Sourdough starter and bread Recipe By Sheni

I Put my starter to work after a month of not making bread. I am happy that it was still willing to  cooperate after I neglected it for a week when I was out of town and got lazy when I got back. It is 4.5 months old and still strong. So you may feed it couple of time to awake starter.  If neglecting this lone otherwise if making every week then, I keep my starter in the fridge. I take it out the night before I plan to use it. I add the amount of flour and water I need, stir it well and set on the counter covered with a dish towel. The next day I refill my starter jar and put it in the fridge. Use the sponge for my recipe. Use every week or two. Today I made pancakes to exercise my starter.

800g Bread flour

200g Whole wheat flour

750g Water 80-90 F

200Grams Starter

1 tbsp  sea salt (20 grams)

6 stretch and fold 30 minutes apart 

2 coil folds 30 mins apart 

Pre-shape then 30 min rest 

Final shape then 24hrs in fridge

25mins at 425 degrees in Dutch Oven remove from Dutch oven put on pizza stone cook for 10 -15 mins more.

20 mins at 455 F bake on rack with Pizza Stone

Let cool 6hrs before cutting

Starter recipe 

I did 120g water 80F

120g whole Wheat flour at 76F

 It required it’s first feeding at about 36 hours.

 I kept 120g of starter, flour, water each feeding. 

Over 8 days it went from needing fed every 18 to about 7 hours. 

Passed float test on day 8. It grew and domed and started to collapse just like in all the how-to

 From day 1 of beginning the starter? You feed (double the amount) every day for 4-8 days depending on your conditions. Leave on the counter lightly covered. When it’s bubbly and you have a good 1-1 1/2 C, put it in the fridge until you use it. You’ll need to feed (double) once a week. When you are ready to use it, take it out of the fridge the day before, feed it and leave it out. The next day take what you need, feed again and return to fridge. 

pumpkin 🐕 Dog Treat

Pumpkin Dog Treats

Ingredients:

1 Can Pumpkin Puree

3/4 Cup Peanut Butter (a natural brand - no sugar)

5 Large Eggs

5 - 6 Cups Heritage whole wheat flour or any fine wheat flour ( roti atta)

Instructions:

Preheat your oven to 350F and line a baking sheet with parchment paper (or a baking mat)

 

Beat pumpkin puree, peanut butter, and eggs until well combined.

 

Gradually add 5 cups of flour and beat until incorporated. Now add 1/4 cup of flour at a time until your dough is not sticky.

 

On a floured surface, knead dough until it comes together. Roll dough to 1/4 inch thickness using a rolling pin. Use your favorite shaped cookie cutter or pizza cutter to cut into shapes or squares.

 

Place treats into the oven and bake for about 20-25 minutes or until edges are golden brown.

 

Store in an airtight container. Since this recipe makes so many, I keep them in the refrigerator to prevent molding. Mine have kept for several months that way. You can freeze them and take them out as needed.