I have been experimenting with sourdough and have developed a new recipe which takes about 25 hours to make but it is, in my opinion, so much better tasting and doesn’t need yeast to help it along. It is no more work, just more time. It is chewier and richer in flavor.
I now sterilize jars and utensils, and use boiled water which has been cooled, for replenishing the starter to prevent contamination. Another change is that I take the one cup of starter and add 1 cup water and enough unbleached white bread flour to it to be the consistency of the usual starter and let that set out for 6 hours (until bubbly) before mixing it into the rest of the ingredients. After rising this initial mixture for ~6 hours I mix in the rest of the ingredients and let it rise until double (usually another 10 hours). Rising times are very approximate. The type of flours used at each step have significant impact on the outcome so take care in substituting. I use all purpose for the starter maintenance, white bread flour for the first rising to grow the starter quickly, and then the whole grain last because the rising slows with this flour. So, I am going from higher starch flour to lower starch flours.
Here is the process….
1 Cup starter
1 Cup water
White unbleached bread flour – enough to bring it back to consistency of the usual starter.
Rise 6 hours or more and then add:
2 Tablespoons molasses
2 Teaspoons salt
I don’t measure the flour but slowly add about 1/2 Spelt flour and 1/2 rye flour to the right consistency to knead the dough.
Rise 10 hours, knead, divide into two loaves.
Place into greased bread loaf pans and rise another ~6 hours.
Bake in preheated oven at 350 degrees for 30 minutes.
12-15 small yellow, red, and orange peppers
8 oz plain goat cheese
2-3 Tablespoons olive oil
1/8 Teaspoon salt
Wash and slice off tops of peppers, remove seeds. Simmer on stove about 10 minutes until flexible but not mushy (you have to be able to stuff them without them falling apart). Remove from heat and cool.
Once cool stuff with goat cheese. They look better if you take care not to get the goat cheese on the outside of the peppers but the taste is the same either way.
Put into baking dish, drizzle with olive oil and sprinkle with salt.
Preheat oven and bake stuffed peppers at 350 degrees for about 5-10 minutes. The goal is to warm the goat cheese without over cooking to prevent the cheese from loosing its smoothness. Let cool 5-10 minutes before serving.
3 Cups water
1/2 Teaspoon salt
1 Cup corn grits
1 Tablespoon butter
Bring water to boil, add salt and corn grits. simmer 30 minutes Mixing often. Stir in butter. Put into an oiled rectangular pan. I used a bread pan. Let cool. Once firm turn out on cutting board and cut into strips. I made mine about 3/4 inch thick. I added ample butter and olive oil to a fry pan and fried until crispy on both sides. The slices may be topped with grated cheese, pasta sauce or just salt. It is so much better than any polenta I have had anywhere!
1 Cup ground sunflower seeds
1/2 Cup shredded, unsweetened coconut
1/4 Cup sesame seeds
1/4 Cup water
1 Tablespoon balsamic vinegar
1/2 Teaspoon salt
1/4 Teaspoon mixed peppercorns
Mix well and put on parchment on cookie sheet. Place wax paper over dough and roll out no more than 1/8th inch thick and score. Put in cold oven and set to 300 degrees bake 20-30 minutes or until golden brown.
A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.
From Bon Appetit Feb 2015
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de árbol, lightly crushed
1⁄2 cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1⁄3 cup unsalted, roasted peanuts
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1⁄2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
3 cups almond meal
3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
1/2 cup cooked rhubarb and a couple mashed strawberries (unsweetened)
Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). Bake in preheated oven at 350 degrees for 15-20 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.
I have been collecting recipes for no or low starch diets and will be posting here.