Early Morning Bread

So I'm sitting here this morning baking bread and I figured I'd at least mention what I'm doing different to it.  I am using my sourdough dinner roll recipe, and I'm going to stuff them before baking.  Well, all but one that is.  My son the picky eater is getting a plain one.  The stuffed ones are going to be stuffed with some   fine diced lean pork, bell pepper,onion, and cheese.  I have precooked the pork to be safe at the second rising so that when I form the rolls I can do the stuffing.  Also that perhaps the meat will be slightly cool then.

Dinner Roll recipe follows...

Sponge:

1C sourdough starter

1 1/2 C white flour

1C warm water

Place your starter in a at least 2 quart bowl,  add flour and water and mix.  Cover to prevent flies or anything else from getting into it and set in a warmish place for 8hrs or overnight.  Before working the second part return 1C from this to your starter.

Rolls:

1 1/2 C of the sponge (remember you put back 1C)

1 T sugar

1/2 t salt

2 T melted butter

1 egg beaten

1 3/4 C flour

First make sure your ingredients are at room temperature.  Then (I use the same bowl that the sponge grew in), make sure your sponge is in a warm bowl and add to it the salt,sugar, and melted butter and mix in; I use a tablespoon to do this.   Then add in the beaten egg and mix it in well.  Then you add in 1 cup of the flour and mix until it kinda forms into a single piece of dough.  Then turn out onto a floured (3/4 C ) board and knead until smooth and elastic.  Then place in a warm bowl (I grease it first) and cover with a towel for at most 2 hours or until it is doubled in bulk.  (fyi... easy way to tell is to take your first 2 fingers and try to make a depression and if it leave a depression it's double)  Then punch it down and let rise again for an hour and a half.  Then you put it on your board and shape it into the size rolls you wish, place on a greased baking sheet and let rise again for about 30 minutes.  Then bake in a preheated oven (400 degrees) for 20 minutes or until browned.

I have in the last few days bought a few new plants.  a watermelon, a cantaloupe, and a lavender.  I planted them and didn't water them as we were suppose to get rain.  Well the next morning I had to water them, as it did not rain.  We bought some cherries for $4 a bag at the store.. one for eating and one whole one for drying.  I love cherries and I want some for the winter. Maybe I'll make some oatmeal cherry cookies this winter.

The kids go and visit my mom for a week starting Saturday, so me and Silver will be having a nice quiet week then.  Maybe we can "recharge"  as I think the teenager is designed to make a parent's life stressful.  Well, I have to get back to my bread for breakfast.  Everyone have a great day!

Be Well, Be Safe, and Blessed Be...

After the Storm

Well here we are the morning after the storm and I'm making brownies.  Sourdough brownies specifically, it takes about 25 minutes after the sponge sets most of the night to mix them.  However I am a tad worried that they might come out a bit burnt as my oven is now running a lot hotter than it was before.

As for the storm...?  Well we have ice, we have snow, and we have power.  That makes me happy, not long after my post yesterday our internet went out for the whole day, it was expected as we have satellite internet; breathe the wrong way and it goes out.  The kids again have no school so lets see... They had a total of 2 days of school this week, guess it's better then them not having any school at all.  Granted though some school are having a late start today it would be near impossible for them to walk to the bus stop safely.  Also as Silver mentioned yesterday due to the ice, we are not driving for the next couple of days.

We are planning on either tomorrow or Sunday to go out and set the rebar stakes into the ground, more likely on Sunday as we are going to be in the 50's then.  Maybe I'll cook something outside on our mini grill if it's going to be that nice out.  Though we had something interesting in the storm previous to yesterday's.  The old dishwasher that was left on our property before we got here that we are going to turn into a smoker was knocked onto it's side by wind.  Now it's sat on it's base for years and a couple of days ago it gets knocked over?  Defiantly a strong wind, or rather strong gusts.  The wind that day also picked up one of our 2 good outdoor chairs and dropped it in the pond breaking it.  So now we are down to one outdoor chair, we need a couple more; hopefully we can find some more cheaply as we still have building supplies to buy.

Speaking of which on next Friday we will have money again and after bills/animal  feed/gas are paid for and my DL is replaced we are going to go and buy soil for the apple trees then the next item on our building supply list.  Which may be either wire, pipe or fencing for the dome itself.  Depends on what we have left really.

Well have a nice day all, I have to go check my brownies as they are starting to smell very done way to soon.  Where did I put that aluminum foil again?

Be Well, Be Safe, and Blessed Be...

Sourdough Sesame Seed/ Sunflower Oil Crackers

I decided to experiment with my sourdough recipe and try to make some crackers.  It didn't change much in the recipe for doing this either.
  Now I know it might be hard to tell exactly that they are crackers but the are.  What I used ingredient wise:
 1 C starter
 3+C flour (unbleached white)
 2 C unclorinated water
 2 T salt(I use sea salt)
 4 T sunflower oil
 1/2 C sesame seeds

     Now notice if you know my no-knead sourdough recipe there is a couple additions now what you do is:
  You do start with the basic no-knead instructions, which start with 1 C of starter in a bowl shake 1 t of salt over the starter (don't forget to feed your starter).    Add 4 T of your sesame seeds here. Then add 3 C of flour and about 2 C of warm water.  I say "about" because sometimes I use more or less.. just depends on how it decided to "Work" that time.

   Mix it till the dough is not liquidy but fairly firm.  Then cover (I used a plate) and set aside to rise for 8hours to overnight.    Before you work it after rising preheat your oven to 500 degrees.  In the morning I noticed my dough was a bit  more wet than I wanted so I added 3/4 C of more flour and 2 T more of sesame seeds to it and mixed it firm again.

 Then on a floured board knead a little... yes I know I use a no-knead recipe but for this it's necessary.  When it's firm cut it into 4 pieces and knead a little more again till it's floured and firm.   Take out a cookie sheet (I tried on a pizza stone, but I had no way to transfer it) and put either oil or cooking spry on it.  Then place one of your pieces of dough onto it and press it as flat as you desire them to be.  I managed to place 2 per cookie sheet as we like them a tad thick.

 Then sprinkle about 1 T of more sunflower oil on each flattened piece and sprinkle about another  1 T of sesame seeds and about that much salt.   Use less salt or more based on tastes and your diet.   Then set them in the oven and I believe it took about 10 minutes to get to the color we wanted on them.

 However I started each on the lowest rack then moved then to the second from the top halfway through.  This let them rise while baking then after moving them they browned very nicely.  My kids wanted to gobble them up  before breakfast, we're going to have them with some home made chicken salad for lunch today!

   Enjoy your day off if you have one!  We're going back to pond digging tomorrow!

   Be Well, Be Safe, and Blessed Be...

Semi Random thoughts...

I have been so lazy this last week, we started working on the sanctuary , by cutting down the couple of sapling that have sprouted in the space. That is all we have done here this week in reality, and I really need to get out and clear some space in my berry patch as it's getting a tad overgrown with plants that are not berry producers.

I also need to clear out the non-potato plants from my potato bed, I guess it's just been the warm last couple of days making me not want to go out and work. I plan on going out and working tomorrow if it's not raining, as we are suppose to have on and off rain for the next seven days here.

I had an interesting thought the other day on HFCS(high fructose corn syrup), now except for the very random soda when we go out and I need some sugar in my system; we have pretty much removed this substance from our diet. Except for ketchup, and I mention this for one reason. I generally put it on burgers myself, and the other day for the heck of it I put it on some of our home made fries. I did a “yuck” immediately. It's weird as I know why I got the “yuck” it is the HFCS as I've had some ketchup that has none in it and those taste “normal” to me. However, the kind I recently picked up as my son is a ketchup hound uses it.

So I can honestly say that HFCS does add “flavor” to the products it's in, and if you are no longer use to “tasting” it on a regular basis you will notice it. I know I did, Silver did as well. I know my kids don't notice it as they eat meals at school, which we all know is filled with foods that contain this ingredient in it. I really am considering setting up “home” lunches for the next school year, and getting the kids off it; but it might be a loosing battle. I say this because my kids do get “rewarded” by teachers with soda pop, candy, and chips. How do you stop that? The schools obviously have no issues with it, and neither do the teachers.

It kinda goes back to my complaint about the local churches using candy to get kids to participate in their churches. I understand rewarding good work, trust me; it is the easiest way to get a child to work. However, I think there is a better way. I know all kids like coloring.. even older ones, I have seen it. They all also like stickers (who doesn't?), and little “sticky” things. They could even reward kids with more computer time.

Come on folks.. how about trying????

Speaking of the kids, they will be out of school on the 14^th of May, I think that's a bit early. I know they didn't have snow days this year, but it's still odd to me to see kids out of school before June. I don't think they are doing a heck of a lot right now either as they took the “mandated” standardized tests a week ago and the kids have not come home with any homework since. My son said they are doing their “final” exams right now in the high school, but he only had to take one; and that in all the other classes he's watching movies. What ever happened to teaching the full year?

I'm a little sorry this has turned into a bit of a gripe session on here today.. but trust me I could go on a tad more, about much more. Tink knows why, but here is not really the place to vent on certain subjects. I would like to thank her in advance for the plants she is passing along, I've had so much troubles getting melons to grow; she's going to be passing some starts onto me. I love melons and have been disappointed that the last two years I have not been able to get them to grow.

I am “working” on some bread loaves today, one straight sourdough, the second is a sourdough with oatmeal, flaxseed, and sunflower oil. I hope it comes out good! I have been branching out of late trying out new things with the no knead sourdough and , we had been thinking something. If Silver could get me an outdoor bread oven built and we can find a way to cook multi loaves at once, would I be able to sell them at the local Farmer's market? Do I need a special permit to sell a baked item? I think I will be looking into this. I do love baking and I just get behind on it too. I am also going to see when the kids take their trip this summer if I can pick up some fabric scraps to do some other “projects” that I could sell possibly. I love to sew and I do it all by hand, I have made my kids blankets often from young ages; all from “remnant” pieces of fabric. They love them, and they are very sturdy so I wonder if there is a market for them locally.

Well that's it for now... before I ramble 20 pages or more.... grins

Be Well, Be Safe, and Blessed Be...

Just some randomness

I hope everyone remembers this guy, Mr. Thanksgiving our tom turkey (mental note get a new picture). Well this morning when me and Silver went to look at the garden, which we are giving a one day dry out after the rain we got. Well anywho, we heard this awful sound... it sounded like someone had choked one of the turkeys. then it struck us... Thanksgiving WAS TRYING TO CROW LIKE A ROOSTER!

I have at least one turkey that thinks its a chicken it seems, it was very funny to hear especially since we know that one of the couple of roosters we seem to have has learned to crow. I guess Thanksgiving is trying to copy him. Also Thanksgiving is like twice the size of Christmas now, I do wonder how big he will get to be.

Now I am at this moment baking some bread, yeah it's a tad late in the day for us. However, we have a VERY good reason for it. I found another no-knead bread recipe for my sourdough. It's a white bread recipe, that you make a "batter" in the long rise time; it seems more like a sponge though.

The book is called:

"Adventures in sourdough Cooking & Baking"

By: Charles D Wilford

Copyright 1971 and 1977

ISBN# 0-912936-00-2

The First part of the recipe Page 31:

Primary Batter "B"

Ingredients:

1C sourdough starter

1 & 1/2 C white flour

1 C warm water

Yield:

1 & 1/2 C Primary Batter "B" for baking

1 C batter to return to your starter

2 & 1/2 C total

1. Assemble all ingredients and utensils

2. Remove your sourdough starter from the refrigerator and stir well. Take out one cup and place it in a warm bowl of 2 qt capacity or larger. Return remaining starter to refrigerator. The large size bowl is necessary to prevent spillage as the batter will expand greatly during it's proofing period. The final quantity will be around 2 & 1/2 or 4 cups total.

3. Add the warm water and stir until well mixed. Slowly add the white flour stirring continually to blend the flour in well. Stir 4 to 5 minutes or until the mixture is smooth and lump free, or use an egg beater or electric mixer. (yes it says a MIXER!)

4. Cover the bowl with plastic wrap and place in a warm, draft free area for proofing. (now I use a plate that fits over my bowl and it works fine)

5. The proofing period is 8 to 12 hours depending on how active your starter is when taken from the refrigerator. Your batter is ready when it is foamy and full of large bubbles. It can be used at any time after this point up to 4 hours. If your batter has many tiny bubbles in it, it has already reached the proper state. If no or few bubbles are present during the 8 to 12 hours after proofing your starter is not acting properly and you should determine the reason for this before continuing with the recipe.

6. During the proofing period there is a chance that crust will form at the top of your batter. If this happens just stir it back down into the batter. The same is true of any liquid which might form on top.

7. At the end of the proofing period stir the batter thoroughly. Take out one cup and put back into your starter container. Stir your starter thoroughly and return it to your refrigerator.

White Bread recipe on page 86

No-knead Sourdough Bread (white)

ingredients:

1 & 1/2 C Primary Batter "b"

1/2 C warm milk (I let it get to room temp)

1 &1/2 t salt

2 T sugar

2 T cooking oil or melted Shortening (I use butter)

1 egg

2 & 1/2 C flour

Yield: 1 loaf

1. Prepare the Primary Batter "B" following the directions in Chapter 4. Be sure that you return one cup of batter to your sourdough starter container before adding any other ingredients.

2. Assemble all ingredients and utensils. Let all ingredients come to room temperature.

3. In a warm 4qt bowl (I use my 8 qt pots) mix the milk, salt, sugar and cooking oil together.

4. Beat the egg well and (then) mix it thoroughly into the mixture in step 3

5. Add the 1 & 1/2 cups of Primary Batter "B" and mix well again.

6. Add 2 & 1/2 cups of flour, 1/2 cup at a time; and beat vigorously until all the flour is blended in. Scrape down the sides of the bowl.

7. Cover the bowl and set in a warm 85 degree place for about 2 hours for proofing. When dough has doubled in bulk stir it down thoroughly. (now I find this one "odd" no "punching" down)

8. Pour into a well greased loaf pan and spread it out evenly. Pat the top smooth with floured hands (btw.. I have not done this in the 2 times I have tired this)

9. Cover with a cloth and let rise in a warm 85 degree place until it reaches about 1 inch from the top of the pan. About 1 hour and 45 minutes.

10. bake in a preheated 375 degree oven for 45 minutes. When bread starts to shrink away from the sides of the pan it is done.

11. When done, remove bread from the oven and brush the top with melted butter. Place on a wire rack to cool immediately.

Now this produces a beautiful loaf of bread, so good that when we made it the first time we ate the whole loaf as soon as it was cool. Well... ok... not quite all the way cooled. It is very good and I suggest trying it out. My family loved it, I am sure yours will too.

Be Well, Be safe and Blessed be

Fun Freebie!

OK for those of you who belong to the Yahoo Ozark group this link I am going to provide you know about, so I am posting this for everyone else (This means you Jana!). This link is to get a free sourdough starter, the -ONLY- cost is a SASE, I had this link a couple years ago and lost it then a wonderful person on the Ozark Yahoo group provided it to us all. I am ordering mine today!

http://carlsfriends.net/

Be Well and Blessed Be...