Sourdough Tutors

I have been playing with sourdough for a couple years now. But it has always been a "side thing". We have such a wonderful selection of tried and true (commercial) yeast recipes we like that it makes the "mastering process" a slow one. However, I would LOVE to get to the point where I get so proficient with sour dough, that I won't even miss using yeast (or even baking powder!). This seems like a lofty goal because we have been braking our own things from scratch for so many years I have a very large list f tried and true recipes using those items.  This will take a SOURDOUGH IMMERSION and many many replacement options for us!  I expect it will take some time.  If I do not achieve this goal, I will at least have enriched our lives significantly with sourdough.  I'm OK with that.  I have been looking for resources to help me do that. I thought I would share with you the things that I have found. I also have books on my list, but for the sake of simplicity here, I will list online resources. I hope to share books at another time and lots more recipe in the future.

Beginners:

1. For a quick and easy introduction to sourdough, I would like to send you to my friend, Moira's blog; Not By Bread Alone. She has a wonderful tab explaining the benefits of Soaking Bread and Sourdough Bread. The sour dough section is below the soaking bread section - so just scroll down to it. Moira, likes to use videos by others and I think it gives a wonderful overview of the process and it is the next best thing to being in a friend's kitchen who can show you first hand! :-) She includes gluten free options for sourdough too. Be sure to check out her other recipes too, it is a wonderful site to visit when looking for some inspiration in the kitchen!  (By the way, if you are not using sour dough, seriously consider soaking... it creates a superior product that easily digested and is another one of our favorite breads.)

2. Sourdough Home Is a GEM of a resource that intend to use myself! It it through, easy to reference, has good reading. The other is clearly experience in using sour dough, but he presents his information in a way that less intimidating than other sites. I think he does a GREAT job at taking the intimidation our of traditional baking! I for one, appreciate that considerably! With some many things going on in my life..sourdough is only one of them..so I appreciate a straight forward resource that helps me get in and out of the kitchen when I need too. He offers ebook, local classes and lots of recipes and encouragement for free online.

 3. Wardeh Harmen has put together an amazing site called gnowfglins that is very user friendly and thorough. You can sign up for courses, which have video instructions and forum access. They are wonderful! Wardeh offers more than just sourdough - but she does offer a comprehensive course on sourdough which I have taken and recommend. Or you can access wonderful recipes directly on her blog. You an also sign up for her weekly newsletter which recaps the week's events. She also hosts a WONDERFUL blog hop every Thursday - which always has delivers interesting posts from like-minded bloggers.

Intermediate/Advanced:

1. This site is a delightful place to go for the one who likes to read about all things sour dough. They reference many other places and a comprehensive book about sourdough that can be purchased through Kindle called Discovering Sourdough at Northwest Sourdough I am putting this under the Intermediate/advanced section because it isn't as easy to navigate as other sites and it may be better appreciated after one has a foundation in sourdough. The recipes are using done in weights and advanced baking terms are used, so it assumes the reader understands those things. There isn't (at the time of this writing) a clear recipe index either...but it still a WONDERFUL site worth exploring for anyone who is serious about sour dough! It also has an AMAZING blog list for other places! So it's a wonderful place when you are in the mood to take sourdough bunny trail adventures!

 2. You can Do it At Home has a wonderful category on her blog for sourdough breads that she has tried. She shares the recipes and the books she found them in. There recipes use weights and baker's terms, which may be intimidating to some. However, it is a resource worth bookmarking if you want to try some new recipes!

Sourdough Community:
Sourdough.com is a wonderful membership based forum of folks that share everything sourdough! You'll conversation, Q&A, recipes, videos, blogs, a store and even jobs!

Sourdough Surprises is a blog that I just found, and am looking forward to exploring more!  From what I have seen thus far, it is a wonderful resource for sourdough recipes and links to other blogs with sour dough recipes!  They have this neat format where you can join in with a sourdough topic for the month and share your recipes that you tried that month for the item.  I was searching the web for sourdough scone inspiration when I found them.  What a wonderful way to encourage one another in art of sourdough!  I love it.  I want to play!

Super Simple Sourdough - with MANY Variations

Several month ago, I posted my sourdough starter recipe and a reader recently reminded me that I promised to post some sour dough recipes...but have forgotten to do that.  (blush!) So I am going to share one of my favorites with you - right off the bat (in the hopes to make amends).  :-)  We call it "Bucket Bread" we learned it from the Sourdough Course offered at gnowfglins.  (It is written in my words however.) I highly recommend their course for anyone who would like to incorporated sourdough into your lifestyle.  Sourdough can be used for so much more than crusty bread (as if that isn't enough).  Souring your dough is a healthy way for the phytates in the flour to be broken down so your body can better use the nutrients. It also eliminates the need to buy commercial yeast.  It truly is an old fashioned method that I am happy to keep alive.  But lets face it - the real reason why we stick with it is because it tastes great and once you get in the swing of it - it is easy to use!  

One of the reasons why I love this Bucket Bread is because you work with a ready made dough that can be used for many types of bread.  It is so nice to have pre-made dough on hand to make into a fresh loaf, buns, sweet rolls, bread sticks, English muffins, pita bread, pizza dough, or even crackers!  It is a busy mom's dream come true.  When you need to refill your batch, you simply mix the ingredients back together in the bucket (or cover bowl), pop it in the fridge and pull from it as needed.  This method was derived from Artisan Bread in 5 Minutes a Day.  They use yeast and white flours or a blend.  We use sourdough and whole wheat flours.

The dough is not a typical bread dough consistency.  It is wet, soft and sticky. Here is a great short video of the yeast version demonstrating a good consistency to look for.   I have also shared this recipe in a wonderful whole foods cookbook called For Zion's Sake Cookbook (pgs 84-85). (These instructions have been updated.) 

Sourdough Bucket Bread

When you first make this dough, the flavor is very mild, and you can bake with it right away! As it ages, the sourdough flavor increases. So keep that in mind as you use it. By the end of the week, it is much stronger dough than when it is first make. I really like this variance and love the additional variety it lends to our breads. For instance, sometimes I really like our English muffins tangy; other times, neutral and sweet :-) You can use this for sweet cinnamon rolls earlier in the week too. 

6 C pure water

3 T sea salt

3 C sourdough starter

13 C wheat flour (Spelt is nice too: you just need to use a little more.) 

Mix ingredients together in a large bucket, crock or bowl. (Do not use metal with sourdough.) This is a sticky, no-knead dough, sprinkle the top with flour(to keep from drying out) and cover, leaving a crack in your lid to vent. Store in the refrigerator. 

Refilling Your Bucket:

Simply leave 3C of dough left over in your bucket, to act as your "starter" in the recipe and add the remaining ingredients as before. (salt, flour water)  Mix well.  Repeat.  Isn't that super simple sourdough ?!!!!  Now, look at all the wonderful things you can do with it below.

To make a LOAF: 

1.  Prepare the oven; Preheat it to 400 degrees Fahrenheit and put a stone or baking sheet on the top or middle rack. (Make sure it is good and hot before you get your dough out.) To achieve an artisan bread texture with crispy thick crust and chewy tender center filled with nooks and crannies.  You want to follow steps a or b.  If you want a taller sandwich stile loaf follow the method in c.  You can do this one of three ways: 

a. If you have a large oven proof bowl or pot, you can put it over the top of the loaf in the oven for the first 15 minutes.  (I like to use a large stainless bowl over top my loaves; but if I am baking a large batch, it doesn't fit. This is my preferred method.)  OR you can use an oven safe dutch oven up side down or upside right with a lid.  (just make sure you preheat that as well.  This creates something like a French Bread Cloche.  (Like a mini preheated  brick oven around your bread.)  I have used my crock pot insert before.

OR

b. You can put a casserole dish on the bottom rack with water in it while you preheat the oven and leave it in there wile you bake the bread.This gives you an artisan style crispy crust and softer center. 

OR

c. Just preheat oven and toss your dough in a greased bread pan and bake!

2. Now, to shape the loaf; With floured hands or floured spoon, grab a junk of your cold dough in the loaf size you would like.  Put it onto floured parchment paper (for ease to put in the oven). If the dough is soft, quickly shape your loaf.  Use flour as needed.  If you want a classic artisan loaf, dust it with flour (and cornmeal if you like) and slit the top with a sharp floured knife and pop it right in the oven. If the dough is really stiff, slit the top with a sharp knife and let it rise for about 20 minutes: then bake.  For a taller softer crusted sandwich loaf follow the instructions for c.

The total baking time will vary depending on the size of your loaf.  It takes roughly 30-50 minutes. The nose knows.  When it starts to smell done, go to the oven and check.  Tap and press the center (largest) part of the loaf.  There should be very little give.

To make ENGLISH MUFFINS:

Sprinkle some cornmeal onto a clean surface.  With floured hands, grab a muffin-sized hunk out and without too much handling roll it into a ball.  (It's sticky) Flatten into a circle about 1 1/2 " thick all around on to the cornmeal surface. Pat cornmeal on the other side too.  Shape all your muffins then get your griddle nice and hot.  (I prefer cast iron.  I have to turn it down once it gets hot, or it will burn the muffins.) The muffins are cooked on a DRY griddle for 3-5 minutes on each side.  Tap the middle of the muffin.  I should not have any give, that is how you know they are done.  This part takes a little practice to get just right.  Split your muffin to see if you it is cooked though.  If it is not you may toast it open face on the griddle to finish it off.  We love these with eggs and make great QUICK sandwich "buns" in the hotter months.

To make PITA BREAD:

Preheat oven to a HOT 500 degrees Fahrenheit with the baking sheet in the oven. With floured hands, tear off a small hunk of dough put it on floured parchment paper - on a cookie sheet if possible.  (This helps the transfer into the oven.)  Pat the pita down to a 1/4 inch , leaving it a little thicker around the edges like a pizza crust. Repeat for as many pitas as you would like to make.  Let rest 5-10 minutes.  Carry the tray over to the oven and slide the parchment off onto the preheated sheet in the oven.  Bake 5-10 minutes until it puffs.  Remove tray from the oven and let pitas cool on a rack.  (They will deflate.) Cut in halve and peek in the center to see the wonderful pocket you have created!  Enjoy!

To make CRACKERS:

Preheat oven to a HOT 500 degrees  with the baking sheet in the oven. With floured hands, tear off a small hunk of dough put it on floured parchment paper - on a cookie sheet if possible.  (This helps the transfer into the oven.)  With very floured hands or rolling pin - Pat the crackers down as thinly and evenly as possibly.  You may do this in one big cracker and score it - or you may make like of individually shaped crackers, its your choice. Repeat for as many  crackers as you would like to make. Season your crackers with salt or any finely ground herb mixture you like.  I like to pat the seasonings in gently.  Let rest 5-10 minutes.  Carry the tray over to the oven and slide the parchment off onto the preheated sheet in the oven.  Bake 12-15 minutes until crisp.  Remove tray from the oven and let crackers cool on a rack. 

To make PIZZA CRUST:

Preheat oven to 425 degrees Fahrenheit with pizza stone or baking sheet in the oven as it heats.  Grab the desired amount of dough out of the bucket with floured hands.  Put cornmeal or flour on the a sheet of parchment paper placed on another baking sheet. Pat your crust to your desired thickness. Top with you favorite sauce, cheese and toppings. Bake about 15 minutes until golden.

To make DINNER ROLLS:

Preheat the oven to 375 degrees Fahrenheit.  Grease a muffin tin with butter or coconut oil. You may dust cups with flour or cornmeal if desired, but not necessary   With floured hands, grab roll sized hunks of dough.  Gingerly roll into a ball and drop each one into a muffin cup.  Bake for about 12 minutes until golden.

To make BUNS and BREAD STICKS:

Preheat oven to 400 degrees Fahrenheit and follow the directions above in the loaf bread instructions, but just shaping it into small buns or logs.  Bake 10-12 minutes until golden.  (You may try brushing your bread sticks with garlic butter and topping with grated Parmesan cheese!) 

To make SWEET ROLLS:

For the mildest sweet rolls make them within 24 hours of refilling your bucket.  Just flatten you breads sticks slightly.  Spread with soft butter and sprinkle with Rapadura  (or sugar of choice) and cinnamon. Roll into a spiral wheel and put on a preheated tray or in a muffin tin like the rolls methods listed above. Follow the temperature and times for either method. 

Once you have played with it a few times and you get comfortable with it - try to remember the recipe:  6,3,3,13.  How old-school is that??!!  



P.S.  If you are serious about adopting this method and you would like to get a handy dough rising bucket - this is where I got mine .  It is rather big and takes up a good bit of space in the fridge.  It is nice because you can see your dough through it at a glance.  However, you could use a 2 gallon plastic bucket or any plastic, glass or ceramic container that you can cover.  If you have an empty nest and don't use much bread, you can easily cut this recipe in half and do it that way. 

Sweet Potato Challah

We had a wonderful sweet potato harvest this year!  I have them stored EVERYWHERE that I could find space in cool dry places.  (This means, in closets and under beds! Oh how things have changed since we have become homesteaders!)  If you know me, you know I love variety.  So I immediately started looking for creative things to do with sweet potatoes, because their are only so many sweet potato pies a girl should eat!  One of my favorites was modifying this DELICIOUS Sweet Potato Challah.  It use whole grain and honey and (left over) cooked (or home canned) sweet potatoes.  It is light and fluffy, sweet and a beautiful orange and brown.    It is a very nice dough to work with for shaping too.  It's a "must try"!  My family loves it!  (We forgot the egg wash in the above photo, so it's finish is a little more "dull" than normal.)

1 1/4C warm water

1T active dry yeast

1/2C honey

2T melted butter

1 whole egg + 2 yolks

2 tsp salt

4-6C whole wheat flour

1C cooked mashed sweet potato

egg wash ( one egg beaten + 1T water, mixed)

In large bowl dissolve yeast is warm water. Mix in honey, butter, egg and yolks, potato and salt.

Add flour one cup at a time, beating after each addition, kneading as it gets thicker. Knead untill smooth and elastic and no longer sticky. Cover with a damp cloth and let rise 1 1/2 hrs or until doubled.

Punch down the risen dough and turn out onto floured surface. Divide in half and knead each half for about five minutes, adding flour if sticky. Form into ropes and braid.

Grease baking sheets and place braided bread on them. Brush with egg wash and let rise for 1 hour.

Bake at 350F for about 25 minutes. Cool before slicing/tearing.

Makes 2 Loaves

Soaked Cheesy Garlic Drop Biscuits

Did I have you at Cheesy, Garlic, or Biscuits? When you put all three together...mmmmm mmmmm!!! This is a quick and easy savory style drop biscuit that is very tasty. Biscuits are a great bread to make, whether it be an accompaniment to soup in the cold months or a way to make bread in the warmer months
without heating up the kitchen too much. They are delicious with eggs in the morning, salads at lunch or even used to spread as a crust topping for a casserole or stew! The final step of these easy wheat drop biscuits, is done when you pull them out of the oven; you brush them with melted butter and parsley...aahhh man...they are heavenly! I  did a slight modification to the recipe from http://www.hearthandhospitality.blogspot.com/ .

We are trying to get into the habit of soaking our breads. It is more practical than keeping up with sprouting flour for our family - we feed a lot people since we have a big family and OFTEN have people over. So soaking has become a nice option for us. It was a little intimidating at first. I felt like I had to "take a course" in soaking. However, after doing it a few times...I realized how simple it really is to modify my favorite existing recipes! All it takes is a little thinking ahead. Once you get in the swing of it - you might find it easier to break the baking process into two parts. It is nice to have the mixing and mess done and only the baking left to do. Traditional "Slow cooking" is really a neat rhythm to get into and it has its advantages!(If soaking your grains/flour is a new concept and you would like to find out more - my friend has a great page on her site - which I think explains it beautifully.)

This recipe is one of our favorites, that we have modified for soaking. I am going to give you the original recipe and insert the optional soaking instructions in bold/italics. This will help you see the difference (and how easy it is!!) and give you an opportunity to make them either way. Hopefully it will also help you see how easy it is to modify other recipes for soaking. OK enough yappin'.

This recipe makes about 14 biscuits. We normally we make double this for our standard recipe.

2C wheat flour
1T baking powder
1 tsp salt

2T cold butter, cut into chunks
1C milk
1 large cloves of garlic, minced
1C shredded sharp cheddar cheese

1T dr. parsley
2T butter

Preheat oven to 450F.
(Original Instructions)
1. Mix first three ingredients into a large bowl.
2. Cut in cold butter, until mixture is a course crumble.
3. Mix in garlic, then cheese.
4. Add milk, stirring until JUST combined (Don't over mix biscuits - that's what makes them tough.)
(To soak: Simply cover with plastic wrap and let sit on your counter for 12-24 hours depending on how hot it is in your kitchen. That's IT!  This also makes it very handy to have quick hot biscuits for a meal without the extra mess/time while preparing the rest of the meal.)
5. Drop spoonfuls onto a buttered cookie sheet. Bake 12-15 minutes.
6. Meanwhile, melt 2T butter. Mix in the parsley and when the biscuits come out, brush them with the melted butter mixture and serve.

**One side note: If soaking a yeast bread, you assemble the dough without the yeast (and proofing liquid) and let it sit for 12-24 hours. When you are ready to rise your bread, you add your yeast to the mixture and rise and bake as usual. f you use instant, we like to activate it with a little wetness when we mix it in too, just to be safe if it isn't a really moist dough.  You should be able to do this with any rising bread recipe. Enjoy!

Starting Sourdough

I have seen lots of recipes for sourdough using yeast in the recipe. This is not "TRUE" sourdough. True sourdough is when grain and water left to naturally ferment and collect wild yeasts from the air. This creates an all natural starter - the old fashioned way. This is how we make our sour dough. Now, for those of us who try to keep the Biblical Feasts...we get used to starting a new sour dough culture (at least) one a year. Every Spring, as a part of the Feast of Matzah (Unleavened Bread) YHVH's (The God of Abraham, Isaac and Jacob) people are instructed to "get the leaven out" of their homes for the week of Matzah (which follows the day after Passover/Pesach). For those of us who like to use leaven as our foremothers did...this means we get proficient at starting our sourdough from scratch, year after year in the Spring after this Feast has past. There are many variations on how to start a sourdough culture...and we have tried quite a few...but this is our favorite...this is the one that "stuck" in our home and the one that will be handed down in our family cookbook for generations to come!

This method was learned from http://www.gnowfglins.com/ . Since we don't use rye regularly, I was excited to learn that the starter could be made with wheat alone. This process takes a week, of feeding the starter twice a day (every 12 hours).

The Beginning: Put 1/4C water plus 1/4C + 1/8C flour in a pint jar. (We use red wheat.) Stir vigorously, scrape the sides and cover with a cloth. Let sit on the counter for 12 hours.

Feeding 1: (12 hours later) Watch for bubbles (activity). If you don't see life (activity); stir well scrape the sides and let sit another 12 hours. If you DO see life, repeat the beginning step (adding 1/4 C water and 1/4c+ 1/8C flour), by adding the same amount of flour and water. Set aside for 12 hours.

Feeding 2: (If no activity has become evident, dump the starter and start from scratch.) If the mixture shows continued activity, remove 1/2 of the culture and repeat the beginning step.

Feeding 3: (Assuming activity is continuing) Remove half of the starter and feed 1/4C water, plus 1/4+ 1/8C flour, stir, scrape, cover, allow too sit 12 (or so)hours again.

Feeding all week long: Continue the process of "Feeding 3", all week long, twice a day (about 12 hours apart). It's bubbles will increase and it will double in size each day. After a week's time, it will be ready to be used for baking. You expand the starter to match the amount needed in for each recipe, always leaving enough left over, to "add too"...keeping the starter alive and growing for continuous use.

To expand your starter: We often make large recipes, so we often have to "grow out" our starter. A good formula to follow is this. If you are expanding the amount of leaven you need for larger or multiple recipes, do not exceed double the amount of expansion. In other words. If you have 1C of starter, you can add up to 1C of water and flour to it at a time. (This will make 3C of starter.) Stir and let sit for about 12 hours until it shows activity throughout the starter. Then you can use it, or continue to increase it by adding as much as 3C each of flour and water (or less - but no more).


Storing your Starter: If you are not using your starter daily, you can refrigerate it, which slows the activity. It still needs to be fed (as described above) once a week. If your starter gets a brown liquid that separates on top, it is OK. It is called "hooch". This is showing you that your starter is hungry and needs to be feed. You simply mix it up and feed it flour and water. OR you may pour it off and feed your starter. Mixing it in, will encourage the "sour" flavor in your dough, while pouring it off, will give you a milder flavored starter "sponge" to work with.

Another way we learned to store our starter from a friend was to add enough flour to it, to roll into firm "meat ball sized" balls. Bury in flour and store them in a container in the fridge. This is a nice way to travel with sour dough. This also stores for twice the time of a wet starter in a jar (2-3 weeks) which is very nice if you go away or take a sourdough break. To reactivate the starter, simply cut the ball in half and discard. Add flour and water (each item) equal to it's amount in size. Once again, add enough flour to make a stiff ball, bury in flour in jar or sip lock bag and label, date and refrigerate.

Tip: If you have ever had trouble getting a sourdough starter going, you might consider your water source. Do you have chlorinated water? If so, I would recommend using bottled or filtered water for (all) cultures. The natural fermentation process can be prohibited by the chemicals in chlorinated water.

Pancakes to Remember!

Ben is the pancake maker in our home. He has fiddled with the many recipes that I have provided, and in the process of his frustration of "which one to use", he discovered this tasty combination that requires no recipe! He simply, remembers the ratios and applies the increased increments when we have company for breakfast (which often!).

So this is our (generous 3-4 pancakes) per person pancake formula ratio:

1C each of wheat flour and milk
1T each of baking powder and Rapedura (or sugar of choice)
pinch of salt (tiny pinch up to a couple pinches depending on the size of your batch)

Throw it in a bowl, whisk it until smooth and fry it on a hot (coconut) oiled or buttered griddle/skillet.

So easy to remember, right?!! We no longer use make ahead mixes or read a recipe for our pancakes. It is so simple to whip up pancakes from memory in a snap, no matter how many people we have to serve that morning.

This post was shared at the Barn Hop

Cranberry Thanksgiving (with Muffin Recipe)

Several years ago, we came a accross this book at our local thrift-book store, called Cranberry Thanksgiving. As I looked up the link to share it with you today, I find that it is indeed out of print and getting sold at exorbanant prices. The link above lets you browse the book on Amazon. Anyway, I thought if you came accross it in a thrift store (like I did), that you might take notice of it.

It is a cute story about Grandma's Famous Cranberry Bread, hospitality, greed, good character and not judging people by the world's standards. (I don't want to give too much away!) At the end of the book, the secret recipe is revealed, which we just HAD to try...and it is DELICIOUS. It has become a family holiday favorite. I like to make it either in muffins or loaves (4 loave or 48 muffins minumum) for Thanksgiving Day Weekend. They make a wonderfully quick continental breakfast to have on hand for quests with fruit, premade quiche, fruit, coffee, tea and milk. It is always one of those recipes that is "asked for". I have modified it to suite our family. I use Rapedura/Sucanut/Maple Sugar, since those are our preferred sugars to white. I have also reduced the sugar by 25%. I use wheat or spelt flour instead of all purpose in the orginal recipe. I was also just made aware, that I have increased the orange juice from the original recipe. I don't remember how that has come about...but I confirmed my notes and this how we make it. We have modified it enough that we could probably rename it Shalom Farm's Orange Cranberry Bread...so of 'that cookbook' ever happens. That's probably what I'll will do! :-) They freeze well, and are great for "taking" if you are traveling elsewhere for the weekend. So here is the recipes with my modified directions and muffins option as well.

(Shalom Farm's) Orange Cranberry Bread/Muffins :-)
This makes 2 loaves or 24 muffins.

4 wheat flour
1 1/2C sugar of choice
1T baking powder
2 tsp salt
1 tsp baking soda
1/2c butter, cold
2 eggs, beaten
2 tsp orange zest
2 C orange juice
3C golden raisins (not dark raisins)
3C fresh or frozen cranberries

Mix together flour, sugar, b. powder, b. soda and salt

Cut in cold butter, to make a course even crumble. Make a well in the center.

In another bowl mix together, o.j, zest and egg. Add 'wet bowl' to 'dry bowl' and mix until blended evenly.

Fold in raisins.

Butter your loaf pans or muffin tins, or line muffin tins with paper muffin cups.

Evenly distribute your cranberries in the bottom of your pan or cups. Than pour your batter over top. (This works much better than the original instructions of mixing the cranberries in the batter, because it keeps them from floating to the tippy top, where they always burn.)

For loaves - bake @ 350F for 1 hour 10 min or until knife comes out clean.
For muffins - bake @ 325F for 30-33 minutes.
Enjoy!

* A side note - This bread is LOADED with fruit between the cranberries and raisins. It is a wonderful combination of sweet and tart. But the fruit could easily be reduced to suite some preferences. My suggestion, if you do this, is just keep the ratio even between cranberries and raisins. You could reduce it to half and still have a very nice bread. (Something to consider if you need to be cost conscious or have limited supplies!) I have also made this bread with dried cranberries and raisins. It is nice...but not as good. It is much better (in our opinions) with fresh or frozen. Again - don't sub dark raisins for golden because it too, is very different - they don't do this bread justice, we've tried it.

Thanksgiving Turkey Tips

This picture is from the Buffalo History Gazette

In the past several years of our marriage, I find if I am not hosting a Thanksgiving meal, that I am often asked to "bring the bird". Which I love doing. Everyone knows that I like to work with local farmers who have organic free range birds and if I can't get that, I order it from an organic distributor where I get other groceries. I also like preparing the bird. I have picked up lots of tips and tricks from different people over the years and the combination of those always result in a wonderful holiday Turkey. So I thought I would share some of those things with you. As stated before - it always starts with a good bird. :-)

Preparing the Turkey
I used to work in a little French Bistro in the Theater District in San Fransisco, called City Of Paris Restaurant. The chef gave me his method of preparing a turkey and it has been my favorite ever since. It's result (with Uncle Per's Turkey Times) is ALWAYS a most and flavorful bird, and it is so simple!

1. Start by preparing an herb butter. A really simple one is mixing a generous amount of poultry seasoning and softened butter together until well combined. I have also used chicken grilling mixes and homemade mixes and Herbs de Provence. So what ever you like on chicken will work nicely. (I use about a stick (1/2 C) of butter depending on the size of the bird.)

2. Rinse your turkey and drain and set aside on a work surface. Get your herb butter handy ( I like to use a soup bowl).

3. Your next step is to very gently separate the skin from the meat, by start at the back of the bird (breast up) and tuck your fingers between the skin and breast meat. You will notice it is attache by little tendons. You will slide your gently between the skin and meet, back and forth to loosen the skin from the meat. Careful not to rip the skin, you still want it in tact and surrounding your bird. Do this over the whole top surface of the bird and and over the legs as best you can. Now you will take the soften herb butter and generously butter the bird under the skin with the herbed butter, where ever you can get the butter in between that skin and meat. Than take any remaining herb butter and spread it all over the outside of the bird...it's a messy job - but it's worth it!

4. Now stuff and/or roast your bird as usual. (My suggested method below.)

Turkey Roasting Times
Below is a little chart that I have used for may years to help gauge how long to cook a stuffed turkey. It was shared with me by Ben's Uncle Per (pronounced "pare") If you don't stuff your turkey, it cooks much faster (almost half), but this guide has always helped me decide (each year) whether on not I will keep my stuffing in or out of my bird. I make this choice based on time to cook, space, the planned meal time, other dishes being served and what I will have a chance to make ahead.

If you choose not to stuff your bird, just use a poultry thermometer in the thickest part of the breast. I also like to check the thickest inner part of the leg/thigh area as well, to determine whether it is finished or not. I use the same method of uncovering and high heat to start than turning the heat down and covering it for the duration for an unstuffed bird as well.

Preheat oven to 425F and put your bird in, uncovered for the first 20- 30 minutes. This browns the outside skin of the bird and seals it, which helps you get moist meat in the end result.

You may reduce heat to either 350 or 325 as desired. Here are the weights and times:

At 350F
5-12 lb roast covered another 1- 1/2 hour
12-18 lb roast covered another 1 1/2 - 2 hours
18-25 lb roast covered another 2 1/4- 4 hours

At 325F
5-12 lb roast covered another 2-3 hour
12-18 lb roast covered another 3-4 hours
18-25 lb roast covered another 4-5 hours

Again, always use a poultry thermometer to check the thickest meat section of the breast to be sure your bird is done. Let your bird sit uncovered for about 20-30 minutes outside the oven, before carving for clean slices. This is perfect, because that gives you time to make the gravy
do last minute things.

Momma's Pan Gravy - My mom and grandma always made a simple pan gravy that is delicious. When the bird comes out, remove it from the pan carefully, so it can rest before carving. I use a hand strainer to remove unwanted pieces that may be in the bottom of the pan (keeping in mind some of the pieces are good!). Make a mixture of cornstarch (or arrowroot or flour) and cold water. (about a 1/4c powder to 1/4C water) Put the pan on the stove (if it is a stove top save pan, if not - transfer it to a large shallow pot), bring it to a boil. Pour in the thickening mixture and stir. If it doesn't not thicken well, I mix up some more and repeat. If My turkey did not leave me much liquid in the bottom of the pan, I will pour in additional chicken or turkey broth to increase my gravy base to thicken. It is a key ingredient to the meal which can not be skimped on! :-) I salt and pepper to taste. If it needs a little more "umf" I may put a splash or wine (a light red or a white or a Marcella) or a splash of Braggs Liquid Aminos (or Soy Sauce). You could also add a little chicken or vegetable bullion to it if you needed. This is usually only needed if I extend it too far with too much water or bland broth. But it is good to know. :-)

I've never been one for "giblets" in my gravy or otherwise, but I like to give them to cats and dogs, they LOVE them!

Our Favorite Stuffing
When i was a kid, my mother used to make the most delicious oyster stuffing! I craved it and served it for many of my early Thanksgiving meals. However, when we chose to eat according to Yah's standards in the Bible (Biblically Kosher) we realized, that meant no more Oyster Stuffing for Thanksgiving! I experimented with a few different recipes and found this one - which is now our family favorite. Whether it is in the bird or on the side - it is fabulous and clearly my husband's all time favorite. It is easily prepared ahead and stuffed or baked one the side on that day.
It uses an 2 1/2 Qrt dish and serve 8-10 (and doubles easily).

1 (15oz) bag of seasoned stuffing mix (or equivalent homemade)
3 C apple juice
1 1/2 stick of butter + butter to saute veggies
1lb Sweet Italian Chicken Sausage
1 1/2 celery, chopped
1C onion, finely chopped
6 oz dried cranberries

In a large pot (like a dutch oven), brown and crumble sausage. Remove from pot and set aside.

In the same pot, saute' celery and onion in some butter until tender and set aside.

Make the stuffing with melted butter and apple juice instead of water or broth.

Mix it all together, including cranberries and pack into a 2 1/2 Quart casserole dish.

Bake covered for 20 minutes at 400F then uncover and bake for 10-15 minutes more to brown the top. *

*The baking temperature can be varied to go in the oven with other things at lower temperatures (325, 350, 375 for example). It's all cooked, you just want to heat it through and combine the flavors and give a nice brown crust on top. So if it is "fridge cold" you might want to add another 15-30 minutes to its covered cooking time time at the lower heats.

Homemade Cranberry Sauce
My husband would say, it's not Thanksgiving, unless there's cranberry sauce. Some people are used to the jello style sauce that come on like a cylinder on a plate. I guess it's OK - but think the texture and flavor of this softer homemade version is far more superior. This recipe makes 3 C. I usually double or triple it for Thanksgiving. This dish is best made ahead. You can make it several days ahead if you like!

2C fresh or frozen cranberries
1/2C apple juice
1/2C honey
1 tsp fresh orange zest (grated orange peel - be careful not to grate into the white pith)

1. Combine the first three ingredients. Bring to a boil and simmer 5 minutes or until the berries pop.
2. Remove from the heat and stir in orange zest. Cool to room temperature, then chill in the fridge in a covered container.

This post was shared at Simple Lives Thursdays

Homemade Garlic Croutons

These croutons are so scrumptious! In the summer, they are a wonderful addition to salads. In the winter, they are simply delishious used to top soups (Especially French Onion Soup or Tomato Soup). It is a great way to use old bread. I like crusty loaves of French or Italian or Sourdough, but just about any bread will do! You might make a double batch so some actually make it to the table! :-) Just kidding...Or am I?

1/4 olive oil
4 cloves freshly minced garlic
2T fresh parsley, diced (or 2 tsp dried)
2T fresh basil, diced (or 2 tsp dried)
pepper to taste
10 thick slices of stale bread

Put oven on 350F. Combine the first 5 ingrediants in a bowl. Cut bread into fat cubes and toss in oil mixture. Bake on a cookie sheet for 10-15 minutes. Or you can fry the in a well oil skillet whcih is my favorite way to do it, because you get that grilled cheese effect with crisp out side soft inside.

For a large selection of delicious salad dressings, visit A Dressing a Day Challenge

A Quick Challah Tip

To help lighten the load of dishes and meals on Erev Shabbat (Friday) consider this handy tip tha we employ often. Make your Challah dough on Thursday! Simply make dough and pot in a sealed bowl (plastic wrap works great) in the fridge. The next day, take out and shape and let rise and bake as usual. It is so qonderful having this "instant" dough on hand on Preparation Day!

Here is Home Shalom's Whole Grain Challah Recipe and with Fruity Variations (especially nice as a breakfast bread!)

Spicy PB Apple Flat Bread

We were having a simple simple flat bread lunch of quesadillas. I wanted too zip them up a bit with more than just cheddar cheese so I sprinkled some of my homemade taco seasoning mix on them.



They were tasty, but admittedly, a bit too spicy for our liking. We also had sliced apples and peanut butter on the table to accompany our quesadillas, so I thought...what would happen if I spread some peanut butter on there to cut the spice and topped it with sweet crispy apples??

It was delicious!!

Home Shalom's Orange Pecan Date Muffins

These are my new favorite muffins. They are a scrumptious and decadent treat! (My muffin monsters agree!) We are having them for our Shabbat Breakfast tomorrow and making extra to freeze and have on hand. This recipe was inspired by a cake recipe I saw at Taste of Home. Of course I rearranged it, took things out and added my stuff, now I can call it my own. These are a "must try" while oranges are still in season! Zesting the oranges takes a little doing..but it is SO worth it! This recipe make about 15.

1 cup chopped dates
2 1/4C + 1/4C wheat flour (divided)
1C butter, softened
1/2C Rapadura or Sucanat
2 eggs
1/4C grated orange peel
1tsp b. powder
1/2 tsp b. soda
1/2 tsp salt
1C buttermilk
1C pecans, chopped fine

1. Toss dates into about 1/4C flour to coat the dates. Set aside.
2. In a large bowl, cream butter and rapadura until light and fluffy.
3. Add eggs, one at time, beating well each time. Add orange peel and gently mix in.
4. In a separate bowl mix together remaining flour, b. powder, b. soda and salt.
5. Add the flour mixture and buttermilk alternately in stages, to the butter mixture beating it well as you go.
6. Stir in the dates and nuts.

Fill greased or paper lined muffin tins. Bake @400F for 20 minutes or until tooth pick comes out of the center clean.

Enjoy!

p.s. Hailey was my partner in the creation in this muffin by the way...she is a crumb off the ol' muffin!

Chapatis

We like to use the Bold Believers Series from Voice of the Martyrs. They often have recipes in the studies so you can prepare regional foods for the country you are studying, whihc we always look forward to doing. When we were doing the Pakistan Study, the recipe we liked best was for Chapatis. I always thought of these as an Indian Bread, (they are eaten there too) I just didn;t associate them with the Middle East until we did this study. We tried the other recipes too, but this the one was the one we liked the most and kept it for our family recipe book. My 10 year old son, has mastered the art of making Chapatis and loves to make them. He doesn't even use the recipe - he knows how to do it by heart. They are an easy quick made on a stove top. I am guessing they can be done in the electric tortilla press too, we just never tried. We use wheat or spelt flour in ours. Unlike the original recipe, we add a pinch or two of salt (we usually double it when we make it).

Mix 1 1/4C flour and 1/2C water together until you can form a golf ball size ball. (adjusting water or flour as needed) It should be a workable dough, not too sticky. Roll each ball into a little flour and pat (or roll) into a thin 5-6 inch circle. Put each round onto a hot dry griddle or frying pan, until light brown spots show, turn over and repeat. Keep warm and serve immediately. (Easy Peasy!) They go wonderfully with Baba Ganoush, Hummus, and salads. (They all work well with beans, dips, to hold sandwiches, with soups...how ever you might use any other flat bread.)

Quick and Easy Dinner Rolls

This is a very fast and delicious recipe for dinner rolls. If you are worried about fermenting, rising and sprouting...this recipe is not for you, but if you want to make a quick batch of NO FAIL super easy whole wheat rolls with your dinner. You will fall in love with the recipe! It makes 16.

2C warm water

2T yeast

2T sugar (we use Rapedura)

1/4C oil (we use olive oil)

2tsp salt (we use real salt or sea salt)

5C whole wheat flour (we use org fresh ground)

1. Mix water, yeast and sugar and let froth. (activate)
2. Add oil and salt and mix.
3. Add flour 1C at a time mixing until it forms a nice dough (not too sticky not too stiff).
4. Devide into 16 pieces (rolls or sticks) and place on a greased cookie sheet.

Bake at 375 for 12-15 minutes.

Variations: For a crustier roll, preheat oven with a 9x13 pan of water on the bottom rack and bake on the rack above. For a loaf of bread, split into 2 medioum loaf pans and bake for 35 minutes. For seasoned rolls, brush with melted butter and garlic salt (or other yummy hebr mix). For sandwich buns, just make a little larger by deviding into 12 pieces.

Enjoy!

(and Hailey)

Whole Wheat Soda Bread - Crockpot

This is a delightfully rustic bread that develops a hard crust as it cools. It is wonderfully easy and so satisfying with soup, salad or pasta!

2C Wheat or Spelt flour

3/4 tsp baking soda

3/4 tsp salt

1 1/4C buttermilk

• In a large bowl mix all the the dry ingrediants together.
• Make a well in the center and add buttermilk in the well. Mix until just blended.
• Grease a 2 qrt mixing bowl and transfer dough into it. (I use stainless, but if you have glass that will work, just put a cloth in the bottom of the crock to set it on.)
• Cover bowl tightly with foil (secure with string or rubber band to keep the moisture out)
• Place covered bowl in crock
• Pour boiling water around the bowl 1" deep.
• Put the lid on and cook on High for 2 1/2-3 hours

Makes a small round loaf (8 slices). The inside is a moist soft texture while the outside crust gets rim and hardens as it cools.

No Knead to Fuss Dough for Rolls

I can not remember where I got this recipe from, but I do love it! It is a quick and easy wheat dough to mix up and use for dinner that night or make ahead in the fridge to shape and bake through the week. This is a sticky dough...(which may take a little getting used to) so just use lots of flour on your hands, surface and utensils while shaping.

Sourdough Whole Wheat Challah

I got this recipe from some dear friends of mine (the Fourniers) who do not use commercial yeast anymore, only natural (sourdough) leaven for all their baking. This is their staple Challah recipe. I LOVE sour dough, it is out primary bread especially in the winter...(However, I must admit when I want Challah...I usually default to my Whole Grain Honey Challah.) This is a tasty bread...and a great alternative to play with (or use on other days with your starter!). I have learned a new trick with all my other sour dough breads that I have not had a chance to try with this one yet. That is to put the loaf (on parchment paper) onto a hot (preheated tray or stone) and cover it with a bowl. This helps the sour dough spring up and creates a LOVELY texture in the bread...more spongy and less dense. The next time I make this bread, I plan to try that, because when I made it...it was tasty...but dense. It was more dense than when they made it and served it to me...so I am not sure what I did differently. :-)

Braiding a Six Strand Challah

Empanadas

Empanadas are a wonderful Shabbat food. They transport and share easily. You can fill them with whatever you have on hand. And they are good warmed (in a crock) or served at room temp. They make great snacky food if you are grazing with an open "buffet" like we often like to do. They are easy to make, but take a little extra time. I have a turnover set which really makes them look gorgeous (professional), but you don't need one. You can cut circles in the dough with a larger size can and crimp the edge with a fork too. Everyone LOVES empanadas! You can make tasty desserts by filling the crust with sweets too! :-)

In the food processor put -

1 1/2 C wheat flour

1/2C fine cornmeal

1 1/2 tsp baking powder

1 tsp salt

• Mix well.


• While the machine is running, add 1/2C Olive Oil (I use grapeseed if it is a sweet empanadas) and process about 10-20 seconds.


• Then slowly add approximately 1/2C COLD water, just enough for the mixture to form a ball, that starts twirling around the machine.


• Turn off the mixer and dump the dough out. Gather any pieces together and need for a couple of minutes until the dough is smooth and glossy.


• Divide into 12 equal size balls and cover and let rest for 20 minutes. ( I clean up or mix another batch as it is resting.)


• Roll out the balls, into a circle and fill with whatever sounds delicious, fold over and seal the out side of the crescents.


• Put on a baking sheet and bake at 450F for about 20 minutes until golden.

Filling Tips: If using meat..I always precook my meat first. If using hard veggies that take a while to cook those are best precooked too. Empanadas are a great way to put a creative twist on left over casseroles, roasts, meats, rice dishes, you name it! If you have leftovers earlier in the week - you can put them in some empanandas the next day and you have one of your Shabbat meals already taken care of before prepday even arrives! Beans and cheese are an old time favorite as are (cooked) spinach and feta cheese. Broccoli and cheese, or a southwestern mix with corn is very tasty. Even garlic or cheesy mashed potatoes are a crowd pleaser (Like perogies). Sweet potatoes are also good. Roasted veggies, Sloppy Joe or BBQ filling or hamburger and diced pineapple are yummy. If you want to use raw veggies that take longer to cook, consider grating them first. Tuna and cheese is also tasty. Pizza fixens are good. The options are endless.

Empanadas freeze well for great "quick meals" any day of the week. (Bake them then freeze.) You can bake them right from frozen.

If you want to give them that pretty shine, just give them a little egg wash before they go in the oven. :-)

Enjoy!

Muffin Monsters

We LOVE muffins! I could do a whole series called "For the Love of Muffins"! I call my children my little muffin monsters. :-) They are great foods to make ahead for Shabbat because they are quick and easy breakfast, snack, or supplement to lunch or dinner. You don't have to dirty dishes, just eat them on a paper towel napkin. Great muffins don't even need butter! We make make all kinds: sweet, savory easy and complicated, even filled or topped muffins! Savory muffins are delicious complements to winter soups and can be prepared in a snap. They freeze so well! So they make wonderful make ahead foods to also have on hand. When I make muffins I make four dozen at a time. We eat 2 dozen that day and I freeze two dozen for another day. if I don't...they will be gone the next day! :-) 8 muffin monsters can make short work of a dozen muffins! I only use freshly ground whole grains for my flours and I almost always use raw honey as my sweetener. Honey gives you a very moist rich muffin which works very nicely with whole grains. Spelt also makes a very nice flour for muffins. When we juice fruits or veggies, I always put my pulp in a zip lock bag and freeze it for a muffin batch another day! Ok...enough yammering...let make some muffins!