Sourdough Pizza Dough

Working recipe

120 g starter

150g 00 flour

85g bread flour

2 t salt

20g olive oil

110g water

Buttermilk Biscuts

 1/2 c buttermilk

1/2 c sour cream

10 oz flour

1 T baking powder

1/4 to baking soda

1.5 t salt

8 T cold butter

2 T melted butter

Filling ideas:

Cheddar and scallions

Combine flour, baking powder, baking soda, and salt in the food processor and process until blended, about two seconds.

Add butter and pulse until the mixture resembles a course meal and butter pieces are less than 1/4 inch

In bowl, combine the flour mixture with buttermilk mixture and lightly folder with a spatula.

Roll out dough (food lab, page 160)

Bake at 425 degrees for about 15 minutes.

Sourdough bread

Combine in bowl:

120g Fed sourdough starter

170g lukewarm water

180g bread flour

Cover and let rest at room temperature for 4 hours. Refrigerate overnight.

Add:

135g bread flour

7g sugar

1 1/4 teaspoon salt

1/4 teaspoon citric acid

Knead to form a smooth ball.

Let rise 2 to 5 hours.

Form loaf and let rise 2 to 4 more hours.

Preheat oven to 425°

Bake 25 to 30 minutes

Orecchiette with Nameko mushrooms and asparagus

Orecchiette 

Nameko mushroom

Onion

Asparagus

Garlic

Lemon

Parmesan cheese

Butter

Start cooking orecchiette. Sauté onions and asparagus in olive oil for 3 to 4 minutes. Add mushrooms with butter. Sauté for another 5 to 7 minutes. Season with salt and pepper and garlic. When pasta is done, add it and saute for 2-3 min. Add Parmesan and lemon. Serve. 

Focaccia Sheet

2 3/4 - 3 cups (445g) flour

1 teaspoon active dry yeast

2 cups minus 2 T warm water

2 Tablespoons olive oil 

3/4 teaspoon sugar

3/4 teaspoon salt

Mix everything except salt in mix master for 20 min at speed 4 until it makes a ball. Add salt and mix for another few minutes. 

Let rise for a few hours. 

Pour into sheet pan and gently stretch as much as possible. Cover with oiled plastic wrap and let rise an hour or so. 

Heat over to 475 an hour before baking. When ready to bake, sprinkle bread with salt, Rosemary, and olive oil. 

Bake for 12-14 minutes or until brown and crispy on top. 

Simple yogurt

Slowly bring 4 cups of whole milk to 200 degrees.

This step does two things. First, it kills  native bacteria in the milk that might compete with the introduced cultures. Second, it alters the structure of the milk protein, casein, which helps to make a thicker and more firm yogurt. 

It's important to raise the temperature slowly. The faster the temperature is raised, the more congealed lumpy proteins. 

Holding the milk at between 180-200, while constantly stirring, will concentrate the milk and make a thicker yogurt. Do this for a bout 20 minutes if possible. 

If time doesn't permit holding the 200 degree temperature, take 1/4 cup dry milk, add about a cup of the warmed milk from the pot, whisk very vigorously until all the lumps are gone, and add that back to the pot. 

When finished warming the milk, remove from heat and bring back down to around 110-115 degrees. This makes sure the temperature isn't too high to kill the active culture.  

Whisk in 1/2 cup of yogurt with active cultures. 

Pour into containers and culture at 115 degrees for 8-10 hours. Then refrigerate. 

 

Simple bread

1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 cup warm water
2 1/4 to 2 3/4 cups Unbleached All-Purpose Flour
3/4 to 1 teaspoon salt

Combine all ingredients except salt in mixer. Mix for 5 min or so on level 3. 

Place in large bowl to rise for 8 hours

Firm into one loaf, two breadsticks, or 6 rolls. Raise for another hour. 

Bake at 450 for 15-20 min until golden brown.