Your Guests Will Be Impressed (Sourdough Rabbit Hole Recipe #1)

I have made several sourdough recipes - breads, cakes, cookies, crepes, scones, waffles, biscuits, muffins, etc. There a millions of recipes out there for starter, unfed to ripe. I am not looking to retype a recipe for you and call it my own, but rather link you to ones that worked (and did not work) for me with some simple tips that I found helpful. I find it really annoying to have to scan pages of pictures in order to get to a recipe so I am adding a few photos here but not photo after photo. While some photos are helpful to see what dough looks like in a particular stage, I think you end up just getting a feel for it with the more recipes you try.

My 1st suggestion four a sourdough starter recipe is a focaccia. It is not fussy to make and the finished product looks and tastes great. If we ever have dinner parties again, this is a good one to pull out and your guests will be impressed even though it is pretty easy to make. The photos below show the bubbly dough in the 1st rise and the before and after photos of the 2nd rise. After the 2nd rise, stretch to the ends of baking sheet and dimple the top. I recently read that tearing the bread a bit when you poke it helps the dough keeps its bumps. I tried and it does seem to work. I sprinkle my focaccia with Herbs de Provence and sea salt. The bread is best eaten after cooling on the day you make it, but it also makes a great toast. I cut it the focaccia lengthwise and then into approx. 1in strips for serving with dinner or just with a glass of wine.

My inspiration focaccia recipe.

Comments

Sizzlers (Mom M and Papa Recipe #3 )

I am absolutely positive that these will not taste exactly the same even though I am using the recipe written out in my grandmother's hand. They will not taste the same because my Papa did not get the little sizzler steaks from the Publix butcher where he worked after my grandparent's retired to Florida. They will not taste the same because I am not making them on my grandparent's little gas grill. They will not taste the same because I never found out what "lemon juice (?)" means. They will not taste the same because my grandmother did not make them and my grandfather did not grill them. They will not taste the same because I can only hear in my mind, my grandmother saying "Well, these turned out pretty good". And mostly they will not taste the same because I am not eating them at the table with my "Mom and Papa". But I will have the memories. ...

Don't Waffle about your favorite recipe (Down a Sourdough Rabbit Hole #3)

I tried two different waffle recipes, One was using an overnight sponge and one was mixed 1/2 hour before making. The 1st time I made the overnight sponge recipe, I thought thye were really good but the the next few times, they were ok. I saw this quicker recipe without the overnight wait and gave it a try. I think I like the quicker version better. They seem to hold up better if sharing them and if eating over the next few days. This may already be a known idea, but reheating the waffles using the waffle iron the next day makes them turn out like you just made them. I also experimented with some whipped butters. I made a maple with maple syrup, a raspberry with raspberry jam and a lemon with a bit of lemon juice and zest. The raspberry was the biggest hit. Here are the two recipes I tried: Overnight Sponge Waffles And here is the 30 minute version 30 Minute Waffles My opinion is that the overnight ones seems a bit lighter, but the 30 minute ones were tastier and easier....

4th of July Honey Drops (Mom M Recipe #5)

It has been a little hot for baking lately so there has been a little hiatus in trying recipes from the box. I got some great honey from the farmers market a couple of weeks ago and had been wondering what I was going to use it in. Then I saw this recipe in the box for Honey Drops. I don't recall having these before, but the recipe looks well used so they must have been made a time or two. The recipe makes a nice dough that is easy to roll into balls for baking. Though I was not sure that this was the prescribed method since this like many of the recipes listed only ingredients and no directions. But they baked up just right. You have to make the balls on the smaller side since you are putting them together in sandwich fashion. I suppose you could make a giant sandwich cookie, but I prefer the smaller size. Sin...

My Grandmother's Recipe Box

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