I can bake some pretty good bread. Yeast and I are pretty good buddies. I grew up watching Alton Brown's sock puppet impersonations of his little fungi friends on Good Eats, and when I got old enough I started to try my hand at baking traditional loaves and other yeast-based treats like cinnamon rolls (which my mom and grandma are famous for). And they have all been pretty darn tasty. But there was one that was always just out of reach, one that I could never quite perfect or even come close to. The elusive sourdough. The days-to-weeks-long process was so intimidating to me, and the few times I tried different sorts of shortcut versions they turned out way too dense, did not rise, and had not even a hint of sourdough flavor. So I was pretty excited when I came home from Fairfax Backyard Farmer with all the specific materials I needed to achieve the perfect sourdough. And you know what? The sourdough I made with all the FBF products was really freaking delicious, but it still wasn't perfect! Because the most important ingredients in sourdough are planning, patience (lots of it), and consistency (even more of that). I'm going to include some personal anecdotes in the recipe below, so continue reading to learn from my mistakes and achieve real perfection!
MAKE YOUR OWN SOURDOUGH
NO-CULTURE STARTER INSTRUCTIONS
WITH-CULTURE STARTER INSTRUCTIONS
Man, that took a while didn't it? Hopefully now you have a beautiful, golden brown loaf of aromatic, crusty, chewy bread. Mine looked absolutely gorgeous when I took it out of the oven (as pictured above). However, I still made a lot of mistakes. My bread was still rather dense, and didn't have as strong a signature sourdough flavor as I was expecting. Below are some tips regarding where I think I went wrong and how you can avoid the same pitfalls.
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BY ANNA GORMAN
Ahh cheese. I'm going to be honest, I'm one of those people who could wax poetic about my favorite varieties and applications for longer than I care to admit. However, I don't feel as bad because I'm fully aware that I am not alone; the world is totally and completely full of cheeseheads. But I also know that most people have no idea what goes on when cheese gets made...or how easy it is to make at home! All it takes is some milk, good bacteria, and patience.
Continue reading if you want to learn how to make your own cheese, and how to turn it into a Holiday appetizer that's sure to please!
This recipe for cranberry relish is just what I made using what I had on hand. If you have another favorite recipe for cranberry relish or one you like to get at the store, go right ahead and use that! I like to use ones that have a little hint of orange in them. For this recipe I used Orange Flavored Dried Cranberries from Trader Joe's.
By ANNA GORMAN
To me, sprouts are pretty magical. You start with these tiny seeds, add a little water and time, and the sprouts will grow themselves, no soil required! It's the coolest thing to see the seed split and start growing right before your eyes. Once they're grown, you can throw them in or on just about anything - mix them into a salad, blend them into a smoothie, add them to a sandwich, toss them into a stir-fry, or use them as garnish for soup! The possibilities never stop growing.
Continue reading to grow your own sprouts and even incorporate them into your breakfast!
1. Make sure your Alfalfa insert is snapped into the Inner Container. Add 1/4 cup Sandwich Blend and fill sprouter with warm water. Let seeds soak about 8 hours.
2. Drain the water and make sure to loosen the seeds so they have room to breathe. Empty water from Outer Container, and place either the Dome or Vented Lid onto the Sprouter.
3. Wait 24 hours, then fill the sprouter with room temp water, and loosen and stir sprouts with a fork. Allow seeds to soak for 5 - 15 minutes before draining well. Repeat the soak + drain process 2x a day until Sprouter is full!
Follow the same process for a mason jar sprouter. Make sure you have thorough drainage, or else the sprouts may rot.
1. Toast the sourdough to your preferred level of brownness. While the bread is toasting, fry (or scramble!) the egg in a little bit of olive oil.
2. When the bread is done, spread the cream cheese on one side and season with salt and pepper. On the other side, lay down the tomatoes and shredded carrots.
3. When the egg is finished, gently lay it on top of the carrots. Finally, top the sandwich with your home grown sprouts! Enjoy!
Possible other additions: mashed avocado, bacon, black beans, sun dried tomatoes, roasted red peppers.
16oz Mason Jar
Sandwich Blend Sprouting Seeds
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