Ingredient: unbleached flour

Multi Grain Sourdough Bread

Using our favorite sourdough recipe, we added grains and few extra ingredients and came up with an excellent sandwich bread.

Rye Sourdough Bread

If you prefer a stronger flavor, add more molasses and caraway seeds seeds.

Sourdough Bagel

Start with your favorite sourdough that is fed and active. You can make these in one day if you start early enough, but they are best when the dough is allowed to sit overnight. These are easy to customize also!

Macadamia Nut Cookies

The white chocolate chips make these a super sweet cookie, so we reduced the sugar by over a half cup. According to our taste testers, these are the the perfect sweetness.

(Hint: While these are great cookies, Momma prefers with part chocolate chips)

Sourdough Bread

This is a very wet dough. The first time making this bread may be a little confusing, but it is not very difficult. Be sure the sourdough starter has been fed and is “very happy” or this bread will not rise properly.

The stretch and fold described will help strength the gluten, adding air without kneading the dough. You do not need to be exact with the times between stretch and folds, but you do want the dough to rest at least 20 minutes. Do not over stretch and fold, four times total is good.

Apple Crisp

We do not follow this recipe precisely. Depending on who is making the crisp, and how many apples we have, we often fill our pan 3/4 of the way full because we really like apples. Instead of cutting in cold butter, ours is usually softened and we just mix it with the topping ingredients. Since we do not like super sweet apple crisp, we use one cup sugar in the topping, but use more if making for company. If the topping seems a little dry, we add extra butter to the top when we put the apple crisp in the oven.

While this is great for dessert with vanilla ice cream, we often eat it for dinner. We also enjoy it warm for breakfast with milk.