>> Friday, August 19, 2016
The two-month shots sort of took us for a loop this week -- sorry for the quiet! I had planned to share a couple recipes, but I'll only manage to start the discussion on sourdough bread. I love baking bread. Specifically, sourdough. But keeping my starter alive has been difficult for me for whatever reason. I get really into it, and then my interest wanes in the warmer weather. I'm sure some of you out there can relate.
So, I decided to get another one going before autumn using the super simple instructions over at The Kitchn. No grapes, no yeast, no voodoo. Just flour, water, and patience.
Oh, yeah . . .
And just like that . . . after only five days . . . she was fed and ready! The first recipe I decided to make was my favorite bread of all time. Do you guys remember this beautiful sourdough loaf from a few years back? I sure do. It was the first time I successfully made bread that was bakery quality.
And then I started Googling and discovered that there's way more you can make with starter than I even imagined. Go check out this recipe for Sourdough Chocolate Chip Cookies! They're sweet with a hint of tang and a great texture. I want to try these Sourdough Cinnamon Rolls next with an orange glaze.
While we're on the topic of fermenting, we have a few other things going on in the kitchen as well. Stephen just made his first batch of pickles for the season. We have three gigantic jars of these guys in the fridge just waiting to be gobbled up.
He uses the recipe in Put 'Em Up, if anyone is wondering. That's a great book, and it basically lives in our kitchen in August when the harvest is plentiful. Other preservation books we like include Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jars (all the same author).
Stephen also made another batch of kombucha, which he says he'll write about for me another day. ( (Do you remember my epic fail when I tried several years ago?) He is relatively new at it (only a year or so), but he's getting on point with flavors. My favorite this time around was a cucumber basil variety he made by juicing some of our CSA produce. Very refreshing.
That's what's going on in our kitchen this week. I hope to get a delicious slow cooker recipe to you early next week (YES! It's hot, but slow cooking season is upon us!).