Sourdough Recipes

I am posting my favorite sourdough recipes. You need a sourdough starter for the recipes I am posting.  If you don't have a sourdough starter, it is very easy to make. Look for my post labeled, "How to make a sourdough starter".

This is a very easy recipe for 2 loafs of Sourdough French Bread. You need to allow about 1 1/2 hours from start until ready to eat.

 http://www.tasteofhome.com/Recipes/Sourdough-French-Bread

This recipe is for Sourdough Pancakes. You need to start this pancake batter the night before so that it can sit out at room temperature overnight. The following morning, you add the remaining ingredients. If you like sourdough pancakes, these are really good. I have made these for house guests and they were a big hit!

 http://www.recipezaar.com/Sourdough-Pancakes-160205

Buckwheat isn't something you hear about much anymore, but my hubby grew up eating because his father really liked it. It isn't exactly strong tasting, but I would say it is an acquired taste. When I found this recipe I knew I had to try it. He loved them.

http://www.recipezaar.com/Sourdough-Buckwheat-Waffles-82754

These waffles make a very light and crisp waffle, just like the recipe says. You need to start the batter the night before so that it has at least 8 hours to sit. They put together easily in the morning. I have served these to house guests and everyone loved them.

 http://www.recipezaar.com/light-and-crisp-sourdough-waffles-415432

  

Don't forget to change your clocks. Spring ahead.  We will loose an hour of sleep, but not if we go to bed an hour earlier tonight. I know that it is especially hard on kids and pets. I have had an extra hard time adjusting to Standard time since the fall and I just felt like my body adjusted to it about two weeks ago. But, I still love daylight savings time! I have been counting down the weeks since January.

I love it when it stays light later. I have always loved that part of it! In my opinion, the best thing that George W. Bush did for us was sign a bill in 2005, extending DST an extra 4 weeks. Thanks, W! The only thing that would be better is if it lasted year-round. California has had a bill pending that would keep the state of California on year-round DST. I hope it goes through someday soon so we don't have to Fall Back again in October.

Otis Cafe's Black Bread

If you have been following this blog, you saw the sourdough starter recipe that I made a few days ago. I needed it in order to bake this wonderful black bread.

In case you missed it, here is the recipe again.

I was very happy with how fast the starter was ready. If was actually ready to use in 4 days. It must have been very active yeast! Today I had a few hours free to actually make the bread. I have the bread baking in both ovens as I type. I wish you could smell my house right now. It smells really good!

This is what my starter looked today before I used it.

 A view from the top

 A view from the side.
The layer of clear liquid on top that means it is ready.

 You need to stir it well and then it is ready to use.

Now that the starter is ready to use, here is the recipe for the Black Bread.

In a separate mixing bowl, I mixed the all-purpose flour, whole-wheat flour and baking soda. I stir it with a spoon to mix it up. I set this aside.

 These are the flours that I used

In the bowl of my KitchenAid, I added the buttermilk, milk, eggs, light and dark molasses and sourdough starter. I mixed it well, using the paddle attachment, until it was combined. 

I used these "dark" molasses today.

 The Grandma's brand is available at most grocery stores near the pancake syrup. I bought the Plantation brand at Sprout's, a local farmers market/health food store. 

Some of the molasses that I have in my pantry. 

The Grandma's Original is the "lightest" molasses that I have found. The Blackstrap is about as dark as I've found.  You can also use 1 cup of all light or dark, instead of mixing 1/2 light and 1/2 dark. I spray the inside of my metal measuring cup with non-stick spray so that the sticky molasses slides right out with very little mess.

Back to the recipe: You gradually add the flour mixture in about four portions, mixing well after each addition. Now you are ready to pour into your greased baking pans. The recipe calls for two 9x5-inch bread pans, but we like our bread in smaller portions. I baked mine in two long narrow baking pans and one smaller bread baking pan. Don't forget to let the dough rest in the pans for 20 minutes before you put them into the oven to bake.

I baked the two long narrow loafs for 35 minutes in my large oven and the loaf pan in the smaller oven for about 45 minutes. It is really good right out of the oven!

When the bread is completely cool, I slice it up and wrap with plastic wrap and then foil wrap. I put it in a zip-lock freezer bag and put it in the freezer. It stays very moist and is excellent toasted. Enjoy!