Sourdough Starter # 1: How To

Sourdough Starter # 1: How To

          Herman Sourdough Starter "Passing the Cup"

 Hi everybody :)

I been very busy around here lately.

And I been making sourdough starters. Two starters to be exact, the first starter recipe is the Herman Sourdough starter the second is a starter from Taste of Home. After during some intense reading and practicing, today I'm ready to sharing with you the steps in making your own Sourdough Starters.

The story behind the Herman Sourdough Starter is that it was pass around in the South like gossip :) In the spirit of Southern hospitality, a cup of the starter was given to a friend with recipes and instructions on how to use and care for it. In turn, the friend would pass it along to another one with the same information and so on. 

Being a southern and in hopes of keeping the tradition going I bring you my "cup" of sourdough starter :)

Herman Sourdough Starter adapted Southern Living 1982 Annual Recipes

1 package dry yeast
1/2 cup warm water (105° to 115°)
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
2 cup, warm water (105° to 115°)
Herman Food (recipe follows)

Dissolve yeast in 1/2 cup warm water: let stand 5 minutes. Combine next 3 ingredients in a medium-size nonmetal bowl; mix well. Gradually stir in 2 cups warm water. Add yeast mixture, and mix well. 

Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 72 hours, stirring 2 to 3 times daily.  The pictures below are how it look 

After 3 Days: Herman Sourdough Starter 

The bubbly mixture before stirring the mixture have separated, it okay because that what it do. You would notice little bubbles will appear at the top.

Below: This is the side view of the separated mixture, notice the transparent yellowy part is on top and the white part is on the bottom. Yeast in action :)

Just stir the mixture to combine. Do this several times a day or at least 3.

To Use: Remove sourdough starter from refrigerator and let stand at room temperature at least 1 hour. Stir well, and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and return to refrigerator; use within 2 to 14 days, stirring daily.

Repeat the procedure for using and replenishing Herman
Yield: about 7 cups.

Herman Food:
1/2 cup sugar
1 cup all-purpose flour
1 cup milk

Stir all ingredients into sourdough starter, and refrigerate. 
Herman Sourdough Starter Food, mixing








Herman Sourdough Starter after food added.






Note: Herman Sourdough Starter may be frozen. Before using, let thaw at room temperature until mixture is bubbly (about 5 hours). 

To freeze remove desired amount you wish to freeze. Place in freezer containers. Date and label. Thaw and use within 1 year.

 I measure out the starter, I'm freezing.

 The two smaller container are for the freezer the middle container is for more yummy bread recipes I will be posting later, so stay tune :) 

What I think:

Although this experience was a bit tiresome with the days and hours of waiting, the results was well worth it. "NO PAIN, NO GLORY!"

ENJOY! Come again... 

Linked To:
The Bulletin Board @ Mrs Happy Homemaker
Jaime @ Mom's Test Kitchen

Cranberry Muffins from a Basic Batter: Breakfast Is Served

Cranberry Muffins from a Basic Batter:  Breakfast Is Served

Hi everybody :)

Before I get started today...

 Make A Difference:  Justice for Brandon C. Jackson

I like to call your attention to the new widget I have on the top left side of my blog. It's about the injustice treatment of Brandon C. Jackson. I don't know him, but his story have touched my heart.  I like to implore you to take a little time, if you will, to read his story, sign his petition and pass it along.  

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast Cherry Berry Crescent Rolls was made from a Basic Roll Dough  today's post is made from a base recipe too. This basic muffin batter can be use to create whatever flavor of muffins you desired. I love recipes like these, I'm sure you will too. Now, let's get it started...
                BASIC MUFFIN BATTER  adapted   The Woman 's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook
 
 Makes 12 muffins

Preparation time: 10 minutes
Baking time 17 minutes plus cooling

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, room temperature
1/2 cup granulated sugar
2 large eggs
1/2 cup buttermilk
I added  1 teaspoon lemon zest
 
Heat the oven to 375°F. Grease twelve 2 1/2-inch muffin cups or line with foil (not paper) baking cups.

In a small bowl, combine the flour, baking powder, baking soda, and salt.In a large bowl with an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs and buttermilk until blended. Stir in the flour mixture just until blended.

Follow the directions for the variation you have chosen and divide the batter among the muffin cups.
 
Bake for 15 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set the pan on a wire rack to cool for 5 minutes. Turn the muffins out onto the rack and cool completely.

I divided the batter in half. Did 1/2 Cranberry Muffins, 1/2 Cranberry Up-Down Muffins

I prepared the pan for each half . For Jumbo Muffin see "What I Did ..." section below.

 With filling below, I mix as directed adding 1 teaspoon lemon zest to it. I also added about 3 Tablespoons of Cherry Berries Blend, sniped; to the filling.

  CRANBERRY MUFFINS  

Mix 3/4 cup whole-berry cranberry sauce, 1/4 cup chopped pecans, 2 tablespoons granulated sugar, and 3/4 teaspoon grated nutmeg into the basic batter.

Divide the batter among the muffin cups and top each with 1 pecan half. Bake and cool as directed.

OR  

CRANBERRY UPSIDE-DOWN MUFFINS

Thoroughly grease muffin pan cups (do not line with paper cups). Mix 3/4 cup whole-berry cranberry sauce, 1/4 cup chopped pecans, 2 tablespoons granulated sugar, and 1/4 teaspoon grated nutmeg until well blended.

Divide the mixture among the muffin cups. Press 1 pecan half, top side down, Into the cranberries. Add 1/2 tea- spoon grated nutmeg to the flour in step 2 of the basic batter. Divide the batter among the muffin cups and spread gently to cover the cranberries. Bake as directed. Turn out the muffins after cooling in the pan for 15 minutes.

What I Did and/or Think:
The changes I made are in Bold, Italic, and Purple.

This recipe was designed to make regular-sized muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes.

The Taste: The taste of these muffin reminds me of pound cake. They were tender and buttery with a nice tangy from the buttermilk and a burst of citrus from the lemon zest addition. I also LOVE the taste of the cranberry filling. Whether you swirled the filling into the batter or  layer the bottom, to produce the lovely up-down-look these muffins would make a wonderful addition to your breakfast table. MOST DEFINITELY REPEAT.

 












ENJOY! Come again...

Linked to:
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party @ Addicted Recipes 
Nifty Thrifty Sunday  
Everyday Moms Meals 
Think Pink Sunday @ Flamingo Toes Get Your PartyOn
Sweet 2 Eat Baking: Sugar & Slice Sunday  
 Marvelous Mondays @ This Gal Cooks
 The Chicken Chick: Clever Chicks Blog Hop
 Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Just Something I Whipped Up
Recipe Sharing Monday @ Jam Hands
Jaime @ Mom's Test Kitchen
Carole's Chatter: Muffin & Cupcake Links Food Friday 

Oatmeal Cookie Dough Truffles with Variations

Oatmeal Cookie Dough Truffles with Variations

Hi everybody :)

I'm sharing more cookie dough love today :) This recipe was originally design to be  sandwiched by granola bars like the cookie dough in the Cookie Dough Crispy Treats  yesterday. But, I switched it up a bit to form truffles. Let's get it started...
 
Oatmeal Raisins Cookie Dough adapted The Cookie Dough Lover's Cookbook

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 tablespoon milk or cream  (I added more to combine the dough)
1/2 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1/2 cup raisins

To prepare the cookie dough: In a large mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in vanilla and milk. Add oats, flour, salt, and cinnamon (if using and stir until dough comes together in large, dry crumbles. Stir in raisins. (I added more milk until I was add to combine the dough mixture.)
Here's What I Did and/or Think:  

First I like to say this cookie dough is safe to eat also, because it doesn't contains eggs.

The change I made to the recipe was adding more milk or cream to the dough, just until it comes together when pressed with fingers.

This is a great make-ahead recipe so plan ahead so the flavors will get a chance to mellow. The longer it set the better :)
 
To prepare the truffles: Add the additional flavor(s) stated below, to the dough  Shape cookie dough into balls. 

Roll balls into finely chopped nuts or coconut.  Refrigerate or freeze truffles until set, about 30 minutes.

I tripled the recipe,  got about 10 -12 balls per batch, depending on the size; divided them into 3 batches. 

BATCH #1

Bourbon Oatmeal Raisin Cookies Dough Truffles
Prepared Oatmeal Raisin Cookies Dough
1 Tablespoon Bourbon or Spice Rum
Walnuts, toasted and cooled; finely chopped
Cinnamon Sugar, to taste

Mix dough with bourbon,  shape into balls, set aside. Mix walnuts and cinnamon sugar together.  Roll balls in walnut mixture until well coated, place in refrigerator or freezer to set; about 30 minutes.

BATCH #2

Tropical Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough (without raisins)
1 Tablespoon lemon juice
1- 2 teaspoon lemon zest
Coconut, toasted and cooled; finely chopped

Mix dough with lemon juice and zest, shape into balls, roll balls in coconut until well coated,
place in refrigerator or freezer to set; about 30 minutes. 

Dried chopped pineapple or mango would be a great replacement for the raisin in this version.

BATCH #3

Praline Caramel Oatmeal Cookies Dough Truffles
Prepared Oatmeal Cookies Dough  (without raisins)
1 Tablespoon Praline Liqueur
18 Caramel candies, unwrapped plus 1 teaspoon water
Pecans, toasted and cooled; finely chopped

Mix dough with liqueur, shape into balls, set aside. Melt caramel and water in microwave for 1 minutes; stir every 30 seconds. Working quickly dipped balls into caramel mixture, one at a time, as you would caramel apples. Toss the balls with pecans, reshape, if needed, place in refrigerator or freezer to set; about 30 minutes.

The Taste: I LOVE, LOVE, LOVE all three variations of the truffles! The lemony-coconut flavors MMM,mmmm ...the bourbon raisins cinnamony walnut flavor; oh my, my and let's not forget the praline pecan liqueur flavored ones coated with caramel and toasted pecan; DELICIOUS! REPEAT as often as possible :)

ENJOY! Come again...
 
Linked to 
Strut Your Stuff Saturday @ Six Sister's Stuff 
The Better Baker Weekend Potluck
Sweet Saturday Link Party: The Gingerbread Blog
Something Swanky: Sweet Treats and Swanky Stuff Saturday 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Jaime @ Mom's Test Kitchen