Showing all posts tagged sourdough:

Rustic Sourdough Noodles

This delicious noodle recipe is from the Cultures for Health site, though the same recipe is also on The Nourished Kitchen site, and that one has lots of helpful comments. These noodles are thick, chewy, and delicious, plus they are another great way to use your never-ending sourdough starter. If you prefer your noodles less ‘rustic', feel free to use a pasta machine. This recipe requires an 8 hour or overnight proof, so I recommend putting it together the night before you want to eat them....

16 minutes of fame

Hey, I got to be on TV! 😃 Many thanks to my friend Mel Carden, of For Goodness Sake Foods, for inviting me onto her local access cable show, “Ate minutes with Chef Mel", on Win-CAM. If you want to check out either of the two 8-minute segments, she has me talking about Sourdough and Bone Broth. For more on either topic, click on the broth tag here on my blog, or the sourdough tag. Thanks! Casey

Chocolate Buttermilk Sourdough Cake

This moist and delicious cake is great plain, but an excellent excuse for frosting as well. My top recommendation is the secretly healthy/paleo/vegan chocolate avocado icing (which also doubles as an amazing chocolate mousse - you should try this) detailed below, or you could make a buttercream or coconut cream icing. I have been speculating about whether I could cream together honey, butter and shredded coconut to make a frosting. Ideas welcome! This recipe is based on the Basic Chocolate C...

Sourdough Rosemary Crackers

Does it seem like craziness to make your own crackers? These crackers are easy and very tasty, and a great way to use excess sourdough starter. They are also a good excuse to make bacon (don’t burn it!) or discover lard. This recipe is based on the Sourdough Bacon Rosemary Crackers recipe from Cultures for Health. Ingredients: 1½ cups fresh sourdough starter ¾ teaspoon or so sea salt, plus more to sprinkle on top 1 tablespoon or so rosemary, either fresh and finely chopped, or dried and r...

Sourdough Waffles

This recipe is based on a very nice recipe on the Cultures for Health site. It is an easy and satisfying way to use your sourdough starter. These waffles are moist, tasty, a little bit tangy, and great for breakfast or lunch (as sandwich bread!) or an anytime snack. Freeze the extras, and then toast whenever you want one. I have a "defrost" button on my toaster, which is very handy. Ingredients/preparation: Preheat waffle maker. In a mixing bowl, combine: 2 cups sourdough starter 1 tables...

Sourdough Coffee Cake

This recipe is adapted from the Sourdough King Cake recipe on the Sourdough Home site. If you don’t make it too sweet, it is lovely and satisfying for breakfast. Consider doubling the recipe and putting half the dough in the freezer after rising. I found the dough even silkier and easier to work with after freezing and thawing. Ingredients: 2 tablespoons butter 8 oz sour cream 3 tablespoons or 1.5 oz sugar 1/2 teaspoon salt 1 ice cube 3/8 cup or 3 oz active sourdough starter 1 egg 3 scant c...

Sourdough Crepes

Crepes are pretty easy to make (especially if you don't mind what they look like), though they take some time, since they are cooked a one-at-a-time. They are also a very handy use of ‘discarded’ starter (what you need to take out before feeding). They keep well for a few days in the fridge, and can be served almost ANY WAY. For a sweet treat, spread/fill with jam, berries, whipped cream, syrup, chocolate, honey, cinnamon and sugar, etc. For savory, optionally omit the sweetener in the crep...

Sourdough Crumpets

Quick, easy, tasty, convenient and versatile! Also, dairy free/vegan. :) Crumpets are somewhere between a pancake and an english muffin. Make extra and put them in the fridge or freezer, as they are best toasted. With a little extra honey and added cinnamon, they are a lovely morning treat. Without the cinnamon, they can be eaten anytime, any way! This recipe is based on the one from Cultures for Health. Note: You will need ‘special equipment’ for these. I bought these metal english muffin r...

Sourdough Muffins

This tasty and flexible muffin recipe is adapted from The Basic Sourdough Muffin recipe on the Cultures for Health site. They have lots of air pockets from the sourdough and soda, and a lovely chewiness/elasticity. Nice crust on top. Yum. Ingredients: ½ cup sourdough starter 1½ cups white or whole wheat flour, or a combination up to ½ cup water, as needed (depending on wetness of starter) ½ cup (1 stick) melted butter 2 eggs 1 teaspoon salt 1 teaspoon soda ½ cup sugar (evaporated cane juic...

Sourdough Pancakes

Here is a sourdough pancake recipe [mostly] from What's Cooking America, perfect for using up starter (you might want to bulk up your starter just for this). The batter is a little goopy, so tricky to get onto the griddle without making a mess--but worth it! The texture is excellent. I made these pancakes recently with 3 cups starter and two eggs, and bumped up the other ingredients by about half. I had plenty left over for the freezer. Pop them in the toaster (or just let them thaw) and they...