Chocolate Chia Pudding

 ¼ cup (45 g) chia seeds
2 tbsp cocoa powder
2 tbsp maple syrup, or honey (to taste)

1 cup (240 ml) unsweetened almond milk, or preferred milk
1 tsp vanilla extract

 a pinch of salt

In a mixing bowl or jar, combine chia seeds with cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Slowly pour in the milk while whisking to ensure the cocoa powder dissolves evenly.

Let the mixture sit for 15 minutes, then stir again to prevent the chia seeds from clumping.  Cover the bowl and refrigerate for at least 2-3 hours (preferably overnight), or until thickened. Once set, give it a final stir and serve with your favorite toppings such as Greek yogurt, sliced banana, fresh berries and cocoa nibs.

Notes
To store: Store chia pudding in a mason jar or airtight container in the fridge for up to 5 days. Stir and add a splash of milk before serving to restore creaminess.

To freeze: For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge, stir well, and enjoy with your favorite toppings

Pyry z Gzikiem — Polish cottage salad with potatoes

9-10 oz dry farmers cheese or drained cottage cheese
1 cup sour cream (or Greek style yogurt)
Spring onions
Few radishes
Bunch dill
Bunch parsley
Salt, freshly ground black pepper
5 medium potatoes
2 tablespoons oil
1 teaspoon oreganoThe best are new potatoes. Wash potatoes. Peel them if you wish. Cut potatoes in halves, place in a bowl. Add 2 tablespoons of oil, season with salt, sprinkle with oregano. Mix to cover all the potatoes with seasonings. Spread potatoes on a baking dish. Bake for 30 minutes in 360 F till cooked.

In the meantime, make salad. Combine cheese and sour cream. Chop or grate vegetables and herbs. Mix together and add salt and pepper.  You can also add other vegetables, such as cucumber, peppers, etc.

Sourdough Recipes

Bulk fermentation (BF) starts when the starter is mixed with the dough.

My Hydration and Ratio Calculator

Unloaf Boule Recipe and Timeline

Cinnamon Swirl Batard Recipe and Timeline

Sandwich Loaves Recipe and Timeline

Oaza Bakeries Pumpernickel

Seeded Semolina.Bread

English Muffins

Brioche Cinnamon Rolls:  https://drive.google.com/file/d/1wveyf9_Z4iVkZg3pFpmLpWKnb80SnGru/view?usp=drivesdk

Buckwheat Pancakes/Crepes/Blini:  https://ballerinafarm.com/blogs/recipes/sourdough-buckwheat-crepes-new?_ab=0&_fd=0&_sc=1&srsltid=AfmBOorgvSKrBUaz-CjCI0ftsI51n2wFGvXuZMD4U6hCbKcLrEdvT-v8

————-

Wraps/Tortillas

125g discard or flat starter
55g melted butter
80g water
200g flour
5 g salt

Mix together for 3 minutes.  Let sit on counter covered for 30 minutes. Separate into 8 pieces  Roll out paper thin and fry on each side!

—————

Optional Additions:

25g honey for 500 g flour

25 g olive oil for 500 g flour

Roasted garlic and herb additions. Roast a head of garlic for each loaf for about an hour at 325°. Wrap it in foil and pour in a little olive oil. Add the roasted garlic and herbs in the initial mix or in the first stretch and fold.  15g of olive oil for every 500g of flour along with 1 tablespoon of dried oregano, 1 tablespoon of dried mixed Italian herbs, and about 1 tablespoon of chopped fresh rosemary or basil, along with 1 head of cool, roasted garlic per loaf.

Cheese : Incorporate shredded or cubed cheese like cheddar, Gruyere, Parmesan, or goat cheese into the dough for a savory and gooey center.

Herbs and Spices

Edible Flowers

Cheeses

Olives

Pesto

Lemon
Nuts
Seeds
Dried or Fresh Fruits
Caramelized Onions

Roasted Garlic
Sun-dried Tomatoes

Datil peppers

How to add inclusions:  https://amybakesbread.com/adding-inclusions-to-sourdough-artisan-bread/#:~:text=Most%20fruit%2C%20nuts%2C%20cheese%2C,the%20dough%20through%20your%20inclusions.

Jalapeño cheddar loaf

75 g starter.

450 g bread flour

50 g rye flour

11 g salt.

330 g water.

1 cup cheddar shreds or Violife vegan cheddar

60 g pickled jalapeños, diced and dried on a paper towel.

 25 g starter as “refresher” added after the first stretch and fold

Add the cheese and jalapeños after the second stretch and fold. Cold retard overnight after bulk ferment . Brush top with olive oil for a softer crust. Bake in a covered cast-iron loaf pan at 450° for 23 minutes and 430° lid off for 23 minutes. 

————-

Starter — Maintaining, Drying, Reconstituting

Alternative Boule Ratios: 

350 water, 

500 flour, 

150 starter, 

10 salt

Or

100 grams sourdough starter, bubbly and active, 

325 grams water, 

30 grams honey, 

250 grams all purpose flour, 

125 grams bread flour, 

100 grams whole wheat flour, 

10 grams salt

Or

2 boules 

800 grams of KA organic bread flour

200 grams of costcos organic all purpose flour 

650 grams of warm filtered water 

200 grams of active starter

25 grams of raw honey

25 grams of avocado oil

26 grams of salt 

Cold Dutch oven 

Bake at 500 for 35 minutes, lid on 

425 uncovered for 10 minutes 

internal temperature 205

Mix all ingredients and let sit for 30 mts

4 stretch and fold every 30mts

Then bulk ferment 4-11 hrs depending on temperature 

1st pre shape then let rest for 30 mts final shape then put in banatons, let sit 5 minutes then stitch and put in fridge to cold retard and bake the next morning. 

————-

Polish Creamy Cranberry Relish with Horseradish

2 cups whole cranberries, fresh or frozen
1/2 medium yellow onion, roughly chopped
3/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt, or to taste
2 tablespoons prepared horseradish, or more to taste

Pulse the cranberries and onions in a food processor until finally ground. Do not make a purée, you want some texture. Stir in the sour cream, sugar, salt, and horseradish. Adjust to taste. Store in airtight container in refrigerator up to 10 days.  Great with turkey, on turkey sandwiches, or with any pork recipe.

Chocolate Banana Bundt Cake

8 oz. (2 sticks) unsalted butter
1/2 cup natural cocoa powder 

1 tablespoon instant espresso powder

1 cup water
About 2 1/2 cups all-purpose flour (10 ounces or 238g)

2 cups dark brown sugar (15 ounces; 426g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1 1/2 cups coarsely mashed ripe bananas from 3 medium bananas (12 ounces or 340g)
1/2 cup sour cream, at room temperature

3 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup walnuts, chopped
1 tablespoon confectioners' sugar

Adjust oven rack to middle position and preheat oven to 350°F. Grease Bundt pan with baking spray.   In a medium saucepan, combine butter, cocoa powder, espresso powder, and water. Bring to a boil over medium-high heat, stirring constantly, until mixture is combined, about 2 minutes.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, and salt to combine. Whisk in cocoa mixture, followed by bananas, sour cream, eggs, and vanilla, until smooth.  Fold in walnuts.

Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.  Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners’ sugar using a fine-mesh strainer and serve.

Hasselback Potatoes

4 medium russet potatoes

3 tablespoons unsalted butter, melted

3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or fresh, chopped)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Preheat your oven to 400°F (200°C).  Wash the potatoes thoroughly and dry them with a towel. Place each potato on a cutting board and, using a wooden spoon or chopstick on either side of the potato as a guide, slice the potatoes into thin, even slices, being careful not to cut all the way through the bottom (leaving about 1/4 inch intact). This will create the Hasselback effect, where the potato fans out slightly.  Place the sliced potatoes on a baking sheet lined with parchment paper.

In a small bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, and thyme together.  Brush the garlic-butter mixture generously over the potatoes, making sure to get some of the butter into the slices.  Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy on the edges, and tender on the inside (test with a fork). After about 20 minutes, baste the potatoes with any leftover butter mixture to ensure they stay moist and flavorful.

Once the potatoes are done, remove them from the oven and sprinkle with grated Parmesan cheese.  Return the potatoes to the oven for an additional 5 minutes, or until the cheese has melted and is slightly golden.  Garnish with freshly chopped parsley before serving.

German Stollen

For the Dough:

1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet. (Gluten free, substitute 1:1 GF flour.)
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) , at room temperature so it’s very soft
2 teaspoons quality pure vanilla extract
Zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom

3/4 teaspoon ground mace (recommended but can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces Homemade Marzipan/Almond Paste , divided in half (you can omit the marzipan if you prefer)
or store-bought marzipan/almond paste

For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel , finely diced
3 ounces candied orange peel , finely diced  (recommend using homemade, it makes ALL the difference!)
3 ounces blanched slivered or sliced almonds, finely chopped

1/3 cup quality dark rum

For the Glaze & Dusting:
1 stick unsalted butter, melted

Powdered sugar for generous dusting

INSTRUCTIONS

Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.

Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.  Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).

Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen.   In other words, don’t fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump.  

Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking). 

Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.

The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Makes 2 large or 3 medium Stollen.

For eating, warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

My mother used to make a simpler version of this delicious Christmas bread. She baked it in a coffee can and would often glaze it with frosting and take it to neighbors as Christmas gift. As I remember it, her version was basically a slightly sweetened yeast bread with fruit, and maybe some almonds worked into it. I don’t think she used any powdered sugar on it, but I do remember really loving the bread and also the trips to neighbors to deliver it for a Christmas morning treat.

To make your own marzipan or almond paste (it’s really easy, takes five minutes):

1 1/2 cups very finely ground blanched almond flour
1 1/2 cups powdered sugar
2 teaspoons pure almond extract
1 teaspoon food grade rose water

1 egg white OR 3 tablespoons water OR 3 tablespoons liquid sweetener such as agave syrup, corn syrup, etc.

INSTRUCTIONS

Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm to shape well, just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.  Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.

Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes 13-14 ounces.

NOTES:  To make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness (keep in mind it will also become firmer after it refrigerates).