#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

[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

[visualbite]

Honey Goat Cheese Crostini

[renee-mariposa]

My sourdough starter lives again!!! 🥳🎉

[flintandpyrite]

Frankie bought me four sample bags (5 lbs each) of stone ground whole wheat flour of different types for my birthday so now I am making two different bread recipes with the 7-grain to see which one works better. Notes to follow.

[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

[askwhatsforlunch]

Spelt Sourdough

I now have baked enough sourdough loaves --and Alexa Crowe's my favourite-- to feel confident enough to try to add different flours to the mix. Thus, I baked this Spelt Sourdough, and I'm rather proud of it! While there is less spelt flour than there is strong white flour, the flavour is different, a bit nuttier, and I and Mum loved it! It's just wonderful with butter, good cheeses from Roquefort to Saint-Marcellin and a good craft beer! I'll bake a few of these, and then I shall grab the rye flour!

Ingredients (makes 1 loaf):

1 tablepoon pure good quality raw honey (I used forest honey we brought back from Auvergne)

about 180 millitres/¾ cup hot water

½ tablespoon vegtable oil like sunflower or grapeseed

2 1/3 cup strong white flour

1 cup spelt flour

1 teaspoon salt

325 grams/11.5 ounces Sourdough Starter

about 60 millilitres/¼ cup lukewarm water

Spoon 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, spelt flour and salt, and give a good stir. Add Sourdough Starter and honey mixture, and stir, gradually adding more lukewarm water, as necessary, until a soft, slightly sticky dough forms. You may not need to add all the water, 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, overnight, in a draught-free room. This second prove should take between four to eight hours.

Preheat oven to 220°C/430°F, placing a dish 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 Spelt Sourdough cool completely (if you can), before eating slathered with butter, honey and jam, with tasty cheeses and good wines or cold ales!

[daimonios]

my next 2 forays into making things homemade that i usually buy (probably inferior) versions of are dumplings and chili oil. idk enough about chili oil to make a judgment on quality but vegetarian dumplings are both not sold at my local grocery store (so i have to take an extra trip to the asian market) and frequently not super delicious. and with the chili oil im like why not

[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.

[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.

[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.

[torn-butterfly-wings]

Starter Call

Please send an emoji for a starter from one of these ladies.

💝 for starter from Sora

🍽 for a starter from Cosette

[bookscooksworld]

I Tried the Ballerina Farm Sourdough Donuts so You Don't Have to (But You Totally Should)

A few weeks ago, I noticed my sourdough starter had gotten out of control. So I took to the internet to find recipes that would use starter.

Ballerina Farm's Sourdough Donuts came up.

Game. Changer.

Sourdough usually takes a pretty long time to make, so when I started looking through this recipe, I thought I was going to be busy all weekend. It took a few hours to let the dough rise, but overall was a super quick and easy recipe that I'm sure I will be recreating often because they were sooo good.

It makes a lot of donuts. Like, a lot. I had somewhere between three-four dozen when I finished frying them. To be fair, the donuts that I made were quite small, so if you make them bigger, that might help.

I'll also say, my eyes were a little bigger than my stomach, because I really thought we would eat them throughout the week and give them to friends. We did not. And after a little over a week, they did begin to get moldy.

The unfortunate truth of making food from scratch is that it will mold faster.

Note to self (and others): Freeze the majority of the donuts, you can always defrost them and reheat them later.

Try Ballerina Farm's Sourdough Donuts.