Saturday, April 22, 2023
Sourdough Starter - Feeding the Flock 23
Monday, April 17, 2023
Naughty Sourdough Bread - Feeding the Flock 23
Wednesday, April 12, 2023
Jalapeño Cheddar Muffins - Feeding the Flock 23
Friday, April 7, 2023
Fig Coffee Cake - Feeding the Flock 23
¾ cup sourdough
2 eggs
1-1/3 cup buttermilk
2½ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
½ cup slivered toasted
almonds
¼ cup candied ginger
½ cup fig preserves
1 tsp. vanilla
2 tsp. baking powder
½ tsp, baking soda
½ tsp. cinnamon
½ tsp. nutmeg
Preheat oven to 350º
In large bowl, combine flour,
sugars, baking powder, baking soda, cinnamon, and nutmeg. Make a well in the center and set aside.
Mix together candied ginger,
toasted almonds and fig preserves in a small bowl.
In another bowl combine
sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour
mixture all at once. Stir just until
moistened. Batter will be lumpy.
Spoon half of the mixture
into a greased Bundt pan. Spoon mounds
of fig mixture over the batter, then cover with remaining batter. Bake in preheated oven for 40-45 minutes,
until golden brown. Let cool for about
10 minutes and then remove from Bundt pan and let cool completely. Sprinkle with powdered sugar.
Enjoy,
Don't forget to check out the devotional.
Sunday, March 26, 2023
Introduction - Feeding the Flock 23
I've
recently come across this new obsession of cooking with sourdough starter. My friend, Kathy gave me the starter back in
December. At first I was keeping it on the counter, feeding it daily and using
it every other day. After the holidays,
I started storing it in the fridge and using it on the weekends. I’ve been doing a lot of experimenting and
have come up with quite a few yummy recipes.
A lot of my posts for the A-Z challenge , as I mentioned in the theme reveal will
incorporate the dough starter.
I’ve
yet to try building my own sourdough starter; perhaps April 22nd
with the letter S. Once you successfully
create your own sourdough starter, you will want to keep it healthy with
regular feedings. If you bake a lot you
may choose to keep it on the counter at room temperature and feed it twice a
day. If you don’t bake a lot, then you
would want to keep it in the refrigerator and only will feed it once a week.
Instructions
for keeping your sourdough starter healthy.
Keeping
dough at room temperature
½ cup sourdough starter
1 scant cup
½ cup lukewarm water
Stir
the starter. Spoon ½ cup into a bowl,
discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to
the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with
cheesecloth.
Repeat
this process every 12 hours, feeding twice a day. Remove the starter to bake with as soon as it
is expanded and bubbly, then feed the ½ cup and revert to the normal 12-hour
schedule.
Keeping
dough in the refrigerator
Keeping
dough at room temperature
½ cup sourdough starter
1 scant cup
½ cup lukewarm water
Take
the starter out of the fridge. There may
be a bit of liquid (it’s a byproduct from the yeast fermenting) on top. Stir it
into the starter. Spoon ½ cup into a
bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm
water to the ½ cup starter dough, mix until smooth, return to the jar/crock and
cover with cheesecloth.
Let
the starter rest at room temperature for about two hours, this gives the yeast
a chance to warm up and get feeding.
Then return to fridge and repeat this process at least once a week.
Cheers