Dana's Kitchen

Link Library Categories: Baking

  • Sourdough Rosemary Lavash Crackers

    Sourdough Rosemary Lavash

    My inspiration for these crispy rosemary crackers came from:

    Makes: 4 sheets of crackers, rolled thinly

    The key to making crisp Lavash is to roll it paper thin.

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    Ingredients:

    • 1 cup sourdough starter (fed or unfed)
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon sea salt
    • 1 teaspoon sugar
    • 1-2 tablespoons water, more if needed
    • 2 tablespoons fresh rosemary, chopped
    • 3 tablespoons olive oil, more for rolling

    Method:
    1) Mix the sourdough and oil, then add in the flour, sugar, salt, rosemary and water.  Mix using a wooden spoon or Danish dough whisk.

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    2) Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it sit on the counter for at least seven hours. Or, let the dough rest on the counter for a couple of hours, then place it in the refrigerator overnight.

    After making these crackers several times, I think I like them better baked just after the seven hour, room-temperature rest, but having the option of putting the dough in the refrigerator works if you’ve got a tight schedule or you want to bake them for dinner the next evening.

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    3) Divide the dough into four equal pieces using a knife or bench rest. You can divide it into more pieces if you prefer, but this seemed to be the right amount to roll on the parchment paper.

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    4) Preheat the oven to 375 degrees F.  If you want to use a baking stone, preheat it at this time. I tried baking these crackers on a pizza stone, but they seemed to burn more easily so I switched to just using a baking sheet.

    5) Roll each piece as thinly as possible on lightly greased parchment paper.  If you only want to make one or two batches of the crackers, just wrap the other balls back up and place them in the refrigerator.  They will last a couple of days.

    6) Spray the top with water and add extra salt or sprinkle sesame or other seeds on top if you prefer, but I didn’t think it needed anything extra, especially since I was going to top it with the roasted tomatoes.

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    7) Bake for 10 to 15 minutes or until the crackers begin to brown evenly across the top.   The time will depend on how thinly you rolled the dough.

    8) Remove the pan from the oven and let the crackers cool for about 10 minutes.  Snap off shards and serve.

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    I ate a lot of the crackers plain, but I also enjoyed some of them topped with roasted tomatoes and feta cheese. Yummy!

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    Happy Baking!

  • Sourdough English Muffins Recipe

    Adapted from an old-fashioned recipe, this English muffin is made on the griddle with a very wet dough. For that reason, it is great for warmer months. The leavening which creates the nooks and crannies in this recipe comes solely from an initial rise, done overnight in cooler temperatures, so the dough must be handled delicately when moved, scooped, or spread. These are best served toasted and buttered and make a great breakfast sandwich bread.

    Ingredients:

    • 3/4 cup sourdough starter
    • 1-1/4 cups milk
    • 3 Tbsp. softened butter
    • 1-1/4 tsp. sea salt
    • 2 Tbsp. honey
    • 1 egg
    • 3-1/2 cups flour
    • butter for greasing rings
    • cornmeal for dusting rings

    Instructions:

    1. In a medium bowl combine all ingredients and mix the stiff, sticky batter well for 5 minutes.
    2. Cover and let rise until doubled in size, approximately 4-6 hours in warm temperatures, or overnight in cooler temperatures.
    3. When batter has risen, pre-heat a griddle or large skillet over very low heat.
    4. Grease English muffin rings with butter and sprinkle all the way around with cornmeal.
    5. Once the pan has heated, place the rings in the pan, sprinkle a bit of cornmeal into the bottom of each one and carefully scoop ½ cup batter from the bowl and into the bottom of each ring.
    6. Carefully spread the batter with the back of a spoon to mostly fill the bottom of the rings.
    7. Cook for about 8 minutes. Check the bottom by lifting with a spatula. If the color is turning darker, continue to cook. If it is too dark, turn the heat lower. If it is still pale, turn the heat up slightly.
    8. Continue to cook for 8 minutes more. Remove the rings. If rings cannot easily be removed, flip the muffin and try again.
    9. Cook an additional 16 minutes on the other side. Check that cooking is complete by either splitting muffin or inserting a cooking thermometer into the side and into the middle. It should read 180-200ºF.

  • Sourdough Focaccia with Rosemary and Garlic

    This simple bread is Italian in origin and beautiful in simplicity and flavor. Sourdough enhances the flavors often found in focaccia – olive oil, sea salt, and herbs – and lends its leavening capability nicely. Baked in a tray, this bread can be eaten as-is next to a pot of soup or cut in half for thin, flavorful sandwich bread.

    Ingredients:

    • 1 cup sourdough starter
    • 2 cups warm water
    • 4 Tbsp. olive oil, divided
    • 1 1/2 tsp. sea salt, plus more for baking
    • 4 cups all-purpose or bread flour
    • 2 Tbsp. fresh rosemary, minced finely
    • 3 garlic cloves, minced finely

    Instructions:

    1. Combine the sourdough starter, water, and 2 tablespoons of the olive oil in a large mixing bowl. Stir in the salt. Add the flour and mix until a sticky dough begins to form. Knead in the bowl with wet hands for several minutes, rewetting your hands as necessary to prevent sticking.
    2. Cover dough and ferment for 12-24 hours or until doubled in size.
    3. Preheat oven to 450°F.Generously grease a large baking sheet with a lip all the way around. Carefully turn the dough out onto the greased baking sheet, taking care not to deflate the dough. Spread it out, if needed by gently pressing the dough.
    4. Use your fingers to create indentations in the top of the dough by sinking them in slowly. It should look like divots all over the top of the dough.
    5. Drizzle over the remaining 2 tablespoons of olive oil, sprinkle generously with coarse sea salt, chopped rosemary, and garlic.
    6. Let bread rest for 30 minutes.
    7. Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.