I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






February 13, 2025

Sourdough Recipes


Inclusions —  Methods and Ideas
————-
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. 


No comments:

Post a Comment

Subscribe to: Post Comments (Atom)