Category: Breads

Breads, Recipe, SFH Food Talk & Recipes, Sourdough January 28, 2025January 28, 2025

Practical Man’s Guide to The Rose Homestead Sourdough Sandwich Bread

Join us in the Serendipity Farmhouse Test Kitchen as we put The Rose Homestead’s sourdough sandwich bread recipe to the ultimate test! 🍞 Whether you’re a seasoned baker or just starting your quest for great sourdough bread, this post and our YouTube video have something for everyone. Let’s see if The Rose Homestead’s recipe lives up to the hype! 🚀

Hi! Old Fuzz Face here! Between the recent cold spell and my unique ability to capture defeat from the jaws of victory, this SFH-TK test has been a real challenge. Nevertheless, I’m happy to report that our test of this bread recipe by Mary Rose produced a great loaf of bread.

When I started putting our YouTube video together, Executive Chef Blondie cautioned me that some of the content would put viewers into a deep sleep or even a vegetative state. Of course she wasn’t able to tell me that until I woke her up. So, this post will provide you some of the geeky material that I edited from the video.

When you go to the video you will find these highlights:

Step-by-step tutorial: Follow along as we mix, prepare, and bake this highly recommended recipe.
Essential tips: Learn the techniques to achieve a perfectly fluffy and flavorful sourdough loaf.
Ingredients: Discover the ingredients that make a difference.
Test results: See how this recipe stacks up and hear honest feedback from our dear friend Miss Nancy.

Baker’s Percentage Analysis

Baker’s Percentage is a way of expressing the ratio of ingredients to the total weight of flour in a recipe. It may not look like much fun working with percentages, but it can be very helpful in scaling a recipe up or down. Here’s the baker’s percentage analysis for this recipe:

Flour: 100% – (assuming 3.25 cups as the average) 3.25 cups = 390 grams (assuming 1 cup of flour weighs 120 grams)
Water: 60.8% – 1 cup = 237 grams (assuming 1 cup of water weighs 237 grams)
Sourdough Starter: 30.8% – 1/2 cup = 120 grams (assuming 1/2 cup of starter weighs 120 grams)
Olive Oil: 13.8% – 1/4 cup = 54 grams (assuming 1/4 cup of oil weighs 54 grams)
Honey: 10.8%- 2 tbsp = 42 grams (assuming 1 tbsp of honey weighs 21 grams)
Salt: 2.3% – 1.5 tsp = 9 grams (assuming 1 tsp of salt weighs 6 grams)

Yes, it adds up to more than 100%. But don’t sweat the small stuff. That’s a problem for mathematically inclined bakers.

Why this Recipe Works

When you break out a recipe this way, you can see beforehand what characteristics will be present in the bread. Here’s the breakdown for Mary Rose’s recipe:

Hydration: The hydration level (water to flour ratio) is around 60.8%, which is typical for sandwich bread. It should yield a dough that is a bit sticky and easy to work with. It will give the bread a soft crumb and help in achieving a tender texture. It’s perfect for sandwich bread.
Sourdough Starter: Adds a mild tangy flavor characteristic of sourdough bread. The starter provides natural leavening and flavor. The 30.8% starter is a substantial amount of starter, which will result in a noticeable sourdough flavor and quicker fermentation. The bread should have good structure and a nice tang from the natural fermentation process.
Olive Oil: Adds a subtle, rich flavor and tenderness to the crumb. It also helps keep the bread soft and moist.
Honey: Adds a touch of sweetness which balances the tanginess of the sourdough, and also creates a slightly caramelized crust.
Salt: Enhances the overall flavor by bringing out the sweetness and sourness, while also strengthening the gluten network for better structure.

Substituting Freshly Milled Hard White Wheat

If you substitute 1 cup of freshly milled hard white wheat for 1 cup of all-purpose flour, here are some changes you might need to consider:

Hydration: Freshly milled flour tends to absorb more water. You might need to increase the water slightly to achieve the same dough consistency.
Texture: Freshly milled flour can make the bread denser. Consider sifting the flour to remove some of the bran for a lighter texture. (We prefer not to sift in order to retain the natural nutrients in the bran.
Fermentation: Whole wheat flour ferments faster due to higher nutrient content. Keep an eye on the dough and adjust fermentation times as needed.

Potential Improvements

As you will notice, I have converted the test recipe to grams to improve consistency. Weighing the flour instead of using cups can help achieve results that are reliable and repeatable.

In our video, I have a special section showing how I totally destroyed a loaf of bread due to over proofing. The lesson here is that you need to adjust the fermentation time based on room temperature. Warmer temperatures may require shorter fermentation times, while cooler temperatures may need longer. In this case I tried to compensate for very low room temperatures. In my own characteristic way, I managed to overcompensate. Let me tell you, Chef Blondie was not amused.

Resources

The original post and printable recipe can be found here: Easy No Knead Sourdough Sandwich Bread
The video showing how to prepare this recipe can be found here: Easy NO KNEAD Sourdough Sandwich Bread Tutorial
Sourdough Bread for a Practical Man
Sourdough Starter for a Practical Man
Sourdough Troubleshooting for a Practical Man

Breads, Recipe, Test Kitchen October 21, 2024October 21, 2024

How to make Good Rye Bread even Better

We did two things to make a good rye bread even better. First, we enhanced the flavor by using our own home-milled rye berries. Then, we found a way to add the wonderful character and aroma of caraway seeds without suffering the problems often associated with seeded breads.

Hello, my friends.

My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using home-milled rye.

In our YouTube video, we show you how we’ve adapted a recipe for Scandinavian Light Rye Bread from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger. We’re sure you’re going to love it.

A Few Wry Comments on Rye and Rye Bread

Rye is classified as an ancient grain, belonging to the wheat family, and it has been cultivated for thousands of years. Compared to wheat, rye contains fewer carbohydrates and is richer in vitamins and minerals, making it a nutritious choice. This is a time-proven grain that remains ever so versatile in modern baking.

Perhaps those comments weren’t so wry, but they did let you know that rye, especially when freshly milled, will help you to make a good rye bread even better. So, watch our YouTube video to see how we did it. Also, if you like the looks of that pimento cheese, check our post Pimento Cheese IHO Mom and try out our recipe.

Resources

It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. The updated edition comes out this month. Check out the following link for details on The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)

In case you were wondering about what bread machine we used to make our rye bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2 lb Loaves, CBK-110P1, Silver,Black

See some of our other posts about bread making: Sourdough Bread for a Practical Man, Sourdough Starter for a Practical Man, and Sourdough Troubleshooting for a Practical Man.

Breads, Pray, Prepare, Preserve August 6, 2024August 6, 2024

Grain Mills for a Practical Man

Today, we’re going to talk about grain mills, why to get one and why to use one.

Hi! Old Fuzz Face here.

Here I am hand cranking my first grain mill. I bought it in Idaho over 13 years ago. It’s hard to use, the flour is somewhat course, and it’s really slow. Despite all that, it’s never failed me yet. Even though I have two much better grain mills, I’m never going to let this one go.

Grain Mills & Honesty

But let’s start with a little honesty.

I’m not a professional baker. In fact, I’m not even much of an amateur baker. But I sure do like a good loaf of crusty bread, and I’ve finally learned how to make one.
I don’t have all that much experience milling my own grain, not like those good folks you see on some of the other blogs and YouTube channels.
I’m not trying to sell you something. I just want to let you know where I’ve been with grain mills and what lessons I’ve learned.

Why should you mill your own wheat?

Okay, I’ve told you the truth about me and grain mills. Now, I’m going to tell you the best reason I know for getting one.

I’m a practical man and I’ve learned that when I mill my own wheat, I can make a good loaf of crusty bread. It’s tastier than store-bought and it’s more nutritious – Now, I ask you, is there any better reason than that?

My Three Grain Mills

So, let’s look at my three grain mills (the Good, the Bad, and the Ugly). Then we can talk about what lessons I’ve learned since I bought my first grain mill.

Well, you just met the Good, the Bad, and the Ugly. In my video below, I will show you how well these grain mills do their job. When you see them in action, you’ll understand why I call them the Good, the Bad, and the Ugly.

Classification of Grain Mills

Now it’s time to give just a bit of technical detail. For my purpose here, there are three types of grain mills made for home use:

Steel Burr Grain Mills: They use steel burrs to grind grains, allowing for adjustable coarseness. Steel burr milling is efficient and these mills can handle various types of grains. Sometimes, they can generate heat and that can detract from the quality of the milled wheat.
Stone Burr Grain Mills: They use two stones to grind grains, resulting in a fine flour with a traditional texture. These machines usually produce flour superior in quality to flour milled with steel burrs.
Impact Grain Mills: They use high-speed blades to grind grains into flour quickly. Typically, they are lightweight and compact. They’re ideal for quick use.

Another huge consideration when researching grain mills is how the mill is powered. The most reliable grain mill I own is my manual grain mill. It doesn’t matter if the electricity is out or you’re boondocking in your RV and you want to make pancakes with fresh flour. That manual grain mill will always give you the flour you need.

There’s a lot to be said for convenience. That’s why I own two electric powered grain mills. Both can produce a cup of flour in just a fraction of the time it takes for my manual grain mill.

Pros & Cons?

I’m not going to give you a long list of pros and cons on each of the three types of grain mills. I’m sure that you’re just as practical as I am and you’re going to do your own research. I recommend that you do just that. Because practical folks learn how to watch out for themselves.

If you watch the video, you will see a live comparison of my three grain mills side-by-side. You’ll see why I have named them as I have. My demo milling 1 cup (125g) of hard white wheat berries with each of the three mills, shows why:

The Good grain mill produced a cup of flour in just 43 seconds.
The Bad grain mill produced a cup of flour in 1 minute and 36 seconds.
The Ugly grain took 3 minutes and 51 seconds to produce a cup of flour.

Now it’s time for you to make up your mind if you want to mill your own grain. If you do, hit the Internet and start your own research. Be honest with yourself on what you really need versus what you would like to have. If you decide to mill your own grain and make your own bread, remember there are three more important points to remember.

Keep it simple, keep it practical, and Happy Baking!

Breads, Recipe July 20, 2024July 25, 2024

How We Make the Best Bread Machine Spelt Bread

Spelt is an ancient grain that has been cultivated for thousands of years. It’s making a remarkable comeback in the world of baking. This hardy, nutritious grain is a close relative of modern wheat. It boasts a distinct flavor and texture that sets it apart. Spelt can add to your baking repertoire. Use it in your sourdough loaves or yeast breads. And it works very well in your bread machine as we have done here in our Test Kitchen.

Hello, my friends.

My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using the ancient grain called Spelt.

In this post and in our YouTube video, we show you how we’ve adapted a recipe for Spelt Bread from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger. We’re sure you’re going to love it.

Teaser: Watch the video to see how Hubby messes up and Mr. Monte saves the day.

Short History of Spelt and Spelt Bread

Spelt (Triticum spelta) is an ancient grain that has been cultivated since at least 5000 BC. Spelt originated in the Near East, and it was one of the first grains to be domesticated and spread across Europe. It was a staple food during the Roman Empire and was commonly grown in medieval Europe.

With the rise of modern wheat varieties that offered higher yields, spelt fell out of favor by the 20th century. Despite this decline, spelt has experienced a resurgence in popularity in recent years. That’s due to its nutritional benefits and unique flavor. Today, bakers often use spelt in health foods, artisan breads, and various culinary applications.

Nutritional Benefits of Spelt

The nutty, slightly sweet flavor of spelt flour lends itself beautifully to a variety of baked goods, from hearty loaves to delicate pastries. Unlike modern wheat, which is heavily processed and refined, spelt retains much of its natural goodness. Here are just a few of its nutritional benefits.

High in Nutrients: Spelt is rich in essential nutrients, including protein, fiber, vitamins (especially B vitamins). It also contains minerals such as iron, magnesium, and zinc.
Good Source of Fiber: Spelt contains a significant amount of dietary fiber. This aids in digestion, helps maintain a healthy gut, and may lower the risk of heart disease.
Protein Content: Spelt has a higher protein content compared to modern wheat, making it a good option for those looking to increase their protein intake.
Heart Health: The fiber and nutrient profile of spelt can help lower cholesterol levels and support heart health.
Easier to Digest: Some people find spelt easier to digest than modern wheat due to its lower gluten content and different gluten structure, which may be tolerable for those with mild gluten sensitivities (not suitable for those with celiac disease).
Antioxidants: Spelt is also a source of antioxidants, which help combat oxidative stress and may reduce the risk of chronic diseases.

Resources

It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. We look forward to seeing the updated edition when it comes out this October. Check out the following link for details concerning pre-release orders. The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)

In case you were wondering about what bread machine we used to make our spelt bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2lb Loaves, CBK-110P1, Silver,Black

See some of our other posts about breadmaking: Sourdough Bread for a Practical Man, Sourdough Starter for a Practical Man, and Sourdough Troubleshooting for a Practical Man.

My hubby and I have been working very hard in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using the ancient grain called Spelt. Try this recipe. I think you'll love it.

Breads, Recipe, Sourdough June 2, 2024June 2, 2024

The Best Blueberry Sourdough Muffins Ever

At the Serendipity Farmhouse Test Kitchen, we’re always looking to put our own unique spin on classic recipes. When our staff stumbled upon the Blueberry Sourdough Muffin recipe by Susan Reid at King Arthur Baking, I knew it was the perfect recipe to showcase the incredible baking and milling skills we have access to here in our humble Test Kitchen.

Hello my friends! Chef Blondie here. – To make this recipe adaptation come together, I relied on my Hubby, our resident sourdough expert. It was his job to make sure our sourdough starter, affectionately named Mrs. Patmore, was ready to do her job. So, Hubby fed her in the morning on baking day and made every effort to keep her warm and cozy.

Mrs. Patmore is a lively culture. Hubby has faithfully fed and nurtured her for over a year. Over time, she has developed deep, complex flavors that I knew would pair beautifully with the sweetness of blueberries.

What We Changed in Our Blueberry Sourdough Muffins

When it came time to conduct our test we followed the King Arthur recipe as a guide, but made a few key adjustments to really make the recipe our own. We made the changes to fit in with everyday cooking in our farmhouse kitchen and to suit our personal preferences. Here are the two most significant modifications.

Reduced Baking Temperature

The original recipe calls for an oven temperature of 425°F. With muffins and similar items, I find this temperature to be a bit too high. I think it increases the chance of scorching and overcooking. So, I reduced the temperature to 400°F. Of course that meant that the baking time had to be increased to about 30 minutes.

Home-Milled Cornmeal

In the past, when I have used this recipe I found that store-bought cornmeal is too coarsely ground. The grittiness of the cornmeal tends to detract from the enjoyment of the muffins. Because Hubby is now exploring different ways to use home-milled grains, he provided a now obvious solution.

Using dried corn (not popcorn) he milled cornmeal that was finer, and smoother in texture. As a result, the grittiness disappears from the muffins but the flavor of the cornmeal is retained. – It makes for a perfectly enjoyable, rustic texture and flavor.

Blueberry Sourdough Muffin Test Summary

This SFH Test Kitchen adventure was a great success. The elements of sourdough tanginess, rustic grain flavors, and the sweetness of blueberries combined to make a batch of muffins that were beyond compare. And if you want to make them even better, slather on some great Irish butter. – These are blueberry sourdough muffins you will make again and again.

Watch our video. Give this recipe a try. And most of all – Happy Cooking!

At the Serendipity Farmhouse Test Kitchen, we're always looking to put our own unique spin on classic recipes. When our staff stumbled upon the Blueberry Sourdough Muffin recipe by Susan Reid at King Arthur Baking, I knew it was the perfect recipe to showcase the incredible baking and milling skills we have access to here in our humble Test Kitchen.

Breads, Recipe, SFH Food Talk & Recipes May 13, 2024May 13, 2024

Sourdough Starter for a Practical Man

In this post and the accompanying video, I’m going to walk you through what I’ve learned are the essentials of creating and maintaining a healthy sourdough starter. By the time you finish, you’ll know exactly what you need to do to get your sourdough starter up and running.

Hi, Old Fuzz Face here. Let’s pick up where I left off in my post Sourdough Bread for a Practical Man. – There I made two simple statements: “Give me a good loaf of crusty bread.” – “Okay, if you can’t give me what I want, then I’ll make it myself.”

That’s just what I’ve been doing since April 12^th, 2023. – But I couldn’t have made that first loaf of bread without Mrs. Patmore, my sourdough starter.

Sourdough baking has become popular, but people find the whole starter process mysterious and intimidating. Since I’m a practical man I had to break through the mystery, find the simple truth, and build my confidence. – A year ago, I did just that. – I did it by reading, viewing YouTube videos, and lot’s of practical practice.

What’s a Sourdough Starter?

“So, what’s a sourdough starter? – Answering this question is as simple or complex as you want to make it. – But I’m a practical man. I just want to make a good loaf of bread. So, all you really need to know is:

A sourdough starter is a mixture of flour and water that has been fermented by naturally occurring wild yeast and lactic acid bacteria. It serves as a natural leavening agent in bread baking, providing flavor, texture, and rise to the dough.

Creating Your Own Starter

Folks, the bottom line is: There are many ways to get your own sourdough starter. If you’re a practical person like me and you don’t have time to waste, call up one of your friends or go to a health food store to get what you need.

That’s why, after two miserable failures, Chef Blondie and I bought a San Francisco Sourdough Style Starter Culture made by Cultures for Health.

We began making the starter on March 28^th. We followed the instructions precisely. By April 11^th we had sourdough starter mature enough to make this loaf of bread.

It wasn’t very pretty, to be sure. But that loaf was tasty. – Since that day, Mrs. Patmore has served us faithfully. We have shared her with several friends. She’s a great companion in the kitchen.

Sourdough Starter – Feeding & Maintenance

There are many different regimens that can be used to feed and maintain your sourdough starter. Your requirements concerning the number of loaves per week, additional sourdough recipes, such as muffins, crackers, etc. will determine how much starter you need. For example, I’m a more casual baker and I only need one or two cups of starter per week. So, much of the time I can store my starter (Mrs. Patmore) in the refrigerator.

Here’s the basic five-step feeding and maintenance cycle I use with Mrs. Patmore and my master sourdough bread recipe when I’m baking only one loaf per week:

Step 1: Remove from Refrigerator

On the day when the dough is to be prepared, remove the starter from the refrigerator. (There is usually less than a cup of starter in the container.)

When we get to step 5, you will find out that this starter was fed just before it was stored in the refrigerator. So, once the starter gets to room temperature, it will reactivate and begin to grow in volume.

Step 2: Feed & Allow to Develop

Two or three hours prior to preparing the dough, feed the starter with a quarter cup of flour and about the same amount of filtered water. Now that Mrs. Patmore is warm and fed, she’s really ready to get to work.

Step 3: Use in Bread or Other Recipe

By the time you’re ready to prepare your bread dough, your starter should be full of big bubbles. It should smell milky sweet and slightly sour. Now you have a vibrant starter.

Step 4: Refresh Your Sourdough Starter

Soon after using your starter, refresh the starter. That is feed it as you did earlier in step 3.

Step 5: Store in Refrigerator

Return the starter to the refrigerator and store until your next baking day.

As I said earlier, if you are a more casual sourdough baker like me, you can keep your starter in the fridge. If you do, you should feed it once a week. Then, on the day before you want to bake, give it one or two feedings at room temperature before using it to bake.

Now, watch the video and learn just how easy creating and maintaining a good sourdough starter can be.

Resources

For a really in-depth understanding of sourdough starter read:

Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR, McKenney EA. 2021. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ 9:e11389 https://doi.org/10.7717/peerj.11389

Breads, Recipe, SFH Food Talk & Recipes April 24, 2024July 25, 2024

Sourdough Bread for a Practical Man

Give me a good loaf of crusty sourdough bread. Give me good bread I can afford. While you’re at it, give me bread made by someone I know. Give me the whole loaf, not just half.

Okay, if you can’t give me what I want, then I’ll make it myself. And it will be far better and cheaper than what you tried to sell to me. I’ll even mill my own wheat, to make it more nutritious.

Hi! Old Fuzz Face here. – Let’s get right to it.

I’m a practical man. When I encounter problems, I try to find solutions. – As you just saw, finding good crusty bread at an affordable price is a problem. My solution was to make my own.

Thanks to Farmhouse on Boone, The Rose Homestead, and especially Jill Winger at The Prairie Homestead, I now have the know-how to make a good loaf of sourdough bread, – every time. – So, using Jill Winger’s recipe, with my modifications, in my YouTube video I’ll show you how to make Sourdough Bread for a practical man.

Sourdough Bread – Just the Beginning

There are a lot of guys out there like me. They want a good loaf of crusty sourdough bread. You can bet those guys are all practical men. I like to think of them as my ‘companions’ – the ones with whom I share my bread.

That’s why I’ve decided to put together a short series of posts and videos to encourage them to make the bread they’ve always wanted, but could never find in local grocery stores. The series will talk about sourdough starter and how to maintain it. I also intend to provide some background on ancient and modern grains.

Since I will be talking to practical men, I’ll also get into the various types of equipment one can use when making good sourdough bread. – But this discussion won’t be for men only. After all, what I know about making sourdough bread was taught to me by some very capable and enterprising ladies.

Now, read the basic basic recipe and print it out. Then go watch the video and learn just how easy making a good loaf of crusty sourdough bread can be.

This is a simple sourdough bread for the practical man (or woman). It's a basic recipe that can be modified in many ways, allowing for the use of different types of grain. Based on a recipe by Jill Winger at The Prairie Homestead, we at the SFH Test Kitchen have come up with a version that suits the needs and tastes of any practical person who wants a great tasting sourdough bread - every time.

Breads, Persnickety Pierre, Recipe, Test Kitchen July 1, 2023January 31, 2024

Sourdough Crackers – Victory!

How important can baking perfect sourdough crackers be? Well, if you are the Executive Chef of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen, it can mean a lot. For Chef Blondie it meant 16 days of agonizing anxiety, a second brutal disaster, hours of painstaking research and testing. And in the end, it meant the joy of ultimate victory.

Do I write with too much drama in my words? Consider that the purpose of the SFH Test Kitchen is to test. More precisely, it is to test and perfect. Chef Blondie knows the job isn’t done until she’s mastered a new recipe. Nothing short of mastery will suffice. And mastery often comes only after there has been a failure or two along the way. So yes, there’s been drama in our Test Kitchen. But it is passion directed towards success.

Sourdough Crackers – The Testing Process

In my post Sourdough Crackers – Test Kitchen Faux Pas, I recounted how we researched an array of sourdough cracker recipes. Chef Blondie selected one from the website Our Gabled Home. Anja has posted many good and reliable recipes on her site, and the Test Kitchen staff thought the post How to Make Sourdough Crackers provided an excellent overview of the topic.

Test #1 – Fatal Blunder

It would be painful to force myself to revisit that terrible day in the SFH-Test Kitchen when we conducted Test #1. We were negligent in our duties, and we suffered the penalty. If you haven’t read the sad story, you may do so here.

Test #2 – We Overcompensated

In Test #1 we burned the crackers. The flavor was there, but one would never serve those crispy critters to a guest. In response to our failure, the test kitchen staff unconsciously over compensated. Instead of simply saying we baked the crackers too long, we mistakenly blamed at least a part of the failure on the equipment we used.

Anja specified in her recipe that she used a silicone baking mat. We had used parchment paper. Ol’ Fuzz Face, rather naively said, “Well, perhaps we should follow Anja’s recipe to the letter.” He was so keen on that idea that he immediately had the test kitchen foot the bill for a set of silicone baking mats.

Sourdough Crackers – Mistaken Notions

In Test #2 we underbaked the crackers. There are two big reasons why.

First: Chef Blondie made it clear that time was a critical factor. She set the timer for 18 minutes. At that point she watched the sourdough crackers turn a beautiful golden brown. She assumed they were done.
Second: The use of a silicone baking mat subtly changed the whole baking equation. Our staff never considered that the baking mat would transfer heat more slowly than parchment paper.

As this picture clearly shows. We had what looked like a perfect pan of sourdough crackers. – It was not!

Those crackers did not crack. They would bend, but they would not and could not crack. – Crackers they were not!

Test #3 – We have sourdough crackers!

Chef Blondie’s complexion and demeanor after the second failure shall not be described here. Let’s just say that she was somewhat displeased.

Just as she had after Test #1, Chef Blondie assembled the entire Test Kitchen staff. We evaluated our procedures and our choice of equipment. We learned the following: We had overcompensated. And even worse, we had made wrongful assumptions. – We would try again!

In Test #3, we followed Anja’s recipe, but Chef Blondie made some simple modifications. When you view her modified recipe, you will see why she is both a master of the science and of the art of cooking.

As this picture clearly shows. We had what looked like a perfect pan of sourdough crackers. – It was!

Those crackers did not bend. They would not and could not bend, but they certainly would crack. – Crackers they were!

Sourdough Crackers – Summary

Once again, Chef Blondie assembled the entire Test Kitchen staff. We taste tested our sourdough crackers. – They were perfect. The addition of our own home-grown rosemary was a true delight.

Even Mr. Monte participated in our Sourdough Crackers Victory. He personally chose the selection of Gruyère, Jarlsberg, and Blue cheeses, we would feast upon when tasting these superb crackers.

Yes, Chef Blondie was true to her promise, “We will recover from this disaster! We will make a great batch of Rosemary Sourdough Crackers. And when we do, we will give the world the recipe.”

And so, dear readers, here is the SFH Test Kitchen recipe for Rosemary Sourdough Crackers.

Sourdough crackers can be easy to make, but attention to timing and watchful eye are needed. This is a copy-cat recipe of Our Gabled Home.

Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen June 2, 2023January 31, 2024

Muffins to Cheer up My Day

When my heart is filled with concerns for family and friends, it helps to work in my kitchen and make sourdough muffins. Following the recipe, mixing the ingredients, cleaning up afterwards, all of that gives me time to think and pray. Baking banana nut muffins adds a needed quiet time to cheer up my day.

There are times when it’s better for the staff of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen to take a day off. I need some time alone. Just leave the cooking to me.

This week there was such a day. I had received texts, emails, and phone calls. My loved ones needed prayers. So, I retired to the kitchen and prayed as I tested a new sourdough starter muffin recipe.

Testing Amy’s Sourdough Banana Nut Muffins Recipe

About a week ago, I posted a recipe for what I called The Best Cranberry Sourdough Muffins. Since then, Hubby and I have continued to search for ways to make best use of our sourdough starter discard. Recently, we found a recipe for Sourdough Banana Nut Muffins by Amy at little spoon farm. – Using Persnickety Pierre’s Criteria of Excellence, let’s see why this recipe will become a regular here at the SFH Test Kitchen.

1. Level of the Banana Nut sourdough muffins challenge

This recipe is a bit more involved than Daisy’s Cranberry Muffins. There are more ingredients and more steps to follow. Nevertheless, there is nothing out of the ordinary here. The biggest challenge to this recipe is restraining yourself from eating the entire batch of muffins yourself.

2. Selection of good-quality ingredients

Supposing that your sourdough starter discard is ready to go, all the ingredients you will need should already be in your kitchen or pantry. Well, almost all. Ripe bananas are the flavor attraction in this recipe, and you can’t do without them.

3. Use of cooking techniques

Take it slow! Pay attention to the order in which ingredients are mixed and combined. This is the best part for me. Watching it all come together provides the satisfaction and peace one can experience while cooking.

4. Development of superior taste and flavor

I found that this recipe is well balanced and delivers the banana nut flavor advertised in its name. The only minor variation I made was using light brown sugar instead of dark brown sugar.

5. Presentation

I chose to serve myself a single muffin with a hot cup of freshly made black tea. The muffin and tea were a morning snack on my deck. From there I could look out on my yard and vegetable gardens.

A bluebird had decided to sit on a fence post and share with me his enjoyment of the morning sun and gentle breeze. As for the texts, emails, and phone calls that had troubled my mind, I’ve done what I could do. – It’s in His hands now.

What if you make more muffins than you need?

The condition of your sourdough discard and the level to which you fill the spaces on your muffin pan may have an effect on the number of muffins rendered by this recipe. In my test case, I ended up with 18 muffins, many more than the expected dozen.

As we chefs, bakers, and home cooks have learned, it’s beneficial to have good friends and neighbors who like to share in what you make. Within minutes of baking these delicious sourdough banana nut muffins, a half dozen of them were in the care of a dear neighbor and her daughter.

A little time in the kitchen, makes up for hours and days of useless worries.

This recipe by Amy at Little Spoon Farm is one that you will want to share with your friends. It's fun to make and the muffins will brighten up your morning. Who knew you could make something this good with your sourdough starter discard?

Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen May 23, 2023January 31, 2024

The Best Cranberry Sourdough Muffins

If you have leftover sourdough starter, follow this recipe to make the best cranberry sourdough muffins ever. They’re super easy to make and they give a delightful lift to a simple breakfast or afternoon tea. (Especially when smothered with butter!) Here at Serendipity Farmhouse, we have a special name for these delicious treats – Daisy’s Cranberry Muffins.

Now that the soon-to-be-world-famous SFH Test Kitchen is experimenting with sourdough, we have a problem. We have too much sourdough starter and we don’t want to waste the excess. After extensive research, we’ve found several recipes for extra starter that would otherwise be discarded. The recipe for Daisy’s Cranberry Muffins is our favorite so far.

Testing Daisy’s Cranberry Sourdough Muffins

We didn’t arrive at success with this recipe overnight. My Test Kitchen staff started with a very good base recipe for Blueberry Sourdough Muffins from the King Arthur Baking site. After a few tests and several adjustments, the staff came up with the recipe that has become our standard of excellence.

Using Persnickety Pierre’s Criteria of Excellence, let’s take a closer look at what makes Daisy’s recipe work so well.

1. Level of the cranberry sourdough muffins challenge

King Arthur has developed a very good basic recipe. It’s easy to follow, and the results are consistent. Additionally, the recipe is versatile and allows for easy changes.