Sourdough Bread

I followed these two websites and combined them
for the scraping method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Note for me:

Day 1 morning
Feed scrapings jar: 75g (short 1/3c) warm water and 75g (short 1/2c) flour.
Just add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much it grew.
Sit in a warm place and let it get happy.

Day 1 evening
Check start.  If unhappy feed again and check in the morning.
If happy make dough.
~150g starter (~1/2c) (leave a little ~1T of start in jar and put back in the refrigerator)
Try 275g (~1c+) water for 55% (250g warm water-50% hydration, produce dry dough)
20g (1-1.5T) olive oil
500g flour (~3c+) (I like 1/3-1/2 whole wheat and rest all-purpose)
10g salt (2t)

-Stir starter, water, and oil in large bowl.

-Add flour and salt.  Squish everything together until flour is absorbed. Then let rest for 30min (autolyze). Work dough in bowl into a rough ball. Cover with plastic wrap.

-Stretch and fold 2-3 times, every 30-60min or so apart while rising (or whenever)

-Cover bowl with plastic wrap and towel (bulk fermentation).  Counter or frig depending on temp.  Put in frig in summer.  While fermenting stretch and fold 1-2 times, an hour apart.

Day 2 morning
-Remove dough from bowl.  Use bench scraper. Starting at top, fold dough over toward the center. Give it a slight turn and then fold over the next section.  Repeat until you have come full circle.  Then flip the dough over and place it seam side down.  Using hands, gently cup the side of the dough and rotate ie. using quarter turns in a circular motion.

-Coat bottom of Dutch oven with cornmeal or parchment paper (I do neither).  Place dough inside for second rise (1-2 hours).  Dough should be slightly puffy.

-Preheat oven to 450F

-Slash dough with a razor blade. Place bread in oven with the lid on and reduce temp to 425.  Bake for 30min.

-Remove lid and bake uncovered for 15min

-Remove bread from oven and cool on a wire rack.

Gnocchi/Dumpling

I kind of followed this recipe https://www.allrecipes.com/recipe/11760/quick-gnocchi/

1c instant potato flakes
1c hot water
1 egg
1t salt
dash of pepper
1/2c wheat flour
2/3c all-purpose flour
(Really called for 1.5c flour but that would have been way tooo much)

-Pour hot water over instant potato flakes and stir.  Let cool.
-Stir in egg, salt, pepper.
-Blend in enough flour to make a stiff dough.  Let sit to allow flour to hydrate
-Turn dough out on a floured surface and knead.
-Divide dough into quarters.  Roll each section into a long snake that is ~3/4" in diameter.
-Cut into bite-sized pieces with a knife dipped in flour.
-Roll on a fork or put a dent in with your finger.
-Use in soup or cook in boiling water until they rise to the top (2-4min)

Beef Stroganoff

This a standard thing that I cook and the girls often ask for it.  Mainly I am writing it down here so the girls will have it.

Ingredients
-ground meat
-onion
-carrot
-celery
-garlic couple cloves if you have it
-TSP(texturized soy protein) or cooked lentils
-can of mushrooms
-2/3c cream of crap + 2.5c water (or 2 can cream of mushroom soup)
-beef bullion
-worchestshire sause
-onion powder, garlic powder, oregano, basil
-salt and pepper to taste.
-8oz of sour cream (1/2 of a container)
-flat egg noodles

Directions
Start boiling water for noodles

Brown ground meat with onions, carrots, garlic, celery.  Added in that order so they have longer cooking time.  Add TSP or lentils to stretch.

Water should be boiling by now.. start cooking ~1/2 package of noodle accorrding to package instructions.

When meat is cooked add mushrooms.

Sprinkle cream of crap over cooked meat and mix around so that meat is coated.

Add 2.5c of water (plus or minus a little).  Add beef bullion/stock (enough for ~3c of liquid), splash or 2 of worchestshire, onion powder, garlic powder, oregano, basil, salt and pepper.

Bring to low boil and simmer for a little bit until sauce thickens.

Shut off heat and add sour and stir.

Noodles should be done by now... drain. Put beef stroganoff over noodles.

Cream of Crap Soup Mix

Cream of crap is my substitute for a can of  condensed soup (ie cream of mushroom, chicken, celery.... soup)

I have been making this for years after I decide that buying all the cans of cream of soup was getting too expensive.  I don't know where I found the original but here is a link to one that the same/similar to what I do. https://www.tasteofhome.com/recipes/cream-style-soup-mix/

2c dry milk
3/4c cornstarch
1t onion powder
1/2t thyme
1/2t basil
1/4t pepper

Combine in ingredients into an airtight container.  Make equivalent to ~9 cans.

To make an equivalent one 10.75oz can of condensed soup
1/3c of mix
1-1/4c of water

To make soup: whisk 1/3c of mix and 1-1/4c water in a saucepan until smooth.  Bring to a boil over medium heat and cook for 2 minutes or until thickened.