sourdough pandowdy

berry pandowdy

berry pandowdy

the original recipe was called a “slump” although technically it was a cobbler; we turned it into a pandowdy.  mostly because we liked the name, and because we rolled the dough.  we’re going to call this recipe pandowdy from now on, even if it’s a cobbler with dropped dough, just because it’s so much fun to say.

pandowdy.

the recipe works beautifully with 12 hours souring: just replace the 3/4 cup buttermilk with 1/2 cup sourdough starter and, depending on how moist you need to make it (i.e. rolling vs dropping the dough) either omit further moisture (rolling) or add up to 1/2 cup milk or mylk or water (dropping).  we used lard (we raise pigs) but coconut oil works great for vegan option; butter for non-piggy option. [edit: to sour, cut fat into dry flour & oats, gently incorporate the sourdough. next day, add the leavening agents right before cooking / baking]

sourdough for rolling

sourdough for rolling

K can’t do rhubarb, so we used strawberries from our garden, plus blueberries.

fresh strawberries

fresh strawberries

 

frozen blueberries

frozen blueberries

we also omitted the applesauce (didn’t have any) and it worked out just fine. we baked ours so the topping would get crispy. it was very nummy.

natural whole food cupcakes

sadly, I neglected to take a photo of the finished product.  they were very pretty.  something like this:

sourdough cupcakes

sourdough cupcakes

but more golden than orange this time, and piped in a swirl (not very well). sigh… it was K’s birthday, and I was somewhat focused on getting out the door than documenting my brilliance.

this one just about nails them all on the head:

✔ vegan (well, the cupcakes are, if not the frosting; that could likely be made vegan)

✔ wheat free (can be gluten free with appropriate sourdough starter)

✔ sourdough (nourishing traditions)

✔ vegetables

✔ no artificial colours

✔ natural sweeteners (other than whatever’s in the cream cheese! –  will try home-made next time!)

✔ delicious

sourdough beetroot cocoa cupcakes with carrot cream cheese frosting

carrot reduction 4 –  5 carrots blendered with juice of one valencia orange, filter through nut mylk bag, reduce until thickened like light syrup

reducing carrot reduction

reducing carrot reduction

roasted 3 medium beets (from Makaria Farm’s CSA), combined with some of carrot reduction as it cooked, and carrot pulp, used stick blender to puree; use 1/2 cup for recipe, reserve rest (freeze in 1/2 cup batches for future cupcakes!)

use Minimalist Baker‘s fudgy vegan beet cupcake recipe with 1/2 cup sourdough starter + 1/2 cup sunflower mylk (unfiltered, still has pulp) instead of almond mylk & vinegar

frosting use she cooks…he cleans’ recipe with 1/4 cup carrot reduction instead of maple syrup

carrot reduction

carrot reduction

wish I could show you the final results, but they looked good, and tasted great.  yay, me!

Sourdough Delicata Loaf

image

sourdough delicata loaf

we grew some delicata squash this year and they are super sweet, extremely starchy, and little.  perfect for baking with.  success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe.  maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.

these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)

Happy Rice

image

soured brown rice

according to Nourishing Traditions, it’s important to soak your grains at minimum, and best to sour (ferment) them

here’s the crock devoted to grain souring (rice & old fashioned oatmeal each get soured, drained & dehydrated, then stored for use), with a batch of GMO free Lundberg Eco-Farmed short grain brown rice

Wheat Free Bread

image

nice crust!

image

respectable wheat-free crumb

following (generally) artofglutenfreebaking‘s sourdough bread (boule) gluten-free recipe, ours turned out pretty darned nice.  as before, we’ve got a non gluten-free starter (rye starter), but this is a wheat free loaf.

I used about 3 oz organic corn flour. 2 oz tapioca starch, 5 oz brown rice flour, 5 oz sorghum flour.  I don’t have 30 oz starter lying around (that’s a lot of starter – mine starts to get cranky if I don’t use it before that size), so I use what I have, and make up the balance of the 30 oz mass with 1:1 whole rye flour : water.  and I don’t use xanthan gum, and we reduced the sugar to only 2 tsp not 2 TBSP per the original.   this time, we also tried no parchment and it worked just fine in my lightly oiled sourdough ‘bator, and baked in our new bread machine.

the dough is similar to my more than satisfactory no-knead wheat (and ancient wheat-like grain) loaf attempts, and for those in the household that can’t eat wheat (and those that can!) it’s a delicious, successful, repeatable, whole-grain, wheat free bread.  woot!

Kefir for Sourdough

kefir & sourdough kamut no knead bread loaf via breadtopia

I have an update on using kefir as the yeast for making knb. When I started using kefir, I substituted it 100% for fluid (i.e. 2 cups kefir instead of 2 cups water). The resulting loaf was very tasty, but a bit too moist, almost sticky, after being well cooked. So I slowly reduced the quantity of kefir. I now find that 50% kefir and 50% water works perfectly. It results in a lovely, light, moist loaf of bread with air holes evenly spaced throughout the entire loaf. I get a lighter loaf with kefir, using 100% whole wheat flour, than I ever did with either regular store bought yeast or sourdough starter. The bread has a very slight sour flavor to it, very mild, which is just how I like it. I find that it takes a full 24 hours for the dough to rise the first time, approximately 30-45 minutes for the second rise. When I used store bought yeast, it took 10 hours for the first rise, and about 1 hour the 2d. With sourdough starter, it took 10-12 hours for the first rise and about 1 hour for the 2d.

The other day, for the first time, I used the kefir and made a wonderful cinnamon raisin loaf that was better than anything I’ve ever purchased.

Donna Wakefield via breadtopia

i don’t know whether water kefir would work as well, but I think I’ll give it a try one day…

New Bread Machine

thanks Mom for the perfect new enameled cast iron casserole. it’s pretty and functional (much like yours truly).  first loaf: 100% locally grown & milled whole wheat flour from True Grain, with rye sourdough starter using the no-knead technique.  beautiful crumb, delicious flavour, successful steam-baked crispy crust = yummm!