In my quest to find a traditional sourdough recipe for this type of bread, I found two things to be true: it is typically made with olive oil, something that I’m not as experienced with in sourdough; and the rosemary is either added to the olive oil to impart flavor, or the dried herb is chopped and added to the dough – but NEVER both. So, in typical fashion, I decided to put my own twist on the traditional and do the rosemary flavoring a little differently.
Over the past year that I’ve spent honing my home baking I’ve come to one important conclusion:
Bread is not as complicated as it’s made out to be. This is especially true when it comes to sourdough!
I don’t feed my starter on a regular schedule, rather by what its reaction is to feeding; I don’t measure out exact quantities when I do feed my starter, but go by sight and feel; and I don’t know the hydration of my starter – nor does it matter to me. I just do what works in my home.
While it’s more of a guide than a recipe I’ve written up my garden bouillon process below. I highly recommend experimenting with the meats and veggies you add to the stock pot for an interesting flavor combination!
Making your own chicken stock (or any kind of broth, really) is amazingly effortless, especially if you own a pressure cooker! I threw this recipe together after butchering a naughty hen from our egg layers – you can see more about that experience in my Homestead Kitchen Diary – but you can use any whole, raw chicken you pick up locally or from the supermarket.
I finally got the courage to cull my first hen after we adopted a few rescue chickens from a backyard chicken owner. They had been kept indoors pretty much all their lives and came to us with a number of problems, one of which being the dreaded egg-eating. This counterproductive problem got worse and worse until the straw that finally broke the camel’s back: I came into the coop to gather eggs one day and was literally fighting off hens hand-and-claw for the few precious eggs we were getting in the dead of winter. The one in particular that I could clearly identify was a hefty white hen, which I confirmed based on the egg yolk clearly covering her face and comb.
This post – the first of what I hope to compile as a series of notes on culinary experimentation – covers my sourdough journey thus far. While I’m still in the beginning phases of sourdough bread making I’ve fed (and killed) many starters, and I’m finally getting the hang of using ferments in my cooking.Continue reading “Homestead Diary – My First Loaves of Sourdough”
The beauty of this method is that you only need a small amount of the starter to reactivate for each round of baking you do while it’s in the fridge. As long as it’s not moldy it will be safe and ready to use until you only have a small amount left; this remaining starter is used to mix another batch of dry starter to refill your container.
If you’ve never made scones consider this a sign! They’re amazingly delicious and so simple to make. Every time I make scones I think of Mrs. McCarthy of the TV series Father Brown, who for much of the show’s duration offers her famous “award-winning scones” to passerby at every opportunity. These aren’t quite as fancyContinue reading “Huckleberry Buttermilk Scones – Recipe”
it or leaving it in the fridge over vacation until a thick layer of blackish alcohol forms on the top. With the assistance of a calendar reminder I’ve got a jar of levain just waiting for the weekend baking rush.
One of my favorite winter cookies, these will dazzle friends and family! They make a great addition to a gift basket or potluck. Feel free to substitute other types of dried fruit or even add chopped nuts.
I was inspired a few years ago by a gift from my mother-in-law to put together a recipe scrapbook with my most-used and precious family recipes. She is an avid scrapbooker, and while my version is much simpler in design it brings me no less joy to use it! Many of my fondest memories canContinue reading “Create an Heirloom Recipe Scrapbook”
Over the years I have amassed an impressive selection of cookbooks (not as impressive as my grandma’s, but I’m working on it.) I keep most of them on our bookshelf upstairs but a select few make the rotation on my butcher block. Here’s a list of the most-used, best-loved cookbooks from my collection: these contain my tried and true recipes as well as the basics which I use as a template for some of my own culinary creations!
This a very basic pancake recipe that has the special addition of some heart-healthy whole grains, namely oat bran, which makes for a rib-sticking hot breakfast. The oats magically disappear in the voluminous batter and give a delightfully complex flavor and texture. This is my new favorite breakfast recipe and I hope it’ll be yours too!
Looking for a quick and easy comfort meal? This hearty, soul-warming soup takes less than 30 minutes to throw together and tastes like it’s made from scratch. It was a lifesaver for me on a day when our whole family was sick and I needed a quick meal to soothe our sniffles! If you don’tContinue reading “Rotisserie Chicken Noodle Soup – Recipe”
After much trial and error I have finally recreated the best cake I’ve ever had – inspired by my sister’s wedding cake (the recipe for which is closely guarded and wasn’t available to a lowly home baker such as myself), a luxurious huckleberry-infused white cake that tastes like it’s straight from heaven. Moist and fluffy,Continue reading “Mixed Berry Cupcakes – Recipe”