Garlic and Chive No-knead Sourdough Bread THM-E

Chewy, crusty sourdough bread is more attainable than you think! This Garlic and Chive loaf can so easily be made in your own kitchen using minimal utensils. My daughters like to stir the dough together with a large spoon. It is that easy!! Any kind of fresh herb can be added to this loaf. A wonderful fragrance filled my kitchen while this loaf was being baked. A slice is so tasty with just a smear of butter and fresh herbs.

Continue reading
Advertisements

Sourdough English Muffins THM-E

Make your own Sourdough English Muffins–why of course you can! These Sourdough English Muffins are stirred together with a large spatula using white whole wheat The dough is then allowed to ferment for seven hours at room temperature. English Muffins are dry fried in a skillet over medium-low heat until they are totally cooked through. This dry frying gives them a crisp crust with a moist chewy center that English Muffins are known for. My family just loves them. You can make your own sourdough starter or you can request a small jar by emailing me . I do ask that you cover the cost of packing/shipping.

Continue reading

Cinnamon Raisin No-knead Sourdough Bread THM-E

Crusty Artisan Style Sourdough Bread with a hint of cinnamon and raisins is delightful toasted with just a bit of butter. This loaf was fermented for 5 hours at room temperature and than cold fermented for 2 days until I had time to bake it. Sourdough is very versatile and after fermenting at room temperature can be placed in the fridge for up to 3 days before baking. This loaf gave a very fragrant smell as it was baking.

Continue reading

Sourdough Perogies THM-XO

One of the many traditional German side dishes popular in Lancaster County is homemade egg noodles. I learned the art of noodle making from my Old Order Mennonite grandmother and aunts as they made dishpans of noodles for their large families. The Atlas Noodle Maker I have was a gift from my late mother-in-law. These Perogies are made with sourdough pasta that has been fermented for more than 24 hours. With this recipe you can also make noodles and even Ravioli. Perogies and ravioli are a bit time consuming but we do enjoy them for special occasions.

Continue reading

No-knead Jalapeno Cheddar Sourdough Bread THM-E

After the busyness of the past few weeks, I got to spend all day in my kitchen doing something I love, Sourdough!! By now most of you all should know that I love to create recipes using sourdough starter. There is something so rewarding about taking flour, water, and salt and creating a warm crusty loaf of bread. Best of all, most of my family enjoys eating the recipes I create. Tonight this bread was served with Southwestern Chicken and Bean Soup for the men and I also made Beefy Cabbage Soup for myself.

Continue reading

Sourdough Bagels THM-E

Have you ever walked past in bagel shop in the city and wondered if you will find a healthy on-plan one? These sourdough bagels have a chewy crust and a dense interior just like those from a specialty shop. The dough for these bagels can be mixed and allowed to ferment in the fridge overnight. They are then cooked and baked the following day. You can top them with any topping of your choice or even leave them plain. I mixed a Homemade Everything Bagel Topping for those pictured below. A favorite of mine is toast a split bagel and top with just a tiny bit of cultured butter.

Continue reading

Barbecue Chicken Sourdough Personal Pan Pizza…THM-E

Who can resist a crispy chewy crust personal pan pizza? This Barbecue Chicken Pizza is just perfect paired with a large garden salad for a delightful THM-E meal. Sourdough is very easy to do and makes the best pizza crust. I use low-fat cheese to keep under 6 grams of fat and use cooked chicken breast. In the summertime I process garden tomatoes into Memphis Barbecue Sauce that is wonderful on this pizza.

Continue reading