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I have received many requests for my recipes for CS Bread Braid (Challah) and CS Pot Roast. (https://www.rockinrs.com/CS-Bread-Braid.pdf and https://www.rockinrs.com/CS-Pot-Roast.pdf) The bread braid I added a little sourdough starter, but you don’t have to0, just add the amount of starter you would as water to the water amount in the recipe. But we liked the slight tinge of sourdough in the breade. And to the pot roast I added some button mushrooms quartered. You can use any mushrooms you want.These recipes were fun to develop and are very good, IMNSHO (In My Not So Humble Opinion).If you try them, let us know what you think, or what you changed. And it is perfectly OK to say that you didn’t like it, just tell my why. Here are the photos of the final products.
Been trying some4 different recipes, most of which are Use What You Have In The Kitchen. You end up with some interesting combinations and meals.
For instance, I really hate to throw away the sourdough starter. Seems a waste to me both in time and ingredients. S I came across this recipe for http://www.rockinrs.com/Sourdough-Blueberry-Muffins.pdf – Sourdough Blueberry Muffins, that are really good and easy7 to make. Not particularly easy, but fun and delicious. Give it a whirl and see what you think, I haven’t tried, but why not change the fruit, strawberries, apricots or blackber4ies, for instance?
And if you have made some sourdough bread, why not make Sourdough French Toast? This was really deliciously different.
And here is a very basic Salisbury Steak dinner with Pan Gravy made with Apple Brandy and Caramelized Vidalia Onion and Button Mushrooms. Corn On the Cob and Steamed Asparagus on the side. Then add a slice of homemade Sourdough Bread.That sauce with the apple brandy was fantastic!
And this one, a Pork Loin Chop in a Brandy-Apple-Pear-Herb Sauce with Corn On the Cob. It was delicious! Apples and pork with fresh pears is an awesome combination. Just be sure to caramelize the apple and pear The pears should break down to act as a thickener. slices with some brown sugar in the unsalted butter.
And as an endnote, the sourdough recipe that I have been using I named Anna’s Sourdough and it comes from my Granddaughter In-Law, Anna Shaner. You can find her recipe at http://www.rockinrs,com/Annas-Sourdough.pdf
I know. Its been a while. But it has been a learning session. Making sourdough starter, bread and pancakes. But it has been an exciting adventure and a real learning experience. Started out with a basic
The starter, in my opinion, must be active, bubbly and smell somewhat “sour”. It is the starter is what gives the bread it’s name – Sourdough Bread or Pancakes, Cookies, Bagels or a host of other baked goods their name. The starter pictured here is my starter and you can see how it has doubled in size and is nice and bubbly. Thee rubber band around the jar marks the level at the start and then one can “see” how the starter has grown, or not. The starter is not especially difficult to do, but it does take some time and persistence to create. Check the recipe above to see how it is done, but don’t be intimidated by it.
This is the bread right after it came out of the oven. The recipe link above has two different baking techniques listed. Personally I like the 500 degree F temperature best, but either one will work fine. See the recipe above. The crust could be a little browner, but not much more.
Here is the loaf after it has cooled and is partially sliced. Notice the crumb – the “holes” – in the surface and the color of the crust. Love the flavor from the starter. The interior is soft, but not gummy.. The crust is crunchy, but you won’t break any teeth on it. It is somewhat crunchy. However, it could be a little more crunchy.
And finally, we have one, of many uses, for the starter discard. Sourdough Pancakes. But you can also make cookies, bagels, rolls, etc. There are many recipes on the web, but the one I like is PantryMama, http://www.pantrymama.com. Many recipes there, but more importantly, much useful information and help in solving sourdough problems. You can also find help on Facebook.
So there you go! It was a long 5 weeks or so to gather, read and then produce this bread. It was a long process, but well worth it. And then too, I had a lot of personal help from friends and relatives. I want to Thank each and everyone who gave me assistance. Have fun with these recipes. It might be a new adventure, but a fun one. just remember – Temperatures are extremely important, so follow them closely. And please don’t use cups or ounces. Rather use an inexpensive digital scale that reads in tare and grams. They range from about $20 to well mover $100. The brand I use is Escali, for about $30 and it works just fine. And please too, use a 10 quart Cast Iron pan with lid.