• Sourdough Naan Flatbread

    Recipe adapted from Little Spoon Farm.

    http://peterabbott.co.uk/suppliers-of-fixings-and-fasteners-including-nuts-bolts-and-screws-in-frome-somerset/prod3/ Ingredients:

    • 1/2 c. (125 g) sourdough starter discard unfed
    • 1/2 c. (120 g) milk 
    • 1/4 c. (60 g) plain yogurt 
    • 1 TBSP (15 g) olive oil
    • 1 1/2 tsp. (7 g) sea salt
    • 2 1/2 c. (300 g) AP flour

    http://neilfeather.com/wp-json/wp/v2/categories/1 Directions:

    1. Mix the dough: Mix the discard through the salt in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
    2. Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container in the fridge for up to 3 days before cooking.)
    3. Preheat skillet: While the dough is resting, preheat a cast iron skillet over low heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it’s not necessary.
    4. Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8″ thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6″ in diameter.
    5. Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.
    6. Notes: Store the cooked naan at room temperature in a plastic bag for up to 3 days. If you store the dough in the fridge to cook later, allow the dough to come to room temperature before cooking for best results. Freeze the naan in a freezer safe container for up to 3 months.

    Sourdough Naan Flatbread:

  • Sourdough Country Loaf

    Recipe from Little Spoon Farm.

    I always use the weight measurements.

    Ingredients to make 1/2 c. (100g) of active starter:

    • 1 TBSP (15 g) sourdough starter
    • 1/3 c. + 1 TBSP (50 g) all-purpose flour
    • 3 1/2  TBSP (50 g) water

    Dough Ingredients:

    • 1/2 c. (100 g) active sourdough starter
    • 1 1/2 c. (360 g) water 30 grams divided
    • 1/3 c. + 1 TBSP (50 g) whole wheat flour
    • 3 3/4 c. (450 g) bread flour
    • 2 tsp. (10 g) fine sea salt


    Feed your starter:

    1. 12 hours before you plan to mix the dough, add the ingredients to make ½ c. (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

    Make the dough:

    1. Autolyse (1 hour): In a mixing bowl, add 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
    2. Add salt (1 hour): Add 10 grams of salt to 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined (about 1 minute). Cover the bowl and let rest on the counter for 1 hour.
    3. Bulk Fermentation (3-5.5 hours): Perform 3 sets of stretch and folds, 30 minutes apart. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. Cover the dough and allow to ferment at room temperature for 1-3 more hours according to the following temperatures:

      68°F (20°C) 2-3 hours 70°F (21°C) 2-2.5 hours 72°F (22°C) 1.5-2 hours 75°F (24°C) 1-1.5 hours.

      The dough is ready for shaping when it has risen about 20-30% and has bubbles around the edges of the bowl.
    4. Shaping: Turn the dough out onto a lightly floured surface and use a bench scraper to form it into a loose ball. Cover and let rest for 20 minutes.

      Lightly flour the surface of the dough ball and use a bench scraper to turn it over. Final shape the dough by pulling the side nearest yourself up and towards the center of the dough. Repeat on all fours sides of the dough.

      Flip the dough over, seam-side down, and use your hands to twist the dough on the counter. Cup the dough with your hands and gently pull it towards yourself to create a tight skin on the outside. Flour the outside of the dough ball. 

      Flour the inside of a banneton and place the dough ball into the banneton, seam-side up. Cover the bowl with a large plastic bag and let rest on the counter for 30 minutes.
    5. Second Rise (8-36 hours): Place the covered dough in fridge to cold ferment 8-36 hours.
    6. Score and Bake: Remove the dough from the fridge and let sit at room temperature for 30 minutes. Preheat the oven, with the dutch oven inside, to 500°F (260°C) for 30 minutes.

      Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the dutch oven.

      Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at the desired color.
    7. Let the bread cool on a cooling rack for 2 hours before cutting.

    Sample Timeline:

    Night 1:

    • 8 pm feed starter

    Day 2:

    • 8 am: Mix water, flour, and salt. Cover to autolyse for 1 hr.
    • 9 am: Add salt water. Rest covered for 1 hr.
    • 10 am: 1st stretch and fold. Cover and rest 30 min.
    • 10:30 am: 2nd stretch and fold. Cover and rest 30 min.
    • 11:00am: 3rd stretch and fold. Cover and rest 30 min.
    • 11-2:00 pm: Bulk ferment at room temperature for 2-3 hrs. at 68F.
    • 2:00 pm: Pre-shape. Cover and rest 20-30 minutes.
    • 2:30 pm: Final shape. Cover and rest 30 minutes.
    • 3:00 pm: Place in refrigerator to cold ferment until ready to bake.

    Day 3:

    • Score and bake.

    Sourdough Country Loaf:

  • Naan or Pita

    These can be used as naan or pita.

    Recipe adapted from Half Baked Harvest.


    • 1/4 c. hot tap water
    • 1 TBSP sugar
    • 3/4 tsp. active dry yeast
    • 3/4 c. warm milk
    • 1 c. plain Greek yogurt
    • 4 c. all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt


    1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
    2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
    3. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
    4. Cooking Option 1: Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.
    5. Cooking Option 2: Cook each naan in your Ooni. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days and reheat in the oven.

    Naan or Pita:

  • Sourdough Sandwich Bread

    This sourdough bread is fantastic! Recipe makes 3 loaves.

    Recipe from Amber’s Kitchen.

    Ingredients for 3 loaves:

    • 2 1/2 c. warm water
    • 2 c. (400 g) active bubbly starter (stirred down to deflate air bubbles, then measured) 
    • 3/4 c. honey
    • 1 egg
    • 1/3 c. melted coconut oil 
    • 1 TBSP salt
    • 8 to 8.5 c. all-purpose flour or bread flour

    Ingredients for 1 loaf:

    • 6 2/3 oz. (200 g) warm water
    • 2/3 c. (133 g) active bubbly starter (stirred down to deflate air bubbles, then measured) 
    • 1/4 c. (72 g) honey
    • 1 generous TBSP beaten egg (30 g) or just use 1 egg
    • 2 TBSP melted coconut oil 
    • 1 tsp. salt
    • 3 c. + 8 tsp. (375 g) all-purpose flour or bread flour


    1. Activate your starter by feeding it so you have a total volume of at least 2 c. When your starter is active, bubbly, and doubled in size after a feed, it’s time to start making the dough.
    2. In a large bowl combine 2 c. of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine. 
    3. Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn’t stick to your fingers then it has enough flour.
    4. Knead the dough for 5-15 minutes or until the dough is smooth and elastic. It may need a tad more flour if the dough hydrates while kneading. 
    5. Cover dough and rise until doubled in size. (*you can skip this first rise if needed, but for optimal fermentation and flavor, it’s favorable to keep it*)
    6. When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three portions. Form into a tight oval and place each in a greased loaf pan. {loaf pan size: 1.5 quarts, 8×4 inches or 9×5 inches} 
    7. Cover dough and let rise until doubled a second time. This may take anywhere from 4-24 hours. Be patient and do not bake it unless it has risen! If it doesn’t rise then your starter may need some power feeds to strengthen it.
    8. Once it has doubled, bake at 375° F for 30-35 minutes. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves. For convection oven start checking at 27 minutes. 
    9. Remove loaves from the oven, remove loaves from pans and let cool completely before slicing. 
    10. Store in plastic twist tie bags at room temp. Freeze loaves that won’t get eaten in 5 days. 

    Sourdough Sandwich Bread:

  • 7 Up Biscuits

    Easy and delicious biscuits!


    • 2 c. Bisquick
    • 1/2 c. sour cream
    • 1/2 c. 7 Up
    • 1/4 c. melted butter


    1. Preheat oven to 450F.
    2. In a medium bowl add the Bisquick and cut the sour cream into the Bisquick; then add the 7 Up. Note: This makes a very soft dough.
    3. Sprinkle additional Bisquick on the counter or a cutting board and pat the dough out in the same size/shape as the baking dish you are using. Cut the biscuits into squares (optional).
    4. Melt the butter and pour the melted butter into a 9×9 baking dish. Place biscuits on top of the butter (biscuits will be touching), and bake for 15 minutes, or until golden brown.

    7 Up Biscuits:

  • Beer Mac-n-Cheese and Beer Bread


    If you like homemade mac-n-cheese you’ll definitely enjoy this version made with beer and bacon.  It’s so creamy and so flavorful.  If you don’t like bacon, leave it out, but bacon is a favorite in our house.  It was kid approved by the man-cheese eating kiddo (the non mac-n-cheese eating kiddo wasn’t home for dinner).  I added chipotle Tabasco to mine and that put it over the top for me!

    Beer bread: we’ve been making it for quite some time.  It is beyond good and beyond delicious and beyond easy!  We usually make a loaf, but this time we opted to make biscuits.  We’ll stick with the loaf from here on out because the biscuits didn’t have the same moist tenderness that the loaf has.

    Beer Mac-n-Cheese recipe from A Spicy Perspective.

    Beer Bread recipe from Food Network.

    Beer Mac-n-Cheese


    • 1 lb. elbow pasta
    • 12 oz. Shiner Bock (or favorite beer)
    • 8 oz. cream cheese (I used cream cheese with Greek yogurt)
    • 1 lb. cheddar cheese (not preshredded)
    • 1 c. crumbled bacon

    Beer Mac-n-Cheese directions:

    1. Place a large pot water on the stove to boil. Once boiling, add generous amounts of salt and add pasta; cook pasta al dente. Drain and set aside.
    2. Meanwhile, pour a bottle of beer in a skillet. (Choose a light crisp beer that you like to drink.) Turn the heat on high, and add the cream cheese in medium sized chunks. As the beer starts to simmer, break the cream cheese into pieces with a whisk and whisk into the beer.  Add the shredded cheese and whisk until completely smooth.
    3. Once the pasta is cooked and drained, pour it into the cheese sauce. Reduce the heat to low, then stir and cook another 3 minutes to thicken. Salt and pepper to taste.
    4. To serve, scoop the beer mac and cheese into bowls and sprinkle with crumbled bacon.

    Beer Mac-n-Cheese:

    Beer Bread


    • 3 c. self rising flour
    • 1/2 c. sugar
    • 12 oz. bottle of Shiner Bock beer (or favorite beer)
    • 3 TBSP melted butter

    Beer Bread Directions:

    1. Preheat the oven to 375*F.
    2. Butter a loaf pan and set aside.
    3. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

    Beer Bread:

  • Cinnamon Pull-Apart Rolls


    These pull-apart rolls are so easy and so delicious.  I’ve made it a number of times, both with the large round loaf (as pictured) and with individual rolls.  Both equally delicious, but we tend to prefer the individual rolls, because there is more surface area for that crispy, yet sweet gooey goodness!

    ***Note: if you use individual rolls, you’ll need a muffin pan, and the directions differ slightly, but I’ve noted the changes below.

    Recipe adapted from The Country Cook.


    • 1 Hawaiian round sweet bread loaf (or 12 individual rolls)
    • 1 c. brown sugar
    • 6 TBSP butter
    • 1 tsp. cinnamon
    • 3 tsp. honey


    • 1 c. powdered sugar
    • 1-2 TBSP milk
    • 1 tsp. vanilla extract (or our personal favorite orange extract)


    1. Preheat oven to 400F degrees.
    2. Remove loaf of sweet bread from aluminum pan.
    3. Using a serrated knife, make 5 vertical slices in loaf about 1 1/2 inches apart stopping about 1/2-inch from bottom crust.  ***Note: If using individual rolls make 2 slices about 1 inch apart stopping about 1/2-inch from bottom crust.
    4. In a small saucepan over medium/low heat, combine brown sugar, butter and honey. Stir constantly until everything is melted and combined (about 5 minutes.) Remove from heat then stir in cinnamon.
    5. Open each slice that you made in the bread and spread on a couple of tablespoons of the glaze. Press the slices together to make sure glaze gets distributed on each side of the slices.
    6. Then take your knife and make 4 more horizontal slices. Then fill in those slices with glaze. ***Note: If using individual rolls make 2 slices about 1 inch apart stopping about 1/2-inch from bottom crust.
    7. Spray pan with nonstick cooking spray, push loaf back together and put it back into the aluminum pan.  ***Note: If using individual rolls, spray a muffin pan with cooking spray and put 1 roll in each muffin slot.
    8. Spread any remaining glaze over the bread and bake for about 8-10 minutes.
    9. While bread is in the oven, start making the glaze. Whisk together powdered sugar, milk and vanilla extract (or orange, or whatever flavor you like).
    10. Once bread is finished baking, you can remove it from the pan or serve it directly from the pan (be careful, it’s hot!) Spoon the glaze on the warm bread.

    Cinnamon Pull-Apart Rolls:

  • Corn Casserole

    This may look like cornbread, but it’s not.  It’s corn casserole, and it’s soooo good.  Everyone in my family calls it corn mush, but in this case “mush” is a very good and tasty thing!  We had it with red beans and rice, but you could eat it with just about anything.


    • 1 (8.5 oz.) box of cornbread mix
    • 1 (15 oz.) can of creamed corn
    • 1 (15 oz.) can of corn, drained
    • 1 egg
    • 1/3 c. fat free milk


    1. Preheat oven to 400*
    2. Mix all ingredients in a bowl.
    3. Grease a 9×9 baking dish and pour batter into dish.  Bake for 30 minutes or until brown.

    Corn Casserole:

  • Honey Whole Wheat Pretzels

    This pretzel recipe comes from honestcooking.com, and they are sooooo good!!!  They have soft chewy insides with a crisp outside.  Great recipe to get kids involved in the kitchen.  Enjoy hot out of the oven, with mustard, or sprinkle with cinnamon and sugar for a sweet treat.


    • 1 1/3 c. water
    • 2 tsp. salt
    • 1 package of fast acting yeast
    • 11 oz. (approximately 2 1/4 c.) all purpose flour
    • 11 oz. (approximately 2 1/4 c.) whole wheat flour
    • 4 TBSP butter, melted
    • 1/4 c. honey
    • vegetable oil for bowl

    To boil pretzels:

    • 10 c. water
    • 1/3 baking soda
    • 1 large egg, beaten with 1 TBSP water
    • salt


    1. Combine the water, salt, yeast, flour, butter and honey.
    2. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
    3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
    4. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
    5. Preheat the oven to 450* degrees F.
    6. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
    7. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
    8. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.
    9. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
    10. Place onto the parchment-lined half sheet pan.
    11. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
    12. Remove them from the water using a large flat spatula.
    13. Return to the half sheet pan, brush the top of each pretzel with the beaten egg and water mixture and sprinkle with the pretzel salt.
    14. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

    Honey Whole Wheat Pretzels:

  • Flour Tortillas


    These are the best homemade tortillas I have ever had!!!!  They are delicious, and the search for tasty homemade tortillas ended last night! *swoon* The taste is so similar to Chuy’s tortillas, and Chuy’s flour tortillas are one of my favorite flour tortillas of all time!

    Recipe courtesy of Homesick Texan


    • 2 c. of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
    • 1 1/2 tsp. of baking powder
    • 1 tsp. of salt
    • 2 tsp. of vegetable oil
    • 3/4 c. of warm milk


    1. Mix together the flour, baking powder, salt and oil; then slowly add the warm milk, and stir until a loose, sticky ball is formed.
    2. Knead for two minutes on a floured surface. Dough should be firm and soft.
    3. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they are not touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It is very important to let the dough rest, otherwise it will be like elastic and will not roll out to a proper thickness and shape.)
    4. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it is thin and about eight inches in diameter. (If you roll out pie crusts you will have no problem with this.) Do not over work the dough, or it will be stiff. Keep rolled-out tortillas covered until ready to cook.
    5. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it is done.
    6. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
    7. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
    8. While you probably will not have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
    9. Makes eight tortillas

    Flour Tortillas: