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Classic Sourdough

Prep Time: 8 - 36 hours

Cook Time: 50 minutes

Ingredients:

500 g bread flour. May use up to 50% wheat flour.

We have also had success with Einkorn flour and Hard Red Wheat.

100 g sourdough starter.
375 g water
11 g sea salt
Sesame seeds (optional)
Cornstarch to sprinkle on pan

Instructions

Mix the Dough

Combine 100g of active sourdough starter and 375 g of water. Stir to mix. Add 500g of bread flour and mix until its moist throughout. Cover with a damp towel. Let it rest for 30 - 45 minutes.

Add Salt

Sprinkle 10 - 12 g of sea salt over the dough. I like to dimple the dough first and stretch and fold as I distribute the salt. Gently mix the dough to incorporate. You may need to wet your hands to prevent sticking. once combined, Begin folding the dough by lifting and folding the edges towards the center.

Bulk Fermentation

Let the dough rest at room temperature for about 6 hours. Stretch and fold every 30 minutes for the first two hours. To stretch and fold: Grab one side of the dough, stretch it upward, and fold it over the rest of the dough. Rotate the bowl and repeat on all four sides.

Shape the Dough

Plop the dough out of the bowl and onto a lightly floured surface. Shape it into a round or oval loaf. Let the dough rest for 20 - 30 minutes then shape it one more time for structure.

Final Proof

Place the shaped dough into a floured proofing bakset or a glass gowl with a lid. Cover and let it proof in the refrigerater for 8 - 36 hours. More time proofing will result in a bolder flavor.

Preheat the Oven

Preheat the oven to 500 degrees farenheit and preheat baking vessels for about 30 minutes

*if adding sesame seeds, spray loaf with water and sprinkle seeds on it while the oven preheats.

Score and Bake

Take the dough out of the fridge, flip it out onto a floured surface. Score with a sharp blade. Sprinkle cornstarch onto preheated baking vessels and ut dough in the oven on preheated baking vessels.

Bake

Bake at 500 degrees, or lower if your baking vessel has a lower maximum temperature that it can be used at.

If using a dutch oven: Bake for 20 minutes with the lid on and then 25 minutes with the lid off.

If open baking: Place a second sheet pan under the bread in the oven and add two cups of water. Bake for 50 - 55 minutes.

Cool the Bread

Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.

Floured Banneton

100% White Loaf

50% Wheat Loaf

Sesame

Summer Stir Fry

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 onion
1 broccoli head
1 bok choy
1 kale bunch
1 lb chicken
8 cups of rice
Soy sauce 3 tsp
Stir fry sauce ¼ cup
Hoisin sauce ¼ cup
Sriracha 2 tsp

Instructions

Chop up bok choy, broccoli, and kale. I like to use dinosaur kale, but curly kale and Red Russian kale are also great choices.
Slice raw chicken into strips
Pan fry onion and chicken in ¼ cup of oil with salt and pepper.
Brown chicken and onions.
Rinse two cups of uncooked rice until water is nearly clear.
Boil rice in two cups of water. Use high heat and cook with the lid on until the water boils. Turn it down to simmer once it starts boiling and stir occasionally, leaving the lid on.
Add soy sauce, stir fry sauce, hoisin sauce, sriracha
Add broccoli, bok choi, and any other vegetables
Stir the rice and the stir fry occasionally
When the vegetables have reduced and the chicken is fully cooked, remove stir fry from the heat.
When rice is fluffy and sticky, remove it from the heat.
Suggested serving: pour stir-fry over a bed of rice.
Storage suggestion: Freeze leftover stir fry sauce in a gallon ziplock bag for easy reheating in the future.

Squash Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

- 4 cups yellow squash, sliced
- 1 can (10.5 oz) cream of chicken soup
- 1 egg, beaten
- 1 cup grated cheddar cheese (or any cheese of your choice)
- Salt and pepper to taste
- 1 sleeve of Ritz crackers, crushed (about 1 cup)
- 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium pot, bring water to a boil and add the sliced squash. Cook for about 5 minutes or until tender. Drain well.
3. Mix Ingredients:
4. In a large mixing bowl, combine the cooked squash, beaten egg, cream of chicken soup, and grated cheese. Season with salt and pepper to taste. Mix well until everything is evenly combined
Transfer the squash mixture into a greased 9x13 inch baking dish, spreading it out evenly.
In a small bowl, mix the crushed Ritz crackers with the melted butter until well combined.
Sprinkle the buttered cracker crumbs evenly over the top of the squash mixture.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Remove from the oven and let it cool slightly before serving. Enjoy your squash casserole as a delicious side dish!