There are certain things my husband loves to eat with crackers… and I wanted to get him some the other day. I carefully read label after label, trying to find something that didn’t have any scary ingredients like soy oil and other things that he doesn’t eat anymore. There was NOTHING except some little round “melba toast” garlic-herb thingies and they were made with white flour. I did get those for him. And I got to thinking I might be able to come up with my own version. Here it is and we like it. They are very crunchy, but nicely tasty with some liver pate or broken into soup.
I have two different sourdough starters that live in my fridge. There is Carl, and the new one, which is named Caleb. They are both very nice, the first being more sour in taste than the second.
I had to be away from home for nearly a week and so my sourdoughs languished in the fridge. Normally, I feed them twice a week, and so they are very happy and Not Too Sour. But, after a week’s neglect, I needed to refresh them. I poured out all but 1/2 cup of each, added 1/2 cup of filtered water and 1/2 cup of freshly ground whole wheat flour to each jar. But then I had about 2 cups of extra starter. I didn’t want to throw it away!
How you can make sourdough starter in the morning and serve your family rolls at dinner. I use this starter as is for rolls or biscuits, and even bread.
If you love a dense, moist, flavorful rye bread, you will love this! It is the Easiest Bread I’ve ever made! No kneading, no proofing… It keeps very well and makes wonderful sandwiches and heavenly toast!
Poppy seeds are rich in B vitamins and minerals including iron. Soaking them in a sourdough batter helps deactivate anti-nutrients. This lovely little cake, low in sugar, and served with lightly sweetened milk kefir soft cheese is perfect for an outdoor summer tea party!
If you make whole grain bread, you know how it is. The heels of the bread are marvelous when the bread is very fresh, but after that, no one wants to eat them. So, they sit in the bread bag until the bread ends up in the refrigerator so it won’t get moldy. Of course, the stale bread makes marvelous toast at that point, but only the most intrepid will willingly choose the stale heels of bread. So, they sit there, making one feel guilty. To compost or what? Here is my solution. I’ve been making “Bread Pudding” since our children were all young and still living at home. It is delicious, warm with milk or cream, or even after it’s been chilled, it is still good. It can be re-heated, of course.
Move over Eggo! 😉 These waffles are wonderful and simple to make. They freeze and re-heat well.
Aebleskivers are a traditional type of Danish pancakes that are baked in a special pan on top of the stove. They are spherical in shape and typically made with beaten egg whites added to make them nice and poofy. They are also typically made with white flour and rather sweet. My recipe uses a whole wheat sourdough, and so are nice a fluffy and served with real maple syrup ~ they are a delight! They don’t last long around here. Being made from sourdough batter, they keep well in the refrigerator and may be reheated.
I love these pancakes for their simplicity, you don’t have to stand around flipping pancakes, but pour them in the pan and let them sit until done. You also don’t have to worry about soaking anything the night before, just scoop out some sourdough starter and add the rest of the ingredients to it.
I made many sourdough bricks before I finally developed this recipe. It’s easy, delicious and works perfectly every time. I hope it will work for you, too. This loaf can be made 100% whole wheat by substituting the bread flour for more whole wheat flour.
A real special treat. Freshly baked, lightly toasted these bagels make a welcome addition to anyone’s breakfast.
These cookies are chewy and soft plus have much less sugar than traditional cookies and still taste great. Sandwich them with some cream cheese frosting for an extra special treat- Homemade Oatmeal Cream Pies.