Fall bring with it crisp days, colorful leaves, juicy apples, pumpkins, and cups of hot coffee. Cinnamon rolls are a favorite in our family and you get the best of both by pairing apples and a cinnamon roll together. These rolls are soft and moist with the addition of shredded apples.
Sourdough Pumpernickel Bread like you can buy in the gourmet section of the grocery store — why, yes, you can make it in your kitchen. This moist dense-grained bread is big on flavor. Don’t forget the caraway seeds, they add a wonderful flavor to this Old World Bread. This No-knead Sourdough Pumpernickel joins my collection of No-knead Breads which are so handy to mix and make.
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.
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 purchase one from our blog store.
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.
Today is National doughnut Day and these sourdough doughnuts are a winner everytime I serve them. I love working with sourdough and this recipe was created from a yeast recipe my late aunt was famous for making. I don’t make doughnuts very often but when I do they disappear rapidly.
Welcome to the fascinating world of sourdough breads–Today’s feature–Roasted Garlic Tomato Basil Sourdough Bread. This bread was a favorite of my sister-in-law and I reworked the recipe to use sourdough starter instead of yeast. The tomato pasta, garlic, and basil add a savory touch to this loaf. It smells amazing when it is baking.
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.
A warm, soft, chewy pretzels is a special treat at our house. they are a favorite to make for a weekend evening meal. These sourdough pretzels can even be made into hard crunchy one. And what’s not to like about that!
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.
