Have I told you about my love affair with sourdough bread? Well, it’s true, I love the stuff. A while back I made a Sourdough Starter. However, my first batch of bread I made didn’t turn out so well. It actually wasn’t bread at all, it was a huge sourdough biscuit. I mean it tasted great! But my bread fell flat. So, I tried aging using the same sourdough starter as before but a slightly different recipe for the bread. I combined the sourdough starter recipe from Joy the Baker and the actual bread recipe from Emeril Lagasse .
1 1/2 cups of sourdough starter
1 package of active dry yeast
2 cups of flour
3/4 teaspoon of salt
1 teaspoon of sugar
Preheat oven to 350 degrees.
First things first, get your starter!
Stir in the “hooch” aka the yellow stuff on top.
Add 2 cups of flour to your mixing bowl.
Add 1 1/2 cups of stirred starter.
Add the yeast…
1 teaspoon sugar.
3/4 teaspoon of salt.
Now stir all of that until the dough forms a ball around the hook.
There’s the ball!
The dough should be pretty sticky. See how it was sticking to my hands? Place dough ball into a lightly floured surface and knead for 3-5 minutes.
Pretty little dough ball.
Put dough into a bowl sprayed with non-stick spray. Cover with a kitchen towel and place in a warm place. Let rise for an hour or until dough doubles in size.
Doubled in size. Nice and sticky and a little bubbly.
Again place dough onto a lightly floured surface and knead for 3-5 minutes.
I kneaded mine into the shape of the bread pan.
Place into bread pan that is sprayed with non-stick spray.
You know the drill… Cover with a kitchen towel and put it in a warm place to rise for about 30 minutes this time.
After dough has doubled in size, bake in oven at 350 degrees for 50-55 minutes.
Sourdough bread is one of my favorites! I love it for paninis and grilled sandwiches. But I’ve always wondered what makes sourdough bread, well, sour? After some investigation, I realized that I’d need a sourdough starter. Basically how you make sourdough sour is literally souring flour and water. Sounds kinda gross but hey, gotta do what ya gotta do.
You’ll need…. Wait for it….
Flour and water. That’s it.
1 cup flour
1 cup warm water
A container w a lid, glass or plastic work best. No metal.
One cup flour into the jar.
One cup warm water. I used warm water from the sink, nothing special here.
Wee bit bubbly.
Whisk that all up.
Hey girl hey.
Alright, now it’s time to let it sit. This takes a few days. Find a warm, sunny window or in my case since we don’t have many sunny windows, I put mine by the coffee pot.
Leave the lid slightly ajar. Let it sit for 24 hours.
24 hours later…. Fermentation.
Now, over the next 3-5 days you will repeat the steps I’m about to show you.
Throw out half of the mixture. Then add half a cup of flour.
And add half a cup of warm water.
Whisk all together again.
Now, leave the lid ajar and place back in your warm spot and let sit. Repeat this every 24hrs for 3-5 days.The mixture will start to ferment and get a “sour” smell. This is what we want! Hence sourdough bread.
If your mixture gets this yellowish stuff ontop, that’s ok just mix it back in. It’s called the “hooch” funny name, I know.
Continue feeding your mixture. You can move this into the fridge were it can live for a long time. Just remember to feed it once a week. Feeding it means throwing half of it out and adding half a cup of flour and warm water each. Mix and let sit.
That’s it folks! I will let y’all get started on these and post the bread recipe for sourdough in a few days!
I was craving something for a late breakfast the other day, but wanted something a little more hearty. This post was inspired by the one and only Peter Pevoto. He posted a picture of his eggs in a nest breakfast on my Facebook wall, and the idea of eggs in a nest inspired this eggs in a red bell pepper idea. Hope yall enjoy!
Fresh Sourdough Bread (thinner breads might fall apart, so choose a bread with some substance)
I cooked everything in the same pan. I used a cast iron skillet and highly suggest you use cast iron if you have one. Place minced garlic in the pan and generously drizzle with olive oil.
Place your bread in the pan and brown on both sides.
Each side should look something like this. Those spots on the bread are the garlic.
I added crushed red pepper and some fresh garlic to the sausage patty before cooking. Be sure to evenly mix the extra ingredients into the meat before cooking.
This is my attempt at making the sausage patty in the same shape as the bread.
Be sure to cook the sausage all the way through.
Wash and slice the red bell pepper, removing the ribs and seeds.
Drizzle extra olive oil in the skillet and place the bell pepper slice in. Crack the egg into the bell pepper slice. If your slice does not have even edges, some of the egg whites might slip out, not a big deal.
If you like your eggs sunny side up, then skip this step. I cracked the yolk on mine and flipped it, creating a fried egg.
Now, plate the bread with the sausage and bell pepper with egg on top. I added some Italian dipping sauce herbs for extra flavor. Hot sauce or pico de gallo would go great as well.