I love sourdough. Or, as the kids are saying these days, I ❤ sourdough.
I have been baking with a whole wheat (with an occasionally feeding of spelt flour) sourdough starter for several years and I really enjoy it – crackers, english muffins, pancakes, pita bread (post coming soon!), the occasional loaf of bread. Back on the other coast – the rye starter I maintained had a more robust flavor and better rising properties than my current wheat based starter. Although I have been wanting to revisit having a rye starter, I have been too lazy maintain two starters up until a few months ago (with 3 dogs, 3 cats, 2 horses and a hungry husband, did I really want another mouth to feed?). While I was visiting the other coast back in January –I snagged Daniel Leader’s formula for his rye starter in his new(ish) book – Local Breads for my inspiration.
His instructions brought to life my new rye starter, affectionately named George (from the cartoon – I will hug him and squeeze him and love him and pet him, and I will call him George.) I now look forward to my weekly baking/feeding session because, so far, the results have been delicious.
I had my first success with sourdough no-knead bread following the very simple instructions on breadtopia.com. Although this was my first success, it was far from my first attempt. All previous attempts resulted in a brick-like loaf that were good for croutons and little else.
George produced this:
My modification (not much!):
Mix everything up – let it sit overnight (12-18 hours). Loosely knead 3-4 times, cover and let rest for 15 minutes. Line a cast iron skillet with parchment and sprinkle with semolina (optional). Place bread on parchment and cover – let rise for 1 1/2 hours.
Place dutch oven or glass pan in oven and preheat at 500 degrees for 30 minutes. Place bread (by lifting parchment) in warmed dutch oven and cook covered for 30 minutes at 450-475 (depends on your oven, my oven cooks hot).
Remove lid, reduce heat to 425 and bake for another 5-10 minutes.
Without further ado, here is this week’s menu:
Breakfast: Leftover cinnamon rolls & eggs w/spinach
Lunch: Crackers & cheese, fruits & veggies
Dinner: Bread & Broccoli cheddar soup w/kale
Prep: Thaw lamb chops, start crackers, cook bacon bits, soak quinoa
Breakfast: Eggs & bacon, spinach, cortido
Lunch: Leftover soup & bread
Dinner: Lamb chops, salad, quiona
Prep: Make mayonnaise, thaw scallops
Breakfast: Yogurt & Fruit
Lunch: Salmon salad & crackers
Dinner: Scallop salad
Prep: thaw pork chops
Breakfast: Coconut Flour Pancakes
Lunch: hot dogs, sauerkraut
Dinner: Grilled portabella mushrooms & grilled pork chops
Prep: start english muffins, thaw tuna
Breakfast: English muffin egg sandwiches
Lunch: Sardine salad & crackers
Dinner: Ahi tuna & japanese style avocados
Prep: Start pizza crust
Breakfast: English Muffins
Dinner: Pizza with sourdough pizza crust, fresh buffalo mozzarella, bacon & mushrooms
See more menu plans at Menu Planning Monday