Tag: sourdough

Whole Grain Hamburger Buns
October 31, 2016

Whole Grain Hamburger Buns

[restrict userlevel=”subscriber”] After making your own buns, it is hard to buy them at the store. Whole Grain Hamburger Buns Author: Chef Brad Ingredients 2 cups warm milk 1 cup sourdough starter 1/4 cup oil or butter 2 tablespoons brown sugar 2 eggs 1 teaspoons …

Breads, Pantry Members Only
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by Chef Brad
Black Quinoa French Bread
October 19, 2016

Black Quinoa French Bread

Click here to see How To Shape French Bread Loaves video on our archived Facebook Live Videos page. Black Quinoa French Bread Author: Chef Brad Ingredients 1 cup sour dough starter 2 cups hot water 1/3 cup sugar 1 tablespoon salt 1 cup cooked black …

Breads
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by Chef Brad
Barley Potato Bread
September 29, 2016

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: Chef Brad
Ingredients
  • 3 cups cooked Barley
  • 4 cups hot water
  • 2 cooked peeled and riced potatoes
  • 1 cup sourdough starter
  • 1/3 cup oil
  • 1/3 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.

 

Breads
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by Chef Brad
How To BUILD Your Sourdough Starter
August 19, 2016

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. …

Articles
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by Chef Brad
Smoked Pork and Waffles
March 15, 2016

Smoked Pork and Waffles

[restrict userlevel=”subscriber”] I love chicken and waffles,  I  recently smoked a pork picnic in my Traeger Smoker and wondered how it would taste on waffles compared to chicken.  Oh my.  It was amazing in every way. Yeasted Buttermilk Waffles Author: Chef Brad Ingredients 1 Tablespoon …

Breakfast Pastries, Pantry Members Only
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by Chef Brad
Amaranth Potato Sourdough Dinner Rolls (Pantry Members)
January 15, 2016

Amaranth Potato Sourdough Dinner Rolls (Pantry Members)

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I love this bread.  It takes some time, but is well worth the effort.

Amaranth Potato Sourdough Dinner Rolls (Pantry Members)
Author: Chef Brad
Ingredients
  • Day One:
  • 1 cup Sourdough Starter
  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons yeast
  • 2 cups water
  • —
  • Next:
  • 4 cups hot water
  • 2 pressured potatoes, riced or 1.5 cups feta cheese or both
  • 4 eggs, whole
  • ½ cup sugar
  • ½ cup melted butter or oil
  • 1 tablespoon salt
  • 2 cups popped amaranth
  • 3 tablespoons yeast
  • 3 to 6 cups Flour, high gluten white flour
Instructions
  1. Day One:
  2. In the early morning or the day before, remove the sourdough starter from the refrigerator and place one cup in a large bowl. Add 2 cups flour, ½ cup sugar, and 2 teaspoons yeast, and 2 cups water, place in a warm spot and let set for 8 to 12 hours.
  3. —
  4. Day Two:
  5. Get out your WonderMix mixer bowl and place starter in bowl and add remaining ingredients adding half the flour and placing the yeast on top of the flour.
  6. Turn on the mixer and add more flour until the dough just starts to pull away from the sides of the bowl. Remember, remember, the sticker the dough the lighter the roll. Keep the dough sticky and mix for 6 minutes.

 

To make whole grain dinner rolls, replace ½ flour with fresh ground hard white wheat flour and other grains of choice ground into flour., Omit eggs and add flour until dough pulls away from the sides of the bowl. Use the starter the same as rolls.

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Breads, Pantry Members Only
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by Chef Brad
Olive Flat Bread (Pantry Members)
January 12, 2016

Olive Flat Bread (Pantry Members)

[restrict userlevel=”subscriber”] For the Olive stuff: 2 cups green olives with pimentos ½ small onion ½ cup capers Splash balsamic vinegar 1/3 cup olive oil 2 teaspoons salt 1 clove garlic Place all ingredients into a food processor and process until finely chopped. This mix …

Breads, Pantry Members Only
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by Chef Brad
Cheesy Flat Bread (Pantry Members)
January 5, 2016

Cheesy Flat Bread (Pantry Members)

[restrict userlevel=”subscriber”] This is a wonderful flat bread and it also makes wonderful dinner rolls, light and tender.   Cheesy Flat Bread Author: Chef Brad Ingredients 1 cup sour dough starter 3 cups hot water 2 egg whites 1 cup feta cheese 2 tablespoons sugar …

Breads, Pantry Members Only, Pizza & Focaccia
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by Chef Brad
Sour Dough Feta Bread (Pantry Members)
January 5, 2016

Sour Dough Feta Bread (Pantry Members)

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Sour Dough Feta Bread (Pantry Members)
Author: Chef Brad
Ingredients
  • 1 cup sour dough starter
  • 1 cup feta cheese
  • 1 cup teff
  • 1.5 cups hot water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 2 tablespoons yeast
  • 3 to 5 cups natural white flour
Instructions
  1. Preheat oven to 475 degrees.
  2. Place all ingredients in WonderMix bowl except the white flour.
  3. Turn on machine and add more white flour until dough pulls away from the sides of the bowl. Knead for 6 minutes.
  4. Remove from bowl divide into 2 or 3 pieces.
  5. Roll dough out into circles.
  6. Place on parchment paper and cover and let rise.
  7. After dough has risen, using fingers, make indents all over surface of bread.
  8. Brush liberally with olive oil.
  9. Sprinkle with rosemary and kosher salt.
  10. Bake until golden.

 

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Breads, Pantry Members Only
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by Chef Brad
Sourdough Pancakes (Pantry Members)
December 29, 2015

Sourdough Pancakes (Pantry Members)

[restrict userlevel=”subscriber”] Sour Dough Pancakes (Pantry Members) Author: Chef Brad Ingredients 1 cup sourdough starter 3/4 cup potato flakes 4 eggs 1/4 cup oil 1/4 cup sugar 1/4 cup canola oil 1 t. salt 2 T. Rumford baking powder 2 cups milk 2 cups flour …

Breakfast Pastries, Pantry Members Only
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by Chef Brad
Spicy Cottage Cheese Sourdough Bread (Pantry Members)
December 29, 2015

Spicy Cottage Cheese Sourdough Bread (Pantry Members)

[restrict userlevel=”subscriber”] Spicy Cottage Cheese Sourdough Bread (Pantry Members) Author: Chef Brad Ingredients 1 cup sour dough starter 1 cup cottage cheese 1 cup cooked sweet brown rice 3 T. Chef Brad’s pizza seasoning 3 T. olive oil 3 T. sugar 3 cups hot water …

Breads, Pantry Members Only
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by Chef Brad
Sour Dough Spinach Bread
December 7, 2015

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.
Breads, Season 2 - Fusion Grain TV Show Recipes
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by Chef Brad
Potato Pie
December 7, 2015

Potato Pie

This is an amazing way to eat potatoes, it is great hot or cold. 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 sugar …

Season 2 - Fusion Grain TV Show Recipes
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by Chef Brad
Flaxseed Rustic Bread
November 11, 2015

Flaxseed Rustic Bread

[restrict userlevel=”subscriber”] The Secret is to first soak the flax seed. It really brings out the nutty flavor. Flaxseed Rustic Bread Author: Chef Brad Ingredients 2 cups warm water 1/4 cup olive oil 
1/4 cup Xagave 1 cup sourdough starter 1 cup soaked flax seeds …

Breads, Pantry Members Only, Season 3 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Teff Whole Grain Pizza Dough
November 9, 2015

Teff Whole Grain Pizza Dough

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This dough is almost healthy, you can use all whole wheat flour if you want and it will be great.

Tefff Whole Grain Pizza Dough
Author: Chef Brad
Ingredients
  • 1 cup sour dough starter Available at Chef Brad’s web site
  • 2 cups hot water
  • ¼ cup xagave nectar
  • ¼ cup extra virgin olive oil
  • 1 cup Teff
  • 1 cup whole wheat flour
  • 3 cups white flour
  • 3 T. Saf-Instant dry yeast
Instructions
  1. In a WonderMix mixer with a dough hook, add the sour dough bread starter, hot water, xagave, oil, and teff. Then add the whole wheat flour and 2 cups of the white flour. Add the yeast on top of everything and let mix for 6 minutes. Add the rest of the white flour, about 1 more cup, until the dough pulls from the sides of the mixer. Place in a bowl with a little oil and put it in a warm spot to rise for a couple of minutes.
  2. –
  3. Pizza Assembly:
  4. Divide dough into three pieces to make three pizzas. Put a little oil on the work surface. Sprinkle corn meal and teff on surface and roll out the dough with a rolling pin into a circle. Place on parchment paper. Now you’re are ready to put on the toppings.
  5. –
  6. For Pesto Sauce Pizza:
  7. Spread a layer of the pesto on the dough. Top with artichoke heart pieces, sliced roasted red peppers, slices of munster cheese and crumbled feta cheese.
  8. –
  9. For Tomato Sauce Pizza:
  10. Spread an even layer of the tomato sauce on the dough. Top with shredded mozzarella cheese and sliced pepperoni.
  11. –
  12. Cooking:
  13. Using a pizza paddle, slide the assembled pizzas on parchment paper in a preheated 500 degree oven on a pizza stone. Cook the pizzas for 5-10 minutes, depending on your oven, until dough becomes golden brown and crispy.

 

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Pantry Members Only, Pizza & Focaccia, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Buckwheat Rustic Bread
November 5, 2015

Buckwheat Rustic Bread

[restrict userlevel=”subscriber”] There is nothing better than buckwheat flour to make a bread rustic and oh so flavorful. I love the look and the taste it adds to the bread. Buckwheat Rustic Bread Author: Chef Brad Ingredients 2 cups warm water ¼ cup olive oil …

Breads, Pantry Members Only, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Spinach Pie
October 31, 2015

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. Spinach Pie Author: Chef Brad Ingredients In your mixer place the following ingredients and let sponge for about 20 …

Pizza & Focaccia
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by Chef Brad
Multi Grain Black Bean Pizza Dough
October 31, 2015

Multi Grain Black Bean Pizza Dough

Multi Grain Black Bean Pizza Dough
Author: Chef Brad
Ingredients
  • 1/2 cup black bean flour
  • 1 cup sourdough starter
  • 1 cup cooked black quinoa and bulgur wheat
  • 2 cups hot water
  • 1/4 cup olive oil
  • 1 tablespoon dough enhancer
  • 1/4 cup sugar
  • 1/4 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.

 

Pizza & Focaccia
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by Chef Brad
Kamut Crackery Crust Pizza Dough
October 31, 2015

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. Kamut Crackery Crust Pizza Dough Author: Chef Brad Ingredients 1 cup sourdough starter 2 cups hot water 1/4 cup olive oil 1/4 …

Pizza & Focaccia, Season 3 - Fusion Grain TV Show Recipes, Xagave Recipes
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by Chef Brad
Crispy Pizza Dough
October 31, 2015

Crispy Pizza Dough

The Teff (super grain from Ethiopia) in this recipe gives the dough a wonderful crispy texture. 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 olive …

Pizza & Focaccia
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by Chef Brad