A Great Day! And…Pi Li Li’s
Pi Li Li’s or Pee Lee Lee’s, whichever way to want to spell it,( it sounds like the second version) are little fried pillows of dough. These are a sourdough version of a fried doughnut that grandma made. Quickly made, rolled in sugar, or cinnamon/sugar, powdered sugar or dunked in a honey glaze, they are great for a Sunday breakfast.
My Dad’s English Muffins
I have made some unusual baked items while living in Hawaii. I had a sourdough recipe for sweet potato muffins and one of the nut pickers gave me some purple sweet potatoes which are very popular here. So I baked up some purple muffins!
Purple Muffins
Sourdough Tortillas?!!
Need a fun recipe to help use up the extra sourdough starter? How about sourdough tortillas? Something fun –If you want a chance at a free sourdough starter, read to the bottom of this post.–
To make 3 lbs of dough add together in a medium mixing bowl:
Continue readingDanish Rye Sourdough Bread and Pumpkin Rye Muffins
.
Thanks to Nina from Denmark, I have a terrific Danish Sourdough Starter. She actually sent me two, but I’ve only tried one so far. I baked up a batch of Pumpkin sourdough muffins using the Danish starter which turned out great and was floored by the taste of a Danish Rye bread I baked up today! This Rye has spectacular flavor. I actually was pretty excited when I smelled the starter brewing as it smelled so good. Here are some pictures of the booty:
Today, Sourdough English Muffins
Sorry if you have visited and seen no pictures. Our server has been down after a power outage and we have been setting up a new one and configuring it, so the pictures and web site are down at times. I have uploaded these pictures to photobucket as I cannot access our ftp client right now, so if I peg out my bandwidth with them, you will not see pictures again. Soon we will have all of the bugs worked out!
Doing my own thing…Walnut Raisin Surprise
Today I just wanted to bake a Raisin Walnut Batter loaf by feel. You know, where you throw in some of this and that until you are happy with the results. This is a very difficult thing for a left brained person to do! However, I must admit, always weighing and measuring everything is hard for me ! I do it, especially for the recipes, but I like to break away and do my own thing sometimes !
Cheese Onion Batter Bread with sourdough starter NW
I made up some one day sourdough batter bread with onions and cheese, yum!
I mixed up the dough at 10:00 am and four hours later it was proofed:
Sourdough Biscuits (Scones)
I have a recipe that I have used for years for Sourdough Biscuits. The ingredients are usual, the mixing is not. As a matter of fact, if you don’t mix these biscuits the way the recipe directs, they won’t come out nearly as nice. It is usual to mix the wet ingredients in one bowl and the dry ingredients in another bowl and then combine them. That won’t exacty work for this recipe and I have tried it that way, it just doesn’t produce the right results.Here is where you can print off the recipe:Continue reading
Update on the Kaiser Rolls
Okay, so I liked the Kaiser Rolls earlier formula but I wished they were softer inside and not quite so dense. So I got to thinking of what I could do to the recipe to change those parameters that I didn’t like. I Did it!!! I substituted some milk and more oil and more water to make the hydration higher and …..yes! Here are the results:
Sourdough Kaiser Rolls
I decided to try out my luck with Sourdough Kaiser Rolls. Using Northwest Sourdough starter, I made up a sponge the night before and had a good vigorous sponge by morning. Then, in the morning I added the rest of the ingredients and proofed the dough for 2.5 hours at which time the dough doubled. Sponges usually proof faster as so much of the dough is really a starter. Also the house was warm with it starting at 72F degrees and it being 82F degrees when I baked. Here is the first proof at 10:30 a.m. after 2.5 hours of proofing:Continue reading
