Sour dough bread-pullman pan

 

Sourdough Bread for Pullman Pan (13”x4”x4”)

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/

 

Day 1 morning (Day 1 evening)
Feed scrapings jar: 125g warm water and 125g flour.  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 till it doubles in size.

Day 1 evening (Day 2 morning)
Check starter.  If unhappy feed again and check in morning. If happy make dough.

Stir in bowl
~250g starter (leave ~1T of starter in the jar and put back in frig until ready to use again)
335g water
25g olive oil

Add. 
600g flour (200g whole wheat and 400g all-purpose)
10g salt

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

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

-Shape and place in a greased pullman pan (bulk fermentation 3-12hrs).  Cover with plastic wrap and place in frig for 8-12hrs.

 
Day 2 morning (Day 2 evening)
-Remove plastic wrap from dough in pullman pan and put lid on pullman pan. Place pan on stove while oven is preheating and preheat oven to 475F.

-Place bread in oven with the lid on and reduce temp to 425F.  Bake for 30min.

-Remove lid and bake uncovered for 15min

-Remove bread from oven and cool on a wire rack

Ingredient	Weight	Percentage
Starter	250g	20%
Water	335g	27%
Oil	25g	2%
Flour	600g	49%
Salt	10g	1%
Total	1220g

My mom and I have made a lot of sourdough bread since January and this is the recipe that we have settled on.  It is easy and works for my family.  I know that it doesn’t necessarily follow some of the other recipes out there, but it works for us.

Ginger Ale

I need to make and firm up the instructions.
I have been wanting to make ginger ale again.  While looking for a recipe, I found one that doesn't use yeast.

I am copying from this site https://homebrewsupply.com/learn/all-natural-homebrewed-ginger-ale-with-a-ginger-bug.html

Make ginger bug
3T grated organic ginger.  Looks like it should be organic to keep the skin on.
3T sugar
2c water

Combine into fermenting vessel (I think I am going to use a quart size Chinese take out container). Cover loosely.

Add 1T of grated ginger and sugar every day for 5 days. Ready when bubbly.

If stored in the frig, feed every 3-4 weeks with 1T of grated ginger and sugar.

Prepare ginger bug for use
Let ginger bug warm up to room temp and add 1T grated ginger and sugar, and 1/4c water.

Make ginger tea
1-2 lemons (if available, try 1can of lemon aid concentrate)
2-4t grated ginger
1c sugar
1/2c ginger bug

Bring mixture to a boil and cook for 15min.
Remove from heat
Add 8c of ice water to the mixture and cool to 80F.
Strain mixture.
Add stirred ginger bug through a strainer.
Bottle

Posole Soup

I found this recipe in "200 Soups" by Madge Baird.  Changed to my instructions.

Make 6-8 servings

1T oil
1c chopped onion
1 carrot
2-3c sliced cabbage
1lb pork cubed
1 14oz can mild red enchilada sauce (make own sauce, it make 3cups)
1 24oz can white hominy drained
1 14oz can diced tomatoes
1t oregano
1/2t cumin
1/2t chile powder
2t salt

Cook onion, carrots, cabbage till soft in oil.

Start enchilada sauce

Add pork and cook till done.

Add enchilada sauce, hominy, tomatoes, and spices.

Might need to add some chicken stock?

Banana Muffins

I found this at https://www.yummly.com/recipe/Oatmeal-Banana-Applesauce-Muffins-1262739?utm_medium=email&utm_campaign=popular-searches-email_2020-03-20&personalizedFor=043890e0-e053-4544-81ac-f3221699025e&utm_content=oatmeal#directions

and thought it looked good

Oatmeal Banana Muffins makes 12 standard/24 mini

1 egg
3 mashed bananas
1/2c applesauce
1t vanilla
3/4c brown sugar (I will use 1/2T molasses and 1/2c sugar)
1c old fashion oats
1.5c flour
1t baking soda
1t baking powder
1/2t salt
1t cinnamon
*nuts optional

Preheat oven to 350

Combine egg, bananas, vanilla, and brown sugar.  Mix well

Add oats, flour, baking soda, baking powder, and salt. Mix

Fill muffin tins 1/2-2/3 full

Bake 18-20min for a standard size or 10-15 for mini

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.