Category: Breads

Breads, Persnickety Pierre, Recipe, Test Kitchen

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.

farmhouse cuisine

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.

Sourdough Crackers

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

Sourdough Crackers – Summary

Sourdough Crackers

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

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 1 container
Calories 1100 kcal

Equipment

  • non-reactive bowl
  • Rolling Pin
  • parchment paper or silicone baking mat
  • cracker roller or knife, or serrated pastry cutter
  • cookie sheet
  • airtight container

Ingredients
  

  • 1 cup flour all-purpose
  • 1 cup sourdough starter discard or sourdough starter
  • ¼ cup olive oil extra virgin (or a bit less than ¼ cup)
  • 1 TBSP chopped fresh rosemary or crushed dried rosemary
  • ½ tsp sea salt

Instructions
 

  • To a non-reactive bowl add 1 cup of flour, 1 cup of sourdough starter (or discard), ¼ cup of olive oil, 1 tablespoon of fresh chopped rosemary, and ½ teaspoon of salt.
  • Mix all the ingredients until you have a smooth dough that is not sticky. If it is still sticky, you can gradually add a bit more flour until it comes together.
  • Loosely cover the dough and let it rest in the refrigerator for at least 30 minutes or up to 2 hours.
  • Preheat your oven to 375˚F.
  • Take the dough out of the refrigerator and with a rolling pin, roll it out on parchment paper (or a silicone baking mat) as thinly as possible. Lifting and turning the dough every so often will help getting the dough very thin. Don't worry about uneven edges.
  • With a cracker roller (or serrated pastry cutter or simply a knife), cut the dough into long strips. Then cut the dough perpendicular to make squares or rectangles.
    Sourdough Crackers
  • If not using a cracker roller, use a fork to prick each square or rectangle twice. This will allow air to escape during baking.
  • Place the parchment paper (or silicone mat) on a cookie sheet, place it in the oven, and bake for 20-25 minutes or until golden brown.
  • When done, remove the crackers from the cookie sheet and let cool. For best results, store the sourdough crackers in an airtight container.
    Sourdough
  • Enjoy plain, with some homemade butter, hummus, cheese, or your favorite spread!
    Sourdough Crackers
Keyword Rosemary, Sourdough crackers
banana nut muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

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.

Sourdough Banana Nut Muffins Recipe

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?
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American

Equipment

  • Muffin tin
  • Mixing Bowls
  • Measuring cups/spoons
  • Spatula

Ingredients
  

WET INGREDIENTS

  • 8 tablespoons (113 g) unsalted butter melted
  • 1 cup (200 g) dark brown sugar see notes
  • 2 large eggs
  • 3 (350 g) very ripe bananas about 1 cup, mashed
  • 3 tablespoons (45 g) sour cream
  • 1 teaspoon (5 g) vanilla extract
  • ½ cup (125 g) sourdough starter discard

DRY INGREDIENTS

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) fine sea salt
  • 1 cup (125 g) walnuts chopped

Instructions
 

  • Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.
  • Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.
  • Melt the butter in a mixing bowl and add the dark brown sugar. Use a spatula to cream the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard and vanilla extract and mix until combined.
  • Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in ⅔ cup of the chopped walnuts.
  • Divide the batter into the muffin tin and sprinkle the remaining ⅓ cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.

Notes

  • The condition of your sourdough discard and the level to which you fill the muffin pan may effect the number of muffins rendered by this recipe. In our case, we ended up with 18 muffins.
  • For a more thorough set of notes, refer to the original recipe at: Sourdough Banana Nut Muffins - Little Spoon Farm 
The Best Sourdough Cranberry Muffins
Breads, Recipe, SFH Food Talk & Recipes, Test Kitchen

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.

farmhouse food

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.

2. Selection of good-quality ingredients

With the exception of three items, ingredients used in Daisy’s Cranberry Sourdough Muffins are familiar standards. Our Test Kitchen staff has found King Arthur Unbleached All-Purpose Flour to be reliable and consistent in quality. With regard to dried cranberries, there are many good products available. We recommend that you pay close attention to the expiration date on the package.

Needless to say, make sure that your sourdough starter discard is either ripe (fed) or still relatively fresh. After all, this is the star ingredient for your muffins.

As an aside, many of us who are into sourdough, give names to our starter. Being Downton Abbey fans, this was a no-brainer. Our starter is known as Mrs. Patmore, named after the senior cook at Downton Abbey.

It only made sense to name the sourdough starter discard after Mrs. Patmore’s assistant cook, Daisy Mason.

Sourdough Starter

3. Use of cooking techniques

If you’ve made muffins before, this will be a cinch. Only regular muffin making techniques are used.

4. Development of superior taste and flavor

There was only one point where the Test Kitchen staff decided to make a significant change. The recipe calls for one cup of yellow cornmeal. We determined that was too much for our taste. So, we cut the amount by half and compensated by adding more flour.

During our first test of the recipe, we had no blueberries on hand. That’s when we elected to use dried cranberries. The addition of the cranberries brought about a satisfying burst of flavor. We were so delighted with the result that we’ve decided to stick with cranberries in the future. Of course, blueberries and other types of berries, such as currents, might give you results better suited to your personal taste.

5. Presentation

I’m sorry, but I can’t comment on presentation yet. These muffins have a knack of finding their way directly to the table. The duration of their presence on the table is usually no more than a few seconds. Consequently, there’s no reason to make a big deal over presentation.

What if you don’t have sourdough Starter?

So, you don’t have any starter? Well, there are several ways of going about getting some or making your own. Here are a few ideas:

  • If you have a friend who’s into sourdough baking, ask for a gift of one cup of starter and read up on how to feed and care for it.
  • Should you want to start from scratch and do it yourself, there are many YouTube videos and blog posts with all the information you need. – Here’s a link to a post describing How to Make a Sourdough Starter offered by Farmhouse on Boone.
  • Suppose you think some of this is too complicated. Well, you can purchase starter kits that come with fresh sourdough or sourdough cultures. They usually provide a good set of instructions. Here are links to two examples: Classic Fresh Sourdough Starter & Cultures for Health San Francisco Sourdough.

To quote Jacques Pépin: “Happy cooking!”

cranberry sourdough muffins

Daisy's Cranberry Sourdough Muffins

Make the best cranberry muffins ever with your sourdough starter discard. This recipe is super easy and the muffins taste great.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Afternoon Tea, Breakfast
Cuisine American

Ingredients
  

  • 1½ cups (180g) unbleached all-purpose flour We use King Arthur
  • ½ cup (69g) yellow cornmeal, preferably whole grain
  • ¾ teaspoon salt We use sea salt
  • 1 teaspoon baking soda
  • 1½ teaspoons cinnamon
  • 1 cup (227g) sourdough starter, ripe (fed) or discard
  • ¼ cup (57g) milk
  • 1 large egg
  • ¼ cup (50g) vegetable oil We use Canola oil
  • ½ cup (170g) honey
  • 1 cup (170g) dried cranberries up to 2 cups if desired
  • Demerara sugar or coarse sparkling sugar, for sprinkling tops if desired

Instructions
 

  • Preheat the oven to 400°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the inside of the papers.
  • Combine the dry ingredients in a mixing bowl.
  • In a second bowl, beat together the starter, milk, egg, vegetable oil, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the cranberries just until blended.
  • Fill the cups of the prepared pan two-thirds full. If desired, sprinkle the tops of the muffins with sugar.
  • Bake the muffins for 30 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don't let them cool in the pan, or they'll steam and the outside will become tough.
Keyword Muffins, Sourdough
Breads, Pray, Prepare, Preserve, Recipe, SFH Food Talk & Recipes

How We Make Do

For some time to come, what is now in the Serendipity Farmhouse pantry will have to suffice. Oh, to be sure, some items such as milk, eggs, and greens can be found locally. Yet it’s quite clear that in the coming weeks dearest Wife will have to call upon her imagination and incredible resourcefulness to plan our weekly menu. In fact, she has already demonstrated some of the skills that are essential for times like these. – So, here are some examples of How We Make Do here at Serendipity Farmhouse.

IMG_20200322_170557204_editedTaco Salad: In this case, beautiful Spouse brought together a a simple meal by using what was at hand. We had leftover salad and a third of a bag of corn chips. We learned long ago that solid and shredded cheese could be frozen, so we had the necessary cheese. And, of course, we have many jars of salsa from last year’s growing season. Ground beef was in the freezer. Unfortunately, this was the last of the sour cream. But, a dollop of sour cream on a superbly crafted taco salad is one of life’s great joys. – In short, resourceful Wife benefited by using preserved items and leftovers.

Modifying an Instant Pot Recipe: There is an excellent instant pot recipe for ground beef and pasta that we have used several times. (You can find it here Instant Pot Ground Beef and Pasta.) It’s easy to make and doesn’t take much time to prepare. When my wondrous Spouse began to prepare this meal, she found that we lacked two items in the recipe – 8 ounces of campanelle pasta and a jar of marinara sauce. No problem! We have an entire assortment of pastas to substitute – we chose penne rigate pasta. To solve the marinara sauce problem, clever Wife mixed a can of tomato sauce with our very own SFH G&G Pasta Sauce. – The end result was a much more flavorful version of this instant pot dish.

Bread Machine Bread: It’s not worth the trip to a grocery store to get a loaf of store bought bread – ever. Read the ingredients – if you can’t pronounce it, perhaps you shouldn’t eat it. Sweet Spouse has been making bread with a bread machine for decades. So, it’s no wonder that, over the last few weeks, that beloved homemade staple has become an important item in our menu planning.

IMG_20200401_151208955_edited

White Bread: The soon to be famous SFH kitchen recommends a very simple white bread recipe for beginners. (Check it out here White Bread For The Bread Machine.

Wheat Bread: To stretch out our flour supply, we will start making wheat bread this week. We have a good supply of hard red wheat berries and a flour mill. I will grind up sufficient quantities of wheat flour for bread making. We will try out a number of recipes and will provide updates to let you know which recipes you might want to try.

So there it is. We’ve given you a small taste of How We Make Do here at Serendipity Farmhouse. And, I suppose, we have also given you a small taste of How We Make Dough here at Serendipity Farmhouse.

Bon appetit!!