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



    Great sourdough reference:  https://thesourdoughjourney.com/


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






Cinnamon raisin bread— Additional information: soak raisins, 85 g raisins for one hour in 1 tablespoon pure vanilla. Massage raisins in the vanilla and get them hydrated as much as possible. Mix some sugar into the loaf at the start with the flower, add mixed seeds, some mixed spice, orange essence. Add the fruit after the first stretch stretches.












Discard Pizza:  Heat a cast iron pan in the oven to 400 degrees. Once the oven is hot, oil the pan well and pour about 2 cups of discard sourdough starter into the pan and spread it semi-thin across the pan. You can add a little water if it’s too hard to spread.  Sprinkle with garlic, Italian seasoning, salt, and pepper as desired.  Bake it for 10-15 minutes until just starting to brown. Remove from oven and add sauce, toppings and cheese to the pizza crust and bake for approx. 10 more minutes until the cheese is melted and the crust is lightly browned.

Sourdough flatbread – After starter has risen and starts falling. Whatever not used to bake bread spread about 1/4 to half cup in a heated frying pan with a tablespoon of oil. Spread it out and cook on first side, flip over to second side. Cool on rack Store in Ziploc in fridge. Makes great thin pizza crust or any flatbread recipe. 

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 Optional Additions to any recipe:

25g honey for 500 g flour
25 g olive oil for 500 g flour

Inclusions —  Methods and Ideas
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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. 


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