Sourdough Cornbread

 Sourdough Cornbread

Absolutely the best cornbread ever

3/4 cup Cornmeal, yellow

3/4 cup to 1 cup AP flour

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 cup sourdough starter 

1 cup buttermilk

1/4 cup oil (veg or olive)

1/3 cup honey

3 tbsp butter

Preheat oven to 425F with cast iron skillet in it. 

In large mixing bowl mix dry ingredients, set aside. 

In sep bowl whisk eggs, starter buttermilk, oil and honey  

Pour wet in bowl of dry ingredients and mix until flour well incorporated.  Will be lumpy, don't overmix

Once oven is preheated, take butter to hot cast iron skillet and melt coating all sides until it starts to brown.

Pour batter into skillet, bake 15 to 18 minutes.  Is donewhen top is golden and edges are slightly crispy and toothpick inserted comes out clean

Cool on wire rack for at least 10 minutes

Sourdough Pancakes - Quick and Easy

 

Sourdough Pancakes

 

2 cups ap flour

1 cup (more or less) sourdough starter discard

1 tsp baking soda

2 tsp baking powder

3 Tbsp sugar or splenda

1 and 3/4 cups milk

2 eggs

2 Tbsp veg oil

1 tsp salt

 

Combine all ingredients into a bowl.  Batter will be lumpy.   

Heat skillet on medium, lightly coat with neutral oil, butter or non stick spray. 

Make pancakes according to desired size (1/3 to 1/2 cup) .  Cook on one side until edges are dry and holes on top of pancake and flip. Cook add'l 3 minutes or until desired doneness/golden

Serve immediately. 

 

Sourdough Bread - basic

Basic Sourdough Bread

1/2 cup active starter

3 to 4 cups flour plus more as needed and to dust work table

1 cup water

1/3 cup oil

1 tsp salt

2 tbs sugar -optional

Mix all together in big bowl.  Knead by hand for 10 minutes or using electric mixer with dough hook 5 minutes.   fold and stretch until in a round.   Repeat folding and stretching every 30 minutes for 2 hours.slather in oil to keep from drying out. Cover to rise.

Let rise until 50%, move to parchment lined pan or sheet. Score top to let rise and steam escape - either with razor, bread lame or steak knife depending on how fancy you want to get and if a design is wanted.Let rise again until 50%

Bake in round on parchment lined sheet at 350 for about 40 to 50 minutes.  Can tent with foil for first 30 to 40 minutes then brown for 10.

If using greased loaf pans, let rise until above the top rim, score and let rise again. Bake 350 for about 20 to 40 minutes keeping a close eye to not over brown. May want an empty pan with water to help steam bake for first 20 minutes then remove to brown 

Grandma Pizza

Thin crispy crust pizza

2 Tbsp olive oil

Dough:
3/4 cup water
1 T olive oil
1 1/2 C bread flour
2 1/4 tsp yeast
1 tsp sugar
3/4 tsp salt

Sauce & toppings
28 oz diced tomatoes drained
1 Tbsp olive oil
2 garlic cloves, minced
1 tsp dry oregano
1/4 tsp salt
8 oz mozzarella cheese, shredded or sliced
1/4 C Parmesan cheese
2 leaves fresh basil

Directions:

1.  Spread the 2 T of olive oil over a jelly roll or large baking pan

2.  combine the water and Olive oil together in a measuring cup

3.  Mix all the dry ingredients for the crust together and place in a mixer.  With the dough hook, start mixer on low and begin to add the liquid mixture until the we and dry ingredients are incorporated.  Increase the speed to medium and mix for 10 minutes.  The dough should be sticky unlike regular pizza dough.

4.  Drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle (the dough won't spread over the whole pan at this point.)  Cover with plastic wrap and let rest for 60 to 90 minutes; the dough should double.   Uncover and press the dough out to the sides of the pan.  Cover again with plastic and let rest/rise for another 45 minutes.

5.  Preheat over to 500 F, with rack positioned at the lowest level

6.  Mix all the ingredients together for the sauce.   Cheeses should be combined and fresh basil should be sliced into fine ribbons. and set aside.

7.  First spread the cheese evenly over the dough, then sprinkle the tomato topping.  Bake for approximately 15 minutes, *sooner if you have a convection oven, until bubbly and golden brown.

8.  With long spatula loosen crust from pan then transfer onto cooling rack.  Sprinkle with fresh basil, cut and serve  

Buttermilk Biscuits

Southern Buttermilk Biscuits

2 cups AP flour plus flour for board
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 stick (1/4 cup) butter (real butter not margarine) very cold
1 cup buttermilk

RULE #1  DON'T TOUCH THAT ROLLING PIN!

Combine dry ingredients.  Cut butter into small pieces or grate into flour mix.  Cut in using pastry knife until pea sized.

Make a well in the center and pour in buttermilk.  Using hands, fold flour mix into the buttermilk until just combined or mostly combined.  STOP!  DO NOT OVER WORK. I know it doesn't look right, and there's still dry flour, don't worry, it'll work in.

Turn out onto floured surface.  If dough is too sticky add a pinch of flour over the top.  Pat down to about an inch thick, fold dough over itself 6 to 8 times.  (See, told you it would work in).If dough starts sticking to surface, add more flour to the surface. 

Pat into about a 1/2 to 1 inch thick rectangle.  Using biscuit cutter or a cup, PRESS STRAIGHT DOWN to cut biscuit out. Do not twist or you seal the edges and it won't puff up.

Place biscuits touching each other on cookie sheet.  Gather scraps refold and pat out for more.  Yields 6 to 8 depending on size.

Bake 450 for 15 to 20 minutes - until top is golden brown. (Using standard sized drinking cup, I can get 6, and bakes in 15 minutes)

Chef Tom Wayman's Easy Yeast Muffins

4 cups self rising flour
1/4 cup sugar
1 envelope yeast
1 egg
2/3 cup oil
2 cups warm water

In mixing bowl, combine flour, sugar, yeast.  Add 1 egg, 2/3 cup oil and 2 cups warm water.  Mix until well blended.  Pour into greased muffin tin.  Bake at 450 degrees about 10 minutes or until brown.  May be mixed and kept covered in refrigerator up to one week.  If left for one day, it makes a fluffier muffin.

Banana Bread

1 1/4 C sugar
1/2 C butter, softened
2 eggs
1 1/2 c mashed very ripe bananas (3 to 4 medium)
1/2 C buttermilk
1 tsp vanilla
2 1/2 C all purpose flour
1 tsp baking soda
1 tsp salt
1 c chopped nuts if desired - recommend walnuts


1.  Move oven rack to low position so that tops of pans will be in the center of the oven.  Heat to 350F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or one l 9x5x3 loaf pan.

2.Mix sugar and butter in large bowl.  Stir in eggs until well blended. Add Bananas, buttermilk and vanilla.  Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts, pour into pans.

3.Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 mintues, or until toothpick inserted in center comes out clean.  Cool 10 minutes, loosen sides of loaves from pans; remove from pans.  remove from pans and place top side up on wire rack to cool.  cool completely about 2 hours before slicing (good luck with that).  Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.

Yield 2 loaves.