Oatmeal and Apple Pancakes

1 large apple
2/3 cup old-fashioned rolled oats
2 large eggs
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon Diamond Crystal kosher salt
Extra-virgin olive oil for frying
Maple syrup and butter for serving

Dice apple and microwave for three minutes. Place other ingredients in a blender, add cooled apples, and blend. Bake on medium or slightly lower as you would regular pancakes.  Make small pancakes about 3-4 inches across, as they are very tender, and if larger will be hard to turn.

Spinach and Orzo

2 Tbsp. butter 

4 large scallions, trimmed and thinly sliced or how about 1/2 sweet onion, chopped fine

2 large cloves garlic, minced

8 oz. baby spinach leaves (8 cups), coarsely chopped

1 tsp. Kosher salt, or to taste

1 3/4 cups Low sodium chicken or vegetable stock (1 can)

1 cup orzo

1 tsp. Finally graded lemon zest from one lemon

3/4 cup (3 oz,) Crumbled feta

1/2 cup frozen green peas

1 cup chopped fresh dill (or parsley, mint, or combo)

Squeeze of lemon juice

One can white beans or garbanzos (optional)

Attendance skillet over medium, melt butter.  Add onions and garlic and sauté until they soften. Add orzo and toast until slightly browned. Stirring the spinach, adding in batches if it doesn’t fit, and 1/2 teaspoon salt. Continue to cook, stirring occasionally until the spinach is wilted about five minutes.

Stirring the stock and bring to a simmer., Add lemon zest, cover and simmer over medium low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 15 minutes, stirring once or twice. In the peas, dill cheese, and optional beans and cook for another minute or until peas and beans are warm. Squeeze half a lemon over, Add salt taste, pepper,and serve sprinkled with more scallions and cheese if desired. 

This is a yummy recipe from New York Times. I could eat it every day.

Ukrainian Breakfast Cheesecake. (Zapekanka)

2 cups (500 g) cottage cheese or farmer's cheese (drained if wet)
2 large eggs
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) sour cream or plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (75 g) raisins (optional)
Zest of 1 lemon (optional)
2 tablespoons butter (for greasing the pan)
Powdered sugar (for dusting, optional)

Preheat your oven to 350°F.  In a large mixing bowl, combine the cottage cheese, eggs, sugar, sour cream (or yogurt), vanilla extract, baking soda, and salt.  Use a hand mixer or food processor to blend the mixture until smooth. The mixture should be creamy but still have some texture from the cottage cheese.  If using raisins or lemon zest, fold them into the mixture gently.

Grease a round or square baking dish (about 8x8 inches or similar) with butter to prevent sticking.  Pour the cheesecake batter into the prepared baking dish, smoothing the top with a spatula.  Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove the zapekanka from the oven and let it cool in the baking dish for about 10-15 minutes. Then transfer it to a wire rack to cool completely.  Once cooled, dust the top with powdered sugar if desired. Cut into slices and serve warm or at room temperature.

Optional toppings:Fresh berries or fruit preserves, Honey or maple syrup,  A dollop of sour cream or whipped cream.  

Zapekanka is a traditional Ukrainian cheesecake made primarily with cottage cheese or farmer's cheese, giving it a creamy texture and rich flavor. This dessert is often enjoyed as a sweet treat for breakfast or dessert and can be topped with various fruits or drizzled with honey.

Spiral Spanikopita

16 oz frozen chopped spinach, thawed and water squeezed out (ie. use a clean dish towel)

1 stick unsalted butter, melted (1/2 cup)

1/2 cup olive oil, divided

1/2 large onion, finely chopped
4 scallions, sliced

1/4 cup curly parsley, chopped 

2 Tbsp. fresh dill, chopped
8 oz. feta, crumbled
2 eggs, whisked
Salt & pepper to taste
Generous dash of ground nutmeg
1 roll phyllo sheets (16 sheets)
Sesame seeds

Preheat oven to 375 °F.  Melt the butter in a bowl and add 1/4 cup olive oil. Or use all butter or all oil, your choice! 

Heat a large non-stick pan over medium heat. Add 1/4 cup olive oil and sauté the chopped onion and scallions until soft. Add the dill, parsley, spinach, salt & pepper & nutmeg, sauté a few more minutes until any extra water has evaporated. It should be fairly dry, not juicy. Leave to cool a little, then scoop it into a big bowl. Crumble in the feta and add the whisked eggs, stir until mixed.

Lay a phyllo sheet on your work surface. Brush with some of the melted butter/oil, then lay another sheet on top of that and brush again with butter. Spread about 4 Tbsp. of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don’t roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of an oven proof baking pan.

Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the sesame seeds. Bake for 25-30 mins until golden and crisp.

Chia Pudding

 1/4 cup chia seeds

 1 cup milk

 2 Tbsp. cocoa powder (optional)

 2 tsp. maple syrup, honey or agave syrup (to taste)

 1/2 tsp. vanilla extract

 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 vigorously to ensure the cocoa powder dissolves evenly and chia seeds don’t clump.

Let the mixture sit for 15 minutes, then whisk vigorously 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, granola, or grated chocolate.  .

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 oregano

The 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.

Serve the potatoes topped with the salad.

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. 

————-