[{"id":"60144","title":"Pseudo Sourdough for the Bread Machine","ingredients":"water, bottled, generic
cream, sour, cultured
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread setting, and Start.
Makes a 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/60144/pseudo-sourdough-for-the-bread-machine"},{"id":"59302","title":"New York-Style Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Combine flour, sugar, salt and yeast in the bowl of a food processor.
Pulse 3 to 4 times until incorporated.
Add olive oil and both amounts of water.
Run food processor until mixture forms a ball that rides around the bowl above the blade.
This will take about 15 seconds.
Continue processing 15 seconds longer.
Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed.
Place in a covered container or in a zipper-lock freezer bag.
Place in the refrigerator and allow to rise at least 1 day, and up to 5.
Remove from refrigerator, shape it into a ball, and allow to rest at room temperature for at least 2 hours before baking.
Notes: 1.
The longer you let it rise the more sourdough flavor it has.
This makes enough dough for a 14 pizza.
You can cook this pizza dough using your favorite method.","url":"https://recipe.bluelayer.org/recipe/59302/new-york-style-pizza-dough"},{"id":"59087","title":"Breadsticks With Sourdough (Yeast Option Too)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"If using sourdough, refresh your starter with equal weights flour and water.
you'll need 182 g of starter.
If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast.
Allow to double in volume at room temperature 6 to 9 hours.
Mix sponge with buttermilk and add the dough ingredients.
Knead by hand for about 8 minutes and rest for 15 minutes covered.
Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side.
Cover and rest 15 minutes.
Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
Roll out dough into a rectangle 6\" by 12\" and slice into 16 strips 8\" long.
Twist and place on parchment paper.
cover and proof for 30 minutes as oven preheats to 400F.
Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.","url":"https://recipe.bluelayer.org/recipe/59087/breadsticks-with-sourdough-yeast-option-too"},{"id":"57710","title":"Rice and Sorghum Injera","ingredients":"rice flour, white, unenriched
sorghum flour, refined, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
Add the starter and mix it well.
Add water generously and cover it tight.
Keep it outside to ferment (the dough needs only 14-16 hours to ferment).
The second day pour the fermented water in container and set aside.
Blend the self-raising with four cups of the fermented water and mix it with the dough.
This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.
P.S.
Rice and sorghum dough ferment faster than Teff .
Therefore, if not baked within a day, keep the dough in the fridge.","url":"https://recipe.bluelayer.org/recipe/57710/rice-and-sorghum-injera"},{"id":"57429","title":"Creating Your Own Sourdough Starter","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Please note that the process is simple, but will take anywhere from 3-5 days to develop.
Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar.
(Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process.
).
Stir in 2 tablespoons bread flour.
Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect.
Hotter temperatures (95-100 degrees) will kill it.
Stir at least twice daily.
Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly.
Cover with plastic wrap and set in warm place.
Stir at least twice daily.
Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly.
Cover and set in a warm place.
Repeat Day 3 if necessary, using bread flour -- When your starter develops a bubbly froth, usually about 3 to 4 days, it is done.
You have succeeded -- this can take up to 7 days in some areas,.
The starter is now ready to use or may be stored in the refrigerator in a covered jar.
CARE AND FEEDING OF YOUR SOURDOUGH STARTER:.
The starter will get better with time, so take good care of it!
If the starter is not used at least every 14 days, then it must be 'fed'.
To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest).
Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter.
Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours.
After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use.
The starter should be used every 7 - 10 days.
When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenosj starter.
As an example, if the recipe calls for one cup of starter, remove two tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour.
Adjust the water/flour as needed, the consistency should be similar to pancake batter.","url":"https://recipe.bluelayer.org/recipe/57429/creating-your-own-sourdough-starter"},{"id":"57070","title":"Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]","ingredients":"raisins, seeded
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix 350 g rye flour and 10 g salt in a bowl.
In a separate bowl, pour 380 g warm water over 80 g grape sourdough starter and break apart the starter a little bit in the water (do not dissolve it completely though!)
Cover and let rise for 4 hours at 30C.
Put in the fridge until the next day.
It should be doubled after 4 hours!
If not baking right away, place this into the fridge until later.
Mix the 500 g bread flour, 150 g rye flour and salt.
Mix the fermented wild grape mixture from before with 280 g warm water.
Pour the water/wild grape mixture into the flours.
Mix gently my gradually folding the flour over the liquid, then mix with fingers until the liquid is absorbed and the dough in chunky crumbles.
Next squeeze the dough together with your fingers until no longer floury and the dough comes together into a rough ball.
Remove from bowl and knead until the dough forms a smooth ball.
Split in two if making two types bread with different mix ins.
For mix ins, place the dough in a large bowl, pour in the mix ins and knead them into each loaf.
Place each ball of Dough into a bowl, cover and let rise for 90 minutes
After 90 minutes, gently roll out the dough from the bowl.
Prepare a moist towel and roll the top and sides of the bread dough on the towel to wet the surface a little.
Roll it in the topping of your choice such as barley flakes or rye flakes.
Place top down into banneton baskets (if not using toppings, sprinkle the baskets with plenty of flour first).
Let rise for another 60 minutes.
Gently remove from baskets and place on the baking sheet.
Poke a hole in the center with a chop stick, and then poke more holes in a spiral pattern from center out.
(about 3 cm between each hole).
Bake at 250C for about 40 minutes (check after 30 mintues).
Remove and let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/57070/roggenmischbrot-rye-bread-with-wild-grape-or-raisin-yeast-bakery-recipe"},{"id":"56149","title":"Apple Butter With Blueberries Recipe","ingredients":"apples, raw, with skin
blueberries, raw
apples, raw, with skin
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 qt casserole dish and cover, microwaving on full power till the fruit is very tender, about 10 min.
Then uncover the let the mix cold for about 5 min.
Combine the fruit mix (liquids too) and butter in a processor or possibly blender and whiz till pureed, about 5 seconds.
Great hot or possibly chilled, especiall on pancakes or possibly sourdough toast.
Stores covered and refrigerated for up to a week; makes 1 1/2 c..","url":"https://recipe.bluelayer.org/recipe/56149/apple-butter-with-blueberries-recipe"},{"id":"54646","title":"5 Minute Artisan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preparing Dough for Storage:.
Warm the water slightly.
It should feel just a little warmer than body temperature.
Warm water will rise the dough to the right point for storage in about 2 hours.
With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.
Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary.
Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula.
Don't press down into the flour as you scoop or you'll throw off the measurement.
Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform.
If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together.
Don't knead, it isn't necessary.
You're finished when everything is uniformly moist, without dry patches.
It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise.
Cover with lid (not airtight or it could explode the lid off).
Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period.
Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
prepare your loaf tin, tray, or whatever you're baking it in/on.
Sprinkle the surface of your refrigerated dough with four.
Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.
Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated.
The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive.
The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period.
That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash.
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking.
Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet.
Put your loaf in the oven.
Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days.
The flavour and texture improves, becoming like sourdough.
Even 24 hours of storage improves the flavour.
This is the standard bread.
There are loads of variations - both savory and sweet - in the book.","url":"https://recipe.bluelayer.org/recipe/54646/5-minute-artisan-bread"},{"id":"54436","title":"German Country Style Sourdough Rye Bread With Caraway Seeds","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, caraway seed
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack.
Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.","url":"https://recipe.bluelayer.org/recipe/54436/german-country-style-sourdough-rye-bread-with-caraway-seeds"},{"id":"54081","title":"Basic Sourdough Starter","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine the water, yeast, and sugar.
Let sit until the yeast becomes foamy, about 5 minutes.
(If the yeast does not foam, discard the mixture and begin again with a new yeast.)
Add the flour and stir vigorously to work air into the mixture.
Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to 12 hours.
(The mixture should become very bubbly.)
Use immediately or cover loosely with plastic wrap and store in the refrigerator.
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water.
Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
Also, the starter must be maintained by feeding it every few days.
Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water.
Whisk until blended but not smooth.
Cover loosely and return to the refrigerator.
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container.
Thaw the starter 2 days before you plan to bake with it.
Refresh as indicated above with 1 cup each of flour and warm water.
Cover and leave at room temperature 12 hours or overnight before using.
CAUTION: Never keep your starter tightly closed!
The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!","url":"https://recipe.bluelayer.org/recipe/54081/basic-sourdough-starter"},{"id":"45801","title":"Easy Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic","directions":"Mix ingredients together.
Use as a sourdough starter.","url":"https://recipe.bluelayer.org/recipe/45801/easy-sourdough-starter"},{"id":"53902","title":"Horiatiko Psomi: Crusty Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey","directions":"In a small bowl, dissolve the yeast in lukewarm water.
Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid.
Allow to rise about 15-20 minutes.
Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center.
Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well.
Pulling in the flour slowly, mix with hands until it's a cohesive mass.
(If more water is needed, add in small amounts from the remaining 1/2 cup.)
Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands.
Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled.
Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry.
Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
Punch down and knead for 5-6 minutes on a floured surface.
Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves.
Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp).
In a warm place, allow the loaves to rise for 1 hour.
Preheat oven to 450F (220C).
For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo).
Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned.
When tapped on the bottom, bread will sound hollow.
When the loaves are done, remove from oven and cool on racks.","url":"https://recipe.bluelayer.org/recipe/53902/horiatiko-psomi-crusty-country-bread"},{"id":"53872","title":"Sourdough Starter and Sourdough Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar.
Cover with plastic wrap.
(Do not cover tightly at any point in the process.)
Stir well several times through the day.
Day 2: no feeding, just stir whenever you think of it.
Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 4: Add 1 oz flour and 1/2 oz water.
This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance.
Continue to stir as often as you think of it.
Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
By now, you should be seeing plenty of bubbles, but don't worry if you don't.
Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest!
Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap.
Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
Day 10: Feed starter again with 1 oz each flour and water.
To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water.
Mix on medium-low until elastic, about 5 minutes.
Add salt and oil and mix until combined.
Form into a ball and place into a oiled bowl.
You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding).
Form into desired shape and let rise about 1 hour; slash top in desired pattern.
Bake in preheated 350F oven.
Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom.
Cool completely before slicing.
Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with.
If you don't need to bake that often, refrigerate the starter after a last feeding.
It will keep at least a month in the fridge, but can last up to 3 months with proper care.
Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.","url":"https://recipe.bluelayer.org/recipe/53872/sourdough-starter-and-sourdough-bread"},{"id":"53038","title":"Sourdough Starter","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"In a 1-quart pitcher, stir together the flour, water and yeast.
Cover the pitcher almost completely with plastic wrap and let stand at room temperature overnight.
For a stronger sour flavor, let it stand in the refrigerator for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/53038/sourdough-starter"},{"id":"52366","title":"ABM Favorite Sourdough Bread","ingredients":"wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flours, bread, unenriched","directions":"Get all of the ingredients together and have them near your bread machine, with the container in the machine.
Add 1 cup flour, honey, salt, and yeast to bread pan.
Start basic bread cycle with dark crust to begin mixing these things together.
Slowly add warmed milk and butter while the bread machine is stirring.
I have also used whey left over from my crockpot yogurt and it's turned out AWE-SOME!
Add the sourdough the same way; slowly while it mixes.
Add the remaining flour to the wet mixture.
The dough will get very crumbly and might seem too dry.
Help this out by pressing down on the dough during kneading to get it to incorporate all dough bits.
Close the top and let it finish its cycle.
Take it out IMMEDIATELY so it doesn't get soggy,.
Alternatively use DOUGH ONLY and then let it raise overnight and bake in the oven at 375 for 30 minutes.
If you give it a \"cold rise\" it turns out even more awesome!","url":"https://recipe.bluelayer.org/recipe/52366/abm-favorite-sourdough-bread"},{"id":"51723","title":"Amish Sourdough Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
wheat flours, bread, unenriched","directions":"Place the pancake mix in a large bowl.
Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.","url":"https://recipe.bluelayer.org/recipe/51723/amish-sourdough-pancakes"},{"id":"51664","title":"Sourdough Bread","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
lemon juice, raw
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Do not use delay bake opition with this recipe.
Bake on french bread cycle.
Have water between 70 and 80 degrees.
Add all ingredients in order listed.
Make an hole in flour for yeast, don't let yeast touch water.","url":"https://recipe.bluelayer.org/recipe/51664/sourdough-bread"},{"id":"51621","title":"Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix 1 cup (225 ml) of flour with 1 cup (225 ml) of water.
Leave it covered with a light cloth in a warm place.
As soon as it starts to \"boil\" (ferment) it is ready to use in bread.
The more you use it, the better your bread will turn out.
When you want more, just add flour and water to get it as full as you want.","url":"https://recipe.bluelayer.org/recipe/51621/sourdough-starter"},{"id":"51504","title":"Sourdough Starter #6","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Let milk stand for a day or so in an uncovered container at room temperature.
Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.
NOTE:
All containers for starters not using yeast, must be carefully scalded before use.
If you are carless or do not scald them the starter will fail.","url":"https://recipe.bluelayer.org/recipe/51504/sourdough-starter-6"},{"id":"50647","title":"Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic","directions":"Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.
Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
Bubbles should appear after 24 to 36 hours.
After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.
Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl.
Add seed culture, stirring to incorporate, and re-cover with plastic wrap.
Stir twice a day to aerate.
When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl.
Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.
Transfer to a lightly floured surface and knead for 2 minutes.
It should have the consistency of bread dough.
Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.
Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk).
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/50647/sourdough-starter"},{"id":"50396","title":"Basic Sourdough Starter Recipe","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Sourdough starters can be purchased commercially or possibly they can be started on your own.
Your own might be more fun.
One c. of water is mixed with 1 Tbsp.
sugar, 1 c. flour, and 4 Tbsp.
commercial buttermilk.
Mix all of this together and place it in a glass or possibly stainless-steel bowl.
Don't use aluminum.
Cover this with a towel and allow to stand in a hot place for a few days, or possibly till it has begun to ferment and has a wonderful sour smell.
You might keep this on the top of the water heater or possibly in your oven and leave the light on all the time.
The starter should be the consistency of pancake batter and it can be covered and stored in the refrigerator.
Use this as your starter in any of the recipes which follow.
The old-timers claim which you can get a sourdough starter going by just mixing flour and water together and allowing it to sit in a hot place for several days.
This may work, but it is not terribly reliable.
HINT: ON STORING SOURDOUGH STARTER.
When storing sourdough starter in the refrigerator, remember which it should be kept at around 42 .
If it is too cool, it will take a long time to come around again, to come back to life.
Your refrigerator is probably colder than this, so perhaps you may want to store the starter in a very cold place.","url":"https://recipe.bluelayer.org/recipe/50396/basic-sourdough-starter-recipe"},{"id":"50362","title":"Bill's Sourdough Starter Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a non-reactive container (e.g., a qt-size plastic peanut butter or possibly mayonaise jar with a plastic lid) mix together all ingredients.
Cap loosely to keep the fruit flies out and leave at room temperature for about 5 days, stirring gently each day.
It will develop a nice yeasty, beery aroma.
After 5 days, feed it as below, or possibly if you aren't going to use it, screw the cap on and chill.
About 12 hrs before you use it, add in 1 c. each of water and flour.
It will foam up quite nicely after about12 hrs or possibly so; take out the amount you need for the recipe and close the lid on the rest and chill.
The next time you are ready to make a sourdough recipe, just take it out, add in the appropriate amount of water and flour at a 1:1 ratio and let set 12 hrs at room temp.
If I go more than 2 or possibly 3 weeks without using the starter (rare indeed), I take it out and feed it anyway and then give the excess to my 2 coon hounds.
[The coon hounds are not necessary to the recipe ::)) ].
Should the starter go off-color or possibly have anything other than a beery, yeasty, sour odor, throw it out and start again.
I have never had this happen to me, but have heard of it.
After initially making the starter, if you need starter in a hurry, use very hot water (100F) when feeding it and it is usually ready in 4 to 6 hrs.
[You can tell; it will be nice and foamy; sometimes after a full 12 hrs, the foam will have subsided a bit, but it is still ready to use - I stir the foam down anyway]","url":"https://recipe.bluelayer.org/recipe/50362/bills-sourdough-starter-recipe"},{"id":"49022","title":"Easy Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"To start your culture, mix 1/2 cup of all-purpose flour, 1/2 cup of warm water, a half teaspoon of rapid-rise yeast, and an opened pro-biotic capsule until smooth.
(You can get pro-biotics capsules at any health food store near the vitamin section.
Alternatively, you could add some active culture yogurt.)
Loosely cover the jar with the lid... (this keeps the bugs out and allows the wild yeast to enter).
(It is VERY important to not put the lid on tightly since great pressure would build and cause the jar to explode.
).
Stir regularly.
When the mixture has sponged up, stir down.
Starter can be used after the sponge has risen and fallen three times (one or two days).
Best taste is after the Hooch has formed and this will be in 3 to 5 days.
Additional Starter.
If you need more starter, then after a day or so... add flour/water in the ratio of 1/2 cup of flour to 1/3 cup of water.
Take some, leave some.
When you are ready to bake, pour out what you need and replace it in the ratio of 1/2 cup of flour to 1/3 cup of water.
When you dont need it for a few days, store in the fridge.
Feed it once a week.
(At some point, you may need to throw some away if you are not making a lot of bread.)
If you are going to be on vacation, freeze it.
When you need starter again... take it out a day or so early, feed it... and it will be ready to use on your baking day.","url":"https://recipe.bluelayer.org/recipe/49022/easy-sourdough-starter"},{"id":"47578","title":"Easy Whole Wheat Malted Barley Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
barley, hulled
leavening agents, yeast, baker's, active dry
sugars, granulated","directions":"1) Take 100 grams of warm water, your sugar and yeast, and mix together.
Set aside for 15 minutes in a lukewarm place.
If the room temperature is cold, a heating pad may come in handy in your bread making.
This is called \"Proofing\" the yeast.
It will be ready once it starts to froth.
2) Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements.
Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl.
Knead each evenly.
3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls.
Let rest and rise for 4 hours.
Again, if it's cold where you live, you may want to use a heating pad.
4) Knead both dough balls separately and replace in the bowls.
Allow to rise for an additional hour.
5) Combine the dough together, kneading for about 5 minutes.
Allow to rise for an additional hour.
If you'd like a sourdough bread, allow it to rise longer.
You can get an idea what the bread will be like by periodically (every few hours) tasting a small pinch of the bread.
6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside.
Do not overcook.
A baking stone comes in handy.
7) Allow to cool.
Enjoy your bread however you like.
I slice it up and eat it as toast throughout the week.
If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.","url":"https://recipe.bluelayer.org/recipe/47578/easy-whole-wheat-malted-barley-bread"},{"id":"46900","title":"More Sourdough Starter","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin","directions":"Mix the ingredients.
Cover loosely and leave in a warm place, such as on top of a water heater, for 3 or 4 days.
If the mixture starts to smell yeasty prior to 3 or 4 days, or is ready.
Go ahead and feed it and start making bread.
See the feeding directions below.","url":"https://recipe.bluelayer.org/recipe/46900/more-sourdough-starter"},{"id":"46750","title":"Nancy Silvertons Grape Sourdough Starter","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
grapes, red or green (european type, such as thompson seedless), raw","directions":"Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!)
and immerse them in the flour water mix.
Cover tightly with a lid or plastic wrap secured with a rubber band.
Leave at room temperature for 6 days, stirring once or twice a day for six days.
The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base.
The mixture will begin to taste and smell slightly fruity, and the color will be strange.
That is as it should be.
By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete.
The starter is living but weak, and it needs to be fed.
Remove the grapes and squeeze their juices back into the starter.
Stir it up thoroughly and transfer it to a clean container.
(Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed.
Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well.
Let stand uncovered at room temperature until it bubbles up 3 to 4 hours then cover and refrigerate.
Repeat this the second and third day.
Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which its a good idea to pour off all but 2 cups and give it another feeding.
Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.","url":"https://recipe.bluelayer.org/recipe/46750/nancy-silvertons-grape-sourdough-starter"},{"id":"46501","title":"Herman Sourdough Starter","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large glass or plastic container, dissolve the yeast in warm water.
Stir in the flour and sugar, mix until smooth.
(DO NOT USE A METAL SPOON)!
Cover loosely and store in a warm place overnight.
The next day, stir and refrigerate.
Stir once each day for the next four days.
On the fifth day, stir, then divide in half.
Give half away with feeding instructions.
Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk.
Stir until smooth.
Cover and place in refrigerator.
Stir once each day for next four days.
On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk.
Return to refrigerator and stir once each day for the next four days.
On the fifteenth day it is ready to be used for baking.
Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)","url":"https://recipe.bluelayer.org/recipe/46501/herman-sourdough-starter"},{"id":"46132","title":"Sourdough Bread Naples, Italy","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Combine water, starter, and flour.
Mix by hand or use a stand-up mixer.
This recipe requires a starter, which is not included in this recipe.
Add salt and mix everything until you get a shaggy dough.
Transfer dough onto a clean counter and proceed to stretch and fold at least a dozen times.
Place in a covered container large enough to contain the dough after it has doubled in volume., which will take approximately 4~4.5 hours.
Punch down dough and transfer to a clean counter for degassing and shaping.
Place shaped dough on parchment paper, cover to prevent drying, and let stand for approx 45 minutes.
Heat oven to 500 degrees Fahreinheit.
Score loaves with a razor blade or sharp knife.
Mist the inside of the oven with a spray bottle.
Bake loaves for 10 minutes, and spray again with water.
Complete baking for another 20~25 minutes until crust is golden brown.
Remove from oven and let cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/46132/sourdough-bread-naples-italy"},{"id":"45750","title":"Mom's Sourdough Bread","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin
water, bottled, generic
sugars, granulated
oil, canola
salt, table
wheat germ, crude
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"To make the starter for the sourdough - stir together in a jar or container 1 cup water, 3 T potato flakes and 1/2 cup sugar.
Let sit on counter for 8 hours.
Store in refrigerator until ready to use.
Let sit at least 2-3 days in fridge before making bread initially.
You will need to do this twice so you will have enough starter to make your first batch of bread.
I like to have extra to give away as well.
To feed it just repeat the same proportions and let sit on the counter each time.
It needs to be somewhat active before using it in your bread recipe.
I feed my starter every week or two to keep it active.
When ready to prepare bread measure out 1 1/2 cups starter into a large mixing bowl.
Add the remaining ingredients in order listed stirring and mixing well.
You will have to knead in the last 1 to 2 cups of flour as it will be too difficult to stir in all the flour by hand.
Cover bowl with plastic wrap and let sit on counter for 8 hours to rise.
This is a slow rising dough - especially in cooler weather.
Divide dough into halves and place each half into 1 greased 8 1/2\" x 4 1/2\" loaf pans.
You may need to add a little more flour to the dough halves when working with them as they may be sticky.
I use a scale to portion my dough out so it is even.
But you don't have to do this.
Cover pans with sprayed plastic wrap and let sit on counter and to rise another 7 to 8 hours.
Carefully remove the plastic wrap - if it is sprayed well the wrap should not stick to your dough.
Preheat oven to 350 degrees and bake in oven for 30 minutes or until instant read thermometer reaches 190 degrees.
Put pans on wire rack and let cool 5 minutes and then turn out of pans.
Slice and enjoy!
I typically stir up my bread dough first thing in the morning so it will have the day to rise.
Punch it down and divide it into loaves late in the evening and let it sit and rise over night and bake first thing in the morning - this way we will have fresh sourdough bread for breakfast the next morning.
Most of the time needed to prepare this bread is just rising time so it is inactive.
It is very much worth the wait!","url":"https://recipe.bluelayer.org/recipe/45750/moms-sourdough-bread"},{"id":"45638","title":"Quick Sesame Sourdough Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
lemon juice, raw
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Make the dough with a bread machine.
(Or by hand and let rise for 2 hours.
).
Move the dough out onto a floured surface.
Make into a ring with floured hands.
(You can do this by lengthening the dough and connect the ends.
What I did was flatten the ball of dough a bit and put ample flour on the center and dug a hole through it.
You'd need ample flour on the center bottom of the dough too.
Then put both hands through the hole, hold it up and gently enlarge the ring into doughnut shape with help from gravity.
The photo shows only one hand because one hand was taking the picture.
).
Let the ring of dough rise a second time in a warm place for 20-30 minute or untill doubled in size.
Cut slashes of your own design, then bake at 375F for 35 minutes.
(You have to watch during the last few minutes because it can get too dark very fast.
).","url":"https://recipe.bluelayer.org/recipe/45638/quick-sesame-sourdough-bread"},{"id":"45371","title":"Basic White Bread (Recipe Of Threes) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
molasses
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"I call it the recipe of threes.
I often substitute 3 of the c. of whole wheat flour for the unbleached.
You can also use up to 1 c. of any combination of non-wheat flours.
My favorite is 1/4 c. of each oatmeal, rice, and soy flours.
Measure half of the flour (whole wheat goes in here) into a large bowl.
Form a well in the center.
Stir the molasses into all of the water and pour the mix into the well.
Sprinkle on the yeast and wait till yeast softens.
Beat till batter is smooth, pausing to scrape down the sides of the bowl.
Cover and let sit overnight.
In the morning, fold in the rest of the flour, the salt and the oil.
Stir till you cannot stir any more (this is the hardest part).
By now the dough should be clearing the sides of the bowl.
Turn out dough and knead till smooth.
Put in bowl, cover and let rise till double in bulk.
If you poke the dough and it doesn't poke back, it's ready!
Turn dough out and divide into two (large) loaves or possibly three smaller ones.
Form into loaves and place in greased loaf pans.
Cover and let rise till double in bulk.
Preheat oven to 350 degrees.
Place risen dough in warm oven.
Bake for 40-45 min or possibly till loaves have pulled away from the sides of the pans.
Let cold a bit and enjoy!
My latest project has been working with sourdough bread.
More on which later.
NOTES : I learned how to bake bread from my first wife.
She learned from her mom who learned from her mom.
She didn't use measurements but worked by feel.
I have been baking with yeast for years following a basic recipe:","url":"https://recipe.bluelayer.org/recipe/45371/basic-white-bread-recipe-of-threes-recipe"},{"id":"45149","title":"Dak's Sourdough Starter","ingredients":"milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"In a 1-quart pan over medium heat, heat milk to 90 to 100 degrees.
Remove from heat and stir in yogurt.
Place in a warm 3 to 6 cup glass, ceramic, plastic or stainless steel container with a tight lid.
Cover and let stand in a warm place until mixture is the consistency of yogurt and a curd has formed.
(You can test the mixture by tilting the container.
If the mixture doesn't flow freely when the container is tilted, it's ready.)
The curding process takes about 18 to 24 hours.
You'll need to check it periodically.
If some clear liquid rises to the top of the milk, stir it back in.
NOTE: If the liquid turns pink, discard the batch and start again.
Once the curd has formed, add the flour and stir until smooth.
Cover again and let stand in a warm place until the mixture is full of bubbles and has a good sour smell.
This should take about 2 to 5 days.
Again, if some clear liquid rises to the top stir it back in.
If the liquid turns pink, discard the batch and start again.
When the mixture is ready, you can keep it covered and store it in the refrigerator until you need it.
The recipe makes about 113 cup starter.","url":"https://recipe.bluelayer.org/recipe/45149/daks-sourdough-starter"},{"id":"44564","title":"Sourdough Peach Nut Bread Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Make starter first.","url":"https://recipe.bluelayer.org/recipe/44564/sourdough-peach-nut-bread-recipe"},{"id":"43637","title":"French Baguettes Using Two Yeasts","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"make a poolish Put 480g flour and 480g springwater and one tablespoon of sourdough starter yeast put in a plastic bowl cover with cling film and place in airing cupboard or other warm area, until the mixture is well fermented(very frothy)could take several hours.
Transfer frothy mix into a a cold stainless steel bowl to retard the yeast action and place in fridge until late Thursday evening Remove from fridge put mix into a large plastic bowl cover and leave safe until friday morning.
Final Dough Friday Add spring water/malt instant yeast to poolish, then 665g flour(no salt)Mix then rest for twenty minutes.
Pour out onto work surface.
Now for the french kneading(throw and slap method) you will need a plastic dough scraper to help, work the mix for at least 10 minutes when the dough begins to come together and you see the gluten developing.
You can rest the dough for twenty minutes, and have a rest yourself Now add your salt and continue kneading for another ten to fifteen minutes.
Put dough into two large bowls to make 2 baguetes each 250g and 1 large 350g place in airing cupboard for two hours.
Tip dough onto work surface divide and shape into baguettes proof for one hour in metal baguette tins(to assist slashing I sprinkle rice flour over top which will give you the desired surface for slicing I use a razor blade) in warm area I use hot water bottles.
Cook four small baguettes 26 minutes ( first 5 at 250) remainder 190 turn once Place on wire racks to cool.
The larger two I would suggest a total of thirty to thirty five minutes.
Good baking.","url":"https://recipe.bluelayer.org/recipe/43637/french-baguettes-using-two-yeasts"},{"id":"42832","title":"100% Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
salt, table
molasses
spices, caraway seed
wheat flour, white, all-purpose, unenriched","directions":"Refresh a portion of your sourdough starter using equal parts rye flour and water.
This will give you a rye starter that you can maintain like your other starter if you wish.
This dough is very sticky and cement-like.
I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.
Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour.
Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume.
I use a clear, straight sided container to know when the fermentation is complete.
After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway.
Add the rye flour a portion at a time until all is well mixed.
Cover and let rest for 20 minutes.
Scrape the dough onto a wetted counter.
Traditional kneading is not possible.
Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.
Divide the dough in half and form two balls of dough.
Spray two 8\" x 4\" bread pans (standard loaf pans) with oil and line with parchment paper.
I spray the parchment paper as well.
Preheat your oven to 375F.
Press the dough into the pans, smoothing with wet hands.
Seeds or white flour can be added to the surface if desired.
Cover with oiled plastic wrap.
and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours).
Bake for 45 minutes or longer until the internal temperature is 200F I rotate the loaves in the oven after 20 minutes of baking.
Remove the loaves from the pans and cool on a rack thoroughly before slicing.
The taste improves with time and the bread will last for several days or more at room temperature.
Slice thinly - enjoy.","url":"https://recipe.bluelayer.org/recipe/42832/100-rye-bread"},{"id":"40489","title":"Gluten-Free Sourdough Starter","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
rice flour, white, unenriched","directions":"Combine all ingredients in a 4-cup container.
It will be thick.
Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily.
The starter will rise and fall during the fermentation process.When it is developed it will be bubbly and may have developed a layer of hooch - a liquid on top of the starter, which can be stirred back in..
Use or refrigerate.
Replenishing: Always have at least one cup of starter left over.
Add 1 cup water and 1 1/2 cup white rice flour.
Cover loosely and let stand in a warm place for 12 hours.
Use or refrigerate.","url":"https://recipe.bluelayer.org/recipe/40489/gluten-free-sourdough-starter"},{"id":"40345","title":"Very Strawberry Sourdough Bread","ingredients":"leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
strawberries, raw
leavening agents, yeast, baker's, active dry","directions":"Dissolve 5g of salt with 10g of strawberry yeast water.
Set aside.
Mix starter with 100g of strawberry yeast water, strawberry puree and flour.
Autolyse for 30 minutes.
After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough.
Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.
Rest 30 minutes.
Perform a dozen or so folds using a dough scrapper on the wet dough.
Rest 30 minutes.
Repeat step 5 three more times.
Place the dough in the fridge for 24 48 hours (in my case, 67 hours!
).
Take the dough from the fridge, pre-shape directly.
Bench rest for 5 minutes.
Then final shape and place the dough in the banneton basket.
Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
Pre-heat the oven, baking stone and Pyrex glass lid at 250C for 1 hour.
Bake the dough for 20 minutes with the lid on at 250C and another 20 minutes without the lid at 230C.
Cool the bread on wire rack completely before slicing.","url":"https://recipe.bluelayer.org/recipe/40345/very-strawberry-sourdough-bread"},{"id":"40051","title":"Japanese Milk Bread or Rolls With Sourdough","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
butter, without salt","directions":"Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred.
Take off heat and continue to stir for about a minute.
Drop the cold butter pats onto the roux to keep the roux from forming a film.
When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer.
Cover and let sit for 10 minutes.
Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side.
Place in an oiled, clear straight sided container and cover.
after 15 minutes, stretch and fold again.
Put back into container.
Let rise until doubled in volume from the original volume.
Preheat oven to 350F.
After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled.
Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
If making rolls, divide risen dough into 12 pieces (56 to 57g each).
Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size.
A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
Cool on rack before serving.","url":"https://recipe.bluelayer.org/recipe/40051/japanese-milk-bread-or-rolls-with-sourdough"},{"id":"38868","title":"Grilled Sourdough With Onion Butter","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
wheat flours, bread, unenriched","directions":"Combine the butter, scallions and garlic; mix well.
Chill, covered, until set.
Slice the bread in 1/2 inch slices and arrange on grill rack.
Grill until bread is toasted.
Spread with the onion butter and serve immediately.","url":"https://recipe.bluelayer.org/recipe/38868/grilled-sourdough-with-onion-butter"},{"id":"38852","title":"Yet Another Sourdough Starter (No Yeast)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
honey","directions":"Mix thoroughly water, flour and molasses (or honey) in a covered plastic or glass jar.
Place mixture in a warm draft-free area for several days.
Each day stir, remove several Tablespoons of mixture and add several Tablespoons of flour and water.
After yeast bubbles form, continue the process for 3 or 4 days.
Starter is ready to use when bubbly and sour smelling.
Mixture will be similar to pancake batter.
Remove starter quantity for your recipe, store remainder in the refrigerator feeding weekly.","url":"https://recipe.bluelayer.org/recipe/38852/yet-another-sourdough-starter-no-yeast"},{"id":"38262","title":"Quick Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a large bowl mix the yeast with the water and allow to proof for about 10 minutes.
If the yeast doesn't start to puff up and bubble, discarded and start over with fresh yeast.
Sprinkle the flour into the yeast mixture and beat into a thick batter.
The batter doesn't have to be too smooth as the action of the yeast will break down any lumps.
Cover the bowl with plastic wrap and let stand in a warm (80-85 F or 25 to 30 C) place for about 24 hours, or until it is nice and frothy.
You can use the starter right away or let it age for up to 3 days longer to develope a richer flavor.
Store starter in fridge between uses and use or replenish every two weeks.
You can use any flour or combination of flours to make the starter; some rye and buckwheat added to all-purpose makes a nice blend.
To replenish the starter: mix equal parts of water and flour (about a cup of each is good) and add to the starter at least every two weeks.
Let the starter age in a warm place for 6 to 24 hours, then use or return to the fridge.","url":"https://recipe.bluelayer.org/recipe/38262/quick-sourdough-starter"},{"id":"37781","title":"Sourdough (Feed and Starter)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients together except yeast(store as feed until ready to use).
Add yeast.
Lightly mix in 2 cups warm water.
Sit on counter for 6-8 hours before first use.
After use, add a proportional amount of flour and water.","url":"https://recipe.bluelayer.org/recipe/37781/sourdough-feed-and-starter"},{"id":"37308","title":"Sourdough Starter - Wheat","ingredients":"honey
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a glass or ceramic bowl, mix together the honey, 1/2 cup whole wheat flour, and 1/2 cup of water.
Use a wooden spoon to stir.
Cover lightly, and place in a warm place.
Stir twice a day for 5 days.
On the 6th day, mix in 1/2 cup of water and 1/2 cup of flour using a wooden spoon.
Don't worry about lumps, for the yeast will eat them!
Cover and let stand in a warm place to ferment for 1 day.
When you get lots of bubbles and foam on top, you know the starter is active and ready to use.
The starter will separate with the flour on the bottom and 'hootch,' a yellow liquid, on top.
Just mix well before using or feeding.
Store starter in a wide mouth glass jar.
I use waxed paper and a rubber band in place of a lid, as metal utensils or containers will contaminate the starter.
Once refrigerated, the starter only needs to be fed once a week.
Use half, and feed the remaining half to keep it alive for the next time.","url":"https://recipe.bluelayer.org/recipe/37308/sourdough-starter-wheat"},{"id":"37185","title":"Keth's Sourdough Starter Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"DAY ONE:.
Sterilize all equipment, if necessary.
I do not have to in my kitchen because I get a bubbly starter by Day 4.
The first step, whether or not you sterilize, is to scrub all pieces of equipment with hot water and dishwashing liquid, and dry with paper towels.
Then to sterilize, place the equipment in a large pot of boiling water for 5 minutes.
Lift it out of the pan with tongs and allow to dry on paper towels.
To begin starter, start early in the day.
Measure 1/2 cup distilled water into a sterilized bowl using a sterilized measuring cup.
Add 1 cup of organic flour, and stir with a sterilized spoon.
Cover bowl tightly with plastic wrap and let sit at room temperature (60 to 80 degrees F) for 12 hours.
After 12 hours, add in 1/2 cup distilled water and 1 cup organic flour, and leave again at room temperature (60 to 80 degrees F) for 12 hours.
DAY TWO:.
Wash and sterilize dry measuring cups and spoon again.
Add 1/2 cup distilled water and 1 cup of the organic flour to the starter and leave again at room temperature (60 to 80 degrees F) for 24 hours.
DAY THREE:.
Repeat step 4.
If the starter has not begun to bubble, wait one more day before discarding it.
DAY FOUR:.
If the starter is bubbling, repeat step four again, and transfer it to a larger sterilized bowl, before adding in flour and water.
If the starter has not begun to bubble by Day 4, discard and start over again.
DAY FIVE:.
Discard half of the starter and add 1 cup distilled water and 2 cups organic flour.
Cover tightly with plastic wrap and leave at room temperature (60 to 80 degrees F) until bubbly.
Refrigerate starter after it begins to bubble.
Maintenance:.
Feed the starter by removing it from the refrigerator, discarding half of it, and repeating step 6, once a week.
If any water separates out of the starter in between feedings, stir the water back inches After the starter is several weeks old, remove 1 cup and try feeding it with 1/2 cup ordinary tap water and 1 cup unbleached all purpose flour.
If it begins to bubble easily, continue to use tap water and unbleached all purpose flour on a weekly basis.","url":"https://recipe.bluelayer.org/recipe/37185/keths-sourdough-starter-recipe"},{"id":"36754","title":"Knead Not Sourdough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Whisk together the flour, yeast and salt in a large mixing bowl.
Add the water and stir until combined.
Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface.
Punch down the dough and turn it over onto itself a couple of times.
Cover with a tea towel and allow to rest 15 minutes.
After 15 minutes, shape the dough into a ball.
Coat hands with flour, if needed, to prevent sticking.
Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down.
Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel.
Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats.
Once the dough is ready, carefully transfer it to the pre-heated Dutch oven.
Cover and bake for 30 minutes.
Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes.
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals.
Place 20 to 24 coals on a Dutch oven table.
Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals.
Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise.
Carefully transfer the dough to the Dutch oven and cover with the lid.
Place 20 coals on top.
Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes.
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/36754/knead-not-sourdough"},{"id":"35586","title":"\"faux\" Sourdough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking soda
cream, sour, cultured
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"All ingredients should be at room temperature before starting.
Add the ingredients to the pan in the order listed.
Select \"White Bread\".
Press \"Start\".","url":"https://recipe.bluelayer.org/recipe/35586/faux-sourdough"},{"id":"34631","title":"Pseudo Sourdough for the Bread Machine","ingredients":"water, bottled, generic
cream, sour, cultured
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread setting, and Start.","url":"https://recipe.bluelayer.org/recipe/34631/pseudo-sourdough-for-the-bread-machine"},{"id":"33502","title":"Biga","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.
Add rest of water, stir.
Add flour, one cup at a time and stir.
Mix with wooden spoon for approximately.
4 minutes.
Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume.
The longer it sits, the more character it develops.
If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
If the room is cool enough--60-65 deg.
F, 24 hours will yield a nice, mellow-flavored biga.
You only need your first biga to get started.
Then it is simply a matter of making bread at least once a week or so if you have refrigeration to keep the biga alive.
If you don't have refrigeration, you would want to make bread every day and save a portion of the new dough you make each day as a starter for tomorrow's bread.
Just take that portion BEFORE you add salt to the new bread dough.
In this case, you would keep tomorrow's starter at room temperature.
Use as you would a sourdough starter.
For a rough guide, use approximately one cup of biga for a bread recipe calling for 7-8 cups of flour.","url":"https://recipe.bluelayer.org/recipe/33502/biga"},{"id":"33416","title":"Donna German's Sourdough Starter","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix together in a glass or plastic bowl the above ingredients.
Do not use metal utensils.
Cover the bowl with a tight fitting lid and allow to sit in a warm, draft-free location for 4 to 7 days, gently stirring once a day.
You may use your starter after 4 days.
To use your starter, simply remove the amount called for in the recipe and add to the other ingredients.
Replace the amount removed with equal amounts of water/milk and bread/unbleached all purpose flour.
After feeding your starter, leave on counter for 24 hours.
At the end of that period you may refrigerate your starter.
You must refeed at least once every 7 days.
If you do not plan to use it, then take one cup out and throw away and feed.
If you will be away on vacation you may freeze your starter, thaw it in the refrigerator upon your return.
As soon as it is thawed, remove at least one cup and feed as above.
Alternate feedings, one week with milk, the next with water.","url":"https://recipe.bluelayer.org/recipe/33416/donna-germans-sourdough-starter"},{"id":"33205","title":"Sourdough Bread Feeder Recipe","ingredients":"sugars, granulated
water, bottled, generic
potatoes, raw, skin","directions":"Mix above ingredients well.
Add in to starter.
Let stand out of refrigerator 8-10 hrs.
It will bubble.
Pour 1 c. in measuring c..
Put rest in refrigerator and in 3-5 days feed as instructed above.
If not making bread throw or possibly give 1 c. starter away.
Must feed starter every 3-5 days.","url":"https://recipe.bluelayer.org/recipe/33205/sourdough-bread-feeder-recipe"},{"id":"33063","title":"Demi's Sourdough Starter","ingredients":"potatoes, raw, skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Dump above into Sourdough Pot.
Boil potatoes with jackets on until they fall to pieces.
Lift skins out, mash potatoes making a puree.
Cool.
Add more water to make sufficient liquid, if necessary.
Richer the potatoe starter, richer the starter.
Put all ingredients in pot.
Beat until smooth creamy batter.
Cover.
Set aside to start fermentation.
*Note: After the starter has had about 3 days to get going good, put in refrigerator.
Take out what you need to make bread, pancakes.
Put equal amount of flour and water in that you take starter out.
One teaspoon of this will make a phenomenal amount of starter.","url":"https://recipe.bluelayer.org/recipe/33063/demis-sourdough-starter"},{"id":"32703","title":"Sourdough Oatmeal Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/32703/sourdough-oatmeal-bread"},{"id":"30955","title":"Incredibly Delicious Cheese Garlic Bread Spread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder
spices, garlic powder
spices, pepper, black
cheese, parmesan, hard
cheese, cheddar","directions":"Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted.
Mix in all ingredients, using a fork.
Spread mixture over bread (I use a one of those long sourdough french loaves split in half lengthwise but I've also used plain thickcut bread or split dinner rolls).
Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.
Easy!","url":"https://recipe.bluelayer.org/recipe/30955/incredibly-delicious-cheese-garlic-bread-spread"},{"id":"30769","title":"Sourdough Bread Starter - Witch Yeast","ingredients":"potatoes, raw, skin
sugars, granulated
salt, table
water, bottled, generic","directions":"Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 degrees) for two days or until it ferments, bubbles up, and smells pleasantly sour.
Use, or seal and refrigerate.","url":"https://recipe.bluelayer.org/recipe/30769/sourdough-bread-starter-witch-yeast"},{"id":"30664","title":"Instant Potato Sourdough Starter","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
water, bottled, generic
potatoes, raw, skin
sugars, granulated","directions":"Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature.
Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator.
Feed starter every 3 days.
Makes 1 cup starter every 3 days.","url":"https://recipe.bluelayer.org/recipe/30664/instant-potato-sourdough-starter"},{"id":"29757","title":"Raisin Yeast","ingredients":"raisins, seeded
water, bottled, generic
honey","directions":"Boil all the tools (including the jar) to sterilize.
Put the raisins in the sterilized jar, then add water.
Add sugar, then stir with a sterilized spoon.
Loosely cap the lid.
Open the jar once or twice a day and stir with a spoon.
While it depends on the temperature, in about 2 to 3 days, small bubbles will form around the raisins, and the raisins will begin to rise.
The water will also become cloudy.
When the liquid starts to fizz, and all of the raisins have rose to the top, it's ready!
It will smell nice, like wine.
Filter the fermentation liquid, make starter dough, then use it.
Without using sourdough starter, you can make bread directly from the fermenting liquid.
Baguette Made with Homemade Yeast (directly from Fermenting Liquid):.
French Country-Style Bread (le pain de Campagne) Made with Homemade Bread Starter.
Baguette Made with Homemade Bread Starter.","url":"https://recipe.bluelayer.org/recipe/29757/raisin-yeast"},{"id":"28907","title":"Gluten Free Brown Rice Sourdough Starter","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
rice flour, white, unenriched
sugars, brown","directions":"Dissolve the yeast in the warm water in a sterilized glass jar or crock.
Allow to become bubbly, stir in the brown rice flour and brown sugar.
Cover and allow to stand overnight.
The next morning stir down the starter with a wooden spoon and if the mixture is very thin stir in an additional 1/2 cup flour and 1 teaspoon sugar.
Stir several times throughout the day.
After 24 hours the mixture should have a slight sour odor.
The starter can be used at this point.
When feeding the starter use these guidelines: If using 1 cup of the starter, feed remaining starter with 1 cup of flour, 1 teaspoon brown sugar and filtered water.
I like my starter a little on the thick side.
Starter should be fed weekly and may be kept in the refrigerator between feedings.","url":"https://recipe.bluelayer.org/recipe/28907/gluten-free-brown-rice-sourdough-starter"},{"id":"28262","title":"Natural Sourdough Wheat Starter","ingredients":"orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a small bowl, combine the orange juice and whole wheat flour.
Stir to blend well.
The mixture will be a soft, sticky dough.
Scrape into a large plastic container of about 2 qt capacity.
Let it stand, covered, for 12 to 24 hours.
Bubbles will begin to form visibly on the surface of the dough.
Uncover the starter and add 1 cup of the all-purpose flour and 1 cup of water.
Stir to combine.
Cover, then let stand at room temperature, 70 deg F to 72 deg F, for about 12 hours or until bubbles form on the surface.
Uncover and discard half the mixture or give to a friend.
Add 1/2 cup of all-purpose flour and 1/2 cup of water.
Cover, then let stand at room temperature, as above, for about 12 hours, or until bubbles form on the surface of the starter.
Transfer to a larger container, if necessary.
Feel the starter two more times, adding 1/2 cup all-purpose flour and 1/4 cup water with each feeding, and allowing the starter to ferment for 12 hours at room temperature between feedings.
Discard 1/3 of the mixture and feed one more time with 1/2 cup all-purpose flour and 1/4 cup water.
After12 to 24 hours, the starter is ready to use.
Store the starter in the refrigerator.
Feed it every four to five days with 1/2 cup flour and 1/4 cup water.
If you like, at every fifth feeding, discard 1/2 cup of the starter and feed with whole wheat flour instead.
Maintain by feeding at least once a week, removing it from the refrigerator and adding 1/2 cup water and 1 cup of all-purpose flour (I would be discarding half of it or so, as if you do not bake enough, you will have a gallon of starter before you know it).
Let it sit at room temperature for 2 to 4 hours before using.","url":"https://recipe.bluelayer.org/recipe/28262/natural-sourdough-wheat-starter"},{"id":"25926","title":"Homemade Sourdough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix the flour mix (rye/wheat) and water in a bowl and leave the bowl uncovered on your kitchen table
For the next couple of days, every morning add another 100ml of flour mix and water and stir.
After a few days you should see bubbles starting to form, this can take up to a week.
Check the smell, if it smells of yeast/vinegar/beer it's good to go!
If it smells spoiled, it may have gone bad and you should start a new one.
Once your sourdough is done you can keep it in the fridge, remembering to \"feed it\" with equal parts flour mix and water every 2 weeks or so!","url":"https://recipe.bluelayer.org/recipe/25926/homemade-sourdough"},{"id":"25310","title":"Quick Sourdough Bread - Overnight - for Your Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day, pour overnight starter into the pan of bread machine.
Add remaining ingredients in the order recommended by the manufacturer.
Select cycle; press Start.
My machine from start to finsh (baked) is 2 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/25310/quick-sourdough-bread-overnight-for-your-bread-machine"},{"id":"24486","title":"Incredible Halibut Coated W/Pretzels","ingredients":"fish, halibut, greenland, raw
pretzels, soft, unsalted
honey
butter, without salt
dill weed, fresh
cheese, parmesan, hard","directions":"Crush sourdough pretzels in a blender or food processor.
Mix pretzels with parmesan cheese & dill weed.
Preheat oven to Bake at 425F.
Rinse Halibut steaks in cool water and pat dry.
Dip Halibut in creamy honey mustard salad dressing.
Then dip Halibut into pretzel mixture coating all sides.
Place in greased baking dish.
Melt butter and drizzle over fish.
Bake for 10 to 12 minutes or until Halibut is white and flaky.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/24486/incredible-halibut-coated-w-pretzels"},{"id":"23012","title":"100% Rye Sourdough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
water, bottled, generic
salt, table","directions":"Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
Beat hard to try and develop some gluten for 10 mins
Rest for 30 mins
Beat again for 10 more mins
Cover and place in the fridge overnight
Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
Return to fridge for another night
Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
Flour a banneton and add the 'dough'.
Cover and leave for 6 hours at room temperature
With half an hour to go, preheat oven to max (around 240C)
Turn out the dough onto a baking tray or stone and score
Throw a cup of water into the bottom of the oven
Add the dough to the oven and shut the door, trapping the steam
Turn oven down to 210C for 20 mins
Reduce temperature to 200C and bake for a further 20 mins
Allow to almost completely cool before enjoying with smoked fish.
If you dont have any smoked fish, just throw the bread away.","url":"https://recipe.bluelayer.org/recipe/23012/100-rye-sourdough"},{"id":"22990","title":"Sunset Sourdough Starter","ingredients":"milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Fill a 3 to 6-cup container with hot water and let it stand.
In a pan, heat the milk to 90-100 deg.F.
on thermometer.
Remove from heat and stir in yogurt.
Drain water from container, wipe dry, and pour in milk-yogurt mixture.
Cover tightly; if using a screw-top jar with a metal lid, place a double layer of plastic wrap over mouth of jar before screwing on lid.
Let stand in a warm place (80-90 deg F.).
After 18-24 hours, starter should be about the consistency of yogurt - a curd forms and mixture doesn't flow readily when container is slightly tilted.
(It may also form smaller curds suspended in clear liquid).
If some clear liquid has risen to top of milk, simply stir it back in .
However, if liquid has turned light pink, milk is beginning to break down - discard and start again.
After curd has formed, gradually stir in flour until smooth.
Cover tightly and let stand in a warm place (80-90 deg F.) until mixture is full of bubbles and has a good sour smell (2-5 days).
If clear liquid forms during this time, stir it back into starter.
But if liquid is pink, spoon out and discard all but 1/4 cup of starter, then blend in a mixture of 1 cup each warm skim milk or low-fat milk (90-100 deg F.) and flour.
Cover tightly and let stand again in a warm place until bubbly and sour smelling.
To store, cover and refrigerate.
Always bring your starter to room temperature before using it (this takes 4 to 6 hours).
To maintain an ample supply, replenish your starter every time you use it with equal amounts of warm milk and flour.
Use the same type of milk and flour to maintain consistency.
Cover tightly and let stand in a warm place for several hours or until bubbly; then cover and refrigerate.
If you bake regularly, your starter will stay lively.
If you don't bake often, it's best to discard about half your starter and replenish it with warm milk and flour about every 2 months.","url":"https://recipe.bluelayer.org/recipe/22990/sunset-sourdough-starter"},{"id":"22625","title":"Sourdough Grain & Seed Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic","directions":"ABM:.
Place all ingredients (in order listed) in your bread machine, and set to dough cycle.
When complete, form into a loaf and place in a greased loaf pan.
Allow to rise to doubled.
Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.
For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!
You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
KA or Stand Mixer:.
Place all ingredients in order listed, in bowl.
Mix using dough hook until dough pulls away from sides of bowl.
Dough shoud be smooth, slightly damp.
Oil a large bowl, and place dough in, swishing it around to coat.
Allow to rest for 30 minutes.
Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.
Allow to rest 30 minutes more.
Repeat foldings.
Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.
Allow to rise until doubled (2-3 hours.)
Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.
This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.
Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.
Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.
).","url":"https://recipe.bluelayer.org/recipe/22625/sourdough-grain-seed-bread"},{"id":"22312","title":"Sourdough Bread","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Combine ingredients in large bowl to make stiff batter.
Grease another large bowl
Put dough in and turn it over, putting oily side on top.
Cover lightly with foil and let stand overnight.
DO NOT REFRIGERATE
Next morning, punch down dough
Kneading a little; divide dough in 3 parts
Knead each part on floored surface.
Turn 8 to 20 times
Put in 3 greased loaf pans and brush with oil
Let stand 4 to 5 hours ( all day is best)
Dough rises slowly
Cover with waxed paper while rising
Bake at 350* for 30 min
Remove from pan and brush with butter
Cool on rack
Wrap well and store in refrigerator","url":"https://recipe.bluelayer.org/recipe/22312/sourdough-bread"},{"id":"21621","title":"Sourdough Biscuits From Starter","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
water, bottled, generic","directions":"Mix flour and 1 teaspoon of salt with warm water or canned milk.
Beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and soda dissolved in tepid water and enough flour to make the dough easy to handle.
Knead until dough is no longer sticky, cup up into biscuits and cook in a pan containing plenty of grease.","url":"https://recipe.bluelayer.org/recipe/21621/sourdough-biscuits-from-starter"},{"id":"21470","title":"Easy Wheat Sourdough Starter","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"For some reason it will not show 1/4 teaspoon of yeast in the ingredients.
So please so this amount.
Any is fine,I used bread machine.
Mix everything in a glass bowl or jar.
Plastic is also fine but it will take slightly longer.
I use a plastic spatula to mix, some use chop sticks.
Do not use anything metal to stir.
Cover with plastic wrap or poke a hole in jar lid.
Sit it aside and let it work until doubled and bubbly.
4-6 hours.
.
How to feed your new starter:.
Take 1 Tablespoon of starter before using the rest and mix with 1/4 cup Water 1/4 cup flour in a new jar or bowl.
Use the same methods listed above for mixing.
12 hours later refeed (doubling the.
starter) and repeat this until you have the amount of starter you want built up.
I always try and adjust this so that there are at least a few doublings of the starter before I actually incorporate it into a dough.
.
Spring water-Do not use fresh tap water.
Take 1 1/4 cup and heat to a bowl and let sit on your counter overnight.
Measure and use as you would spring water.","url":"https://recipe.bluelayer.org/recipe/21470/easy-wheat-sourdough-starter"},{"id":"21241","title":"Sourdough Starter (1 of 2)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"To make your starter, mix together the ingredients.
Mix the starter with an electric or hand held mixer on the lowest setting.
Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring it once a day.
You may notice that the mixture bubbles and in some cases it may even overflow the bowl.
This is an indication that you have a healthy starter which should simply be poured off and discarded.
If your starter ever changes colors, to purple, for example, discard and start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be used.
Take out whatever portion your recipe calls for and put into the machine as you would any liquid ingredient.
After removing a portion from the starter, the starter must be \"fed\".
Simply add equal portions of milk or water and flour as was For example, if you used 1 cup of starter, replace it with 1 cup of water and 1 cup of bread flour.
Some hints on feeding your starter: always use the same kind of flour.
If you used bread flour in your original starter, use bread flour to feed it.
Also, alternate between milk and water for each feeding.
Since your original liquid ingredient was milk, the first liquid feeding should be with water.
If you forget which you used last, that's okay, but try to alternate at least every other time.
After feeding your starter, let it sit at room temperature for about one day and then refrigerate.","url":"https://recipe.bluelayer.org/recipe/21241/sourdough-starter-1-of-2"},{"id":"20944","title":"Whole-Wheat Sourdough Starter *","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well.
Cover with plastic wrap and pierce with fork to release gases.
Place in a warm, draft-free location at an even 85F for 18 to 24 hrs; stir several times daily.
Refrigerate until ready to use.
If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor.
Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times.
To replenish, always use whole wheat flour.","url":"https://recipe.bluelayer.org/recipe/20944/whole-wheat-sourdough-starter"},{"id":"20738","title":"Herman Sourdough Starter Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Sprinkle 1 Tbsp.
sugar over the hot water.
Sprinkle yeast over this and let stand in a hot place to double in size, about 10 min.
Mix lowfat milk, sugar, flour and yeast mix in a large plastic of glass container (about a 5-qt size).
Stir, using only a wooden spoon or possibly paddle since metal objects retard Herman's natural growth.
Cover loosely or possibly place glass plate over top of container so Herman can breathe.
Herman doubles, even triples at times of vigorous rising.
Place Herman in a hot place overnight.
Next day chill, loosely covered, and try to stir each day.
Yeast-type mold may begin to create on the surface after 48 hrs if you do not stir daily.
On the 5th day, measure out 1 c. Herman for yourself to bake with.
Measure out another c. to give a friend as a gift, provided you can part with it.
Then feed the Herman you have left with: 1 c. all-purpose white flour, 1 c. lowfat milk, 1/2 c. sugar.
Stir well.
Keep in refrigerator in the same large container, loosely covered.
Stir every day.
On the 10th day, if you wish, measure out another c. of Herman to give to a friend.
Because he has grown, you should have sufficient to bake a Herman recipe plus start the process of feeding him once again.
If you are not using Herman often, just add in a Tbsp.
of sugar every 5th day and continue as long as forever.","url":"https://recipe.bluelayer.org/recipe/20738/herman-sourdough-starter-recipe"},{"id":"20321","title":"Chili Brie in Sourdough Bread","ingredients":"wheat flours, bread, unenriched
cheese, brie
spices, chili powder
mustard, prepared, yellow
spices, garlic powder
sugars, granulated
butter, without salt","directions":"Preheat oven to 350*F. Slice off top of bread (set aside to use later) and remove center of bread, breaking it into bite size pieces to be used when serving.
Butter inside of bread.
Mix chili powder, dry mustard, garlic powder and sugar.
Sprinkle about 2 tablespoons of this mixture inside bread.
Remove the rind from the cheese and place cheese in bread.
Sprinkle the rest of the spice mixture on the cheese.
Place the top of the bread on and bake on a baking sheet for 25 minutes.
To serve, break the top of the bread into bite size pieces to dip in the hot Brie along with the pieces that were removed from the center of the bread.","url":"https://recipe.bluelayer.org/recipe/20321/chili-brie-in-sourdough-bread"},{"id":"20155","title":"Sourdough Starter w/o Yeast","ingredients":"potatoes, raw, skin
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched","directions":"Cook potato peelings until tender Set potato water aside to cool and settle for 1/2 hr.
Ladle off 2 c. water, leaving settlings
In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
Mix until thick batter forms.
Leave uncovered in your kitchen for 1/2 hr.
to trap the yeast spores in the air.
Cover loosely with lightweight kitchen towel.
Let stand in warm place for 24 hours.
Stir then cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
Place in a one quart jar and store in refrigerator.
*Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
*If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
If a clear liquid rises to the top of starter during storage, simply stir it back in.
*If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
Store in the freezer if you like.
Just store in a roomy plastic container allowing for freezing expansion.","url":"https://recipe.bluelayer.org/recipe/20155/sourdough-starter-w-o-yeast"},{"id":"20146","title":"Better Bread Using Old Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"One way I have come across to improve my bread is to use old Dough.
Now what I mean is I make a 6 c. batch of plain dough.
yeast water and flour.
I let it rise twice nice and slow.
then put it in the refrigerator.
So before I make bread I bring it out and let it hot up.
The amount of the old dough in the new is not super critical.
I use about 4 c. of it to 12 c. of flour.
I then use far less yeast.
about a tsp.
compared to a Tbsp..
This will change good bread into great bread.
It is not sourdough so it does not really change the taste of bread.
just makes it better.
Makes the dough handle better too.
I take a small piece and make a batch of dough with 5 c. flour and about 2 tsp yeast.
let it rise most of the day and then back into the fridge.","url":"https://recipe.bluelayer.org/recipe/20146/better-bread-using-old-dough-recipe"},{"id":"19816","title":"Sourdough Starter #5","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
potatoes, raw, skin","directions":"Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days.
This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters.
Use only as a last resort.","url":"https://recipe.bluelayer.org/recipe/19816/sourdough-starter-5"},{"id":"19463","title":"Pseudo Sourdough for the Bread Machine","ingredients":"water, bottled, generic
cream, sour, cultured
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread setting, and Start.
My machines takes 2 1/2 start to finish.","url":"https://recipe.bluelayer.org/recipe/19463/pseudo-sourdough-for-the-bread-machine"},{"id":"17860","title":"Sourdough Recipes Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Always maintain about 1 1/2 c. starter.
Each time apart of the starter is used, replenish it with a mix of equal amounts of lowfat milk and flour.
Feed with the following:","url":"https://recipe.bluelayer.org/recipe/17860/sourdough-recipes-recipe"},{"id":"17586","title":"Hot Brie in a Sourdough Bowl","ingredients":"spices, chili powder
spices, garlic powder
mustard, prepared, yellow
sugars, granulated
wheat flours, bread, unenriched
butter, without salt
cheese, brie","directions":"Mix spices and sugar; set aside.
Cut circle in top of bread and remove bread center to make room for the Brie.
Spread butter in bread and sprinkle with half of the spice mixture.
With a knife, make 2-inch cuts around edge of bread at 1-inch intervals.
Remove rind from Brie; place in bread.
Sprinkle Brie with remaining spice mixture.
Replace top of bread.
Bake on baking sheet at 350 degrees 20-30 minutes.
To serve, remove bread top and break into bite-size pieces.
Dip bread pieces in hot Brie.","url":"https://recipe.bluelayer.org/recipe/17586/hot-brie-in-a-sourdough-bowl"},{"id":"17495","title":"Sourdough Wheat Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/17495/sourdough-wheat-bread"},{"id":"17493","title":"French Sourdough in the Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
alcoholic beverage, distilled, rum, 80 proof","directions":"Add all of the ingredients to the bread maker and set it to the dough setting.
Start the course and once the dough has finished kneading, switch it off.
Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit.
Prove until the dough doubled in size.
Once proven, punch it down to get rid of any excess gas and roll it into a neat ball.
Leave to rest for 10 - 15 minutes.
Roll the dough out into an oval shape.
Fold the two long sides over the bread towards the middle.
Fold in half lengthways and firmly close up any seams.
Put the dough seam-down on a baking tray and leave to prove for a second time.
After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times.
Spray with water and bake in an oven preheated to 220C for 22 minutes.
The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking.
Here it is when baked.
I kind of burned it a little, but that's the way I like it.
You can use this recipe to make 2 small loaves as well.
Here I tried making a loaf with no filling.
I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour.
It made a really soft loaf that's great for making sandwiches.","url":"https://recipe.bluelayer.org/recipe/17493/french-sourdough-in-the-bread-machine"},{"id":"17436","title":"Sourdough Starter","ingredients":"sugars, granulated
potatoes, raw, skin
water, bottled, generic","directions":"Prepare a quart size jar by punching a few holes in the lid for air to get in and out.
Mix the ingredients well and put in the jar with the lid on.
Let jar sit on the counter for 1 day.
Next, refrigerate for 3 days.
Remove from the fridge and add the same three ingredients once again to the jar after mixing well.
Allow jar to sit out on the counter for another day.
Once again put it back in the fridge for an additional 5 to 7 days.
You are now ready to use your starter.
Be sure to once again feed your starter all three ingredients this day and each 5 -7 day period depending on when you want to bake.
You will need to remove at least one cup of the starter each week whether you bake or not and feed your starter.
You can keep this going on forever.
Pass a cup along to a friend if you cant bake one week.","url":"https://recipe.bluelayer.org/recipe/17436/sourdough-starter"},{"id":"16163","title":"Shortcut Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine flour and yeast in nonreactive bowl; stir in 1 cup warm (110F) water.
Cover bowl loosely, and set aside in temperate spot (72 to 74F) 12 hours.
Starter should get bubbly and smell yeasty.
Stir starter, then discard half.
Stir 1/2 cup flour and 1/2 cup lukewarm water into starter.
Cover.
Feed starter in this manner, discarding half of starter, and stirring in 1/2 cup flour and 1/2 cup lukewarm water every 12 hours for 72 hours.
Starter should be bubbly with pleasant sourdough aroma.
(If aroma is faint or you want more pronounced sourdough flavor, feed starter another day to develop more flavor.)","url":"https://recipe.bluelayer.org/recipe/16163/shortcut-sourdough-starter"},{"id":"14769","title":"Sourdough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Place the quarter-cup of tepid water in a small bowl and sprinkle in the yeast.
When it dissolves, add the third of a cup of water.
Beat in the flour until the very soft dough is smooth and elastic.
Cover tightly and refrigerate for at least 24 hours.
The sourdough will remain useable for about five days.
To keep the sourdough alive, remove and use or discard a half-cup of it.
Beat in a third of a cup of water and a half-cup of flour.
Cover tightly and refrigerate.","url":"https://recipe.bluelayer.org/recipe/14769/sourdough"},{"id":"14456","title":"Ciabatta a Old Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour.
Stir 4 minutes, then over bowl with plastic wrap.
Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.
In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes.
Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
(Dough will be sticky and full of air bubbles.)
Turn dough out onto a well-floured work surface and cut in half.
Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long.
Dimple loaves with floured fingers and dust tops with flour.
Cover loaves with a dampened kitchen towel.
Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425*F. (220*C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet.
Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles.
Transfer remaining loaf to front half of stone in a similar manner.
Bake ciabatta loaves 20 minutes, or until pale golden.
Cool loaves on a wire rack.
My Note: * The second time I made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product.
I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl!
It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected.
For those that thought the sponge needed water, it doesn't.
It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge.
Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
I prepared the sponge two days in advance and kept it in the fridge.
I had no problems with it being too sticky.
I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust.
The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery.
The easiest 'real sourdough' recipe; those without 'aging' of dough lack the genuine ciabatta taste, even though they may get the consistancy right.
This one gets even better with more than one days aging of the 'sponge'.
I have fallen in love with making bread these past few months, and this is the best recipe I have have did, by far.
I have made at least 12 loaves with this, and every time I make it, my friends devour it instantly.
I have modified it a little, though.
I found the original recipe to be too dry for my tastes when it came out of the over, so I tripled the olive oil, and it came out moist and delicious.
Add more oil to the recipe and you're in great shape.
I love this bread!
It was a little involved as far as prep time but it was easy, GOOD, and tasted just like what we had eaten in Florence!
I will make it again.
For 15 people I made 6 loaves with enough left over for dinner the next night.","url":"https://recipe.bluelayer.org/recipe/14456/ciabatta-a-old-italian-bread"},{"id":"14099","title":"Sourdough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
beverages, ovaltine, classic malt powder","directions":"Mix well.
Stand at room temperature for 24 hrs.
Chill, cover with wax paper and plate.","url":"https://recipe.bluelayer.org/recipe/14099/sourdough-recipe"},{"id":"13544","title":"Cheddar Spread","ingredients":"butter, without salt
cheese, cheddar
cheese, parmesan, hard
sauce, worcestershire
spices, garlic powder
spices, paprika","directions":"All the ingredients should be at room temperature before starting this recipe.
Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy.
I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
Spread on bread slices.
(Rye, Sourdough or regular French Bread are great.)
Toast under the broiler until hot.","url":"https://recipe.bluelayer.org/recipe/13544/cheddar-spread"},{"id":"13520","title":"Dill Dipping Sauce","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
dill weed, fresh
pickle relish, sweet","directions":"Combine mayonnaise, sour cream, dill weed and pickle in small bowl.
Refrigerate until ready to serve.
Serve with sourdough baguette pieces, chicken tenders, vegetables, you name it.","url":"https://recipe.bluelayer.org/recipe/13520/dill-dipping-sauce"},{"id":"13015","title":"Quick Sourdough Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day, pour overnight starter into the pan of bread machine.
Add remaining ingredients in the order recommended by the manufacturer.
Select cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/13015/quick-sourdough-bread"},{"id":"12709","title":"Sourdough Rye Bread","ingredients":"egg substitute, powder
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/12709/sourdough-rye-bread"},{"id":"12511","title":"Wild Yeast Sourdough Starter","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider","directions":"I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary.
The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.
DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice.
Stir well, cover and let sit for 24 hours at room temperature.
DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice.
Stir well, cover and let sit another 24 hours at room temperature.
You may, or may not start to see small bubbles at this point.
DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice.
Stir well and let sit 24 hours at room temperature.
DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest.
To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water.
Let sit 24 hours at room temperature.
REPEAT Day Four until mixture expands to double its size and smells yeasty.
Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days.
If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding.
This will lower the PH and wake up the yeast, which will then start to grow.
Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe.
Store the starter in the refrigerator when you are not using it.
It needs to be fed equal parts flour and water once a week to keep it alive.
Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter!
If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.","url":"https://recipe.bluelayer.org/recipe/12511/wild-yeast-sourdough-starter"},{"id":"12309","title":"Sourdough Starter - Complete Gluten-free Cookbook","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
sorghum flour, refined, unenriched","directions":"In a very large glass bowl, combine water and sugar.
Sprinkle with yeast, gently stir to moisten and let stand for 10 minutes.
Add sorghum flour and whisk until smooth.
Cover with a double layer of cheesecloth or a loose-fitting lid.
Secure so that it is not touching the starter.
Let stand at room temperature for 2 to 4 days, stirring 2 to 3 times a day.
When ready to use, starter has as our smell, with small bubbles rising to the surface.
Store, loosely covered, in refrigerator until needed.
If not used regularly, stir in 1 tsp granulated sugar every 10 days.","url":"https://recipe.bluelayer.org/recipe/12309/sourdough-starter-complete-gluten-free-cookbook"},{"id":"11886","title":"Sourdough Starter ( No Yeast Kind)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
Then add 1 cup flour, stir mixture until blended and cover again.
With in 2 days this mix will make bubbles and have a spongy look.
If liquid has separated, stir it back into.
mixture.
If no bubbles show by the 5th day after putting out milk, throw out and start over.
If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
Then refridgerate.
You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
Can be used with my recipe for sour dough bread or any sour dough bread recipe.
I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it.
Simply pour 1 cup of starter into a zip lock freezer bag and freeze.
To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.","url":"https://recipe.bluelayer.org/recipe/11886/sourdough-starter-no-yeast-kind"},{"id":"11719","title":"Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Five days before you bake bread, in a small bowl, stir together the flour and juice with a spoon or whisk to make a paste.
It should be like pancake batter.
Be sure to stir until all of the flour is hydrated.
Cover loosely with plastic wrap and leave at room temperature for about 48 hours.
Two or three times a day, aerate by stirring for 1 minute with a wet spoon or whisk.
Three days before you bake, feed 1/4 cup of your original starter with 1 cup water (at about 75F), 1 cup unbleached flour, and 1/4 cup whole-wheat flour (discard any unused original starter).
After 4 hours, feed with 2 cups water (at about 75F), 2 cups unbleached flour, and 1/2 cup whole-wheat flour.
After 4 to 6 more hours, feed with 4 cups water (at about 75F), 4 cups unbleached flour, and 1 cup whole-wheat flour.
Tightly cover with plastic wrap and let sit at room temperature for 8 to 16 hours to proof.
Two days before you bake, discard half of the starter and repeat feedings, as above.
One day before you bake, discard half of the starter and repeat feedings, as above.
On baking day, measure out starter needed and set aside some starter to be used the next time.
Discard extra starter or give to baker friends.
Cover and refrigerate reserved starter for up to 2 weeks or freeze for 6 months.
Bring to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/11719/sourdough-starter"},{"id":"11617","title":"Foolproof Sourdough Starter","ingredients":"yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
Place lid on it, but don't seal it (sealed starters have been known to explode).
Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
It will bubble and have the odor of fermentation--it is ready to use.
Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
I feed the \"infant\" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
Then remove 1/2 cup starter, discarding the remainder.
Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e.
1 cup flour and 1 cup milk plus 1/2 cup of starter.
If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.","url":"https://recipe.bluelayer.org/recipe/11617/foolproof-sourdough-starter"},{"id":"11132","title":"Bread Machine Sourdough","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Spray bread machine pan.
Bake as per instructions for your machine.","url":"https://recipe.bluelayer.org/recipe/11132/bread-machine-sourdough"},{"id":"7961","title":"Disney Mickey's Meatloaf","ingredients":"- 2 or 4 slices sourdough bread minimize 1 inch thick
- 1 banana
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Oil for frying Whipped butter if most popular Maple syrup if most well-liked Relying upon the dimension of the bread slices, minimize a 1 inch pocket inside one facet of the bread cut. Slash banana in just 50 percent cro.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7961/disney-mickeys-meatloaf"},{"id":"7591","title":"CROQUE MADAME","ingredients":"- 2 tablespoons butter, softened
- 4 slices sourdough or wheat bread
- 2 teaspoons Dijon mustard
- 4 ounces Gruyère or Emmenthaler cheese, thinly sliced
- 5 ounces sliced smoked ham","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7591/croque-madame"},{"id":"6630","title":"Sourdough Breakfast Sandwich","ingredients":"- 2 slices sourdough bread
- 1 1/2 teaspoons each individual of butter and peanut oil or vegetable oil
- 2 tablespoons chopped onions
- 2 tablespoons chopped green peppers
- 2 tablespoons sliced mushrooms
- 2 eggs
- 1-2 slices Cheddar cheese
- Butter","directions":"1. Butter sourdough bread and grill within just a pan or upon a griddle previously mentioned reduced heat right until golden brown
2. Heat butter or oil earlier mentioned small heat inside of an skillet
3. Although the pan is heating, beat the eggs inside a lower bowl with a cord whip right up until put together however not frothy
4. The moment bodyweight within just skillet is very hot ample to sizzle a reduce of water, add veggies and saute© right up until mushrooms finish furnishing off dampness, stirring or shaking the pan from time to time
5. Pour inside the overwhelmed eggs and allow sit upon warm right until eggs commence to cook more than the edges
6. Stir the eggs at times with a rubber spatula right up until eggs are cooked nonetheless nonetheless smooth and soaked
7. (don't fail to remember to read through my posting upon \"How To Cook An Egg.\" Ultimate mix with cheese and address quickly to soften
8. Area upon grilled sourdough bread, reduce corner to corner and plate","url":"https://recipe.bluelayer.org/recipe/6630/sourdough-breakfast-sandwich"},{"id":"6556","title":"Wild Onion Bread","ingredients":"• 1 1/2 oz Bundle onion soup mix
• 3/4 cup Very hot water
• 1 package Dry yeast
• 2 tbsp Sugar
• 2 tbsp Very hot water
• Egg
• 2 x Recipies Dry Baking Mix
• 1 cup Sourdough Rookie","directions":"1. Add soup combine to 3/4 cup hot water;allow stand until finally lukewarm. In a individual container, melt yeast and sugar with 2 tablespoons hot water.Beat soup mix and yeast mix with each other with egg, 1 cup Dry Baking Mix and Sourdough Newbie.
2. Stir in just getting Dry Baking Mix to deliver a rigid dough. Place on a floured appear;knead until soft and elastic.
3. House in a greased bowl, turning to grease final. Cover and allow for add for 2 hours. Form into a spherical loaf.
4. Place on a greased pan, cover and allow add 45 mins. Bake in a 375 Deg. oven for 35 mins.","url":"https://recipe.bluelayer.org/recipe/6556/wild-onion-bread"},{"id":"6539","title":"AUNT CORA'S SOURDOUGH BISCUITS * Classes: Breads, Sourdough","ingredients":"• 1 1/2 cup Sifted Unbleached Flour
• 2 tbsp Sugar
• 3 tsp Baking Powder
• 1/4 cup Shortening, Melted
• 1 tsp Salt
• 1 1/2 cup Sourdough Rookie
• 1 1/2 tsp Baking Soda *","directions":"1. Further more Baking Soda could be additional if the newbie if exceptionally bitter. Place flour in bowl, include beginner in just a properly, then add melted shortening and dry substances.
2. Mix evenly and turn out on to a lightly floured board and knead until eventually the regularity of bread dough, or of a satiny complete.
3. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all facetsp of biscuitsp with melted butter.
4. Allow add above boiling water for 1/2 hour. Bake at 425°F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/6539/aunt-coras-sourdough-biscuits-classes-breads-sourdough"},{"id":"6538","title":"Immediate POTATO Rookie * Types: Sourdough, Breads","ingredients":"• -Wear SIMMONDS (VJHS00B)
• 1 package Dry yeast,
• 2 tbsp Salt
• 1/2 cup Sugar
• 1/2 cup Quick potato flakes
• 2 cup Hot water,
• 3/4 cup Sugar,
• 1 tsp Instantaneous potato flakes
• 1 cup Incredibly hot water,
• 1 cup Beginner,
• 1/4 cup Sugar
• 1 1/2 cup Lukewarm water
• 1/2 cup Oil,
• 1 tsp Salt,
• 6 cup Flour","directions":"1. Rookie: Dissolve yeast inside of 1/2 C. of heat water. Cover getting ingred. and stir very well. Put in just glass jar, coated loosely with foil, plasticup wrap, and so on.
2. (to allow for gasoline progress). Continue to keep at space temperature for 24 hours. Then location rookie inside frig.
3. for 3-5 times. Feed: Just after rookie is made up of been refrigerated 3-5 times, get out and feed it over mix.
4. Allow stand out (loosely covered) all working day (8-10 several hours.). Consider out 1 C. to employ in developing bread and return being newbie to frig.
5. Retain refrigerated versus 3-5 times; feed all over again. Soon after feeding, choose out 1 C. to employ the service of inside of creating bread, or offer 1 C.
6. to a good friend, or toss 1 C. absent. Newbie need to be fed yet again in just 3-5 times. Bread: Mix very first 5 ingred.
7. alongside one another. Add in flour 1 C. at a season until eventually properly mixed. Knead until eventually very good \"elastic\" regularity, still have on't above knead.
8. Level approx. 2 Tbl. oil in just backside of huge boowl; convert dough about consequently oiled aspect is struggling with up.
9. Cover with dish towl; allow for add until eventually double - regarding 8-10 several hours. Punch down, knead back again just a several instances, mixing in flour until Cool regularity.
10. Divide dough inside 50 percent, condition into loaves. House in just ungreased loaf pans; allow add all over again (4-6 hours.).
11. Bake @ 350 for 25-35 min. until eventually golden brown and loaves stable hollow whenever tapped. Cinnamon Bread: Prior to adding dough in loaf pans to add, roll out, brush with melted butter, sprinkle with cinnamon and sugar.
12. Roll up and Area in just loaf pan to add. This is a suitable receipe - I've appreciated it for many years!
13. Your rookie should really bubble a tiny once it adds preset out for the working day (right before you feed it).
14. If not, I consist of excess yeast to the very hot water of the \"feed\" and further it in just and the novice contains recovered precisely good!
15. Get pleasure from! And allow me comprehend how you including it! Have on in just Arlington, TX 8/28 Foodstuff AND WINE CLUB Place: Food items Computer software Season: 05/01 3:54 PM TO: ALL Against: MARGE NEMETH (GNFK05B) Make a difference: R-MM SOURDOUGH Get started","url":"https://recipe.bluelayer.org/recipe/6538/immediate-potato-rookie-types-sourdough-breads"},{"id":"6537","title":"HERMAN WHEAT'N'HONEY Beginner * Groups: Breads, Sourdough, Herman","ingredients":"• -Deborah Seckinger GDJF29B
• 2 tbsp Dry yeast
• 1 tbsp Ginger
• 2 cup Milk
• 1/2 cup Honey;or brown sugar
• 1 cup Full wheat flour
• 1/3 cup Hot water
• 1 cup Flour white;or unbleached","directions":"1. Sprinkle ginger and 1 T honey or brown sugar more than hot water. Sprinkle yeast higher than this and stir.
2. Allow stand in just incredibly hot Space about 10 minutes until doubled in dimension. Add milk, relax of honey or brown sugar, flours into yeast mix inside a glass container above the dimension of a gallon pyrex jar.
3. Stir, utilizing basically a wood spoon, considering that steel things will retard herman's enhancement.
4. Go away the cover on lossely or point a glass plate higher than the coolest of the container. Consequently Herman can breathe.
5. Herman doubles, enen tripples at year of vigorous expanding. Desired place Herman inside of a hot Place right away.
6. Future working day refridgerate, Lossely covered and stir every single working day. This is rather vital with wheat and honey rookie as even more gasses sort inside of the container and are unveiled through stirring.
7. Development of this gasoline could result in the newbie to glance darker on the best than on the backside.
8. However this is alright. On the 5 th working day evaluate out 1 cup herman for baking and one more to serve to a close friend if you drive.
9. Then feed what herman you contain still left thusly: FEEDING HERMAN 1/2 CUP Complete WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR Perfectly Maintain Inside Refrigerator Formatted as a result of Diana Lewis","url":"https://recipe.bluelayer.org/recipe/6537/herman-wheatnhoney-beginner-groups-breads-sourdough-herman"},{"id":"6536","title":"AMISH BREAD W/OATMEAL Types: Breads","ingredients":"• 1 cup Sourdough novice 3
• Eggs
• 1/2 cup Oil
• 2 tsp Baking powder
• 1 cup Light-weight brown sugar
• 1/2 tsp Baking soda
• 3/4 cup Flour
• 1 1/2 tsp Cinnamon
• 3/4 cup Oatmeal (effortless)
• 1/2 tsp Nutmeg","directions":"1. Combine all substances jointly. Bake at 350-degrees for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/6536/amish-bread-w-oatmeal-types-breads"},{"id":"6436","title":"KILLER BREAD","ingredients":"• Web page 128
• 1 cup Mayonnaise
• 1 lb Spherical sourdough bread
• 1 cup Parmesan cheese, grated
• Butter
• 1 1/2 tsp Garlic, minced
• 2 tbsp Refreshing basil or 2t dried","directions":"1. Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlicup in just substantial bowl. Prepare bread lower aspect up on higher baking sheet.
2. Butter bread. Broil until eventually crisp and brown. Spread parmesan mix higher than lower aspectsp of bread.
3. Broil till to is puffed and golden brown. Sprinkle with cutped basil. Cut bread into wedges and serve.
4. Useful resource: Bon Appetit","url":"https://recipe.bluelayer.org/recipe/6436/killer-bread"},{"id":"6318","title":"Sourdough Apple Pancakes","ingredients":"• 2 cup Newbie
• 1 tbsp Sugar
• 1 Egg; beaten
• White flour; kneaded
• 1/2 cup Applesauce
• 1/2 tsp Baking soda
• 2 tbsp Butter; melted","directions":"1. include egg, applesauce, melted butter, sugar and salt to the rookie and mix temporarily. Cover flour to execute most popular regularity mix till lump absolutely free.
2. Specifically ahead of baking dissolve baking soda in just a tablespoon of water and carefully combine with the batter pour 2 to 3 inch rounds on a hot (400) griddle.
3. Cook 2 to 4 minutes and convert for an further more 2 minutes. Pat Empson 05/24 11:19 am Food items AND WINE BB Subject: Foodstuff Software package Period: 05/24 11:37 AM TO: PAT EMPSON (PFXX29A) Versus: PAT EMPSON (PFXX29A) Make any difference: MM-Extra APPLES","url":"https://recipe.bluelayer.org/recipe/6318/sourdough-apple-pancakes"},{"id":"6316","title":"Sourdough Apple Sorcery","ingredients":"• 3/4 cup White flour
• 1/2 tsp Floor cinnamon
• 3/4 cup Full wheat flour
• Egg
• 2/3 cup Lightly toasted wheat germ
• 1/2 cup Brown sugar
• 1/2 tsp Salt
• 1/2 cup Safflower oil
• 1/2 tsp Baking soda
• 1 cup Sourdough rookie, house temp
• 1 tsp Baking powder
• 1 cup Unsweetened thick applesauce","directions":"1. Mix flours, wheat germ, salt, baking soda, baking powder and cinnamon and blen very well. In large bowl, overcome egg lightly and mix inside sugar and oil.
2. Combine in just rookie and applesauce and mixture very well. Add mix and stir just until eventually dry componentsp are moistened.
3. Spoon into 4 written ** #4 loaf pans and bake in oven preheated to 350 for 50 mins or until eventually bread exams completed.
4. Amazing on twine rack 10 mins, turn out, turn specifically aspect up, remove waxed paper and cool. **To hold straightforward breads in opput to sticking to pan, line pan with strip of waxed paper; oil pan, Space paper in pan invert paper as a result that batter is on oiled show up.
5. Pat Empson 05/20 08:16 pm Food items AND WINE BB Subject matter: Foods Application Year: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) Versus: PAT EMPSON (PFXX29A) Make a difference: MM-Much more APPLES","url":"https://recipe.bluelayer.org/recipe/6316/sourdough-apple-sorcery"},{"id":"6301","title":"SOURDOUGH Beginner AND BREAD","ingredients":"• -MARY GEORGE (GVJN88B)
• 2 cup Skim milk
• 2 cup Bread flour
• 1 Pk Yeast
• Place milk inside of a glass container and let to stand at space temperature for
• 24 hrs. Stir inside flour and yeast. Depart found out inside of a heat Place for 2-5 times, dependent on how prolonged it requires it to bubble and bitter. If it commences to dry out, stir in ample tepid water to deliver it again to the primary regularity. When it contains a very good bitter aroma and is comprehensive of bubbles, it is prepared to seek the services of. Check out to hold concerning 1 and 1/2 cups of rookie. Each individual year component of the newbie is utilized,","directions":"1. replenish with a mix of equivalent elementsp milk and flour. Go away at house temperature quite a few hrs or right away, or till it commences to fill with bubbles.
2. Then include and keep inside of fridge. Newbie is cool if applied at minimal after a 7 days. If novice isn't, utilized for 2 or 3 months, spoon out and discard over fifty percent and replenish as stated.
3. Served focus, a beginner turns into a lot more flavorful with age. Novice can be frozen if it is not to be employed for lotsp of months.
4. This will sluggish down yeast phase and need to be remaining at house temperature for 24 hrs once thawing.
5. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough newbie 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp.
6. yeast 2 Tbs. liquid Butter Buds Mix about correctly (making use of 50 % of the flour) and allow for stand found out to ferment right away in just a incredibly hot stage.
7. Subsequent early morning, following the mix includes risen and fallen, stir down any crust that could contain fashioned.
8. Cover the rest of the flour. Although diligently mixed, turn out on to a board covered with a very little flour as a result it gained't adhere.
9. Condition dough into 2 loaves, put into bread pans, brush evenly with liquid Butter Buds, and allow add included until approximately doubled in sizing.
10. Bake in a pre-heated 400°F. oven 45-50 minutes. Take note: This recipe functions Perfect inside a bread system.
11. Merely put all of the substances in just the unit, introducing the dry elementsp to start with. Yields: 2 loaves (24 slices) For each reduce Bodyweight: 0.21g Energy: 96 Cholesterol:0.42 mg Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam Mycoskie's e book BUTTER BUSTERS I would very suggest this e-book to everyone who is looking at their fat and who is on a center diet regime.","url":"https://recipe.bluelayer.org/recipe/6301/sourdough-beginner-and-bread"},{"id":"6297","title":"SOURDOUGH RYE Beginner Groups: Breads, Sourdough, Novice","ingredients":"• NFXS18B
• 1 1/2 cup Lukewarm water
• 2 cup Rye flour
• Onion lower optional
• 1 tbsp Yeast","directions":"1. In just a glass or ceramicup bowl, or jar that contains been scalded, add flour and yeast, add water and add effectively.
2. Add onion lower, deal with with platicup wrap and pierce plasticup with fork to launch gases. Put in a very hot, draft-absolutely free place, at an even 85°F for 3 times.; stir lotsp of situations each day.
3. Remove onion lower and refrigerate until well prepared to employ. Onion impartsp a powerful taste and this newbie can just be made use of with appropriate rye recipes; rye novice devoid of onion can be utilized inside of any rye sourdough recipe.
4. To replenish, constantly hire rye flour. If beginner does not look bubbly once replenishing and reputation 12 several hours, sprinkle 1 t yeast around and stir in very well.
5. Together with full wheat beginner, you may well include to software for a longer time developing instances for dough designed with this one.
6. ~----Gaye aka Noodnick09/29 10:18 pm... Foodstuff AND WINE CLUB Matter: Food items Program Year: 09/30 9:04 AM TO: ALL Towards: GAYE LEVY (DTXT63A) Place: R-MM LOTSA SOURDO!","url":"https://recipe.bluelayer.org/recipe/6297/sourdough-rye-beginner-groups-breads-sourdough-novice"},{"id":"6296","title":"Very simple SOURDOUGH Rookie Groups: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 3/4 cup Milk
• 1 tsp Hecticup dry yeast
• 1 cup Flour *
• 1/4 cup Heat water","directions":"1. Dissolve yeast in just hot water in just 3-quart glass bowl. Stir in milk. Stir in just flour little by little.
2. Fight until finally smallooht. Cover with towel; allow stand in very hot, draft-cost-free put till newbie commences to ferment, over 24 hours.
3. (bubbles will seem on show up of novice) If newbie includes not started off fermentation soon after 24 hr, discard and get started yet again.
4. If fermentation is made up of started, stir nicely; deal with tightly with plasticup wrap and return to heat, draft-free of charge spot.
5. Allow stand until foamy, 2-3 times. Though beginner adds turn out to be foamy, stir perfectly; pour into 1-quart crock or glass jar with tighlty fitting deal with.
6. Keep inside frig. Rookie is well prepared to employ the service of each time a apparent liquid consistsp of risen to coolest.
7. Stir right before working with. Employ the service of 1 cup rookie inside of recipe; book becoming newbie.
8. Cover 3/4 cup milk and 3/4 cup flour to reserved novice. Retail store covered at house temp until eventually bubbles search, over 12 several hours, refrigerate.
9. Employ the service of novice persistently, each 7 days to 10 times. If the volume of the breads you bake commences to reduce, dissolve 1 t yeast in just 1/4 cup heat water.
10. Stir in just 1/2 cup milk, 3/4 cup flour and the getting beginner. *DO NOT Seek the services of SELF Developing FLOUR* Take note: Start off bread at night time to bake inside the early morning - or vice versa.
11. Ahead of including the milk and flour to becoming novice, bake your bread and decide the volume","url":"https://recipe.bluelayer.org/recipe/6296/very-simple-sourdough-rookie-groups-breads-sourdough-rookie"},{"id":"6295","title":"YOGHURT SOURDOUGH Rookie Classes: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 2 tbsp Organicup and natural simple yoghurt
• 1 cup Minimal bodyweight milk
• 1 cup White flour","directions":"1. Warmth milk to 100°F on thermometer. Remove versus warmth and stir in yoghurt. Pour into scalded glass jar or bowl, include with plasticup and issue inside of a very hot place for 18 hours.
2. Regularity will be including slender yoghurt. Stir inside flour until finally effectively mixd, include yet again with plasticup and pierce with fork to Web page 77 launch gases.
3. Space in just a very hot draft-free of charge place at an even 85°F for 2 times; stir quite a few days each individual working day.
4. It must include a potent sourdough odor and present bubbles. Refrigerate till prepared to seek the services of.
5. Anytime replenishing newbie, include lukewarm milk rather of water.","url":"https://recipe.bluelayer.org/recipe/6295/yoghurt-sourdough-rookie-classes-breads-sourdough-rookie"},{"id":"6294","title":"Complete-WHEAT SOURDOUGH Beginner Classes: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 1 tsp Busy dry yeast
• 1 1/2 cup Complete wheat flour
• 1 1/2 x Lukewarm water","directions":"1. In just a glass or ceramicup bowl or jar that includes been scalded, add flour and yeast, add water and mix effectively.
2. Cover with plasticup wrap and pierce with fork to launch gases. Place inside of a incredibly hot, draft-cost-free place at an even 85°F for 18-24 several hours; stir a lot of situations day by day.
3. Refrigerate until finally organized to employ the service of. If you comprise couple starters, hold full wheat independent in opput to many others to help you save itsp particular exceptional taste.
4. Entire wheat rookie does not consist of as considerably escalating motion as that intended with white flour; you could possibly include to method more time increasing instances.
5. To replenish, generally employ the service of full wheat flour.","url":"https://recipe.bluelayer.org/recipe/6294/complete-wheat-sourdough-beginner-classes-breads-sourdough-rookie"},{"id":"6293","title":"Simple SOURDOUGH Newbie (WITH POTATO) Classes: Breads, Sourdough, Rookie","ingredients":"• -NFXS18B
• 1/2 tbsp Fast paced dry yeast
• Large baking potato peeled,dice
• 1 tsp Sugar
• 1 cup White flour","directions":"1. Cook potato inside water to cover until eventually comfortable. Pour off liquid to evaluate 1 c, conserving potato for other retain the services of.
2. Allow potato water cook to lukewarm. In just a glass or ceramicup bowl that contains been scalded, level flour, yeast and sugar; add lukewarm potato water and stir inside effectively.
3. Cover with plasticup wrap and pierce with fork to launch gases. Space in just a hot, draft-free of charge spot at an even 85°F for 2 times; stir lotsp of situations each day.
4. (do not allow sourdough rookie add already mentioned 95°F due to the fact superior temp are favorable to a lot less desireable bacteria) Refrigerate until prepared to employ.
5. Replenish with one cup flour and 3/4 cup water and allow for stand right away or 12 hours inside of a heat place prior to refrigerating back.
6. Every time replenishing, add lukewarm water with flour. Novice should really be at house temp Even though utilizing inside recipes, often soon after getting stood 12 hours versus addition of replenishing flour and water.
7. At minimum amount 1 cup really should stay to refrigerate.","url":"https://recipe.bluelayer.org/recipe/6293/simple-sourdough-newbie-with-potato-classes-breads-sourdough-rookie"},{"id":"6292","title":"Yet another SOURDOUGH Beginner Groups: Breads, Sourdough, Novice","ingredients":"• Kyllikki Fuller","directions":"1. Deliver a beginner of 1 bottle stale beer with equivalent pieces of flour. Allow for mounted as usuall till you comprise a sourdough rookie (about 3 times) then combine 1 cup novice with 2 cup hot water, 4 T sugar and 2-1/2 cups flour.
2. Beat until soft. Preset in gasoline oven (turn off) and allow for sit 28 several hours. Beat in just 3 eggs, 1 Website page 76 T salt, 1 Cup bitter cream, 1/3 cup bacon grease and more than enough flour to deliver a gentle dough.
3. (pertaining to 7-8 cups) knead until gentle. Allow add until finally doubled punch down and allow add all over again.
4. Sort into 2 enjoys. Allow add. Bake 375 more than 30 minutes. IT is made up of taken any where from 3 several hours to 12 several hours to add as a result hold in just there.
5. This was the sourest sourdough I'd at any time consumed nevertheless it was to die for. versus Kylli","url":"https://recipe.bluelayer.org/recipe/6292/yet-another-sourdough-beginner-groups-breads-sourdough-novice"},{"id":"6264","title":"Simple Sourdough Bread","ingredients":"Servings: 12
Web page 63
2 1/4 cup Bread Flour 1/2 cup Dairy bitter cream
1 tbsp Wheat Germ 1 tbsp Vinegar
1 1/2 tsp Sugar 1/2 Egg white
1 tsp Salt 1/2 tbsp Water
1/4 tsp Ginger 1 tsp Poppy seed
1/2 cup Water 2 tsp Yeast
Stress as directed for your bread gadget.","directions":"","url":"https://recipe.bluelayer.org/recipe/6264/simple-sourdough-bread"},{"id":"6206","title":"Entire WHEAT SOURDOUGH Classes: Breadmaker, Breads","ingredients":"• -JUDY GARNETT PJXG05A
• 2 tsp Wheat germ
• 2 tsp Yeast
• 1/2 tsp Ginger
• 2 cup Full wheat bread flour
• 2 tbsp Olive oil
• 1 1/3 cup Unbleached bread flour
• 1 tbsp Honey
• 2 tbsp Buttermilk powder
• 1/2 cup Full wheat s/d newbie (you
• 2 tbsp Critical wheat gluten
• 1 cup Water ; (i seek the services of bottled h20)
• 2 tbsp Lecithin
• 1/2 Margarine, space temp.
• 2 tsp Salt ; lite","directions":"1. I utilized the full wheat novice and experimented with your full wheat bread recipe inside the DAK these days.
2. It grew to become out suitable. Merely, I basically halved your recipe and additional a pair elements.
3. My DAK is a 3 cup flour type, is yours? If I'm utilizing entire wheat or rye flour, I can include excess flour due to the fact it doesn't add as considerably.
4. In addition, every time I seek the services of entire wheat, and so on. I add crucial wheat Web page 43 gluten and lecithin to guidance elasticity and to support it add.
5. This is what I put inside of the DAK and the purchase I utilized: Transform the gentle/darkish atmosphere to 12 o'clock and fixed the menu to Cute Bread (the auto.
6. one, not the guidebook one) Afterwards, at the beeps, I excess 3/4 c. pecans (didn't comprise walnutsp on hand).
7. I frequently add high componentsp because they are style of slice up as a result of the B/M despite the fact that knead ing.
8. We can preserve experimenting with this....allow me notice if you check out it and what you add or subtract.
9. Consist of you at any time excess raisins, oatmeal or any style of seeds? The B/M presentsp me the lazy path out, and I desired to perspective what it would do in just it.
10. Due as a result a lot for using useful period to report the recipe. P.S. I comprise some of the beer s/d rookie to serve you Though we order with each other, yet the entire wheat beginner is Best!.
11. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A","url":"https://recipe.bluelayer.org/recipe/6206/entire-wheat-sourdough-classes-breadmaker-breads"},{"id":"6194","title":"Sourdough Pumpernickle","ingredients":"• 1 1/2 cup Busy sourdough newbie
• 2 tbsp Caraway seeds, cutped
• 2 cup Unsifted rye flour
• 1/2 cup Boiling black espresso
• 1/2 cup Molasses
• 1/4 cup Dry skim milk
• 2 tsp Salt
• 3 tbsp Melted shortening
• 1/2 cup Complete milk
• 2 3/4 cup Unbleached flour
• 1 package Chaoticup dry yeast","directions":"1. Pour boiling espresso about cutped caraway seeds. Allow the mix neat and then add it to the rye flour and rookie which add now been put together perfectly.
2. Allow stand for 4 to 8 hrs inside a hot level, preferabley right away. Then include the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.
3. Mixture nicely. Address the bowl and allow add to double. Then knead on floured board and form into 2 spherical loaves on baking sheet.
4. Allow for add until double yet again and bake at 350 degrees for 30 minutes or until finally finished.","url":"https://recipe.bluelayer.org/recipe/6194/sourdough-pumpernickle"},{"id":"6193","title":"Sourdough Pizza Shells","ingredients":"• 1 cup Sourdough novice
• 1 tbsp Shortening, melted
• 1 tsp Salt
• 1 cup Flour","directions":"1. Mix components, performing inside the flour until you contain a smallooth dough. Roll out into a flat condition.
2. Sprint oil over a dough sheet and desired place dough on it. Bake pertaining to 5 minutes. It doesn't get very long, as a result check out closely.
3. Consist of pizza sauce and topping geared up and deliver pizza as ordinary. Then bake as typical.","url":"https://recipe.bluelayer.org/recipe/6193/sourdough-pizza-shells"},{"id":"6192","title":"Sourdough Pancakes #3","ingredients":"• 2 cup Hecticup novice
• 2 cup Unbleached flour
• 1 tsp Baking soda
• 2 Hefty eggs, properly beaten
• 1 tbsp Sugar
• 1 tsp Salt
• Bacon excess weight (2; 3 t)","directions":"1. Mix perfectly and cook on incredibly hot griddle. Take note: This is Cool recipe for tenting. In itsp place of clean eggs, you can hire 1 T Powdered eggs.","url":"https://recipe.bluelayer.org/recipe/6192/sourdough-pancakes-3"},{"id":"6191","title":"Sourdough Pancakes #2","ingredients":"• 1 cup Fast paced newbie
• 1 Massive egg
• 2 tbsp Cooking oil
• 1/4 cup Quick or evaporate milk
• 1 tsp Salt
• 1 tsp Baking soda
• 2 tbsp Sugar","directions":"1. Mix elementsp alongside one another and allow the mix bubble and foam a moment or 2, then lose on warm griddle in just significant spoonfuls.","url":"https://recipe.bluelayer.org/recipe/6191/sourdough-pancakes-2"},{"id":"6190","title":"Sourdough Pancakes #1","ingredients":"• 1/2 cup Chaoticup novice
• 1/2 cup Pancake add
• 1 Huge egg
• 1 tbsp Cooking oil
• 1/2 cup Milk
• 1/2 tsp Soda","directions":"1. Add all componentsp properly. Be mindful not to earlier mentioned mix. Minor lumps are all right. Lightly grease a hot solid iron griddle.
2. Cut on to griddle with a significant spoon despite the fact that the batter is even now increasing.","url":"https://recipe.bluelayer.org/recipe/6190/sourdough-pancakes-1"},{"id":"6189","title":"Sourdough Honey Entire Wheat Bread","ingredients":"• 1 package Chaoticup dry yeast
• 1 cup Very hot water
• Website page 37
• 1 tsp Salt
• 2/3 cup Sourdough newbie
• 1/2 cup Honey
• 1 1/2 tbsp Shortening
• 4 cup Complete wheat flour","directions":"1. Dissolve yeast in 1 cup incredibly hot water. Mix yeast, novice, honey, salt and shortening with 3 cups flour.
2. Add excess flour as demanded to create a rigid dough. Knead 150 strokes on a floured seem and Place inside a greased bowl.
3. Deal with and allow add 1 to 1 1/2 hrs till doubled in just sizing. Punch down, allow double yet again.
4. Punch down and roll into limited loaf. Grease and Space in bread pan. Allow double inside of pan and bake at 400°F for 35 to 40 minutes or until finally incredibly darkish golden brown, and it appears hollow Whilst thumped.","url":"https://recipe.bluelayer.org/recipe/6189/sourdough-honey-entire-wheat-bread"},{"id":"6188","title":"Sourdough Cornbread","ingredients":"• 1/2 cup Hecticup sourdough newbie
• 2 tbsp Margarine, melted
• 1/2 cup Cornmeal
• 1 tsp Salt
• 1 tbsp Sugar
• 1/2 cup Bitter cream or yogurt
• 2 Massive eggs, stirred
• 1 cup Unbleached flour
• 1/2 tsp Cream of tartar
• 1/2 tsp Baking powder","directions":"1. Mixture elementsp in just the more than purchase, stirring just just adequate to mix the mix. Pour into a buttered pan.
2. Bake in just a 375 to 400 amount oven for over 15 minutes.","url":"https://recipe.bluelayer.org/recipe/6188/sourdough-cornbread"},{"id":"6187","title":"Sourdough Banana Bread","ingredients":"• 1/2 cup Shortening
• 1 cup Sugar
• 1 Weighty egg
• 1 cup Mashed bananas
• 1 cup Hecticup sourdough novice
• 2 cup Unbleached flour
• 1 tsp Salt
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 3/4 cup Cutped walnuts
• 1 tsp Vanilla or
• 1 tsp Grated orange peel","directions":"1. Cream with each other the shortening and sugar, include egg and mixture until mixd. Stir inside bananas and sourdough rookie.
2. Add orange peel or vanilla. Stir flour and evaluate back again with salt, baking powder and soda. Cover flour mix and walnutsp to the to start with mix, stirring until only mixd.
3. Pour into greased 9 x 5-inch loaf pan. Bake inside 350 level oven for 1 hour or until toothpick will come out fresh new.
4. Amazing to chilly in advance of reducing.","url":"https://recipe.bluelayer.org/recipe/6187/sourdough-banana-bread"},{"id":"6150","title":"Bran Day Bread","ingredients":"• 1 1/4 cup Unbleached flour, sifted
• 1 1/2 tsp Baking powder
• 1 tsp Salt
• 1/2 cup Fast paced sourdough novice
• 3/4 cup Buttermilk or bitter milk
• 1 cup Finely cutped pitted dates
• 1 cup All bran
• 1 tsp Grated lemon peel (zestonly)
• 2 Superior eggs, beaten
• 1/4 cup Vegetable oil
• 3/4 cup Firmly packed. brown sugar","directions":"1. Sift dry componentsp jointly. Filth dates with 1 T flour mix, then add to the bowl. Then include the brown sugar, all bran, and grated lemon peel.
2. Mix 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all as soon as to flour mix with the sourdough beginner, stirring until effectively moistened.
3. Pour into greased or waxpaper covered loaf pan pertaining to 9 x 5-inches. Bake at 350°F for 1 hour. Allow to stand 10 minutes in just pan and then remove versus pan and awesome until eventually chilly.
4. Wrap in just plasticup wrap or foil and Space in Fridge. Employ the service of cream cheese or home intended butter on this bread for an out of this global style.","url":"https://recipe.bluelayer.org/recipe/6150/bran-day-bread"},{"id":"6128","title":"Sourdough Sams","ingredients":"• 1/2 cup Hecticup Sourdough Rookie
• 1/2 cup Sugar
• 2 tbsp Shortening
• 2 cup Unbleached Flour
• 1 tsp Baking Powder
• 1 High Egg
• 1/2 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/3 cup Buttermilk or Bitter Milk","directions":"1. Sift dry substances, stir into liquid, roll out and cut with month-to-month donut cutter. Then warmth some oil in just a deep fryer to 390°F and fry.
2. Can make regarding 17 Doughnutsp with holes. Simply just before serving grime with powdered or cinnamon sugar.
3. Observe: This kind of doughnutsp are actually greasless. And if you have to have you can deliver a number of batches at a year and freeze.
4. They continue to keep nicely and to me style the moment a although in just the freezer. Just take out as quite a few as necessary and thaw and put sugar on or consume undeniable.","url":"https://recipe.bluelayer.org/recipe/6128/sourdough-sams"},{"id":"6127","title":"Sheepherder Bread","ingredients":"• 1 1/2 cup Fast paced Sourdough Newbie
• 4 cup Unbleached Flour
• 2 tbsp Sugar
• 2 tbsp Shortening, Melted
• 1 tsp Salt
• 1/4 tsp Baking Soda","directions":"1. Into a higher bowl, sift the dry substances, and dig a properly in just the heart of the sourdough rookie.
2. Mixture the dry add into the newbie in opput to the edges with plenty of flour to knead until soft and dazzling.
3. Place inside greased bowl and allow add until nearly double. Condition into 2 loaves and issue in just greased bread pans.
4. Bake at 375°F until eventually finished.","url":"https://recipe.bluelayer.org/recipe/6127/sheepherder-bread"},{"id":"6126","title":"Mary Rogers's Sourdough Biscuits","ingredients":"• 1/2 cup Chaoticup Novice
• 1 cup Milk
• 2 1/2 cup Flour
• 1/3 cup Lard or Shortening
• 1 tbsp Sugar
• 3/4 tsp Salt
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Cream Of Tartar","directions":"1. At bedtime create a batter of the fifty percent cup of beginner, cup of milk, and 1 cup of the flour.
2. Allow preset right away if the biscuitsp are wished-for for breakfast. If preferred for midday, the batter potentially mixd in just the early morning and fastened in just a incredibly hot place to add.
3. Having said that, until the climate is accurate hot, it is often all immediately to allow it ferment right away.
4. It will attain Quite mild and bubbly. Whenever organized to combine the biscuits, sift jointly the staying cup and a 50 percent of flour and all other dry componentsp unless the baking soda.
5. Hard work in just the lard or shortening with your hands or a fork. Cover baking soda dissolved inside of a very little hot water to the sponge and then add the flour mix.
6. Mixture into a delicate dough. Knead lightly a pair instances to receive inside of condition. Roll out to about 1/2 inch thickness or a very little thicker,and reduce with a biscuit cutter.
7. Place finish with each other in just a 9 x 13-inch pan, turning to grease tops. Cover and fixed in just a incredibly hot place to add for around 45 minutes.
8. Bake in just a 375 diploma oven for about 30 to 35 minutes. Leftovers are Cool break and toasted in a sandwich toaster.","url":"https://recipe.bluelayer.org/recipe/6126/mary-rogerss-sourdough-biscuits"},{"id":"6125","title":"Aunt Cora's Biscuits","ingredients":"• 1 1/2 cup Sifted Unbleached Flour
• 3 tsp Baking Powder
• Website page 13
• 1 tsp Salt
• 1 1/2 tsp Baking Soda *
• 2 tbsp Sugar
• 1/4 cup Shortening, Melted
• 1 1/2 cup Sourdough Rookie","directions":"1. Even more Baking Soda could be further if the novice if rather bitter. House flour inside bowl, add beginner inside of a nicely, then include melted shortening and dry elements.
2. Mix lightly and transform out on to a evenly floured board and knead until the regularity of bread dough, or of a satiny full.
3. Pat or roll out dough to 1/2 inch thickness, slice and put on a greased pan. Coat all facetsp of biscuitsp with melted butter.
4. Allow add already mentioned boiling water for 1/2 hour. Bake at 425°F F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/6125/aunt-coras-biscuits"},{"id":"6124","title":"Honeymoon Sourdoughs","ingredients":"• 1 cup Fast paced Beginner
• 1 1/4 cup Created Biscuit Mix
• 1/2 tsp Baking Powder
• 1 tbsp Cooking Oil","directions":"1. Mix all componentsp effectively and convert out on to a floured board, knead evenly and then roll out carefully and slice into biscuits.
2. Brush lightly with melted butter or margarine. Put of greased cookie sheet and bake at 450 degrees for more than 15 minutes.
3. Would make 9 Huge biscuits.","url":"https://recipe.bluelayer.org/recipe/6124/honeymoon-sourdoughs"},{"id":"6123","title":"The Medical professional's Sourdough Bread","ingredients":"• 1 cup Sourdough Novice
• 2 cup Hot Water
• 2 cup Incredibly hot Milk
• 1 tbsp Butter
• 1 package Hecticup Dry Yeast
• 1/4 cup Honey
• 7 cup Unbleached Flour
• 1/4 cup Wheat Germ
• 2 tbsp Sugar
• 2 tsp Salt
• 2 tsp Baking Soda","directions":"1. Mix the rookie and 2 1/2 Cups of the flour and all the water the evening in advance of you need to have to bake.
2. Allow stand inside of hot Place right away. Subsequent early morning mix in just the butter with incredibly hot milk and stir inside of yeast until eventually till dissolved.
3. Cover honey and Even though adequately put together, add 2 far more cups of flour, and stir in the wheat germ.
4. Sprinkle sugar, salt, and baking soda higher than the mix. Gentlypress into dough and mix lightly. Let to stand versus 30 to 50 minutes till mix is bubbly.
5. Cover adequate flour until eventually the dough cleans the facetsp of the bowl. Then place the dough on a lightly floured board and kead 100 days or until finally silky mix is manufactured.
6. Sort into 4 1-lb loaves, House in just effectively-greased loaf pans 9 x 3 dimensions. Allow for add until double, around 2 to 3 several hours in a heat space.
7. Then bake in incredibly hot oven, 400°F, for 20 minutes. Remove oven temp. to 325°F and bake 20 minutes more time or until meticulously baked.
8. Remove in opput to pans and stage loaves on rack to amazing. Butter tops of loaves to avert challenging crustyness.
9. Produces 4 1-lb Loaves","url":"https://recipe.bluelayer.org/recipe/6123/the-medical-professionals-sourdough-bread"},{"id":"6122","title":"Sourdough French Bread","ingredients":"• 1 package Hecticup Dry Yeast
• 1/4 cup Hot Water (110 to 115°F)
• 4 1/2 cup Unbleached Flour, Unsifted
• 2 tbsp Sugar
• 2 tsp Salt
• 1 cup Hot Water
• 1/2 cup Milk
• 2 tbsp Vegetable Oil
• 1/4 cup Sourdough Beginner","directions":"1. Dissolve yeast inside of very hot water. Cover the rest of the components. Combine and knead lightly and return to the bowl to add until double.
2. Turn out on to floured board and divide dough into 2 components. Form dough sections into oblongs and then roll them up tightly, setting up with one aspect.
3. Seal the outside the house gain through pinching and condition into measurement desired. Place loaves on greased baking sheet and allow for add until finally double yet again.
4. Deliver diagonal cutsp on best of loaves with razor blade or Extremely SHARP knife and brush lightly water for crisp crust.
5. Bake at 400°F F for about 25 minutes, or until finally brown and completed. Take note: Can make 2 loaves at 18 slices each individual.
6. Moreover be aware the the serving measurementsp in all of Individuals recipes is guesstamate. It all is dependent on the serving dimension you choose.","url":"https://recipe.bluelayer.org/recipe/6122/sourdough-french-bread"},{"id":"6121","title":"Sourdough Pancakes #5","ingredients":"• 3 Significant Eggs, Nicely Beaten
• 1 cup Adorable Milk
• 2 cup Hecticup Newbie
• 1 3/4 cup Unbleached Flour
• 1 tsp Baking Soda
• 2 tsp Baking Powder
• 1 1/2 tsp Salt
• 1/4 cup Sugar","directions":"1. Combat eggs. Add milk and novice. Sift with each other the flour, soda, baking powder, salt, and sugar.
2. Mix with each other. Cut on to hot griddle via high spoonsful. Take note: If ungreased griddle is made use of include 1/4 cup Melted Bodyweight to the higher than recipe.
3. Bacon bodyweight present a fantasticup flavor.","url":"https://recipe.bluelayer.org/recipe/6121/sourdough-pancakes-5"},{"id":"6120","title":"Sourdough Pancakes #4","ingredients":"• 1 cup Buttermilk Pancake Mix
• 1/2 cup Hecticup Newbie
• 1/2 cup Milk
• 1 Massive Egg
• 1 tbsp Cooking Oil
• 1/2 tsp Baking Powder","directions":"1. Mix nicely and allow for stand a several times. Shed by way of massive spoonsful on incredibly hot griddle.
2. Take note: Berries of all types can be extra to this kind of recipes.","url":"https://recipe.bluelayer.org/recipe/6120/sourdough-pancakes-4"},{"id":"6119","title":"Sourdough Newbie #6","ingredients":"• 1 cup Milk
• 1 cup Unbleached Flour","directions":"1. Allow for milk stand for a working day or as a result in an getd container at space temperature. Add flour to milk and allow stand for a further pair of times.
2. Whenever it commences operating effectively and smallells immediately, it is organized to seek the services of.
3. Observe: All packing containers for starters not getting yeast, need to be very carefully scalded right before employ.
4. If you are carless or do not scald them the novice will fall short.","url":"https://recipe.bluelayer.org/recipe/6119/sourdough-newbie-6"},{"id":"6118","title":"Sourdough Newbie #5","ingredients":"• 4 cup Unbleached Flour
• 2 tbsp Salt
• 2 tbsp Sugar
• 4 cup Lukewarm Potato Water","directions":"1. Put all componentsp in just a crock or heavy jar and allow stand in just a heat level identified a number of times.
2. This is the authors past conclusion for manufacturing a newbie, however appears to be to be in just all the cookbooks working with Sourdough Starters.
3. Hire just as a ultimate vacation resort.","url":"https://recipe.bluelayer.org/recipe/6118/sourdough-newbie-5"},{"id":"6117","title":"Sourdough Newbie #4","ingredients":"• Unbleached Flour
• Potato Water","directions":"1. Boil some potatoes for dinner, help save the potato water, and employ the service of it lukewarm with sufficient unbleached flour to deliver a thick batter.
2. devoid of yeast. This is a superior course to create it inside of camp, where by you comprise no yeast getable and need instantaneous success.
3. This is on top of that the route maximum farm ladies built it in the olden times. Allow stand a working day or as a result, or until finally it smallells directly.","url":"https://recipe.bluelayer.org/recipe/6117/sourdough-newbie-4"},{"id":"6116","title":"Sourdough Novice #3","ingredients":"Servings: 1
2 cup Unbleached Flour Very hot Milk To Create Thick Bat. This newbie is the similar as novice #2 still employs incredibly hot Milk alternatively of water.
Employ the exact guidance.","directions":"","url":"https://recipe.bluelayer.org/recipe/6116/sourdough-novice-3"},{"id":"6115","title":"Sourdough Rookie #2","ingredients":"• 2 cup Unbleached Flour
• Water To Deliver Thick Batter","directions":"1. Mixture flour and water to deliver a thick batter. Allow stand discovered for 4 or 5 times, or until eventually it startsp doing work.
2. This easy recipe takes a very carefully scalded container.","url":"https://recipe.bluelayer.org/recipe/6115/sourdough-rookie-2"},{"id":"6114","title":"Sourdough Beginner #1","ingredients":"• 2 cup Unbleached Flour
• 1 package Hecticup Dry Yeast
• Water To Create Thick Batter","directions":"1. Mix Flour with yeast. Add plenty of water to create a thick batter. Mounted in very hot spot for 24 several hours or until eventually Area is crammed with a mouth watering yeasty odor.","url":"https://recipe.bluelayer.org/recipe/6114/sourdough-beginner-1"},{"id":"4653","title":"Bran Date Bread","ingredients":"1 1/4 cups sifted unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup active sourdough starter
3/4 cup buttermilk or sour milk
1 cup finely chopped pitted dates
1 cup all-bran cereal
1 teaspoon grated lemon peel (zest only)
2 large eggs, beaten
1/4 cup vegetable oil
3/4 cup firmly packed brown sugar","directions":"Sift dry ingredients together. Dust dates with 1 tablespoon of the flour mixture, then add to the bowl. Add the brown sugar, all-bran, and grated lemon peel. Combine 3/4 cup buttermilk, 2 beaten eggs, and 1/4 cup vegetable oil. Add all at once to the flour mixture with the sourdough starter, stirring until well moistened. Pour into a greased or wax paper-lined 9x5-inch loaf pan. Bake at 350","url":"https://recipe.bluelayer.org/recipe/4653/bran-date-bread"},{"id":"4631","title":"Sourdough Sams (Doughnuts)","ingredients":"1/2 cup active sourdough starter
1/2 cup sugar
2 tablespoons shortening
2 cups unbleached flour
1 teaspoon baking powder
1 large egg
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk or sour milk
Oil for deep frying","directions":"Sift dry ingredients together, then stir into the liquid ingredients. Roll out and cut with a regular donut cutter. Heat oil in a deep fryer to 390","url":"https://recipe.bluelayer.org/recipe/4631/sourdough-sams-doughnuts"},{"id":"4630","title":"Sheepherder Bread","ingredients":"1 1/2 cups active sourdough starter
4 cups unbleached flour
2 tablespoons sugar
2 tablespoons melted shortening
1 teaspoon salt
1/4 teaspoon baking soda","directions":"Into a large bowl, sift the dry ingredients, and dig a well in the center for the sourdough starter. Mix the dry ingredients into the starter from the edges with enough flour to knead until soft and shiny. Place in a greased bowl and let rise until nearly double. Shape into 2 loaves and place in greased bread pans. Bake at 375","url":"https://recipe.bluelayer.org/recipe/4630/sheepherder-bread"},{"id":"4629","title":"Mary Rogers's Sourdough Biscuits","ingredients":"1/2 cup active starter
1 cup milk
2 1/2 cups flour
1/3 cup lard or shortening
1 tablespoon sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar","directions":"At bedtime, make a batter of the 1/2 cup of starter, 1 cup of milk, and 1 cup of the flour. Let stand overnight if biscuits are desired for breakfast. If desired for midday, the batter can be made in the morning and placed in a warm spot to rise. However, unless the weather is very hot, it is fine to let it ferment overnight. It will become very light and bubbly. When ready to mix the biscuits, sift together the remaining 1 1/2 cups of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your hands or a fork. Add baking soda dissolved in a little hot water to the sponge, then add the flour mixture. Mix into a soft dough. Knead lightly a few times to bring together. Roll out to about 1/2 inch thickness or a little thicker, and cut with a biscuit cutter. Place close together in a 9x13-inch pan, turning to grease the tops. Cover and set in a warm place to rise for about 45 minutes. Bake at 375","url":"https://recipe.bluelayer.org/recipe/4629/mary-rogerss-sourdough-biscuits"},{"id":"4628","title":"Aunt Cora's Biscuits","ingredients":"1 1/2 cups sifted unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons baking soda (more if starter is very sour)
2 tablespoons sugar
1/4 cup melted shortening
1 1/2 cups sourdough starter","directions":"Place flour in a bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board. Knead until the consistency of bread dough or until satiny. Pat or roll out dough to 1/2 inch thickness, cut, and place on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425","url":"https://recipe.bluelayer.org/recipe/4628/aunt-coras-biscuits"},{"id":"4627","title":"Honeymoon Sourdoughs","ingredients":"1 cup active starter
1 1/4 cups prepared biscuit mix
1/2 teaspoon baking powder
1 tablespoon cooking oil","directions":"Combine all ingredients well and turn out onto a floured board. Knead lightly, then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place on a greased cookie sheet and bake at 450","url":"https://recipe.bluelayer.org/recipe/4627/honeymoon-sourdoughs"},{"id":"4626","title":"The Doctor's Sourdough Bread","ingredients":"1 cup sourdough starter
2 cups hot water
2 cups hot milk
1 tablespoon butter
1 packet active dry yeast
1/4 cup honey
7 cups unbleached flour
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda","directions":"Combine the starter, 2 1/2 cups of the flour, and all the water the night before you plan to bake. Let stand in a warm place overnight. The next morning, mix in the butter with the hot milk and stir in the yeast until dissolved. Add honey and, when well combined, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into the dough and mix lightly. Let stand for 30 to 50 minutes until the mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 100 times or until a silky mixture is formed. Shape into 4 1-lb loaves, place in well-greased loaf pans (9x3 inches). Let rise until doubled, about 2 to 3 hours in a warm place. Then bake in a hot oven (400","url":"https://recipe.bluelayer.org/recipe/4626/the-doctors-sourdough-bread"},{"id":"4625","title":"Sourdough French Bread","ingredients":"1 packet active dry yeast
1/4 cup hot water (110-115","directions":"","url":"https://recipe.bluelayer.org/recipe/4625/sourdough-french-bread"},{"id":"4624","title":"Sourdough Pancakes #5","ingredients":"3 large eggs, well beaten
1 cup sweet milk
2 cups active starter
1 3/4 cups unbleached flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup sugar","directions":"Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Combine with the wet ingredients. Drop onto a hot griddle by large spoonfuls. Note: If using an ungreased griddle, add 1/4 cup melted fat to the above recipe. Bacon fat provides a nice flavor.","url":"https://recipe.bluelayer.org/recipe/4624/sourdough-pancakes-5"},{"id":"4623","title":"Sourdough Pancakes #4","ingredients":"1 cup buttermilk pancake mix
1/2 cup active starter
1/2 cup milk
1 large egg
1 tablespoon cooking oil
1/2 teaspoon baking powder","directions":"Blend well and let stand a few minutes. Drop by large spoonfuls onto a hot griddle. Note: Berries of all types can be added to these pancakes.","url":"https://recipe.bluelayer.org/recipe/4623/sourdough-pancakes-4"},{"id":"4622","title":"Sourdough Starter #6","ingredients":"1 cup milk
1 cup unbleached flour","directions":"Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. Note: All containers for starters not using yeast must be carefully scalded before use. If you are careless or do not scald them, the starter will fail.","url":"https://recipe.bluelayer.org/recipe/4622/sourdough-starter-6"},{"id":"4621","title":"Sourdough Starter #5","ingredients":"4 cups unbleached flour
2 tablespoons salt
2 tablespoons sugar
4 cups lukewarm potato water","directions":"Place all ingredients in a crock or large jar and let stand in a warm place for several days. This is the author's last resort for making a starter but appears in many cookbooks using sourdough starters. Use only as a last resort.","url":"https://recipe.bluelayer.org/recipe/4621/sourdough-starter-5"},{"id":"4620","title":"Sourdough Starter #4","ingredients":"Unbleached flour
Lukewarm potato water","directions":"Boil some potatoes for dinner, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter, without yeast. This is a good method for making starter in camp where no yeast is available. This is also how most farm wives made it in the old days. Let stand a day or so, or until it smells right.","url":"https://recipe.bluelayer.org/recipe/4620/sourdough-starter-4"},{"id":"4619","title":"Sourdough Starter #3","ingredients":"2 cups unbleached flour
Hot milk to make a thick batter","directions":"This starter is the same as Starter #2 but uses hot milk instead of water. Follow the same instructions.","url":"https://recipe.bluelayer.org/recipe/4619/sourdough-starter-3"},{"id":"4618","title":"Sourdough Starter #2","ingredients":"2 cups unbleached flour
Water to make a thick batter","directions":"Mix flour and water to make a thick batter. Let stand uncovered for 4 or 5 days, or until it starts fermenting. This simple starter requires a carefully scalded container.","url":"https://recipe.bluelayer.org/recipe/4618/sourdough-starter-2"},{"id":"4617","title":"Sourdough Starter #1","ingredients":"2 cups unbleached flour
1 packet active dry yeast
Water to make a thick batter","directions":"Combine flour with yeast. Add enough water to make a thick batter. Place in a warm spot for 24 hours or until the mixture is filled with a pleasant yeasty aroma.","url":"https://recipe.bluelayer.org/recipe/4617/sourdough-starter-1"},{"id":"4575","title":"Mozzarella Basil Melt","ingredients":"6 slices sourdough sandwich bread, 1 tablespoon olive oil, 15 fresh basil leaves, 2 firm-ripe tomatoes (sliced 1/4-inch thick), 4 ounces fresh mozzarella cheese (sliced 1/4-inch thick), Salt and pepper (to flavor)","directions":"Brush one side of each bread slice with olive oil. Place three slices, oil side down, upon a 10 x 15- inch baking sheet and layer lightly with basil leaves, tomato slices and mozzarella slices. Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve promptly.","url":"https://recipe.bluelayer.org/recipe/4575/mozzarella-basil-melt"},{"id":"4573","title":"Mile High Shrimp Sandwiches","ingredients":"1 large carrot (julienned), 1/4 cup julienned red onion, 2 teaspoons fresh lemon juice, 2 teaspoons light brown sugar, 1/2 teaspoon grated fresh ginger, 1 ripe avocado, 1 package alfalfa sprouts, 1 1/2 fat cooked or grilled medium shrimp (peeled, deveined), 6 heavy slices sourdough bread (lightly toasted), Juice of 1 lime, Pinch of cayenne pepper, Coarse or kosher salt, Blue cheese dressing","directions":"Blanch the carrots in quickly boiling, salted water for about 30 seconds, or until the colour is set, yet the carrots are still extremely crisp. Drain well and cool under cold, running water. Pat dry. Blend the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to combine. Season with salt and more cayenne, as preferred. Set aside. (This can be prepared ahead, covered and refrigerated.) Halve the avocado, keeping the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist a bit and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a low bowl. Mash with a fork, leaving some texture and incorporating the lime juice and salt to flavor. Lay out sourdough toast upon a work surface. Spread the mashed avocado mixture upon top of the slices. Evenly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing. Serves 6.","url":"https://recipe.bluelayer.org/recipe/4573/mile-high-shrimp-sandwiches"},{"id":"4571","title":"Mexican BLT","ingredients":"Serves 6. 12 slices bacon (preferably peppered bacon, 12 slices sourdough bread, 6 leaves leaf lettuce, 1 tomato (sliced), 1 red onion (sliced), 3/4 pound sliced turkey breast, Guacamole, 2 little avocados (peeled and pitted), 1/4 onion (chopped), 1 tablespoon chopped cilantro, Juice of 1 lime, Salt and pepper to flavor. Picante Mayonnaise: 1 cup mayonnaise, 1/4 cup picante sauce","directions":"First prepare the guacamole by mashing the avocados and adding the remaining components and blending properly. Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce. Fry the bacon until crisp and drain on paper towels. To make the sandwiches, spread the guacamole upon 6 slices of the bread and the picante mayonnaise upon the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey upon the slices of bread spread with guacamole and top with the other bread. Cut and serve.","url":"https://recipe.bluelayer.org/recipe/4571/mexican-blt"},{"id":"4569","title":"Mediterranean-Style Pork upon Sourdough","ingredients":"1 (6 to 7 pound) boneless pork loin or 1 (3 pound) pork tenderloin, 2 red onions (thinly sliced), 12 sourdough rolls (split), 2 heads frisee. Marinade: 4 cloves garlic (minced), 2 tablespoons fresh rosemary (minced), 2 tablespoons olive oil, 1/2 teaspoon cracked black pepper. Tapenade: 1/2 pound sun-dried tomatoes (rehydrated), 3 cloves garlic, 6 tablespoons olive oil, 3 tablespoons Balsamic vinegar, Salt and pepper (to flavor)","directions":"Combine marinade ingredients. Marinate pork 2 to 4 hrs. Grill or roast pork until medium. Let rest 10 to 15 minutes before cutting thinly. Combine all Tapenade elements in food processor. Grill or saut","url":"https://recipe.bluelayer.org/recipe/4569/mediterranean-style-pork-upon-sourdough"},{"id":"2414","title":"FONDUE FRANCHE-COMTOISE","ingredients":"Cheese Fondue A large loaf of white or around-white “place” bread, ideally sourdough 2 cups (500 ml) white wine furthermore even more as required 1 clove garlic, finely chopped 2½ excess weight (1.2 kg) Comté with the complicated component following to the rind, coarsely grated or sliced inside slender strips Salt Lower the bread into high cube, up to ¾ inch (2 cm). in a pan on the stove, boil the wine with the garlic until the liquid is decreased by means of fifty percent. Strain into a fondue pot and discard the garlic. Stage the fondue pot on the stove over small heat, add the cheese, and stir it constantly with a wood spoon or spatula right up until soft. add even further wine as necessary to execute the regularity of prosperous however pourable product. Flavor and, if essential, add salt. Deliver the very hot pot to the desk and Space it on the stand more than the flame of the burner, consequently the fondue carries on to bubble carefully. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2414/fondue-franche-comtoise"},{"id":"2405","title":"BREAD AND ZUCCHINI SOUP","ingredients":"Leaves in opposition to a small department of sage Leaves against a little department of rosemary 1 onion, finely chopped 1 clove garlic, finely chopped 2 ounces (50 gr) fixed pork back again pounds (lardo) or pancetta, finely chopped Terrific, fresh new-tasting olive oil 3 large (1 kg) ripe pink summer months tomatoes, peeled, seeded, and chopped 1 pound (500 gr) reduced zucchini, sliced in rounds 1 quart (1 lt) warm meat broth or diluted stock 4 slices 1-or 2-working day-outdated “nation” bread, if possible sourdough, lower inside lower sections (adequate to fill a 3-cup or 750-ml evaluate) Salt and black pepper Parmigiano-Reggiano cheese for serving Finely chop the sage and rosemary alongside one another. in a large nonreactive pan more than medium-reduced heat, blend the herbs, onion, garlic, and pounds and cook this soffritto carefully in a tiny olive oil right up until the onion is translucent. add the tomatoes and commence to cook for yet another 10 minutes. In a independent frying pan, cook the zucchini in a minor olive oil until 50% comfortable. Go the zucchini to the large pot made up of the soffritto and add the very hot broth and bread; cook right up until the zucchini is soft, a couple of added minutes. Year with salt and pepper. serve in a heated tureen or heated bowls, pouring, if you including (and as Goria means), a minor fresh olive oil on ultimate and passing the cheese at the desk. Serves 4 as a principal study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2405/bread-and-zucchini-soup"},{"id":"2403","title":"SOUPE AUX CERISES","ingredients":"Cherry Soup 6 slices of white or in close proximity to-white bread, if possible sourdough 5 tablespoons (75 g) unsalted butter 2 weight (900 gr) bitter cherries or 5 ounces (150 gr) dried cherries 1 tablespoon all-cause flour 1 tablespoon sugar or further as necessary 1 tablespoon Kirsch or extra as necessary Fry the slices of bread in 4 tablespoons (60 gr) of the butter till they are coloured on either aspects. Area them in scorching bowls or a very hot soup tureen and maintain in a scorching put. If you together with, pit the cherries. Soften the remaining 1 tablespoon (15 gr) of butter in a large pot in excess of a medium-reduced flame and add the flour, stirring and cooking for a second devoid of browning, to create a roux. add the cherries and then plenty of water to deal with; add 1 tablespoon of sugar and the Kirsch. Carry the full to a boil, and as before long as the cherries are delicate, flavor and, as required, add added sugar and possibly Kirsch. Right away serve the boiling soup, ladling it over the croûtons in the incredibly hot bowls or tureen. If the cherries aren’t pitted, enable everybody understand. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2403/soupe-aux-cerises"},{"id":"2401","title":"SOUPE À L’OIGNON","ingredients":"Onion Soup 1 pound (500 gr) onions, finely sliced ¼ cup (50 gr) unsalted butter 1½ quarts (1½ lt) boiling water, broth, or stock Salt and black pepper 8 or 12 skinny (significantly less than ½ inch or 1 cm) slices of “region” bread, if possible sourdough ¼ pound (125 gr) Gruyère, grated In a heavy, hefty, protected pot, cook the onions slowly but surely in the butter until they are carefully smooth, 30 minutes or a lot more (more mature onions are drier and stay firmer than fresh types). Boost the warm and brown the onions evenly, stirring by now and then to prevent the small burning and bitterness, an additional 30 minutes or even further. add the boiling liquid, stir, and carry to a gradual bubble and cook, partly protected, for 10 minutes. Flavor and period with salt and pepper, remembering that the cheese will add further more salt. Just take the pot off the heat. Warm the oven to 450° F (230° C). Fill a vast oven-evidence vessel with 50% the bread, sprinkle that with fifty percent the cheese, and then add the loosen up of the bread in a different layer. Pour the soup about, if needed introducing exactly adequate water to float the bread, and sprinkle the relax of the cheese on final. Put the vessel in the oven and cook until it bubbles not accurately at the edges nonetheless through and the ultimate browns, about 15 minutes. If the shade isn’t deep adequate, total the soup for a second or 2 below the broiler, looking at it very carefully. Serves 4 to 6, based on what follows.","directions":"","url":"https://recipe.bluelayer.org/recipe/2401/soupe-l-oignon"},{"id":"2399","title":"POTÉE JURASSIENNE","ingredients":"Soup and “Boiled” Meats ½ pound (250 gr) dried shell beans, or new, shelled kinds in time (over fifty percent the bodyweight is dropped inside shelling) 1 pound (500-gr) smoked bacon in one piece A 1-pound (500 gr) or larger sized saucisse de Morteau, or a different smoked sausage 1 pound (500 gr) beef, lamb, or mutton or a meaty lamb or mutton bone 4 to 6 carrots (relating to 400 gr), peeled and sliced in rounds 4 to 6 summer time turnips or 1 winter season turnip (regarding 500 gr completely), peeled and quartered or sliced 1 cabbage (relating to 3 bodyweight or 1.3 kg), outer leaves trimmed, quartered 6 waxy potatoes (about 2¼ weight or 1 kg), peeled and reduce in hefty ingredients Salt and black pepper Slices of stale bread, if possible sourdough Soak the beans, if dried, right away, and drain them. If the bacon is exceptionally smoky, desired destination it in a pan of chilly water, bring to a boil, and automatically remove the bacon and discard the water. Prick the sausage in a lot of locations consequently it doesn’t split open in cooking. Lower the meat into large parts together the divisions involving the muscle tissue. in a large pot of chilly water, convey the sausage, bacon, and meat or meaty bone to a simmer. Skim any impurities that add to the best. add the carrots, turnips, and shell beans; in a further 30 minutes add the cabbage; and in a different 45 minutes add the potatoes. After the potatoes and shell beans are comfortable, grind in pepper; style and year, if necessary, with salt. Remove the veggies to a incredibly hot platter and the meats to a chopping board. Reduce the latter and set up them along with the greens, holding all coated and sizzling. If you which includes, toast the bread. serve the cooking liquid as soup about the bread within scorching soup plates. As a instant system, in the exact plates, serve the meats over the veggies. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2399/pot-e-jurassienne"},{"id":"1930","title":"grilled Mussels","ingredients":"With Garlic Butter You’ll Have to have:
4 (2'-prolonged)
areas
aluminum foil
1 lb mussels, scrubbed beneath water
and debearded
4 cloves garlic, minced
2 Tbsp butter, minimize into lower parts
1⁄2 cup chopped fresh parsley
1⁄2 cup white wine
4 thick slices sourdough or nation-structure bread, grilled for
a pair minutes * Debearding precisely usually means getting rid of
any of the prolonged “hairs” that from time to time occur Hooked up to mussel shells.","directions":"• Preheat a grill about medium-small heat. Fold the sheets of foil inside 50 percent crosswise. Stage An equivalent total of mussels in the centre of just about every sheet, then divide the garlic, butter, And parsley between the 4 piles. For each and every packet, convey the finishes of the foil up around The mussels to crank out a tent, then fold the foil alongside one another to develop a tightly sealed Bundle. just ahead of manufacturing the top seal, pour a number of tablespoons of white wine into Each packet. • Stage the packets straight on the grill grate, fold facet dealing with up, and grill for 10 Minutes, till the mussels consist of all opened. serve with wedges of grilled bread for Dipping. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1930/grilled-mussels"},{"id":"1684","title":"Sourdough Pancakes with Sorghum Syrup","ingredients":"1⅓ cups all-motive flour ¼ cup full-wheat flour ¾ teaspoon baking powder ¼ teaspoon salt 1 cup milk ¾ cup sourdough rookie (perspective struggling with web page) 2 huge eggs, at area temperature 3 tablespoons butter, melted 1 tablespoon honey Butter & sorghum syrup, for topping Preheat the oven to 200°F. in a medium-dimensions bowl, mix possibly flours, the baking powder, and salt. In a different medium-dimensions bowl, whisk alongside one another the milk, sourdough rookie, eggs, butter, and honey. Pour this mix into the dry ingredients, stirring instantly to sort a comfortable batter. Heat a griddle or high large skillet around medium-high heat right up until scorching, or until a several drops of water sizzle on the look. Evenly grease the griddle. For each and every pancake, pour over ¼ cup batter on to the warm griddle. Cook for about 1½ to 2 minutes, or till lots of bubbles appear to be on the seem and the edges seem to be dry. Just before turning the pancakes, carry the edges to keep track of that the undersides are golden brown. Convert the pancakes and cook for 30 to 45 seconds additional, or until the undersides are golden brown. Go the pancakes to a baking sheet, address loosely with foil, and retain sizzling in the oven. Repeat with the remaining batter. Go the pancakes to warmed serving plates and best each individual serving with butter and scorching sorghum syrup. Would make 10 to 12 pancakes. To deliver sourdough newbie: in a medium-dimensions nonreactive bowl, blend 2 cups heat water, 1 tablespoon dry hectic yeast, and 2 tablespoons honey. Allow stand for regarding 10 minutes, or till it will become foamy. Taking a picket spoon, stir in 1 cup all-rationale flour and 1 cup full-wheat flour right up until tender. Shift the blend to a nonreactive container, higher adequate to permit the rookie to double in the greater part. add and allow stand in a very hot position for 3 to 5 times, stirring the mixture at bare minimum 3 days day by day. It will add and tumble, keep on being bubbly, and comprise a enjoyable bitter odor. Whilst the newbie develops a style and aroma that are appealing to you, it is organized to employ. The beginner will retain indefinitely if saved, tightly protected, in the fridge. If it develops an orange or purple shade, discard it. After a beginner is designed, it need to be replenished at bare minimum after each and every 2 to 3 months to preserve it alive. To replenish, remove 1 cup novice and discard it. add 1 cup flour and 1 cup tepid water to the remaining novice, stirring until smooth. Protect and enable stand in a incredibly hot vacation put for 8 to 10 several hours ahead of refrigerating it all over again.","directions":"","url":"https://recipe.bluelayer.org/recipe/1684/sourdough-pancakes-with-sorghum-syrup"},{"id":"1664","title":"Entire-Wheat Sourdough Waffles","ingredients":"1 cup full-wheat flour ¾ cup all-motive flour 1 teaspoon baking powder ½ teaspoon cinnamon ¼ teaspoon salt ½ cup raisins 1 cup milk ¾ cup sourdough rookie (p. 57) 2 huge eggs, divided, at room temperature 5 tablespoons butter, melted 1 tablespoon honey Butter & maple syrup, for topping Preheat the oven to 200°F. Preheat a waffle iron. in a medium-measurement bowl, add both of those flours, the baking powder, cinnamon, salt, and raisins. In one more medium-dimension bowl, whisk with each other the milk, sourdough novice, egg yolks, butter, and honey. Pour this mixture into the dry ingredients, stirring with a couple simple strokes to sort a lumpy batter. In a tiny bowl, applying an electric powered mixer fastened at large, overcome the egg whites until rigid peaks sort. Taking a rubber spatula, carefully and adequately fold the egg whites into the batter. Evenly grease or spray the grids of the waffle iron. Abide by the model’s directions, or spoon regarding ⅓ cup batter (total differs with measurement of iron) on to the very hot iron and spread it virtually to the corners of the grids. Finish the lid and bake for 1½ to 2 minutes, or right up until the waffles are frivolously browned, their edges overall look dry, and they do not adhere to the grids. Move the baked waffles to the oven, putting them immediately on the rack consequently they will are living crisp. Repeat with the getting batter. Shift the waffles to warmed serving plates and top each and every serving with butter and syrup. Makes 8 to 10 waffles.","directions":"","url":"https://recipe.bluelayer.org/recipe/1664/entire-wheat-sourdough-waffles"},{"id":"1611","title":"GARLIC SAUSAGE BRUSCHETTA WITH CORN AND WATERCRESS","ingredients":"1 bunch watercress, thick stems eliminated and leaves about chopped (about 2 cups) 1½ cups new corn kernels 1 large shallot, minced Finely grated zest of 1 lemon 1½ tablespoons fresh lemon juice 1 teaspoon minced garlic 1 teaspoon Dijon mustard Excess-virgin olive oil Kosher salt Freshly ground black pepper 8 slices French or sourdough bread, each above 3 via 5 inches and ½ inch thick 1 pound precooked garlic sausages, every slash lengthwise in 50 percent 1. Plan the grill for lead cooking about medium hot (350° to 450°F). 2. Blend the watercress, corn, shallot, lemon zest and juice, garlic, mustard, ⅓ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper. Throw to mix. Frivolously coat the bread slices with oil and time with a small salt and pepper. 3. grill the sausages over lead medium hot, with the lid shut, right up until very well browned and heated in the course of, 8 to 10 minutes, turning after. Remove versus the grill and reduce crosswise into ½-inch slices. add the sausage slices to the heavy bowl with the corn blend and throw to add. 4. grill the bread slices about guide medium hot right up until golden and crusty on the outside the house, nonetheless not crisp, over 1 second, turning as soon as. put a minimize of bread on just about every plate and final flippantly with the sausage-corn mix. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/1611/garlic-sausage-bruschetta-with-corn-and-watercress"},{"id":"1429","title":"SALMON BURGERS WITH PINEAPPLE-GINGER SALSA","ingredients":"PATTIES 2 excess weight skinless salmon fillets, pin bones taken off, lower into 1-inch ingredients ½ cup panko bread crumbs 1 scallion (white and green pieces simply), finely chopped Finely grated zest and juice of 1 lime 2 tablespoons soy sauce ½ teaspoon warm pepper sauce ¼ teaspoon freshly ground black pepper SALSA ½ cup finely chopped ripe, new pineapple ½ cup finely chopped ripe tomato 2 teaspoons peeled, grated fresh ginger ½ minor jalapeño chile pepper, seeded and minced ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 large adorable onion, lower crosswise into ⅓-inch slices Vegetable oil 6 slices sourdough bread, each and every regarding ⅓ inch thick ¼ cup furthermore 2 tablespoons mayonnaise 6 leaves Bibb lettuce 1. in a foods processor equipped with a steel blade, pulse the salmon sections 8 to 10 periods until coarsely chopped still not pasty; shift to a bowl. add the remaining patty ingredients to the bowl and stir carefully to blend. Sort 6 patties of equivalent measurement, each over ¾ inch thick. Deal with and refrigerate for 1 hour. 2. Plan the grill for guide cooking about medium warm (350° to 450°F). 3. Blend all the salsa ingredients until for the onion. Brush the onion slices on each aspects with oil, and then grill over lead medium heat, with the lid shut, till very well marked and comfortable, over 10 minutes, turning the moment or two times. Finely chop the onion and add it to the salsa. Blend effectively. 4. Brush the patties on each aspects with oil, and then grill in excess of guide medium warm, with the lid shut, until completely cooked yet nonetheless juicy, 6 to 8 minutes, cautiously turning after. In the course of the very last moment of grilling season, toast the bread around guide heat, turning when. 5. Spread one tablespoon mayonnaise on each bread slash and top with a lettuce leaf, a patty, and pineapple-ginger salsa. serve heat. Pictures","directions":"","url":"https://recipe.bluelayer.org/recipe/1429/salmon-burgers-with-pineapple-ginger-salsa"},{"id":"1213","title":"CHORIZO CHEESEBURGERS","ingredients":"PATTIES 1 pound lean ground pork 8 ounces new Mexican chorizo sausage 4 garlic cloves, minced or driven throughout a force 1 large shallot, minced 2 tablespoons minced fresh Italian parsley leaves ½ teaspoon smoked paprika ½ teaspoon dried thyme ½ teaspoon ground cumin Kosher salt Freshly ground black pepper 4 sourdough rolls, crack Added-virgin olive oil 4 slices manchego or Monterey Jack cheese, each about 1 ounce 1 garlic clove, slash in fifty percent 8 skinny slices ripe beefsteak tomato 1. Combine the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent dimensions, just about every about ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation in excess of 1 inch broad in the centre of the patties to avert them in opposition to forming a dome as they cook. Refrigerate the patties until well prepared to grill. 2. Plan the grill for lead cooking previously mentioned medium-superior heat (400° to 500°F). 3. Evenly time the patties on each aspects with salt and pepper. Brush the lower aspect of the rolls with oil. grill the patties more than lead medium-high heat, with the lid shut, right up until cooked to medium doneness (160°F), 8 to 10 minutes, turning the moment. For the duration of the ultimate 30 seconds to 1 moment of grilling season, desired destination a slash of cheese on just about every patty to soften, and toast the rolls, minimize facet down, about lead heat. 4. Rub the minimize facet of the toasted rolls with the slice aspect of the garlic fifty percent. Produce each and every burger on a roll with 2 tomato slices and a patty. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1213/chorizo-cheeseburgers"},{"id":"1212","title":"TEX-MEX BEEF BURGERS","ingredients":"PATTIES 1½ excess weight ground chuck (80% lean) 1 teaspoon granulated onion ½ teaspoon ground cumin ½ teaspoon granulated garlic ½ teaspoon penned chili powder Kosher salt Freshly ground black pepper SALSA 3 ripe plum tomatoes, cored, seeded, and minimize into ¼-inch cube ¼ cup around chopped fresh cilantro leaves 3 tablespoons finely diced red onion 2 tablespoons seeded and minced jalapeño chile peppers 1½ tablespoons fresh lime juice 8 slices sourdough bread, each above ½ inch thick More-virgin olive oil 4 full green chile peppers (versus a can), chopped 4 slices sharp cheddar cheese, each and every about 1 ounce ½ cup sour cream 1. Blend the patty ingredients, such as ½ teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent dimensions, every around 1 inch thick. With your thumb or the back again of a spoon, deliver a shallow indentation relating to 1 inch extensive in the centre of the patties to protect against them against forming a dome as they cook. Refrigerate the patties until geared up to grill. 2. Plan the grill for lead cooking around medium-large warm (400° to 500°F). 3. In the meantime, mix the salsa ingredients, such as ½ teaspoon salt and ¼ teaspoon pepper. 4. Flippantly year the patties on equally aspects with salt and pepper, and brush one facet of each individual bread minimize with oil. grill the patties about lead medium-high heat, with the lid shut, for 5 minutes. Convert the patties over and best with an equivalent total of chopped chiles and a cut of cheese. Progress grilling until the patties are cooked to medium doneness (160°F), 4 to 6 minutes further. For the duration of the very last 30 seconds to 1 instant of grilling period, toast the bread, oiled aspect down, above lead warm (do not transform). 5. Stir the salsa. Create each individual burger on a bread slash with a patty, 1 tablespoon salsa, 1 tablespoon sour cream, and the remaining bread lower. serve incredibly hot with the getting salsa and sour cream on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1212/tex-mex-beef-burgers"},{"id":"654","title":"CROQUE-MONSIEUR BEEF BURGERS","ingredients":"PATTIES 1½ fat ground chuck (80% lean) 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce ¾ teaspoon kosher salt 3 tablespoons unsalted butter, softened 8 slices sourdough or French bread 6 ounces Gruyère cheese, grated ¼ teaspoon ground nutmeg 8 slender slices deli ham Dijon mustard Cornichons (optional) 1. Blend the patty ingredients, and then carefully style 4 patties of equivalent sizing, each regarding ¾ inch thick. With your thumb or the back again of a spoon, create a shallow indentation more than 1 inch vast in the heart of the patties to stay away from them to forming a dome as they cook. Refrigerate the patties until prepared to grill. 2. Plan the grill for guide cooking around medium-high heat (400° to 500°F) and preheat a grill-evidence griddle. 3. Butter the two aspects of just about every bread lower. Combine the cheese with the nutmeg. 4. Grill the patties on the cooking grates over guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning at the time. The moment you change the patties, point 2 ham slices on each individual patty to scorching. At the exact season, cook the bread on the griddle for 2 minutes, change, ultimate both equally with the cheese, and cook for 2 minutes added. 5. Location one cut of bread on every serving plate, cheese aspect up, and then add a patty. top with a further slash of bread, cheese aspect down. serve quickly with mustard and cornichons, if desired.","directions":"","url":"https://recipe.bluelayer.org/recipe/654/croque-monsieur-beef-burgers"},{"id":"503","title":"ITALIAN SAUSAGE SANDWICHES WITH BALSAMIC MAYO","ingredients":"MAYO ¼ cup mayonnaise 1 tablespoon Dijon mustard 2 teaspoons balsamic vinegar ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper PATTIES 1 tablespoon added-virgin olive oil 1 cup finely chopped yellow onion 3 garlic cloves, minced or driven all through a thrust 1 pound majority Italian sausage 8 ounces ground beef (90% lean) ¼ cup finely chopped fresh new Italian parsley leaves 4 sourdough sandwich rolls, each 6 to 7 inches prolonged, crack 1 cup golden pepperoncini (versus a jar), sliced 1. Add the mayo ingredients. 2. in a skillet previously mentioned medium-superior warm, scorching the oil. add the onion and garlic and cook until they start to melt, 2 to 3 minutes, stirring constantly to stay away from burning. Remove versus the warm and awesome for 5 minutes. 3. Blend the sausage, ground beef, parsley, and onion-garlic mix, and then carefully style 4 rectangular patties, each and every about 7 inches very long and ¾ inch thick (to healthy the rolls). With your thumb or the again of a spoon, deliver a shallow indentation about 1 inch huge and 2 inches very long in the heart of the patties to protect against them to forming a dome as they cook. Refrigerate the patties right up until well prepared to grill. 4. Plan the grill for guide cooking around medium-higher heat (400° to 500°F). 5. Grill the patties about guide medium-higher warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning when. Through the very last 30 seconds to 1 moment of grilling year, toast the rolls, lower aspect down, above guide warm. 6. Produce each and every burger on a roll with balsamic mayo, a patty, and pepperoncini. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/503/italian-sausage-sandwiches-with-balsamic-mayo"},{"id":"348","title":"SMOKED MEAT LOAF BURGERS WITH grilled ONION","ingredients":"PATTIES 8 ounces ground chuck (80% lean) 8 ounces ground veal 8 ounces lean ground pork 2 large eggs, crushed ¾ cup dried Italian-expert bread crumbs ¼ cup freshly grated Parmigiano-Reggiano® cheese ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup ketchup 1 canned chipotle chile pepper inside adobo sauce, minced 1 teaspoon adobo sauce (against the can) 1 red onion, reduce crosswise into 4 slices, every more than ½ inch thick 2 teaspoons more-virgin olive oil 8 slices sourdough bread, each and every relating to ½ inch thick 1. Soak the picket chips in water for at bare minimum 30 minutes. 2. Combine the patty ingredients, and then carefully kind 4 patties of equivalent dimension, just about every regarding ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation relating to 1 inch vast in the heart of the patties to reduce them against forming a dome as they cook. Refrigerate the patties until prepared to grill. 3. Whisk the ketchup, chipotle chile pepper, and adobo sauce. 4. Plan the grill for guide cooking over medium-large heat (400° to 500°F). 5. Brush the onion slices with the oil. Drain and add the picket chips to the charcoal or to the smoker box of a gasoline grill, soon after model’s guidance, and stop the lid. Whilst the wooden starts to smoke, grill the patties and onion above guide medium-higher warm, with the lid shut, till the patties are cooked to medium doneness (160°F), 8 to 10 minutes, and the onion is delicate, 6 to 8 minutes, turning the moment. For the duration of the ultimate second of grilling year, toast the bread over lead heat, turning at the time. 6. Combine every burger on a bread cut with a patty, chipotle ketchup, a grilled onion cut, and the remaining bread reduce. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/348/smoked-meat-loaf-burgers-with-grilled-onion"},{"id":"271","title":"Breadmakers For Very simple Baking","ingredients":"A bread manufacturer is a dwelling equipment that contains revolutionized the method of making breads. First manufactured within 1986 in Japan, breadmaker simply because then moved its route to households in the United Suggests and United Kingdom. By means of means of a breadmaker, computerized baking is made up of come to be potential and far more effortless. As with normal baking, ingredients ought to initially be calculated in accordance to the recipe. The mix is then poured into the bread pan that is positioned in the machine. The breadmaker will then choose some several hours to bake the bread through very first turning the blend into dough and finally baking it. The technique of developing dough is helped through a integrated paddle. When the baking is carried out and consists of been permitted to cool down, the bread is then freed in opposition to the bread pan. The paddle at the backside of the loaf really should be taken off against its Room. Breadmaker breads are considerably simpler to choose spoiled as compared with the industrial breads due to the lack of additives. Nevertheless, it is likely that sourdough starter could be added to the ingredients to add the shelf everyday living of the breads. Breadmakers consist of built-in timers that might be established for much easier baking. Other gear can be programmed to only plan the dough and not to bake the bread later on, in this scenario the dough is baked in an oven. Breadmakers consist of other takes advantage of as perfectly. They may perhaps be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some scenarios, mochi- a Japanese rice bread. Things to consider inside picking a breadmaker: - the general capacity of baking loafs - the top quality of bread designed - the duration of year it takes to make one loaf - the showcased programs - design and style: might both be one loaf breadmaker or multi loaf breadmaker However, like with natural baking there may occur handful of troubles in between the high quality of the bread generated. These kinds of may well both be brought on by the technique of baking or the good quality of breadmaker itself. Doughy loaf This circumstance just issues the temperature of the breadmaker. The integrated thermometer should read through 190 F. As soon as the baking is previously mentioned and the loaf is however doughy, you may possibly pick out to proceed baking it in a standard oven or wait until the breadmaker cools down and begin the entire process over. Tiny bread Lack of liquid further to the dough. The difficulty starts with the dissolving of the yeast. If way too small liquid is utilized, the yeast may well not be stimulated to establish the essential carbon dioxide, which is instrumental in making the dough add. Devoid of this, the loaf may turn out to be dense and will be substantially smaller sized. Collapsed or flat-topped bread Collapsing is generally owing to much too much addition of liquid to the dough. The yeast in this situation is extremely stimulated, establishing further gluten than the dough may withhold. This leads to the collapsing of loaf layout. Bread sticking in the breadmaker pan This can be decided by brushing the breadmaker pan with oil right before including the water into the dough. This performs nicely in the the vast majority of common ovens as properly. Also significantly rising of the loaf This difficulty may possibly be regulated with the employ the service of of salt. Incorporating one half teaspoon of salt may possibly be ample to maintain the growing of the bread within balance. One want not be an Einstein to work a very simple unit these kinds of as the breadmaker. For further more instruction and self-help pointers, buyers may perhaps check the guideline of the system.","directions":"","url":"https://recipe.bluelayer.org/recipe/271/breadmakers-for-very-simple-baking"}]