#starter recipes

[keventeragro]

Masala Seekh Kebab | Monsoon Recipes | Keventer

Whip this delicious recipe with Keventer Chicken Seekh Kebab! The fusion of flavours will have everyone craving for more. Learn more here https://www.keventer.com/media/recipes/monsoon-recipe/masala-seekh-kebab/

[tuba-david]

(shouting into the void) DOES ANYONE HAVE A GOOD SOURDOUGH RYE BREAD RECIPE? MY MOM IS WATCHING HER GLYCEMIC INDEX

[renee-mariposa]

My sourdough starter lives again!!! 🥳🎉

[givemethedamnflowers]

I started making a notebook for my recipes and im so happy

Instead of having recipes that i like scattered everywhere (flying paper, websites, instagram, some random to do list notebook, my phone) i'll have them in a single place and i can add over time

[chamerionwrites]

We all know that I am not much of a Recipe Follower as a rule, but I will note that Sami Tamimi’s Falastin is an absolute win of a cookbook

[greymouse42]

new ask meme let’s goooooo

15 for Mal but with two parts: before January, and after goop #3

Ohhhhhhhhhh man. 🫠

15. What’s in their fridge? ✨

Before 2013:

It's never full but it's never empty-except-for-condiments either. He's tidy. He empties the fridge entirely a couple of times a year to deep clean it.

The vegetable drawer is, like, 50:50 onions and leafy greens and sometimes also peppers, but he's good about eating everything in there before it goes bad. Usually there's some sort of Meat Defrost or Marinade situation going on on the main shelf. There's the usual carton of eggs. Mix N' Match six packs of beer. Condiments in the door. Not a lot of deli meats or dairy — I don't think he drinks milk but he has a small container for cooking and he only really uses butter for cooking too...

After 2034:

Lots more takeout boxes. Also a lot more crowded in general? Stuff gets lost in the back now. The beer is in the door instead of on the shelf and it drives him a little insane and whenever he gets groceries he puts the six pack on the shelf where it belongs but he never has and never will vocalize this particular grievance. There is usually still.... some sort of Meat Situation happening, it's just not always... normal...

[lebanesetoaster]

sourdough update, hello, it has been 84 years

been a rough couple months (for me more so than my starter), but my starter is alive, and... doing pretty well, after an extended rehab following an acetonic smell.

and I currently have 100g of starter at it's peak and was going to make a loaf of bread that calls for 50g, but I'm considering branching out and trying bagels instead... but I've just realized the recipe calls for 100g of starter, which... I can't use ALL of it lol

but the question is, how much MATH do I want to do?? I can divide in half nice and easy, but that's only 4 bagels. or I can also do more chaotic math so I don't have any discard when it's time to feed my starter and do like 6 or 7 bagels lol idk

[sunbeam-baking]

Cacio e Pepe sourdough mini-boule

Sometimes when the world feels too painful and hateful I remember my great grandma and bake. Food is love. Bread is love. My dinner table is an extension of the communion table, especially on the days where God's love feels absent.

Baking is fighting to bring God's love back into this world. Food is love. Bread is love. Baking is an act of faith, that somehow our ordinary moments might be infused with love, community and joy. That God is still working and loving and present.

Cacio e pepe sourdough

150g of starter

300 g water

25 g olive oil (or preferred oil)

10 g salt

500 g bread flour

1 cup Parmesan

2tb of cubed butter

Black cracked pepper

Mix, 4 rounds of stretch and folds over 2 hrs. Bulk ferment for ~6 hrs, laminate with parmesan pepper and butter, shape, proof for 2 hrs, open bake at 500f for 15 minutes, 400 for 20 (or bake in preheated Dutch oven covered at 400 for 20 minutes uncovered for 15 or until golden)

[askwhatsforlunch]

Rye Sourdough

It may be that I now bake my sourdough loaves according to the seasons! This beautiful Rye Sourdough, for instance, with its nutty flavour and the suave fragrance of chestnut honey, is definitely bread for Autumn! Scrumptious still warm and slathered with butter, it also beautifully compliments strong cheeses with Quince Paste, plum jams or pear preserves! Happy Thursday!

Ingredients (makes 1 loaf):

1 tablespoon pure good quality raw Chestnut Honey (I bought the one I'm using at a farmer's market in Chambord, the beehives are kept in the Sologne Forest)

about 180 millilitres/¾ cup hot water

½ tablespoon vegetable oil like sunflower or grapeseed

2 1/3 cup strong white flour

1 cup rye flour

1 teaspoon salt

325 grams/11.5 ounces Sourdough Starter

Spoon Chestnut Honey into a small bowl. Stir in hot water until completely dissolved. Allow mixture to become lukewarm.

Grease a large glass bowl with grapeseed oil; set aside.

In a large mixing bowl, combine strong white flour, rye flour and salt, and give a good stir. Add Sourdough Starter and Chestnut Honey mixture, and stir, gradually adding more lukewarm water, if necessary, until a soft, slightly sticky dough forms. You may not need to add any more water at all, but your dough should not be dry, it should just stick a bit to your fingers.

Tip dough out onto a clean surface, and knead, a good 10 to 15 minutes. Kneading will make it smooth and elastic and no longer sticky. Shape into a ball, and pop into prepared bowl. Cover with an oiled sheet of cling film, and allow to rise, in a warm enough, draught-free place, 3 hours.

Line a bowl or basket with a clean tea towel, and flour it generously (if it isn’t floured enough, the dough will stick to it!)

At this point, the dough should have doubled in size. Tip it out onto the kitchen counter and knead well to knock the air out, 5 minutes, slapping the dough onto the counter-top. Shape the dough into a ball and place into lined basket or bowl, seam-side up. Cover loosely with a lightly oiled sheet of cling film, and prove a second time in a draught-free room. This second prove should take between four to eight hours.

Preheat oven to 220°C/430°F, placing a large tin filled with water on the bottom shelf of the oven, to create steam and a beautiful crust.

Line a baking tray with baking paper.

Once second prove is complete, gently lift off cling film. Then, carefully tip risen dough out of its basket and onto prepared baking tray, lifting off tea towel gently. Spritz gently with water, and slash with a sharp knife. Place baking tray in the middle of the hot oven, and bake at 220°C/430°F, for 30 minutes. Then, reduce heat to 200°C/395°F, and bake, for a further 15 minutes.

Remove from the oven and lift off the baking tray.

Let Rye Sourdough cool completely (if you can), before eating slathered with butter, Apple or Quince Jelly, and Ginger-Plum Jam, with tasty cheeses and good wines!

[allysdelta]

Just wanted to mention that for the first time, I managed to bake a sourdough loaf, using a starter I made myself from wild yeasts, and at no time did it turn into an inedible brick of hardtack

I didn't have bread flour and used all-purpose, but overall I am very pleased with the outcome. It tasted good too

[aeipathy-dendrology]

GOOD EVENING TO EVERYONE WITH A SOURDOUGH STARTER PSA TO MAKE SCALLION PANCAKES

Water down your discard until you have a pancake batter consistency, add a pinch of salt and as many green onions as sparks joy. Fry them up in a pan using a neutral oil (I used olive) and eat either on their own or with other savory toppings (would make a good wrap now that I think about it)

[shwetaofalltrades]

More baking content on my IG @fearless_shweta

Whole grain sourdough foccaccia

[hebbarskitchen]

falafel recipe | easy falafel balls | how to make chickpea falafel with step by step photo and video recipe. it is one of the popular deep fried snack from the middle east or arab cuisine and is served with hummus or tahini sauce. typically falafel is eaten as patty with breads or wraps, however it can also be eaten by itself as a snack. in this recipe post lets learn how to make easy falafel balls or fritter as a snack.

[yoakenouta]

ㅤㅤ" HRM ... hm. I wonder what's another way to add variety to my macaroni ... just having different sauces isn't doing it anymore ... " She's muttering to herself in front of the grocer, pondering on how to spice up her meals.

[psych0ruinz]

hate to say i would thrive in a apoc situation. but also i would be fucked because id be so undermedicated. like my interests and hobbies would shine but i would fucking die so hard because even the highest dose of anxiety meds i can legally get only helps about halfway. and halfway well lets say in still psychically shaking but im able to go in public and do my jobm

[radwaninsights]

Breakfast Perfection: A Technical Look at 10 Irresistible Sourdough Pancake Recipes for Every Palate

This technical book explores the art and science of sourdough pancake making, providing readers with a comprehensive guide to mastering this timeless dish. It covers creating a healthy starter, fermentation, and dough handling, offering insights to achieve the perfect stack of sourdough pancakes. Join the culinary journey to discover the secrets to achieving light, fluffy, and tangy goodness.