Pages

Wednesday, July 17, 2013

Sour dough Starter

Sour Dough Starter...

This should take .4 days..This is a new cooking experiment for me.
Day 1...1/2 c. of whole wheat flour , 1/2 c. of rye flour
             add 3/4 c. water. The consistency should be into a ball like texture, Cover with plastic wrap  and let
              it sit on the counter
Day 2...Add 1 Cup of bread flour and 1/2 c. water Mix well. Cover with plastic wrap. Let it sit on the                       counter
Day 3... Mix in a bowl 1c. bread flour and 1/2 c. water.   Throw out half of existing dough, then add the                    remaining starter to new mix. Mix until blended.
Day 4...Repeat day 3.  The mixture should be doubled, rising, and bubbly.


Starter is ready for your recipe. Keep feeding culture every 3 days, by tossing out half of the dough, and adding new flour/water... and every time you use it.
This will get better with age. Some bakeries in San Francisco claim to be using 100 year old starter...

More to come...

Monday, July 15, 2013

Strawberry Buttermilk Pancakes

Strawberry Buttermilk Pancakes

Growing up on the farm, the family had pancakes on the weekends. My mom would make them from scratch and sometimes even boil corn syrup and/or brown sugar with water to make pancake syrup.{That was when money was tight}   Since then I have developed a  version of the past. I use some whole wheat along with the white flour because  I like the extra nutrition it provides. This is a basic recipe that can be modified by substituting any kind of fruit. Peaches, banana, or blueberries would all work well.

Basic Pancake

1 egg, beaten
2 T. butter, melted
1/4 c whole wheat flour
3/4 c. white flour
3/4 c. milk or buttermilk
1 T. sugar or truvia sweetener {3 Pkg.} www.truvia.com
1/2 tsp. salt
3 tsp. baking powder

Beat until smooth. Cut up 1/2 c of fresh  strawberries into batter. Serve with a dollop of cream cheese, and Anderson's pure maple syrup .www.andersonsmaplesyrup.com