:blog-4504523751925712132.post-35898646833016503842015-01-20T04:11:00.000-05:002015-01-20T04:11:16.758-05:00Sourdough Bao - Sourdough SurprisesI first heard about Chinese steamed buns (bao or baozi) when Julie over at Willow Bird Baking made some <a href="http://willowbirdbaking.com/2012/02/05/cheeseburger-baozi-steamed-cheeseburger-stuffed-buns/" target="_blank">cheeseburger stuffed baozi</a>. I didn't make them then because these buns require a steaming basket and I didn't want to buy one and wasn't sure how to rig one. But here we are, three years later, and it's the chosen dish for this month's <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a>. Time to try the bao!<br />
<br />
I still didn't buy a steamer but instead did some rigging. I placed a cake dish on top of a smaller pan in a large pot of water. It worked well enough. I was worried that condensation would drip on the buns and I read on The Fresh Loaf that this could lead to buns collapsing. I am sure some hit my buns without ill effect but I did use a wooden spoon to keep the lid slightly ajar.<br />
<br />
So let's talk about shaping these steamed buns. I oohed and aahed at the lovely pictures online and not for one minute did I think that I may not have been able to do it. It's like I don't know myself. I was filling the buns with some leftover chicken breast that I shredded and added some barbecue sauce, cabbage, carrot and extra spices to. Nothing fancy. When that ran out, I mixed up some peanut butter, chocolate and powdered sugar. Again, nothing fancy. But let's get back to shaping and pleating. I gathered up my first ball of dough, flattened it, pleated, and did a little twist. It looked OK. Not perfect but OK. I moved on to the next and then I looked over at my "OK bun". It was now sad and slouching and losing all of the little pleats and the twist.<br />
<br />
That's when I decided to watch a YouTube video on shaping. My shaping only got worse. I think part of the problem was that the outer edges of circles were a bit too thick. It's OK though. I am pretty sure that shaping does not affect the taste. And if you want to see really beautiful bao, take a look at all the ones made by everyone else for Sourdough Surprises today! They are a talented bunch. Lots of thanks to Jenni and Shelley for choosing a great dish again this month!<br />
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<br />
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Sourdough Baozi </b>(<a href="http://www.abreadaday.com/?p=601" target="_blank">adapted from A Bread A Day</a>)</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
<b>Starter</b></div>
<div style="text-align: left;">
1.5 oz 100% sourdough starter</div>
<div style="text-align: left;">
2.25 oz all purpose flour</div>
<div style="text-align: left;">
2.25 oz water</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Dough</b></div>
<div style="text-align: left;">
11 oz all purpose flour</div>
<div style="text-align: left;">
1 oz cornstarch</div>
<div style="text-align: left;">
3 tablespoon sugar</div>
<div style="text-align: left;">
5 oz milk </div>
<div style="text-align: left;">
1 1/2 teaspoon baking powder. </div>
<div style="text-align: left;">
Vinegar for steaming </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Filling Suggestions</b></div>
<div style="text-align: left;">
Pulled pork</div>
<div style="text-align: left;">
Shredded chicken</div>
<div style="text-align: left;">
You'll need ~3 tablespoons of filling per bun</div>
<div style="text-align: left;">
<b>Directions</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
Mix the starter ingredients and leave overnight or until mature and bubbly. </div>
<div style="text-align: left;">
Add the flour, cornstarch, sugar and milk and knead for 5 minutes or until the dough is smooth and elastic but still soft. Let the dough rise until doubled. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
After dough has doubled, gently flatten into a disk and sprinkle baking powder over the surface. Seal the baking powder in the middle and knead until baking powder is incorporated (about 5 minutes). Let the dough stand for 30 minutes. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cut 16 3" squares of parchment paper. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Divide the dough into 16 equal balls. Flatten each ball out to a roughly 4" circle with the center thicker than the edges. Fill each with roughly 3 tablespoons of filling and shape according to <a href="https://www.youtube.com/watch?v=kklTWZV9BMc" target="_blank">this video</a>. Place each filled bun on a square of parchment. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Let each bao rest until slightly risen. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Set a steamer rack inside a large pot. Add enough water to come to within 1/2 inch of
bottom of rack, and add about 1 tablespoon vinegar. Bring to a boil.
Carefully place as many buns (still on parchment paper) as will fit on the
steamer rack, being sure not to let them touch. Cover loosely, reduce
heat to keep water at a low boil, and steam until buns are puffed and
set, about 20 minutes. Add additional water and vinegar as needed. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Notes</b></div>
<div style="text-align: left;">
I made a second mini batch in which I held back some of the flour. My dough was then relatively sticky. I then added the remaining flour to the baking powder and kneaded it in at the baking powder </div>
<div style="text-align: left;">
step. I think there was more even distribution of the baking powder that way. </div>
<div style="text-align: left;">
If you don't have a steamer rack or a steaming basket, you can do what I did. Place a cake pan on top of a much smaller pan or ramekin in a large pot. Place bao in the cake pan.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com5tag:blogger.com,1999:blog-4504523751925712132.post-13621782716482724582014-12-20T08:17:00.001-05:002014-12-20T08:17:20.321-05:00Sourdough Stollen - Sourdough Surprises<div class="separator" style="clear: both; text-align: left;">
I am somewhat of a Grinch. All around me people are talking about Christmas cookies and cakes and I am just not feeling it. In December, my main focus is usually on what kind of <a href="http://passionkneaded.blogspot.com/2014/12/chocolate-chip-cookie-dough-filling.html" target="_blank">birthday cake</a> I want to make for myself and Christmas baking is tossed to the wayside. If I am home with my mother, I will bake the traditional Jamaican Christmas cakes - rum, wine and fruit laden cakes. I love booze in my cakes but I do not like the fruit. But I "suffer" through it for the sake of tradition. Plus, if I am making them, I get to blend the fruits to oblivion and use as little of the brightly coloured peel as possible. Look, let me totally honest here, you won't tell anyone, right? For years, I barely ate a bite of those cakes. But now? If you gave me a slice, I would gobble it up - fruits and all. I really don't think I dislike the fruits <i>that much</i> anymore. Plus, it's hard to resist a slice of home. I just stick to the story and use it as a reason not to bake. Don't tell anyone. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mmmm. Melted butter.</td></tr>
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I had no intention of doing any sort of holiday themed baking though. However, <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> insisted otherwise. I do love this group - my Grinchdom (not a word, I know) is not tolerated! This month we are baking stollen - a German Christmas bread that is stuffed with lots of liquor soaked fruits. Fret not, if you are a dried fruit hater, you can simply choose ones you don't dislike. Cranberries? Mango? Homemade candied orange peel? That's what I used. And if you really don't like any at all - go for chocolate chips. If I weren't already riding a chocolate high, I would have gone chocolate. If you don't like chocolate, I have nothing to say to you. We can't be friends. That much I know. Wait...actually, we can be friends. You would give me any chocolate that you got and I would never have to share my chocolate with you ever. This could work. </div>
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<tr><td class="tr-caption" style="text-align: center;">Do you think that's enough powdered sugar?</td></tr>
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Now, I have never seen or tasted stollen before (another reason I love this group - introducing me once again to new things). This means that if you're a stollen expert reading this, you may be clutching your heart. I didn't use marzipan. I used non-traditional fruits. I didn't shape it correctly. I'm sorry that I messed up your wonderful bread. If it's any consolation, what I made was delicious so your lovely stollen will not get a bad name from me. </div>
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I really wanted to make a beautiful wreath but my dough just felt a little too soft. I didn't think it would show the cuts in the dough well so I shaped it in an oval instead. </div>
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Be sure to scroll down to see all the beautiful stollen that the other Sourdough Surprise bakers made!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqY6tBtjmfsV4dSxveXwfnOXg5hd0XXDBF3KX3uQpXB0OmAFYeDnMyi0oEG12ehScKfI5bfhiBYG1_0PcJdky1zCO3U4b-6WBKk8gB1StbGc9ASyIuI18581iHE4v0hTx1FCYyw2HoMuq/s1600/Sourdough+Stollen.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqY6tBtjmfsV4dSxveXwfnOXg5hd0XXDBF3KX3uQpXB0OmAFYeDnMyi0oEG12ehScKfI5bfhiBYG1_0PcJdky1zCO3U4b-6WBKk8gB1StbGc9ASyIuI18581iHE4v0hTx1FCYyw2HoMuq/s1600/Sourdough+Stollen.png" height="320" width="320" /></a></div>
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<b>Sourdough Stollen</b></div>
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<b>Ingredients</b></div>
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<b>Fruit</b></div>
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1 cup dried fruit (I used 1/2 cup of dried cranberries then a mix of candied citrus peel and dried mango)</div>
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1/2 cup rum, orange juice or brandy</div>
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<b>Dough</b></div>
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250 grams 166% sourdough starter</div>
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35 grams oil</div>
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1 egg</div>
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12 grams sugar</div>
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1 teaspoon orange zest</div>
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280 grams flour</div>
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1 teaspoon ground cinnamon</div>
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1/2 teaspoon ground cloves</div>
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1/2 teaspoon salt</div>
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melted butter for brushing dough</div>
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powdered sugar</div>
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<b>Directions</b></div>
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At least a day before baking, soak the dried fruit in rum. On baking day, drain the fruit. </div>
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Combine all the dough ingredients except cinnamon, cloves and salt. Mix until just combined - about two minutes then let rest for 20 minutes. </div>
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After resting, add the spices and salt and knead for an additional 5 minutes. Cover dough and let rest at room temperature for 6 hours. Every two hours, perform three or four stretch and folds on the dough.</div>
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On the third stretch and fold, pat the dough out into a rectangle and add the drained fruits. Fold the dough several times to incorporate the fruit. If dough is extremely sticky, use a little flour to help this process. </div>
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Place dough in an oiled container, cover and refrigerate overnight. Dough may only rise slightly.</div>
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Let dough come to room temperature and then shape into a log or oval. Place the dough on a parchment (or non-stick foilor baking mat) lined baking sheet and let sit at room temperature until puffy. This dough is slow to rise because of all the fruit and spices. Your dough may feel puffy but not double. I let mine sit about 4 hours before baking. </div>
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Preheat oven to 350 F. Bake loaf for 30 minutes or until it reaches an internal temperature of 190 F. </div>
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Immediately brush dough with melted butter. Wait until it seeps in and brush with more melted butter. Dust a generous coat of powdered sugar over dough. Allow to cool completely. You can dust with another coating of powdered sugar, if desired. </div>
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Apparently, this bread tastes better if left to sit for a few days. Uh yeah...I wasn't that patient. </div>
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Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com6tag:blogger.com,1999:blog-4504523751925712132.post-58844385978320526842014-11-20T05:51:00.002-05:002014-11-20T05:55:41.330-05:00Dinner Rolls - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsdkO1j7iRYxG7zsdvhqob-rqKYPMjarXAPyeyoCHDhsVXGA1VydfhiXcYelaa-caAKCHfdRRRqemaDUznifNzyzyXlMopNzwiy1UA1WKfaIPEhZUH2rlozJI6Lb_U0RmcHu4f30M2p1T/s1600/P1010034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsdkO1j7iRYxG7zsdvhqob-rqKYPMjarXAPyeyoCHDhsVXGA1VydfhiXcYelaa-caAKCHfdRRRqemaDUznifNzyzyXlMopNzwiy1UA1WKfaIPEhZUH2rlozJI6Lb_U0RmcHu4f30M2p1T/s320/P1010034.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little flecks of basil</td></tr>
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Soft dinner rolls were one of the first recipes that I tried when I first started baking with a starter 3.5 years ago. I was still very averse to kneading and when I saw <a href="http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/" target="_blank">Weekend Bakery’s No Knead Dinner Rolls</a>, I thought they would be perfect. They were not. The dough was a goopy mess. Back then, the post made no mention of hydration/thickness of the starter used. I used a high hydration starter and probably even added more than called for. Oops. I left a comment on that post asking about the starter and found out that it was a thick (stiff?) one. Ah well.</div>
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I never tried dinner rolls again after that. There were too many other things to bake and I was not sure that I could achieve soft rolls. Thankfully, this month’s <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> has forced me to try dinner rolls again. Armed with a little more knowledge and a tiny bit more confidence, I was ready to take on the dinner rolls challenge. This time, I based my recipe on Txfarmer’s Pani Popos. (Side note: I baked and blogged about some amazing <a href="http://passionkneaded.blogspot.com/2014/11/pumpkin-pani-popo-breadbakers.html" target="_blank">pumpkin pani popos over here</a>. Stop by some time.) This time things were much better. The house smelled amazing as the garlic basil rolls baked. </div>
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I had intended on brushing them with garlic-basil butter when they came out of the oven but I had to leave immediately after pulling them out. I only had time to grab a hot roll from the pan to eat on the go. Soft. Tasty. The sourdough flavour was shining too. Loved them. It’s a pity that I only made a small batch. </div>
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<tr><td class="tr-caption" style="text-align: center;">Brushed with butter</td></tr>
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I then made a second batch of rolls but this time, I left them plain. I needed some crumbs for a sweet recipe so didn’t want to add herbs and garlic to them. I loved how buttery they were. Less than ten minutes out of the oven, I had already devoured two. I was hungry and they were good. This second recipe was really me just playing it by ear. I’m glad it worked out. I have a future plan for dinner rolls and hope to use this as a base. I'm only listing the garlic basil recipe below. I have had a hectic week. It's 5:30 am and I have not slept yet. I think I am supposed to leave home in 2.5 hours. Ha! So yeah, I'll have to update this tonight. Sorry!</div>
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<tr><td class="tr-caption" style="text-align: center;">Less than 5 minutes out of oven</td></tr>
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Garlic Basil Rolls</div>
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Ingredients</div>
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Levain</div>
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50 grams 166% sourdough starter</div>
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18 grams milk</div>
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41 grams flour</div>
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Remaining dough</div>
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205 grams flour</div>
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12 grams sugar</div>
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20 grams oil</div>
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3 grams salt</div>
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50 grams sour cream</div>
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20 grams milk</div>
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1 egg.</div>
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1 teaspoon garlic powder</div>
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1 teaspoon basil</div>
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Directions</div>
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Combine all the levain ingredients and leave at room temperature for 8-12 hours. Add the remaining ingredients and knead well. Dough should be tacky but not sticky. If it's sticky, add more flour. Cover and let bulk ferment for 2 hours then refrigerate overnight. </div>
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Let dough come to room temperature and divide into 9 pieces. Roll each piece into a ball and place in a greased baking pan. Let rise at room temperature until doubled. </div>
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Bake at 350 F or until rolls are 200 F.</div>
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com6tag:blogger.com,1999:blog-4504523751925712132.post-46424026301854687132014-10-20T03:36:00.001-04:002014-10-20T03:36:46.262-04:00Sourdough Croissants - Sourdough SurprisesMy phone died 11 days ago and while I knew that I was wholly dependent upon the device, I certainly did not realise how much until I woke up that morning to an eerie error message. I feel almost cut off from the world. And I don't mean from phone calls and texts. I rarely did either. Facebook, Feedly and Twitter were daily rituals.<br />
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Sure, I can access all three from the web. But the experience is just not the same. I vaguely saw that <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> asked a question about their Pinterest board. I tried to shout - "YES! YES! I love the inspiration board!" But my browser froze or something and I don't think I hit send on that post.
There are several other things that are not social media related that I'm missing. Evernote is one. I used to use Springpad but the company went out of business and I turned to Evernote. It's just not the same trying to quickly scroll through my recipes from the browser and I keep forgetting to download the desktop app. Runkeeper. MyFitnessPal. The list goes on and on. I'll be out of the dark ages soon enough. I hope.<br />
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The day of the phone mishap, I started working on these croissants. I have a love - not-really-love relationship with laminating dough. I love the effect. I love eating flaky layers. I love smelling the buttery dough baking. But I just can't stop my butter from leaking. I sprinkle some extra flour and roll with it but I wish it wouldn't leak. Geez. Laminating really isn't that hard. You just need to make sure everything is cold. If you live in a hot climate, like I do, freeze everything. Ice down surfaces. Lower the a/c. Put the dough in the fridge or freezer very often. You can do it! And even if it's not perfect, mine certainly weren't, rest assured that buttery dough will always taste good.<br />
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One thing I thought about after I placed these in the oven was that I should have taken the vol-au-vent (puff pastry) approach and chilled the croissants right before baking. That would have hardened the butter a bit then it would melt and give off steam in the oven and would have given that extra lift that they so desperately needed. I'll try that next time. I will also sprinkle some cinnamon sugar over them right before baking. I am really kicking myself for forgetting that. Buttery, flaky, cinnamon-y dough? I missed out.<br />
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Well, here's the recipe. I only used my starter instead of adding the commercial yeast insurance. I did not get the lift that I would have liked but I know that it can be done without the commercial yeast so I wanted to try. Also, I use a very wet starter so very little liquid was required after adding my starter. There's clearly lots room for improvement here but it's definitely a good (delicious) start.<br />
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<b>Sourdough Croissants</b></div>
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<b>Ingredients</b><br />
213 grams mature 166% starter<br />
180 grams flour<br />
12 grams water<br />
15 grams oil<br />
33 grams sugar<br />
130 grams cold butter<br />
egg for egg wash<br />
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<b> Directions</b><br />
Combine starter, flour, water, oil and sugar. Knead at low speed for 10 minutes.
Flatten dough into a disk, wrap in plastic and refrigerate for 2 hours.<br />
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Roll out the cold butter between two sheets of wax paper into 5 inch square. Refrigerate for 2 hours.<br />
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Remove the dough from the fridge and roll into a 7 inch square. Place the chilled square of butter into the center of the dough with the corners of the butter facing a straight side of the dough. Fold over the four flaps to encase the butter.<br />
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Roll the dough out into a 6" x 14" rectangle. With the 14" edge facing you, fold a third from the left and the third from the right. That's the first book fold.
Refrigerate for 1 hour.<br />
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Roll out to 6" x 14" and perform another book fold. Refrigerate for 1 hour. That's the second book fold.<br />
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Once again, roll out to 6" x 14" and do the third book fold.
Chill for at least two hours.<br />
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Roll the dough out to 8" x 16". Rest the dough often in the fridge while doing this if necessary. If at any point it feels sticky, put it in the fridge.
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Divide the dough into 4 4" x 8" rectangles. Slice each diagonally into triangles.<br />
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Stretch each triangle then roll up into the croissant shape.<br />
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Proof until puffy. This can take up to 3 hours.<br />
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Mix the egg with a tablespoon of water. Gently brush over each croissant and bake for 10 minutes at 425 F and 10 minutes at 375 F.<br />
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com13tag:blogger.com,1999:blog-4504523751925712132.post-76488833219681564242014-09-20T03:00:00.000-04:002014-09-20T03:00:05.637-04:00Mealie Muffins for Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
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There are very few foods that I will not eat. Typically, when I dislike something, I may still try it (e.g, tofu). But when it comes to cornmeal, I just cannot do it. I don't even like the smell. Corn tortillas - no. Festival (a jamaican fried dough - flour, cornmeal, baking powder and sugar) -only when I am extremely homesick. Cornmeal porridge - are you trying to kill me? But I LOVE corn. I could eat a pound of corn kernels in one sitting. Roasted. Boiled. Raw. Love it all. But once it has been turned into cornmeal, I run the other way. </div>
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So I was a bit distressed when <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> announced cornbread for this month. I did not want to sit the month out. But how would I get around the cornmeal? Should I just make it and have others taste it? That could take a while.Should I try to figure out the ratio of cornmeal to flour that I would like? I recently added Jiffy cornbread mix to a few loaves of bread. And after the initial whiff of cornmeal when they were just out the oven, it was fine. Then I remembered mealie bread. </div>
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Mealie bread is a type of corn bread made in southern Africa. It's made with corn kernels (mealie) instead of cornmeal. I saw several versions - some with and without wheat flour. Some steam the mixture in much the same way that Jamaicans make cornmeal pudding. I opted to use flour and to bake it. I then crossed by fingers and hoped that I would like it. </div>
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Fresh out the oven, these were delicious! I didn't blend all the corn and enjoyed biting into a few kernels here and there. They were light and wonderful with butter. I had to stop myself from eating the entire batch all at once. But then they cooled. And there was that unmistakable cornmeal smell. It's weird how my beloved corn transforms like that. Ah well, this just means that I will have to warm or toast these delicious muffins before I bite in. I can live with that. </div>
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<b>Sourdough Mealie Bread</b></div>
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<b>Ingredients </b></div>
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1 cup of flour </div>
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2 tablespoons sugar</div>
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2 teaspoons of baking powder</div>
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1 teaspoon red pepper flakes (optional)</div>
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1/2 teaspoon of salt</div>
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2 eggs</div>
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1 1/2 cups corn, divided </div>
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2 tablespoons oil or melted butter </div>
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1/2 cup 166% sourdough starter</div>
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<b>Directions</b> </div>
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Preheat oven to 350 F. Thoroughly grease 8 wells of a muffin pan. </div>
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Whisk together flour, sugar, baking powder, red pepper flakes (if using) and salt. Blend eggs,oil and 1 cup of corn until smooth. Add the remaining half cup of corn and the starter. Pulse for a few seconds. You want some larger pieces to remain. You could also leave the kernels whole or completely blend everything. </div>
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Pour mixture into the dry ingredients and gently stir until just combined. </div>
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Divide evenly among 8 muffin wells. </div>
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Bake for 15 minutes. </div>
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Adapted from <a href="http://globaltableadventure.com/2013/04/24/recipe-mealie-bread/" target="_blank">Global Table Adventure</a></div>
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<br />Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com10tag:blogger.com,1999:blog-4504523751925712132.post-20633033236074456692014-08-20T00:24:00.001-04:002014-08-26T03:58:38.271-04:00Granola Bars - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
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Is there anything that a sourdough starter cannot be used for? Don't answer that. If you say "no", I might be heartbroken. I must say that I was shocked when I heard about sourdough granola bars for <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> this month. But that shock turned into excitement. I love granola bars. Occasionally I make loose granola in my slow cooker but I have never made the mixture into bars.<br />
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These granola bars are extremely simple. I love that you can put pretty much anything into granola bars. I simply used ingredients that I had on hand and they were great. I made these relatively thin and tried to use as little honey as possible. Increase the honey if you prefer things to be sweet. It's a tricky balance with the honey - too little and the bars may be too crumbly. Too much and it may be sweeter than you would like for a quick breakfast/snack bar.<br />
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<b>Sourdough Granola Bars</b></div>
<b>Ingredients</b><br />
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96 g (1/2 cup) rolled oats<br />
59 g raisins<br />
50 g shredded coconut<br />
1 tsp cinnamon<br />
96 g (6 tablespoons) crunchy peanut butter<br />
2 tablespoons honey<br />
100 g 166% sourdough starter<br />
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<b>Directions </b><br />
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Preheat oven to 350 F<br />
Combine oats, raisins, coconut, and cinnamon. Warm peanut butter (~30 seconds in a microwave) and stir in honey. Add along with starter to oat mixture.<br />
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Press mixture into an 8" x 8" pan. Bake 20 - 25 minutes.<br />
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Score while warm and then slice completely when cool. Keep in an airtight container.<br />
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I love when I get to learn about new dishes and this month <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprise</a>s is serving up something wholly new but somewhat familiar. Gozleme is a Turkish pastry that consists of a thin dough filled with meat, vegetables and/or eggs. The name refers to the little eyes ("goz") /brown circles that form on the dough when it's cooked. I read somewhere that there were sweet fillings available too but I could not find any specific flavours. I love that almost every country/region has some form of filling wrapped dough. I guess in Jamaica we would have beef/chicken patties (flaky pastry filled with ground meat). Hello, instant craving. Let me get back to gozleme<br />
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I loved the gozleme but the dough just did not love me. I expected trouble. I have gotten a lot better at rolling out dough but it's still not perfect.I would never be like those ladies in the videos I watched of gozleme-making. I did have a dough recipe that has never given me trouble and thought it would be perfect for this. I added some yogurt because one vendor said that it stopped the gozleme from becoming brittle. But my dough was just too soft. And even with a cold bulk ferment, rolling it was a nightmare. I didn't understand. I weighed everything. Why was my "perfect" dough suddenly sticky and tearing each time I tried to roll it? Maybe it was because I was rushing to get them ready for lunch with a friend, I thought. I ate the batch myself and decided that I would try again when I was not in a hurry.<br />
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I ditched the yogurt for the next round. But my nice firm dough still became way too soft dough when I was ready to roll it out. As I swore at my suddenly non-existent dough making skills, I peered outside at the heavy downpour. And then it hit me.<br />
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The weather.<br />
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The weather was messing with my dough. It has been humid and very wet for over a month. This meant that every dough that I made would get just a little bit wetter after sitting out for a while. On to round three - with a lot less water this time. I think that I had to almost cut the water in half for the last two loaves of bread that I made. This weather is no joke.<br />
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Round three worked out fine but I think by then I was becoming a little frustrated with gozleme. For the first batch, I had made a lovely ground turkey and vegetable filling. For the second, I used potatoes and made caramelized onions for the first time. One even used a leftover spicy cranberry sauce with the potatoes. For round three? Just potatoes. I had lost faith. Still delicious though. I should note that the previous batches tasted great too. It's just that since I had a hard time rolling and folding because it was sticky,I didn't like how they looked.<br />
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As I type this, I am even contemplating making some for breakfast or lunch in the morning. But you know, perhaps I will wait to see what delicious fillings everyone else came up with for this month. I need some inspiration. And of course, you do want to make gozleme so scroll down for some inspiration from those other bloggers too.<br />
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<br />
<br />
<b>Gozleme</b><br />
<b><br /></b>
<b>Filling</b><br />
<b><br /></b>
1/2 tablespoon oil<br />
1/2 small onion, finely chopped<br />
1 clove garlic, minced<br />
1 teaspoon curry powder<br />
1 large potato, mashed<br />
salt and pepper to taste<br />
<br />
Saute the onion and garlic in the oil until softened. Add the curry powder, stir for a minute then add the potato. Season with salt and pepper. If it seems a bit dry, add a little water. Allow to cool.<br />
<br />
<b>Dough </b><br />
<b><br /></b>
3 oz 166% Sourdough Starter<br />
3.5 oz water<br />
9 oz flour<br />
1 teaspoon salt<br />
<br />
Combine all the ingredients and knead well until it forms a homogeneous dough. Cover and let rest overnight.<br />
<br />
Heat a large non-stick skillet on medium heat. Divide the dough into 4 ballss and cover with a damp cloth. Take each ball and roll out to a 5 inch circle then return to each circle and roll out to larger 9-10 inch circle. Make sure that the circle is not larger than your skillet. (Oh yes, that happened to me.)<br />
<br />
Fill half of each circle with the potato filling and fold over and seal. Place in heated pan and cook on each side until you see brown circles - about 3 minutes per side.<br />
<br />
<br />
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Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com12tag:blogger.com,1999:blog-4504523751925712132.post-27258747517756230542014-06-20T05:03:00.000-04:002014-06-20T05:03:52.279-04:00Fried Cantaloupe - Sourdough Surprises<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sA1snUXktApKhbnaK8Np7Sf0wSXXkwePXER3ZE7rfmWpw6sNIeZyDR6SX6v8JsC3aLaD1O6JFZGHHIYfowb34kEl73upgmvBS0lirrSm5Z-MZAzi1OmeH8xhur2cj-X35wf8dSe_x23F/s1600/Fried+Cantaloupe+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sA1snUXktApKhbnaK8Np7Sf0wSXXkwePXER3ZE7rfmWpw6sNIeZyDR6SX6v8JsC3aLaD1O6JFZGHHIYfowb34kEl73upgmvBS0lirrSm5Z-MZAzi1OmeH8xhur2cj-X35wf8dSe_x23F/s1600/Fried+Cantaloupe+II.jpg" height="240" width="320" /></a></div>
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<br /></div>
<div dir="ltr">
Yes. You read that right. I fried cantaloupe. Actually, we could end that sentence earlier. I fried. That is already an achievement. When <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> announced that we'd be channeling our inner fair food and using our starters to batter and fry, I immediately checked out.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
I LOVE fried foods but I HATE frying. My oil is always too hot or too cold. And when by some miracle I get the temperature right, I always walk away from the stove for too long and things start burning. Frying is just not for me. I could use a thermometer to check the temperature of my oil (I did that last night) but what is going to stop me from wandering out of the kitchen? I'm a set it and forget it (for at least a little while), kinda cook. It's why I love baking and adore my slow cooker.<br />
<br /></div>
<div dir="ltr">
So why cantaloupe? I had some left from <a href="http://passionkneaded.blogspot.com/2014/06/cantaloupe-salsa-crazy-ingredient.html" target="_blank">another cooking challenge</a> that had also left me scratching my head this month. I was eating a cupful last night when I thought - why not fry it? What's the worst that could happen? </div>
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<br /></div>
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<br /></div>
<div dir="ltr">
I'm here to tell you that the worst did not happen. This was surprisingly good. Very good. And it got even better when I just ran to the kitchen (I need to taste while I write!) and made a quick glaze with powdered sugar and some orange rum I had lying around. Oh my. That orange really adds an amazing flavour. Highly recommended. Use orange juice or liqueur in lieu of rum.</div>
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<br /></div>
<div dir="ltr">
Though my starter isn't very sour, I did wonder if I would have needed a little sugar in the batter. I didn't. That vanilla alone was enough. I hope that I'll be brave enough to fry again because next time, I want to add some spices to the batter.</div>
<div dir="ltr">
So what would your perfect fried fair food be? Be sure to <u>c</u>heck out what the other bloggers made. I'm sure there'll be at least one you'll want to try.</div>
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<br /></div>
<div dir="ltr">
<b>Fried Cantaloupe</b></div>
<div dir="ltr">
<b>Ingredients</b></div>
<div dir="ltr">
Oil for frying<br />
1/2 cup sourdough starter, 166%<br />
1/4 cup flour<br />
1 tablespoon cornstarch<br />
1/4 teaspoon baking soda<br />
2 tablespoons water<br />
1/2 teaspoon vanilla<br />
1-2 cups cantaloupe diced*<br />
Powdered sugar, optional<br />
Orange juice, liqueur, or rum, optional</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b>Directions</b></div>
<div dir="ltr">
Heat oil to 350 F.<br />
In a small bowl, combine starter, flour, cornstarch, baking soda, water and vanilla. Lumps are OK.</div>
<div dir="ltr">
When oil is ready, dip pieces of cantaloupe into batter. Scoop up a tablespoon of batter and cantaloupe pieces and place carefully into hot oil. Fry for 2-3 minutes per side.</div>
<div dir="ltr">
Sprinkle with powdered sugar or dip into a glaze made with powdered sugar and orange juice, liqueur or rum. Serve warm.</div>
<div dir="ltr">
<b>Notes</b><br />
I found that small quarter inch pieces worked best for fitting into the tablespoon with enough batter. You could also use larger chunks or slices. Simply dip and coat them in the batter without the need for a tablespoon. I did that with a few pieces.</div>
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<br /></div>
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<br /></div>
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<br /></div>
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com13tag:blogger.com,1999:blog-4504523751925712132.post-87872037126260078802014-05-20T01:26:00.000-04:002014-05-20T01:26:09.765-04:00Sweet Potato Burger Buns: Sourdough Surprises May<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I think this may be the third time that I am using sweet potatoes in a recipe for <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a>. I do like sweet potatoes, but even I am surprised at how often I think of it when deciding on a recipe. I think it's the colour that draws me in. But let's not get too caught up on that. Let's talk about these sweet potato buns.<br />
<br />
I did some extra research when I was planning these buns. Sure, I scoured the internet as usual. But this time I went to the supermarket and touched all the unbelievably soft hamburger and hot dog buns. Sorry, customers who came after me. I promise that I did not manhandle your buns. (That sounds kinda wrong.) I also read the ingredients. I wanted soft buns! Almost all the buns had vital wheat gluten and vinegar. Vinegar was a strange one. It seems vinegar strengthens gluten but inhibits yeast. Tricky. I added it here but honestly, I don't think it made a difference or was necessary. My buns had a long rise, gluten formation was not an issue. I think I will try vinegar again in something with high hydration. .<br />
<br />
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<br />
Potatoes are supposed to soften the dough. But it occurred to me that I did not know if sweet potatoes acted in the same way as white potatoes. And what proportion of potatoes to flour would be best? This simply means that I have rounds 2 et al. in the works.<br />
<br />
Fair warning: This recipe makes a lot of dough - almost three pounds. For my next trial, I will use a stiff starter and less flour. That will give the potatoes a chance to show me just how much they really enhance the dough.<br />
<br />
Now, all of this does NOT mean that I was disappointed with my buns. Not in the slightest. They were not grocery store soft but the crumb was still soft and very much delicious. In fact, the firmer crusts here, actually made these buns more sturdy and more perfect for fillings like sloppy joes. You can do an overnight bulk proof for a stronger sourdough flavour or if you simply run out of time to shape and bake your rolls (*ahem*).<br />
<br />
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<br />
<div style="text-align: center;">
<b>Sweet Potato Sourdough Burger Buns</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Sponge</b></div>
<div style="text-align: left;">
6.25 oz all purpose flour </div>
<div style="text-align: left;">
9 oz mature sourdough starter 166%</div>
<div style="text-align: left;">
3 oz milk </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Final Dough</b></div>
<div style="text-align: left;">
Sponge</div>
<div style="text-align: left;">
8.25 oz mashed sweet potato (~1 cup)</div>
<div style="text-align: left;">
3 oz water</div>
<div style="text-align: left;">
1 oz oil</div>
<div style="text-align: left;">
2 egg yolks</div>
<div style="text-align: left;">
1 tablespoon sugar</div>
<div style="text-align: left;">
13 oz flour</div>
<div style="text-align: left;">
0.6 oz vital wheat gluten (1 1/2 tablespoons)</div>
<div style="text-align: left;">
0.3 oz salt</div>
<div style="text-align: left;">
1 tsp vinegar (optional)</div>
<div style="text-align: left;">
egg whites for brushing dough</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Directions</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
Combine the sponge ingredients and leave overnight.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine the sponge, mashed potatoes, water, oil, egg yolks and sugar in a mixing bowl until thoroughly combined. And the flour and vital wheat gluten and knead for 3 minutes. Allow to rest for 20 minutes then add salt and vinegar (if using). Knead in a stand mixer for 5 - 7 mins. Leave to rise until doubled (~6 hours). Dough can be refrigerated before moving onto the next step. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Divide the dough into 16 equal pieces ( ~ 3 oz each) and shape each piece into a tight ball. Allow to rest for an hour then flatten slightly. Let rise until doubled. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 425 F. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Gently brush the tops of each bun with egg whites. Bake for 15 minutes.</div>
<br />
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com14tag:blogger.com,1999:blog-4504523751925712132.post-57725390841164888332014-04-20T01:20:00.001-04:002014-04-20T01:20:46.410-04:00Multigrain Hot Cross Buns for Sourdough SurprisesAs I sit here typing it's 11:26 pm on the 19th of April. I'm sipping lemon water in between spoonfuls of delicious white bean chicken chili. (All hail the slow cooker!) I am more than a little late working on this month's <a href="http://www.sourdoughsurprises.com/" target="_blank">Sourdough Surprises </a>post. It's been a stressful week for me. It was already going to be a horrible week and I was bracing for the worst when on Monday morning I noticed that the Wi-Fi adapter for my computer wasn't working. Small issue in the grand scheme of things but when you're already stressed? That mole hill is now a mountain. I stayed calm enough about that. And then on Thursday morning, while editing photos, my hard drive decided it was tired of this life. Yeah. This is most definitely a mountain now.<br />
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<br />
It's a good thing that I had these hot cross buns to comfort me throughout the week. I won't discuss the number of calories per bun or the number I ate per day. Let's just call it food therapy and leave it at that.<br />
<br />
I made sourdough hot cross buns before (using <a href="http://sourdough.com/recipes/sourdough-hot-cross-buns#comment-2411" target="_blank">this recip</a>e) and loved them. For this round, I added some rye and oats so that I could have some whole grains. I also reduced the amount of raisins. Additionally, I added them to my dough early. I knew that the raisins would cut the gluten strands but I just never liked kneading them in later. My crosses always get kinda lost on my buns. I think I need to use a thicker flour paste or I may need to try frosting.<br />
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<span id="goog_71649024"></span><span id="goog_71649025"></span><br />
<br />
<div style="text-align: center;">
<b>Sourdough Multigrain Hot Cross Buns</b></div>
<br />
<b>Ingredients</b><br />
<b><br /></b>
<b>Dried Fruit</b><br />
<b><br /></b>
150g raisins plus liquid for soaking<br />
<br />
<b>Starter</b><br />
340g milk<br />
250g all purpose flour<br />
2 tablespoons starter<br />
<br />
<b>Dough</b><br />
170g all purpose flour<br />
30g rolled oats<br />
50g rye<br />
75g brown sugar<br />
75g melted butter<br />
1 teaspoon cinnamon<br />
1 teaspoon ginger<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon ground cloves<br />
7 g salt<br />
<br />
<b>Crosses</b><br />
Flour paste<br />
White frosting<br />
<br />
<b>Glaze</b><br />
Simple syrup<br />
Jam<br />
<br />
<b>Directions</b><br />
Soak the raisins in water, rum or wine and leave overnight. Combine the starter ingredients and leave overnight (8-12 hours) also.<br />
Add raisins to the starter mixture and mix until distributed. Then add flour, oats, rye, sugar and melted butter. Knead for 2 minutes then allow to rest for 20 minutes. After resting, add salt and spices and knead for an additional 4 minutes. The dough will be sticky.<br />
Leave to bulk ferment for 4 hours, stretching and folding every hour. Place dough in the refrigerator for 8 - 12 hours.<br />
Divide the dough into 12 equal pieces. My pieces were just under 100g each. Shape and leave to proof for 2 hours or until puffy.<br />
Preheat oven to 400 F. When buns are proofed, pipe on a flour paste (equal parts flour by weight), if using. Bake 20 -25 mins. Remove from oven and brush with sugar syrup (equal parts sugar and water, heated until thick) or melted jam. If using frosting instead of flour crosses, pipe crosses after brushing with syrup or jam.<br />
<br />
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com17tag:blogger.com,1999:blog-4504523751925712132.post-76888142469300202312014-03-20T00:30:00.000-04:002014-03-20T00:30:01.164-04:00Sourdough Surprises March: Irish Soda Bread Two WaysAs soon as the dish for <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> is revealed, I go into planning mode. What can I do that is different? Cinnamon rolls? Let's add s<a href="http://psychotwin.blogspot.com/2013/07/sourdough-surprises-july-mango.html" target="_blank">trawberries and mangoes</a>. <insert others="">. But for this month, I thought I would stick to tradition. (Well, tradition plus the required sourdough starter.) I've never had Irish Soda Bread in any form so why not start with the basics? I started looking for traditional recipes and that's when I came across the <a href="http://www.sodabread.info/" target="_blank">Society for the Preservation of Irish Soda Bread</a> and they take this thing <b>SERIOUSLY</b>.</insert><br />
<br />
Let me share some quotes.<br />
<br />
<blockquote class="tr_bq">
"If your "soda bread" has raisins, it's not "soda bread! It's called "Spotted Dog" or "Railway Cake"! If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread." All are tasty, but not traditional Irish Soda Bread!"</blockquote>
<br />
<blockquote class="tr_bq">
"Would "French Bread" (15th century) still be "French Bread" if whiskey, raisins, or other random ingredients were added to the mix? Would Jewish Matzo (unleavened bread) used to remember the passage of the Israelites out of Egypt still be Matzo if we add raisins, butter, sugar, eggs, and even orange zest? So why is traditional "Irish Soda Bread" (19th century) turned into a dessert and labeled "Traditional Irish Soda Bread?" OK, maybe you don't like the analogy, but you get the point!"</blockquote>
<br />
Alrighty then.<br />
<br />
The recipe provided for white (as opposed to brown - which is whole wheat) has<br />
<br />
4 cups of all purpose flour.<br />
1 Teaspoon baking soda<br />
1 Teaspoon salt<br />
14 oz of buttermilk<br />
<br />
I used 1/2 cup of sourdough starter to replace some of the flour and the buttermilk. I also halved the recipe. So here's what I did:<br />
<br />
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<br />
<br />
<b>Sourdough Irish Soda Bread </b><br />
<b><br /></b>
1 3/4 cup all purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup sourdough starter, 166%<br />
1/2 cup buttermilk<br />
<br />
Preheat oven to 425 F<br />
Mix flour, baking soda and salt together. Add starter and buttermilk. Mix lightly to bring together into a ball. If the dough is too dry, add additional buttermilk or water by the teaspoon.<br />
Place the ball into a lightly greased cake pan. Flatten slightly and make a half inch deep cross in the top of the dough.<br />
Cover with another cake pan and place in the oven.<br />
After 30 minutes, remove the top cake pan and continue baking for another 10 minutes.<br />
<br />
This was the end result. It had a yellowish tint which I associate with not having enough acid in the dough to neutralise the baking soda.. However, it didn't taste soapy so I didn't worry about it. But here's the thing. This was just OK. I wasn't in love. We needed to do something to this bread.<br />
<br />
So let's add cheese, garlic and parsley and make it Cheddar Bay style. Now this bread? This bread I LOVED. This bread I shoved into my mouth every time I walked by it. This would not be approved Society for the Preservation of Irish Soda Bread. And that's fine by me.<br />
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<br />
<b>"Cheddar Bay" Irish Soda Bread</b><br />
<br />
1 3/4 cup all purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/4 teaspoon garlic powder<br />
1/2 cup shredded cheddar cheese<br />
1/2 cup sourdough starter, 166%<br />
1/2 cup buttermilk<br />
<br />
1/4 cup melted butter<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon dried parsley<br />
<br />
<br />
Preheat oven to 425 F.<br />
<br />
Mix flour, baking soda, salt and garlic powder together.Toss in the shredded cheese. Add starter and buttermilk. Mix lightly to bring together into a ball. If the dough is too dry, add additional buttermilk or water by the teaspoon.<br />
Place the ball into a lightly greased cake pan. Flatten slightly and make a half inch deep cross in the top of the dough.<br />
Cover with another cake pan and place in the oven.<br />
After 30 minutes, remove the top cake pan and continue baking for another 10 minutes.<br />
Combine melted butter, garlic powder and parsley.<br />
Remove bread from oven and immediately brush with butter mixture.<br />
<br />
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com23tag:blogger.com,1999:blog-4504523751925712132.post-79690553385341195812014-03-13T15:56:00.000-04:002014-03-13T15:56:11.039-04:00Ramblings ILots and nothing much have been happening lately. Yes! You can certainly have both. I've wanted to post about my latest exercise exploits, things I'm loving on TV, and things I'm burning in my kitchen. But instead of waiting until I have all the words for individual posts, I figured that I would just put it all together.<br />
<br />
<br />
<ol>
<li>I have been trying to exercise consistently since December. I may not have an intense workout every day but I do something so that exercising stays a part of my daily activities. I haven't seen any major improvements so far but that could be directly related to me not giving it my all.</li>
<li>This week, I am giving it my all. I have several videos lined up to do each day. I get bored easily so I am cycling through all the videos available to me. My lineup includes - <a href="http://fitnessista.com/winter-shape-up-2014-intro-post-week-1-workout/" target="_blank">Fitnessista's Winter Shapeup 2013</a> (I did this for 4 weeks in Jan/Feb), <a href="http://www.fitnessblender.com/" target="_blank">Fitness Blender</a> videos (LOVE this site), Jillian Michaels videos and any other videos available on Amazon Instant Video.</li>
<li>I still want to try running again but I haven't made it outside to run yet. (I still do long walks (8 miles) each week.) While it was relatively cold in South Florida would have been an excellent time to try. Alas, it's hot again. It may still happen though. I am hoping that as I gain strength from my at home workouts, running might be easier when next I try. Plus, I was dealing with some dizziness issues. I'd get extremely dizzy when I'd stop running. Rapid blood pressure changes? Who knows?</li>
<li>I don't hate my body but I want to have a body that I LOVE LOVE LOVE LOVE LOVE by the end of the year. Toned abs, come to me!</li>
<li>In my drafts folder there is a post about hate-watching television shows. I should finish it.</li>
<li>I just finished season 1 of Orphan Black (it's on Amazon). Great show! I am shocked that the actress was not nominated for an Emmy. When are the Emmys anyway? September? What's the deal, Powers That Be? BBC America gets no love?</li>
<li>I am still posting over on <a href="http://passionkneaded.com/" target="_blank">Passion Kneaded</a> (and still have no idea what my ultimate goal is for my two corners of the internet). Anyway, I started cooking with the <a href="http://passionkneaded.blogspot.com/search/label/Crazy%20Ingredient%20Challenge" target="_blank">Crazy Ingredient Challenge</a> back in August. Then in January, I started with the <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank">Bundt Bakers</a>. Bake a cake every month? Oh, twist my arm, won't you?</li>
<li>Posting can get pretty hectic (particularly for someone who doesn't post regularly) because all 3 cooking groups post about the same time and sometimes on the same day. <a href="http://sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> (that I still blog over here for logistical purposes) always posts on the 20th. CIC is the 20th also. Bundt Bakers posts on the third Thursday but that has either been on the 20th (February & the upcoming post for March) or pretty close to it.</li>
<li>Kudos to you food bloggers who post religiously several times per week! You guys rock! I wish I had your blogging, cooking and photography skills. One day, I will. Well, the last two anyway. </li>
</ol>
Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com2tag:blogger.com,1999:blog-4504523751925712132.post-20906826901626864152014-02-20T00:30:00.000-05:002014-02-20T00:30:05.192-05:00Strawberry & Lime Monkey Bread - Sourdough Surprises FebruaryI was really excited about this month's <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a>. I made a sourdough monkey bread once before but it was savoury. And while it's written up somewhere, I never got around to posting it. I tried the loaf-style pull-apart bread some time ago too. That flopped. My dough just wasn't enough to fill the pan and it didn't rise much. And so, I actually chickened out of trying that loaf-style one here.<br />
<br />
This monkey bread was supposed to be a strawberry lemon one. That is, until I started thinking about evenings spent at <a href="http://www.flanigans.net/" target="_blank">Flanigan's</a> and their delicious (and CHEAP!) strawberry daiquiris. And then I thought - well, why not use lime instead? I was nervous - really nervous. Would there be too much lime? Too little?<br />
<br />
I need not have worried. It was simply perfect. I finished making this late one night. And I really wanted to wait until morning to take pics. But I realised that there was no guarantee that I would be able to resist grabbing pieces throughout the night. It was best to take the pics right then and if possible, take more in the morning.<br />
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<br />
<br />
<b>Strawberry & Lime Monkey Bread</b><br />
<b><br /></b>
9 oz sourdough starter, 166% hydration<br />
3 oz water<br />
3 oz sour cream<br />
0.5 oz oil<br />
1 tablespoon sugar<br />
15 oz all purpose flour<br />
1 teaspoon salt<br />
<br />
1 cup granulated sugar<br />
2 teaspoons lime zest<br />
1 teaspoon lime juice<br />
1/4 cup melted butter, cooled<br />
1/2 cup strawberry preserves<br />
<br />
<br />
Mix together starter, water, sour cream, oil and 1 tablespoon of sugar. Add flour then mix at medium speed for two minutes then allow to rest for 20 minutes. After resting, add salt and knead for four minutes. Cover the dough and allow to bulk ferment for four to six hours or until doubled.<br />
<br />
While dough is resting, rub the lime zest into the cup of granulated sugar and set aside.<br />
<br />
When dough has doubled, take a bundt pan and spread 2 to 3 tablespoons of strawberry preserves onto the bottom. Combine the melted butter and lime juice in a small bowl. Pinch off approximately 2 tablespoon-sized pieces of dough and roll into balls. Dip each ball into the melted butter mixture and then roll into the lime zest-sugar. Place each ball into the bundt pan. Top each layer of dough balls with approximately 2 tablespoons of strawberry preserves.<br />
<br />
When all the dough balls are in the pan, pour over any remaining melted butter, sugar and preserves. Cover the bundt with a damp towel and and allow to proof for 2 - 3 hours.<br />
<br />
Bake in a preheated 400 F oven for 50 minutes. If the top (later bottom) is browning too quickly, cover with foil. The dough balls at the bottom will take a bit longer to cook. Use a thermometer to check if the bottom balls are at approximately 205 F.<br />
<br />
Remove from oven and allow to cool for 15 minutes before inverting on a serving platter. The syrup is HOT (and delicious). Be careful.<br />
<br />
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<br />Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com29tag:blogger.com,1999:blog-4504523751925712132.post-1590174884509011722014-01-20T03:13:00.001-05:002014-01-20T18:54:09.203-05:00Sourdough Surprises January: Focaccia<div dir="ltr">
When I first started making bread, I read a lot about hydration and was pretty sure that I would never make anything with a hydration higher than 70%. In fact, when I first made rolls without knowing the hydration of the starter the recipe writer used, I was horrified at the wet dough in front of me. I started throwing in as much flour as I could and it just never seemed enough.</div>
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And then I saw a video of Martha Stewart making focaccia. I wanted it. I didn't care about the high hydration. I had to have it. It went well. I loved my first focaccia and really wanted to make one again. But there were so many other breads to make do it never happened. So of course, I was extremely excited when <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> announced focaccia <u>for</u> this month. </div>
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<br /></div>
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I made this on Christmas Eve and enjoyed pieces with breakfast on Christmas morning. I tried to be a little creative and make a pattern on my focaccia. (Can you guess what it is? Hint: It should have been a flag.) The pattern wasn't perfect but, the taste was amazing!</div>
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I adapted Peter Reinhardt's focaccia in ... It's a long x hours before you can bite into your bread. Worth it? Perhaps. I'll let you know when I make one that is done in a shorter time frame and can compare the two.</div>
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<b><br /></b></div>
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<b>Sourdough Focaccia</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<i>Adapted from Peter Reinhart's <a href="https://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1580089984/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1580089984&linkCode=as2&tag=thco03-20%22%3EPeter%20Reinhart%27s%20Artisan%20Breads%20Every%20Day%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=thco03-20&l=as2&o=1&a=1580089984%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E" target="_blank">Artisan Breads Everyday</a></i><br />
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<b>Garlic Oil</b></div>
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4 oz olive oil</div>
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6 cloves garlic, crushed </div>
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<b>Dough</b></div>
<div dir="ltr">
18 oz flour<br />
12.5 oz water<br />
4.5 oz sourdough starter<br />
0.5 oz oil<br />
salt</div>
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<br /></div>
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<b>Toppings</b></div>
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Olives</div>
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Banana Peppers</div>
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<br /></div>
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Warm the 4 oz of olive oil and add the cloves of garlic and set aside. </div>
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<br /></div>
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Combine flour, water and starter for one minute. Allow to rest for 20 minutes then add oil and 0.5 oz of oil. Resume mixing on medium to low speed with a paddle attachment for 1 minute. The dough will be extremely sticky. Using a wet bowl scraper, transfer dough to an oiled bowl and let rest for 10 minutes. After 10 minutes, stretch and fold* the dough inside the bowl. Then let rest. Repeat this 3 more times. </div>
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After the final stretch and fold, line a half sheet pan with parchment paper or a silicone mat. Drizzle 2 tablespoons of garlic oil over the pan then transfer it to the pan. Drizzle another tablespoon of oil over the dough then use your fingertips to dimple the dough and spread it over about half of the pan. Make sure that the dough is covered in oil then cover the pan with plastic wrap and refrigerate overnight. </div>
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The next day, remove the dough from the refrigerator, drizzle some oil over the dough and begin working the dough from the center to cover the entire pan. When the dough starts resisting, stop, cover and let it rest for 30 minutes. Drizzle more oil then dimple the dough for another minute moving it to cover the entire pan. </div>
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Cover and let rise at room temperature for 11/2- 2 hours. </div>
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Preheat oven to 500 F. </div>
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Top with more oil, if needed, olives and peppers. Place pan in oven and lower temperature to 450 F. Bake for 12 minutes then rotate pan and bake for another 10 - 15 minutes. The underside should be mottled golden brown. </div>
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Transfer focaccia while still on parchment or mat to a wire rack. Cool slightly then serve.<br />
<br />
*<a href="http://www.youtube.com/watch?v=1timJlCT3PM" target="_blank">Stretch & Fold Video by Peter Reinhart</a><br />
<a href="http://www.youtube.com/watch?v=kN1fpqlSleE" target="_blank">Stretch & Fold Video by Weekend Bakery</a><br />
<a href="http://yumarama.com/17/stretch_and_fold/" target="_blank">More Stretch & Fold</a><br />
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Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com20tag:blogger.com,1999:blog-4504523751925712132.post-16513872427988967412013-12-20T01:18:00.000-05:002014-01-20T04:08:30.207-05:00Sourdough Surprises December: Sugar & Spice PopoversI had a great post planned in my head (you know, the usual). I wanted to talk about how in the days following the 20th of each month I stalk the <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> Twitter, Facebook and blog pages to ensure that I see the challenge the moment it's revealed. I wanted to talk about how in the hours following seeing the challenge, I plan and plot in my head and most times know exactly what I want. And then suddenly, it's the 19th of the month and I am wondering if I have eggs much less flour.<br />
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I wanted to talk about how much I love being a part of this sourdough baking community. I wanted to talk about how much I love doing the blog hop each month. Oh! And I definitely wanted to tell you about my <a href="http://passionkneaded.blogspot.com/2013/12/a-birthday-without-cake-is-just-day.html" target="_blank">amazing birthday cake</a>. But then suddenly, it is the night of the 19th, I am sitting down to write with episodes of Chopped streaming from Amazon Prime in the background and BAM - I get sick.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0y4XWE5QHCJ4F5gF5gALFZJ9O7Y925j7TMfBzka5joUTIHWeU8TtKyIqN4JihoKXDAph23JZc1uqLJL7tmuYAsBeWfL3m46G-7tgilHeuOXfwy2A_fbTboHxvEMU-ffDj_2BfF7wJQFA/s1600/Sugar+&+Spice+Popvers+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0y4XWE5QHCJ4F5gF5gALFZJ9O7Y925j7TMfBzka5joUTIHWeU8TtKyIqN4JihoKXDAph23JZc1uqLJL7tmuYAsBeWfL3m46G-7tgilHeuOXfwy2A_fbTboHxvEMU-ffDj_2BfF7wJQFA/s320/Sugar+&+Spice+Popvers+II.jpg" width="320" /></a></div>
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Say what?<br />
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It's been three hours and I'm not sure what exactly is (was?) wrong. Did my body not like the cake and cookies I fed it today? Was it the coffee? It might have been the coffee. I don't like coffee (the drink, i.e. - love coffee desserts). I'm not sure why I grabbed some tonight. Whatever it was, it certainly threw a damper on my plans. So I am just going to post these pics and the simple recipe, implore everyone to make popovers - sourdough or not, curl up in bed and watch Chopped while praying that whatever it is passes and that I can keep the French's Fried Onions that I am currently snacking on down. Whew, that was a long sentence.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdq6Gmmy3HDfNqR5VFwfR66WvjFw1KnO-hWCLJm1zN1wyTnAYX2FV2zgYcikfWltWMYLAr_rl4ijlNj5ORZX0qs2mivgPJd6AZ86HI2PZXeC-GoWwKocXXn7A4H-ibyNYv7OTdUOrpWRLu/s1600/Sugar+&+Spice+Popovers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdq6Gmmy3HDfNqR5VFwfR66WvjFw1KnO-hWCLJm1zN1wyTnAYX2FV2zgYcikfWltWMYLAr_rl4ijlNj5ORZX0qs2mivgPJd6AZ86HI2PZXeC-GoWwKocXXn7A4H-ibyNYv7OTdUOrpWRLu/s320/Sugar+&+Spice+Popovers.jpg" width="320" /></a></div>
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<b>Sugar & Spice Sourdough Popovers </b><br />
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For the popovers:<b> </b><br />
<b><br /></b>
2 tablespoons of butter (for pan)<br />
2 eggs<br />
3/4 cup milk<br />
1/2 cup 166% hydration sourdough starter<br />
2 tablespoon melted butter, divided<br />
3/4 cup all purpose flour<br />
<br />
<br />
For the sugar and spice mix:<br />
<br />
1/4 cup sugar<br />
1 teaspoon ginger<br />
1 teaspoon cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground nutmeg<br />
<br />
<br />
<i>Note: I used a muffin pan for this.</i><br />
<i><br /></i>
Divide the 2 tablespoons of butter among wells of a muffin pan or popover pan. I used 9 wells of my muffin pan. Place muffin pan in oven and turn oven to 450 F.<br />
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Blend the eggs, milk, starter, 1 tablespoon of melted butter and flour together in a blender or food processor for 30 seconds.<br />
<br />
Remove muffin pan from oven and carefully pour batter into each well - about 3/4ths full. Return pan to oven.<br />
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After 15 minutes, reduce oven to 350 and bake for another 12-15 minutes.<br />
<br />
Remove pan from oven. As soon as possible, pierce the underside of each popover, brush with melted butter and roll in sugar mixture.<br />
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Serve immediately.<br />
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<!-- end InLinkz script -->Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com18tag:blogger.com,1999:blog-4504523751925712132.post-58783600311958365352013-11-20T00:26:00.001-05:002014-01-20T04:08:30.213-05:00Sourdough Surprises November: Black Cherry KolachesI remember one Spring Break that I got it into my head that I'd make a Trinidadian dish called doubles. I had never seen nor tasted doubles before. But based on the description (fried yeast dough that's then filled with curried chickpeas), I absolutely had to have it. I got some yeast (my first time working with yeast), followed the recipe given by an acquaintance, fried my dough, cooked my curried chickpea filling and produced one of the most delicious lunches that I'd ever made. Some time later, I went to a Trinidadian restaurant with a friend and ordered doubles. It looked NOTHING like what I had made. The fried dough was amazingly soft and, the curried chickpeas melted in my mouth. Bliss.<br />
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When <a href="http://www.sourdoughsurprises.blogspot.com/" target="_blank">Sourdough Surprises</a> announced kolaches as this month's challenge, I figured that my kolache - experiment would be similar to that doubles-experience. But I wouldn't let that deter me. So here you have one Jamaican girl's sourdough(!) interpretation of a Czech treat. I must admit that this one was particularly challenging. Every picture of kolaches that I saw looked different. I read different opinions on how to handle the dough and what left me puzzled most of all was the VERY high hydration that I saw. And no one seemed to comment on it. Instead I saw comments about the "beautiful dough".<br />
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I figured that America's Test Kitchen would not lead me astray and nervously converted their recipe to sourdough. Yeah. It was sticky. Actually, this was more than sticky. This was bordering dangerously on batter-land. But I didn't want to add too much flour so I pressed on. Even though the ATK recipe does not call for a cold nap, I knew that I had to refrigerate mine if I wanted to do anything with it.<br />
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On Sunday morning when I was ready to form the kolaches, I knew that I had to remake them. There was no forming these into the nice round shapes that I saw. I grabbed a loaf tin to simply make a loaf with the dough but then I changed my mind and gingerly pinched balls off and placed them on my baking sheet. I let them rise for a bit, filled them with black cherry preserves and put them in the oven.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sorry about the extra yellow lighting. Yuck</td></tr>
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I can't say that these tasted <i>just like</i> kolaches. Because I've never had them before. They look like some of the pics I've seen. Kinda. But they were definitely delicious. I do love an enriched dough and the sour cream ensured that the dough stayed nice and soft.<br />
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I really wanted to make these again - play around with the ingredients. Decrease the butter and eggs. Something. But when I had time on Monday to try again, I realised that I was dangerously low on all purpose flour. This was certainly not the time to experiment with rye and whole wheat. And I opted for extra sleep on Tuesday morning instead of an early morning trip to the supermarket. Ah well. I guess the lemon and cheese version will just have to wait. It's probably for the best though. I have been eating these at an ALARMING rate. Add that to the <a href="http://passionkneaded.blogspot.com/2013/11/i-like-big-bundts-2013-oat-raisin-spice.html" target="_blank">oatmeal and raisin spice cake</a> and <a href="http://passionkneaded.blogspot.com/2013/11/crazy-ingredient-challenge-november.html" target="_blank">onion rolls</a> that I also made over the weekend and my body is having a <strike>happiness</strike> carb overload.<br />
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I can't wait to read about everyone's experiences with kolaches this month. I posted on Facebook about the very wet dough and was glad that I was not alone. I am sure we all have delicious takes on kolache though. You really can't go wrong with enriched dough.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriWTccGzyPH1guCLcBF6MnxP5pGaj1E73XkXX4gLJ_oO2aqG7w6fqDCcihH-29wHHgkBun9r98DIt6zgTFrBGYmMDkQn2Qtb0W4BGWB8FObGP2O7ZeErlUe68FEudKwiHejiGaL37v67b/s1600/IMG_20131119_090948.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriWTccGzyPH1guCLcBF6MnxP5pGaj1E73XkXX4gLJ_oO2aqG7w6fqDCcihH-29wHHgkBun9r98DIt6zgTFrBGYmMDkQn2Qtb0W4BGWB8FObGP2O7ZeErlUe68FEudKwiHejiGaL37v67b/s320/IMG_20131119_090948.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serious lighting issues</td></tr>
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Black Cherry Sourdough Kolache<br />
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240 grams 166% Sourdough Starter<br />
350 grams All Purpose Flour<br />
56 grams sugar<br />
1 egg<br />
2 yolks<br />
113 grams melted butter<br />
30 grams sour cream<br />
10 grams salt<br />
6 tablespoons black cherry preserves.<br />
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<br />
Combine all ingredients except salt and preserves in a mixer for 2 minutes. Dough will be very wet. Let rest for 20 minutes.<br />
Add salt and knead for 10 - 12 minutes.<br />
Place in refrigerator overnight.<br />
Dough should be less wet after overnight cold rest. Divide dough into 12 even pieces and shape into a ball. If dough is still very sticky, just do the best that you can.<br />
Allow to rest for 1 hour then use a floured cup (small) or end of a rolling pin to make indentations in the middle of each ball and fill with half a tablespoon of preserve.<br />
Preheat oven to 375 F.<br />
Allow kolaches to rest for another hour then place in oven and bake for 20 minutes until golden brown.<br />
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<br />Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com18tag:blogger.com,1999:blog-4504523751925712132.post-83174927964787688552013-10-20T02:33:00.000-04:002013-10-20T02:37:56.085-04:00Conquering Lateness<i><br /></i>
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<i>In true Kelster-fashion, I was almost late posting a blog post about conquering lateness. I originally started this on September 30 but then I don't know what happened. I know it was a crazy week due to the events of September 30th but still...</i><br />
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Yesterday I looked at my to-do list and sighed. There were five major items on the list and all five needed to be completed by 11:59 pm today. Also, each item would take a significant amount of time. I often tell myself that I work best under pressure. Do I really? Or is it that I always wait until the last minute to do things so I only ever experience working under pressure? I think it is the latter. In fact, I am sure. Leaving things to the last minute means that I run the risk of being late and additionally, other items get pushed to the back burner while I hurriedly try to put out the current fire(s).<br />
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<i>This is where I paused this post and ran out to donate blood. I planned to give blood then head home to work on my list. What instead happened was a lesson in not procrastinating and trying to actively stop being late to start on projects. I should note that I am never late to an event or meeting. I am the girl who shows up 10 - 15 minutes before. But when it comes to other things? Sigh. But let's continue with the story of this Monday that changed my blog post a bit. </i><br />
<i><br /></i>
I actively try to be extra hydrated on days that I know that I will donate blood. I've been dehydrated before and that just makes the process longer and the phlebotomist must spend a great deal of time trying to coax my blood out. When I got to the blood mobile, there were three persons ahead of me. It occurred to me that I should probably use the bathroom before I donated but I figured that I could wait since there were only three persons ahead of me. One girl's iron was too low so we were down to two persons. I could wait.<br />
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<tr><td style="text-align: center;"><a href="http://www.oneblood.org/resources/images/big-red-bus.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.oneblood.org/resources/images/big-red-bus.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: <a href="http://oneblood.org/">Oneblood.org</a></td></tr>
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For some reason, everything seemed to be moving much slower. The screenings were taking longer. And while I thought there was only one person actively donating, that process seemed to be taking much longer than normal. It occurred to me again that I should probably go to the bathroom. Nah, I can wait.<br />
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Finally, after 40 minutes, it was my turn to be screened. That went quickly and I was ushered to a bed. But again, I had to wait. Finally, an hour after arriving at the mobile, I was finally hooked up and my donation had started. Luckily, that extra hydration had paid off so the donation was going quickly. But unluckily, now I really needed to use the bathroom. This would not be good. After my donation was complete, it seemed that the phlebotomist took a very long time to attend to me. Granted, I am supposed to lie there for a few minutes anyway but I really needed to go. I felt fine, no dizziness, so I left the bloodmobile as quickly as I could and found the nearest bathroom. I still felt OK.<br />
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A few minutes after leaving the bathroom, I felt slightly dizzy. Hmm. I ate one of the cookies I had grabbed on my way out of the bloodmobile and sat down. I didn't feel that slight dizziness anymore so I headed on my way. All was well as I walked towards the crosswalk for a busy road and pushed the button. And then things started to go black.<br />
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<i>Shoot.</i><br />
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I stepped away from the crosswalk and started to head back. I made it a few feet to a palm tree and realised that I could not go any further. I leaned against the palm tree and implored my body not to faint. It didn't listen and I slid to the ground as everything went black around me. I don't think I was out for very long. And I apparently didn't look distressed since people walked by me and no one seemed concerned. (Remind me one day to talk about the psychological effect called the bystander effect. Classic bystander effect here.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxsz_rgXlRrllDbE0GE8AQIe1zwsXLB_mRVGZaPrHmzJ80leZB-_xfiKa3SrOgKPI5zdRTpyJjc4vLXvEmG8XZntxgGHAlYN3ib3CdQHTias9ODswct1uJsTgli0LwxJvEAUygo91OfBT/s1600/20131013_190505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxsz_rgXlRrllDbE0GE8AQIe1zwsXLB_mRVGZaPrHmzJ80leZB-_xfiKa3SrOgKPI5zdRTpyJjc4vLXvEmG8XZntxgGHAlYN3ib3CdQHTias9ODswct1uJsTgli0LwxJvEAUygo91OfBT/s320/20131013_190505.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sky as I walked home last Sunday evening. Beautiful.</td></tr>
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As I sat there, I thought about the to-do list. I cursed myself for procrastinating. I wondered if I would be able to get things done. By now, I estimated that it was around 5:30 leaving me with 6 hours and 29 minutes to do five major things while feeling like crap.<br />
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I sat there in the grass by that palm tree for an hour and a half unable to move. I thought of calling someone to come get me but there were two things working against me: 1) I honestly could not move. If I lifted my head up, things would immediately start going black again so there was no way I would risk standing up even if someone was going to support me. And 2) my cell phone was now dead. Because, of course.<br />
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I finally made it home around 6:30, crawled into bed with my laptop and tried to get as much done without lifting my head too high. It was a rough night. I was too weak to go downstairs to make dinner or even get anything so I relied on the snacks that I had gotten from the bloodmobile. And this is why at 6 am on the first day of <a href="http://www.eatingrules.com/october-unprocessed-2013/" target="_blank">October Unprocessed</a>, I ate packaged cookies. I was starving and afraid to get out of bed so cookies had to suffice until I felt OK to get out of bed.<br />
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I got all the items on my to-do list done but that incident really set the tone for my week as I had to take it easy until I felt like myself again. I vowed to make some changes to help me stay on track, avoid procrastinating and hence avoid being late. That way, in case of another emergency like this, I wouldn't be completely thrown off.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopvc4UBb6sciZYyq4jsANpg_A6T_pr0ZVLmLSYTamb-Pm_D0irZC_4MrrXOR00oxdtA9vAc6-FOcKh5rjO08-xcB8tRdm2flTuL7kLZcZLh75qF8lX2FktoM-cct8ie_tIZsD4Hk9BO9f/s1600/IMG_20131020_012354.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhopvc4UBb6sciZYyq4jsANpg_A6T_pr0ZVLmLSYTamb-Pm_D0irZC_4MrrXOR00oxdtA9vAc6-FOcKh5rjO08-xcB8tRdm2flTuL7kLZcZLh75qF8lX2FktoM-cct8ie_tIZsD4Hk9BO9f/s320/IMG_20131020_012354.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I LOVE the remind function on Google Now. For this task, I simply told it to remind me to get yogurt when I got to Publix using the voice function. It automatically pulled up the address of the Publix closest to me. When I eventually went to Publix days later, I was pleasantly surprised with a reminder. </td></tr>
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<br />
One major change is to use apps more. It's so easy to use Google Now to set reminders. Additionally, I use Any.do to schedule daily tasks. Sometimes I add the simplest tasks - Wash Dishes - just to try to keep myself on track. Additionally, Any.do will automatically ask after a missed call if you want to set a reminder to call that person back. LOVE it. That has been truly invaluable.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys3CuIsd7QgxdlJSLjsKvWgIh7P4CNUe_PTO0efbcPnUarO9q4OU9wvmY19Aifg-zUFMKbxhPRpPcYExbdv0rKHD9WaEwTt_RaY58Ji4GJGg-n0ZlJMO2NUltn4RWbIO8LeHioDurljgC/s1600/IMG_20131020_011905.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys3CuIsd7QgxdlJSLjsKvWgIh7P4CNUe_PTO0efbcPnUarO9q4OU9wvmY19Aifg-zUFMKbxhPRpPcYExbdv0rKHD9WaEwTt_RaY58Ji4GJGg-n0ZlJMO2NUltn4RWbIO8LeHioDurljgC/s320/IMG_20131020_011905.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a screenshot of my current list on Any.do. As I complete tasks, I can cross them off. I can also set the individual time-specific reminders for each task and snooze etc, if necessary. There are also tasks that recur everyday. I need to go do dishes. Ha.</td></tr>
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<br />
I've still been late with things (see: this blog post,<i> almost</i>) but I'm getting there. Slowly. How do you conquer lateness? How do do you stay on track?<br />
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<i><b>Disclaimer: I wrote this blog post in exchange for an entry into the <a href="http://www.blogher.com/conquering-lateness-sweepstakes-official-rules" target="_blank">Conquering Lateness Sweepstakes</a>. BlogHer through Citibank is sponsoring this. Citi has a great card called Citi Simplicty that has no late fees, no annual fees and no penalty fees. I would have told that fainting story and mentioned my love for Google Now and Any.do regardless of this Sweepstakes. Eventually. </b></i><br />
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<i><br /></i>Kelsterhttp://www.blogger.com/profile/03352948367472763730noreply@blogger.com2