Tag: sourdough

Black Quinoa French Bread

Black Quinoa French Bread

Click here to see How To Shape French Bread Loaves video on our archived Facebook Live Videos page. Print Black Quinoa French Bread Author: Chef Brad   Ingredients 1 cup sour dough starter 2 cups hot water ⅓ cup sugar 1 tablespoon salt 1 cup cooked 

Barley Potato Bread

Barley Potato Bread

Sliced homade bread

I love the chewy texture that the barley gives this bread.  It’s chewy without being crunchy and tough.

Barley Potato Bread
Author: 
 
Ingredients
  • 3 cups cooked Barley
  • 4 cups hot water
  • 2 cooked peeled and riced potatoes
  • 1 cup sourdough starter
  • ⅓ cup oil
  • ⅓ cup honey
  • 1 tablespoon salt
  • 3 tablespoon yeast
  • 6 cups fresh ground white wheat flour
  • 6 to 8 cups high gluten white flour
Instructions
  1. Place  water and potatoes in blender and blend until smooth.
  2. Place in WonderMIx bowl and add barley, sourdough starter, oil, honey,  and salt.
  3. Place fresh ground white wheat flour on top and place yeast on top of that.
  4. Turn on WonderMIx and add white flour until dough cleans sides of the bowl.
  5. Knead for 6 minutes and remove from bowl and form into loaves.
  6. Let rise until double and bake in a 400 degree preheated oven at 325 degrees for 25 to 30 minutes or until internal temperature reaches 180 degrees.

 

How To BUILD Your Sourdough Starter

How To BUILD Your Sourdough Starter

Chef Brad’s Sourdough Starter works well for traditional sourdough as well. There is a process called a build that you do to build it’s strength over a few days to use it as your yeast. It is well worth the effort and this starter is powerful. 

Amaranth Potato Sourdough Dinner Rolls (Pantry Members)

Amaranth Potato Sourdough Dinner Rolls (Pantry Members)

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Sour Dough Feta Bread (Pantry Members)

Sour Dough Feta Bread (Pantry Members)

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Sour Dough Spinach Bread

Sour Dough Spinach Bread

This is one of my very favorite sandwich breads that I have ever made.

Ingredients:

  • 1 cup sour dough starter
  • 1 cups cooked barley
  • 2 cups drained, chopped frozen spinach
  • 2 cups hot water
  • 3 tablespoons Xagave
  • 1 tablespoon salt
  • 1 cup corn flour, fresh ground popcorn
  • 2 eggs
  • ¼ cup olive oil
  • 2 tablespoons yeast
  • 3 cups whole grain flour
  • 3 to 4 cups white flour

Instructions:

  1. Preheat oven to 475 degrees.
  2. Place all ingredients in WonderMix mixer Bowl starting with all of the whole grain flour and one cup of white, placing the yeast on top of flour.
  3. Turn on mixer and add more flour until dough pulls away from the sides of the bowl.
  4. Knead for 6 minutes.
  5. Remove from bowl and divide dough into 2 to 3 pieces.
  6. Roll out in large 1 inch think circles.
  7. Place on parchment paper and let rise.
  8. After dough has risen, using fingers make indents all over the surface of dough.
  9. Brush liberally with olive oil.
  10. Sprinkle with dried rosemary and kosher salt.
  11. Bake until golden brown, aprx 20 minutes.
Potato Pie

Potato Pie

This is an amazing way to eat potatoes, it is great hot or cold. Print Potato Pie Author: Chef Brad   Ingredients For the Dough In your mixer bowl place the following ingredients and let sponge for 20 minutes. 1 cup sour dough starter ¼ cup 

Teff Whole Grain Pizza Dough

Teff Whole Grain Pizza Dough

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Spinach Pie

Spinach Pie

This is a wonderful recipe, One of my all time favorites. In the pantry you will find step by step instructions for making this great recipe. Print Spinach Pie Author: Chef Brad   Ingredients In your mixer place the following ingredients and let sponge for about 

Multi Grain Black Bean Pizza Dough

Multi Grain Black Bean Pizza Dough

Multi Grain Black Bean Pizza Dough
Author: 
 
Ingredients
  • ½ cup black bean flour
  • 1 cup sourdough starter
  • 1 cup cooked black quinoa and bulgur wheat
  • 2 cups hot water
  • ¼ cup olive oil
  • 1 tablespoon dough enhancer
  • ¼ cup sugar
  • ¼ cup yeast
  • 2 cups wheat flour
  • Natural white flour
Instructions
  1. Grind beans in Whisper mill.
  2. Cook grains like you would cook white rice.
  3. They cook together really well.
  4. Add bean flour, quinoa, bulgur wheat, hot water, sourdough starter, olive oil, dough enhancer, wheat flour, and sugar to WonderMix mixer bowl.
  5. Top with yeast and start WonderMix.
  6. Add natural white flour until dough pulls away from sides of the bowl.
  7. Knead for 6 minutes to develop gluten.
  8. Remove from bowl and let rise until double.
  9. Roll out and from into pizza's.
  10. Top with favorite ingredients and bake on a 500 degree preheated pizza stone for 5 to 8 minutes.

 

Kamut Crackery Crust Pizza Dough

Kamut Crackery Crust Pizza Dough

This is a great way to make pizza dough, Kamut does not have a high gluten content, but makes a nice crockery dough. Print Kamut Crackery Crust Pizza Dough Author: Chef Brad   Ingredients 1 cup sourdough starter 2 cups hot water ¼ cup olive oil 

Crispy Pizza Dough

Crispy Pizza Dough

The Teff (super grain from Ethiopia) in this recipe gives the dough a wonderful crispy texture. Print Crispy Pizza Dough Author: Chef Brad   Ingredients 1 cup sour dough starter 3 cups hot water 2 egg whites 2 tablespoons sugar 1 tablespoon kosher salt 2 tablespoons