Today I tried this recipe using ingredients I had on hand and home made yogurt… the bread turned out delicious. I spread the warm loaves with butter to soften the crust….this bread will be yummy for morning toast or sammiches or anything….
I love sourdough bread but have never made it. I looked up some sourdough bread recipes and found out that it is quite a process which begins with creating a concoction called sourdough starter. Here is a recipe I found for this, also some helpful instructions on different methods of keeping your starter alive for all eternity. I have not decided yet if I want immortal starter brewing in my kitchen…. I will make that decision based on how the bread turns out! Here are couple pics of my starter, day one.
Here’s a picture of the starter at after it sat in my jar for three days. You can see the layer of hooch on top. Using this starter, I followed this recipe for sourdough bread.
The bread rose nicely, and had a good flavor, but not quite as sour as I had hoped. Perhaps next time I will keep my starter in the jar for a longer time. I’ll let ya know how it goes next time 🙂
Tonite I made real live pizza with home made crust etc. Here is my crust recipe: Jay’s Pizza crust its not too hard… requires about one hour and twenty minutes of rising time. After that add your favorite sauce and ingredients… I used Rinaldi Tomato Basil sauce. And I added thinly sliced green bell pepper, tomato , onion, and sauted mild italian sausage. Delicious!
I made this yesterday and people seemed intrigued and some asked for the recipe so here it is. :
1/2 cup butter softened
1 cup white sugar; I used Splenda
1/2 cup peanut butter; I used natural
Two bananas mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts
1 cup chocolate chips
Preheat oven to 325°
Lightly grease a 5 x 9″ loaf pan
In a large mixing bowl cream together butter and sugar. Add eggs beat well. Stir in peanut butter bananas flour and baking soda until blended. Fold in walnuts and chocolate chips, Pour into prepared pan. Bake at 325° for 70 minutes, Or until a toothpick inserted into center of the loaf comes out clean.
Remove to a wire rack to cool.