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Posts Tagged ‘Dough’

One of my go to snack foods has always been crackers, but if you look at the ingredients of any of the boxes you find a lot of not so great for you things.  Hydrogenated oils (read more about these toxic oils here http://www.naturalnews.com/024694_oil_food_oils.html ) sugar, preservatives… you name it.  Most of the ingredients are not whole food ingredients, and if they don’t come from God why are we putting it into our temples?  Since I’ve been doing sourdough however,  I have found a lovely alternative.  Sourdough crackers are crispy, crunchy and delicious!

You add your sourdough starter to your flour and let it sour over night, I’ve actually got busy after I started these and let them sit on my counter for a couple of days and they still turn out amazing.  Mostly I’ve used raw butter but you can also use coconut oil.  The souring process breaks down the phytic acid and makes the grains much more easily digested, it doesn’t have to take the  minerals and vitamins from your body to break it down, thus giving you a much healthier option.  Plus the only limits you have in variety is the limits in your imagination.  After you sour your dough, you roll it out pretty thin, cook them in a hot oven until golden brown and let sit until cool (if you can wait).   Then you can either top them with some cheese or just eat them plain.  Then do not last in my house!  Last time I made a double batch and still they didn’t last.

For flavor options you can always steal ideas you see in stores, sun dried tomato and garlic, cheese, thyme and rosemary… Once I have my dough soured I add my additions before rolling it out.  They say you aren’t suppose to “play” with your dough too much because it won’t be as crispy and crunchy but so far I haven’t had this issue.  I’ve made cheese, where I grate cheese (I used Tillamook Pepperjack) then I took a handful put it on top of my dough and then kneaded it in, took more once that was incorporated and kneaded that in, until I had what I thought was enough.  The cheese blended in, so it was a guessing game as to how much, but once they cooked… oh my! They had the most amazing cheese flavor and it was natural not some chemical cheese flavoring.   Hubby wanted a type of graham cracker, so I made plain crackers and wiped the top with coconut oil.  I used my fingers (since my body temp heated up the coconut oil) but you can melt some and use a brush to brush the top.  Then I added a cinnamon/sugar mix we have (that we put on toast from time to time) and baked them.  It was a sweet treat and I got to control the amount put on top so you know how much sugar you are using, rather than getting what you get from a pre-packaged box.

Two years ago we had a crazy summer, most people here in Oregon didn’t get red tomatoes, people still call it “the year of green tomatoes.”  Thankfully we were not those people and actually ended up with so many tomatoes we didn’t know what to do with them.  So we dehydrated them and I’ve been putting them in soups and spaghetti and on homemade pizza with great success.  I cut them up and throw them in the dough and they taste like sun-dried tomatoes.  We also went mushroom hunting and have dehydrated chanterelle’s that I have added to soups and such, I bet these would make a fun addition to some crackers.

I believe that the more we make ourselves the healthier we will be.  We control what goes into the food, there are no secrets, no mystery chemicals, no cancer causing materials, just whole fresh food that is made with love.  I guarantee that if you give some homemade sourdough crackers a try, they won’t last in your house either.   Make some farmers cheese or some yogurt cheese (like cream cheese with a bit of a bite) and put that on top for some homemade probiotic cheesy goodness.

Make what you and your family like to eat.  I guarantee they will be gone before you know it and you’ll be setting more dough out to sour.  I can’t believe how easy these are and how cheaply the can be made!  There really is no reason to buy crackers at the store anymore.  Sourdough does take some planning ahead so you can soak the phytic acid out, but there is joy in planning nutritious food for you and your family.

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Fermented foods is my new passion.  I am learning a lot about it, how healthy it is for us, especially grains.  Most people who have issues with eating regular wheat flour can actually tolerate sourdough because the grains have been soaked and soured, it breaks down enzymes in the flour that are generally the cause of the intolerance.  I don’t seem to have issues with wheat, although I don’t know that for sure, I’ve never been tested.  However it is quite the “fad” to be gluten-free.   I made sourdough pizza for a friend who was gluten sensitive and he didn’t report any issues back after.  Anyway, I bought a sourdough Ebook from gnowfglins.com and got started right away getting my starter going.  The Ebook is awesome!  I highly recommend it, it has tons of recipes, tricks, and help for your sourdough needs.

After I got my starter ready I tried all types of things, rolls, pancakes, crackers, pizza.  But my favorite and the easiest is something they call Bucket Bread.  Basically it’s a combination of flour, water, and sourdough starter and you make a large batch of it and put it in, you guessed it, a bucket. 😉  I use a gallon bucket that use to hold our coconut oil.  My first few buckets were pretty good.  I got good rise on my dough and although there were a few doughy breads, for the most part I did well.  Then it stopped, I think maybe with the colder weather change.  But I’ve made two buckets (which is quite a bit of flour and several breads) and the stupid dough wouldn’t rise!  I’ve laughed at myself a lot calling them hockey pucks.  They have been perfect chew toys for the dogs, I’m sure they got quite a jaw work out too.  Hubby was always pretty generous and ate the bread anyway.  One turned out like a pancake and I left it out to rise and had nice bubbles on top, I couldn’t figure it out!  It was so frustrating.

Last night was the break through moment, thanks to Hubby.  I had the last bit of dough in my bucket, I’ve had ZERO success with this bucket, but I had to make the dough.  It was getting quite sour!  So I added a bit more flour, and then hubby suggested something, he actually said use some baking soda.  The light bulb went off!  When I make sourdough pancakes, I add baking soda to give it fluff.  What a wonderful idea!  So I eyeball and dump some in.  Instantly my dough started to get puffy!  I did a little dance. 🙂  Hubby came in later and said “did you put in baking powder?”  and I said “no baking soda.”  He had said soda but had meant powder, but just that little mix up gave me the ah-ha moment I needed.  We were actually out of power, so I’m glad I didn’t need that.  So I covered them (I made two loafs) for the first 15 minutes per the instructions, and hoped for the best.  After 15 minutes I took off the covers and they were looking plump and brown.  I had a fear of a doughy middle, like most of them have turned out recently so I left it in a bit longer, another 15 minutes.  When I pulled them out they looked fluffy, but with that same sourdough crisp crust.  One looked a little too done… so I dumped them on to the cutting board and sliced into the big one.  It was fluffy!!! YAHOO!!  It made my whole week actually, is that sad?  Taste test with Hubby and our friend turned out great, we put some raw butter on there with some homemade peach jam, er syrup, it didn’t quite set up right.  Everyone loved it and went back for more!  I found my solution to my hockey puck bread, and it was so wonderful.  I see lots of bread in our future.

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