Category: Food Recipes

There’s nothing like a classic cookie recipe to bring a sense of comfort and nostalgia to your kitchen. Today, I’m excited to share a vintage chocolate chip cookie recipe that’s been passed down through the years, perfectly balancing sweetness and simplicity. These cookies have a delightful, slightly crisp edge and a soft, chewy center—just the way I love them. Whether you’re baking for your family, friends, or simply indulging in a quiet moment with a cup of coffee, these cookies are sure to hit the spot.

A Heartfelt Connection

What makes this recipe even more special to me is its connection to my neighbor, an amazing 80-year-old woman with a passion for baking. Over the years, she has shared many moments with me, swapping stories, gardening tips, and, of course, recipes. Her kitchen always smells like fresh bread or cookies, and her enthusiasm for baking shines through in every bite of these delightful treats. The love and care she puts into her baking inspire me to do the same.

The Recipe

Equipment:

• Stand Mixer
• Cookie Scoop
• Baking Sheet

Ingredients:

• ½ cup butter, softened
• ½ cup cane sugar
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon salt
• ¾ teaspoon baking soda
• ¾ cup flour (generous)
• About 1 cup chocolate chips (semi-sweet or your preference)

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
2. Cream the Butter and Sugars: In a stand mixer with the paddle attachment, cream the softened butter and both sugars together until the mixture is light and fluffy. This step is crucial for achieving that perfect cookie texture, so don’t rush it! I usually mix for about 3-4 minutes. The creaming process incorporates air into the batter, giving your cookies a nice lift.
3. Add the Egg: Once the butter and sugars are well combined, add in the egg. Mix until fully incorporated. This will add moisture and richness to your cookies.
4. Combine Dry Ingredients: In a separate bowl, combine the salt, baking soda, and flour. Mixing these dry ingredients beforehand helps ensure an even distribution in the batter. Gradually add this dry mixture to the wet ingredients, being careful not to overmix. A gentle stir works best to keep the cookies soft and tender.
5. Fold in Chocolate Chips: Now for the best part—fold in your favorite chocolate chips! About 1 cup should do it. For a vintage touch, I like to use semi-sweet chips, but feel free to experiment with dark chocolate, milk chocolate, or even a combination for a more decadent treat.
6. Prepare for Baking: Drop spoonfuls of dough onto a lined baking sheet, leaving some space for the cookies to spread. I usually use a tablespoon to scoop the dough. The spacing is essential to ensure your cookies don’t merge into one big cookie!
7. Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown, and the centers still look slightly soft. Remember, they’ll continue to firm up as they cool, so don’t worry if they seem a bit underbaked!
8. Cool and Enjoy: Once baked, let the cookies cool on a wire rack. They’re perfect when enjoyed warm with a cold glass of milk or alongside your favorite coffee or tea!

A Little History Behind the Recipe

What I love most about this recipe is its simplicity, reminiscent of the kind of cookies made before ingredient lists became complicated. The original version of this recipe actually called for shortening instead of butter. Shortening was a popular choice in vintage baking due to its ability to create a lighter texture. However, I decided to swap it out for real butter.

This change brings a richer, more flavorful taste to the cookies. Butter adds a depth that perfectly complements the sweetness and gives the cookies that irresistible melt-in-your-mouth quality. While shortening can create a flaky texture, the buttery version has a soft center and just the right amount of crisp on the edges. It’s a small adjustment, but one that I believe makes a big difference!

Tips for Perfect Cookies

If you want to ensure your cookies come out perfect every time, here are a few additional tips I’ve learned along the way:

• Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before starting. This helps them blend more easily into the batter.
• Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can lead to tougher cookies, which we definitely want to avoid.
• Experiment with Mix-ins: While chocolate chips are a classic, don’t hesitate to get creative! Consider adding chopped nuts, dried fruit, or even a sprinkle of sea salt on top for added flavor.
• Adjust for Your Oven: Every oven is different. If your cookies seem to bake faster or slower, adjust the baking time accordingly. It may take a few tries to get it just right.
• Storage: If you have any cookies left over (which is unlikely!), store them in an airtight container at room temperature. They should stay fresh for about a week. For longer storage, you can freeze the dough and bake fresh cookies whenever the craving strikes!

This vintage chocolate chip cookie recipe is not just about the end product; it’s about the joy of baking and the memories we create in the kitchen. Each time I make these cookies, I’m reminded of my neighbor and the special bond we share over our love for baking. Whether you’re a seasoned baker or trying your hand at baking for the first time, I hope you find as much joy in making these cookies as I do.

Let me know how yours turn out in the comments below. Happy baking!

Few things capture the essence of summer quite like the taste of wild blackberries. These juicy, sweet-tart berries, found growing in hedgerows and forest edges, make the perfect filling for a classic blackberry pie. Whether you gather your berries on a sunny afternoon hike or pick them up at a local farmer’s market, this recipe will turn them into a deliciously nostalgic dessert.

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 to 1/2 cup ice water

For the Blackberry Filling:

• 5 cups fresh wild blackberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon butter, cut into small pieces

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon water
• 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

1. Prepare the Pie Crust:

• In a large bowl, whisk together the flour, salt, and sugar.
• Add the cold, cubed butter. Using a pastry cutter or your hands, blend the butter into the flour mixture until it resembles coarse crumbs.
• Gradually add the ice water, a tablespoon at a time, until the dough starts to come together. Divide the dough into two equal parts, shape them into disks, and wrap them in plastic wrap. Refrigerate for at least 1 hour.

2. Make the Filling:

• In a large bowl, gently toss the blackberries with the sugar, flour, lemon juice, lemon zest (if using), cinnamon (if using), and nutmeg (if using). Let the mixture sit for about 15 minutes to allow the flavors to meld.

3. Assemble the Pie:

• Preheat your oven to 375°F (190°C).
• On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Transfer it to a 9-inch pie dish.
• Pour the blackberry filling into the crust, spreading it out evenly. Dot the filling with the small pieces of butter (optional).
• Roll out the remaining dough and cut into strips to make a lattice topping on the pie.

4. Bake the Pie:

• Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30 minutes at 375°F (190°C).

5. Add the Finishing Touches:

• In a small bowl, whisk together the egg and water to make the egg wash. Brush it over the top crust. If desired, sprinkle with coarse sugar for a sparkling finish.

6. Continue Baking the Pie:

• Return the pie to the oven and bake for an additional 30 minutes at 350°F (175°C), or until the crust is golden brown and the filling is bubbling.
• If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.

7. Cool and Serve:

• Allow the pie to cool on a wire rack for at least 2 hours. This will help the filling set, making it easier to slice.
• Serve your wild blackberry pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.

Tips for the Perfect Pie

• Picking Berries: If you’re foraging for wild blackberries, make sure to pick berries that are fully ripe, as they will be the sweetest. Avoid any that are overripe or mushy.
• Preventing Soggy Crust: To keep your bottom crust from getting soggy, you can blind bake it for about 10 minutes before adding the filling.
• Flavor Variations: Add a splash of vanilla extract or a handful of other wild berries, like raspberries or blueberries, to the filling for a unique twist.

Enjoying a slice of wild blackberry pie is like taking a bite out of summer itself. The combination of flaky, buttery crust and the rich, jammy filling will transport you to warm, sunny days no matter the season. So grab your basket, head out to the berry patch, and get baking!

Final Thoughts

There’s something magical about transforming foraged ingredients into a beautiful, homemade pie. It’s a tradition that connects us to nature and to simpler times. I hope this wild blackberry pie recipe brings a bit of that magic to your kitchen and creates sweet memories for you and your loved ones.

Happy baking!

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Feel free to share your baking adventures and any tweaks you made to the recipe. I’d love to hear how your wild blackberry pie turns out!

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Canning Green Beans (Safe-Tested Recipe)

Canning green beans at home is a wonderful way to preserve the bounty of your garden or take advantage of seasonal produce sales. However, it is crucial to follow safe canning practices to prevent foodborne illnesses, particularly botulism. This guide provides a detailed, tested recipe for safely canning green beans using a pressure canner.

Why Pressure Canning?

Green beans are a low-acid food, which means they must be processed in a pressure canner to reach the temperatures necessary to destroy harmful bacteria, including Clostridium botulinum. Unlike boiling water bath canning, pressure canning reaches the high temperatures required to safely preserve low-acid foods.

Equipment Needed

1. Pressure canner with a rack
2. Canning jars (pint or quart size) with two-piece lids
3. Jar lifter
4. Canning funnel
5. Bubble remover tool or plastic knife
6. Kitchen towels
7. Timer
8. Vinegar (optional, for hard water)

Ingredients

• Fresh green beans (about 1 pound per pint jar)
• Non-Iodized Salt

Step-by-Step Instructions

Prepare Your Jars and Lids

• Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly.
• Place jars in a large pot of hot water or keep them in the dishwasher on the hot rinse cycle until you are ready to use them. This prevents the jars from breaking when filled.

Prepare the Green Beans

• Wash green beans thoroughly under running water.
• Trim the ends and cut beans into 1-2 inch pieces.

Pack the Jars

• Raw Pack Method:
  • Pack the raw green beans tightly into the hot jars, leaving 1 inch of headspace at the top.
  • Pour boiling water over the beans, maintaining the 1-inch headspace. I prefer to use the raw pack method because the beans are less mushy.
• Hot Pack Method:
  • Blanch the green beans in boiling water for 5 minutes.
  • Pack the hot beans loosely into the hot jars, leaving 1 inch of headspace.
  • Cover the beans with the hot blanching water, maintaining the 1-inch headspace.

Remove Air Bubbles

• Slide a bubble remover tool or plastic knife around the inside edge of the jar to remove any trapped air bubbles.
• Adjust the headspace if necessary by adding more boiling water.

Wipe Jar Rims and Apply Lids

• Wipe the rims of the jars with a clean, damp cloth to remove any food residue.
• Place the lids on the jars and screw on the bands until fingertip tight.

Process in the Pressure Canner

• Place the filled jars on the rack in the pressure canner. I use a Presto pressure canner for this process.
• Follow the manufacturer’s instructions to lock the lid in place.
• Vent steam for 10 minutes before applying the pressure regulator.
• Process pint jars at 11 PSI for 20 minutes or quart jars for 25 minutes. It’s important to check your local elevation to determine the correct pressure for your area, as it may need to be adjusted. For every 1,000 feet above sea level, you generally need to increase the pressure by 1 PSI.

Cool and Store the Jars

• After processing, turn off the heat and let the canner cool naturally, this will take a few hours.
• Remove the pressure regulator and wait 10 more minutes before opening the lid.
• Using a jar lifter, carefully remove the jars and place them on a kitchen towel to cool for 12-24 hours. DO NOT TOUCH THE JARS AT ALL!
• Check the seals: the lids should be concave. Any unsealed jars should be refrigerated and used within a few days.
• Label and store the sealed jars in a cool, dark place. Home-canned green beans are best used within one year.

Tips for Success

• Always use fresh, high-quality green beans for the best results. I source mine from my local Amish community in the summer.
• Do not reuse canning lids; they are designed for one-time use to ensure a proper seal.
• Maintain a clean and organized workspace to avoid contamination.
• Regularly check your pressure canner’s gasket and vent for wear and tear and replace them as needed. You can have your pressure canner assessed for safety at your local University extension office.

Canning green beans is a rewarding way to enjoy garden-fresh flavor year-round. By following these steps and using proper pressure canning techniques, you can safely preserve green beans and provide your family with nutritious and delicious home-canned vegetables. Happy canning!

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Disclaimer: This recipe is based on guidelines from the National Center for Home Food Preservation and the USDA. Always refer to trusted sources for the most current safety recommendations in home canning.

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Same Day Sourdough Dinner Rolls

Sourdough bread has a rich history dating back centuries, cherished for its tangy flavor, chewy texture, and rustic charm. While traditional sourdough recipes often require days of fermentation and patience, we’re here to unveil a same-day shortcut that delivers all the sourdough goodness without the wait. With a handful of simple ingredients and a bit of time, you can create a batch of heavenly Same Day Sourdough Dinner Rolls that will elevate any meal. Join us on this culinary journey as we dive into the art of sourdough baking and discover the magic of freshly baked bread in just a few hours.

Gather Your Ingredients

Step 1: Let’s start by rounding up the essentials for our sourdough dinner rolls:

• 3 cups of stone ground flour
• 1/2 cup of active bubbly sourdough starter
• 1 teaspoon of salt
• 1 tablespoon of honey
• 1/2 stick of butter, melted
• 2/3 cup of whole milk
• 1 egg

Step 2: Prepare Your Sourdough Starter – A thriving sourdough starter is the heartbeat of any sourdough recipe. If your starter has been resting in the fridge, it’s time to awaken its dormant yeasts and bacteria. Begin by removing your starter from the refrigerator and allowing it to come to room temperature. Once it’s ready, give it a hearty feeding with equal parts flour and water, stirring until it’s lively and bubbling with activity. (This should be done the night before baking).

Step 3: Heat a small sauce pan on the stove and add in your butter. Allow the butter to melt completely before taking it off the heat and adding in your cold milk. This will bring the butter temperature down so it will not scold and kill the sourdough starter in your dough. Once the milk and butter mixture is warm but not hot, add it into your stand mixer along with the remaining ingredients.

Step 4: Knead the Dough – Turn your stand mixer on low and get ready to embark on a transformative journey through kneading. Let the dough to knead for a duration of 5 to 7 minutes, allowing its structure to strengthen and its texture to evolve into a supple, elastic marvel.

Step 5: Let it Rise – Leave your kneaded dough in its cozy bowl abode, covering it with a clean kitchen towel to shield it from the outside world. Give it ample time to rest and rise, about 3-4 hours in a warm place (I always turn my oven light on and set the dough in there).

Step 6: Shape Your Rolls – As your dough swells with life, gently coax it onto your countertop, ready to be shaped into individual rolls. With practiced hands, divide the dough into 9 equal portions, each destined to become a fluffy masterpiece. Roll, tuck, and pinch until each piece forms a smooth orb of potential, arranging them with care on a parchment-lined or greased baking pan.

Step 7: Let Them Rise Again – Cover your shaped rolls with a veil of patience, granting them another opportunity to rise and expand. Under the watchful eye of your kitchen towel guardian, allow the rolls to bask in the warmth of anticipation for an additional 2 to 3 hours, until they swell with pride, eager to greet the oven’s embrace.

Step 8: Bake to Perfection – Preheat your oven to 375°F (190°C), the stage set for the grand finale of your sourdough symphony. Slide the baking pan into the preheated oven, where the alchemy of heat and time will transform your humble dough into golden-brown wonders. After 25 to 30 minutes of patient waiting, the rolls emerge, fragrant and triumphant, ready to grace your table with their warm, inviting presence. With a tender brushstroke, anoint the risen rolls with a coat of melted butter, bestowing upon them a golden crown of indulgence.

Step 9: Enjoy! With bated breath and eager hands, transfer the freshly baked rolls to a waiting platter, their golden exteriors whispering promises of tender crumb within. Gather loved ones around the table, their anticipation mirrored in your own, as you break bread together, savoring the fruits of your labor. Whether paired with a hearty stew, adorned with a dollop of butter, or savored on their own, these Same Day Sourdough Dinner Rolls are a testament to the joy of homemade baking, a reminder that with a little time and ingenuity, culinary magic is always within reach.

Pin it on Pinterest!

In the hustle and bustle of modern life, it’s easy to overlook the simple pleasures that await us in the kitchen. Yet, with a handful of flour, a dollop of sourdough starter, and a touch of patience, we can create something truly extraordinary. These Same Day Sourdough Dinner Rolls are more than just bread—they’re a testament to the transformative power of homemade baking, a reminder that the best things in life are worth waiting for, even if it’s just for a few hours. So, roll up your sleeves, preheat your oven, and let the aroma of freshly baked bread fill your home, as you embark on a culinary journey that’s as rewarding as it is delicious.

More Sourdough Recipes:

Overnight Sourdough Biscuits Without Baking Powder

Same-Day Sourdough Bread

This post may contain affiliate links, I may receive commissions for purchases made through these links at no additional cost to you. 

Baking has a magical quality, and nothing quite captures that essence like the process of creating sourdough goods. The tangy notes, the airy texture – sourdough adds a unique touch to every bite. If you’re a biscuit enthusiast looking to take your baking skills up a notch, this recipe for overnight sourdough biscuits without baking powder is your gateway to a world of flavor and texture. With just a handful of easily accessible ingredients and a touch of patience, you’ll be rewarded with biscuits that are not only tender and flavorful but also boast the distinct taste of sourdough. Let’s embark on this delightful journey and uncover the secrets behind these delectable biscuits!

The Benefits of Long-Fermented Sourdough

Long-fermented sourdough, with its slow and patient rise, brings a multitude of benefits that extend beyond just flavor. The process of allowing the dough to ferment over an extended period, often referred to as bulk fermentation, contributes to the development of unique characteristics that set it apart from quick-rise alternatives. Let’s delve into the various benefits of long-fermented sourdough:

1. Enhanced Flavor Profile: The most noticeable benefit of long fermentation is the depth and complexity it imparts to the flavor of the sourdough. The extended fermentation allows the natural enzymes in the flour to break down complex carbohydrates and proteins, creating a richer, more nuanced taste. The result is a tangy and well-developed flavor that distinguishes sourdough from other bread varieties.
2. Improved Digestibility: Long fermentation is associated with increased digestibility. The breakdown of gluten and other components during the extended fermentation process can make the bread easier to digest for individuals who may be sensitive to gluten. This can be particularly beneficial for those with mild gluten intolerances.
3. Nutrient Availability: The slow fermentation process enhances the availability of nutrients in the sourdough. The breakdown of phytic acid, an antinutrient found in grains, allows for better absorption of minerals like calcium, magnesium, and zinc. This can contribute to the overall nutritional value of the bread.
4. Lower Glycemic Index: Sourdough with a longer fermentation period often has a lower glycemic index compared to bread that undergoes quick fermentation. This means that it has a milder impact on blood sugar levels, making it a potentially favorable option for individuals concerned about managing blood sugar.
5. Increased Prebiotics and Probiotics: Sourdough is a natural source of prebiotics, which are compounds that support the growth of beneficial bacteria in the gut. Additionally, the lactic acid bacteria produced during fermentation act as probiotics, promoting a healthy gut microbiome. A well-balanced gut microbiome is linked to various health benefits, including improved digestion and immune function.
6. Extended Shelf Life: Sourdough with a longer fermentation period tends to have a longer shelf life. The acidity produced during fermentation acts as a natural preservative, helping to inhibit the growth of harmful microorganisms. This can contribute to reduced food waste and the ability to enjoy the bread over a more extended period.
7. Texture and Crumb Structure: The extended fermentation allows for better gluten development, resulting in a superior crumb structure and texture. The bread is often airier with a chewy and satisfying consistency, making it a delightful sensory experience.
8. Artisanal Appeal: Long-fermented sourdough embodies the artistry of traditional breadmaking. The commitment to patience and the artisanal process adds a special touch to the final product, making it a source of pride for bakers and a unique culinary experience for consumers.

In conclusion, the benefits of long-fermented sourdough extend far beyond the time it takes for the dough to rise. From the rich flavor profile to the potential health advantages, incorporating long-fermentation into sourdough baking is a testament to the craftsmanship and dedication of those who seek to create not just bread but a wholesome and satisfying culinary experience.

How to Make Overnight Sourdough Biscuits Without Baking Powder:

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, chilled and shredded
• 1/2 cup active and bubbly sourdough starter
• 3/4 cup milk or buttermilk
• Your choice of toppings: cheese, herbs, garlic powder, etc. (optional)

Instructions:

1. The Art of Combining Dry Ingredients: Begin by whisking together the all-purpose flour and salt in a spacious bowl until a harmonious blend is achieved. Incorporate the chilled and shredded butter, employing either a pastry cutter or your fingertips to seamlessly integrate the butter into the dry ingredients, creating a texture resembling coarse crumbs.
2. Harmony of Sourdough Integration: Establish a well in the center of the dry mixture and pour in the active sourdough starter. Gently fold the mixture together, ensuring a delicate combination without overmixing. The objective is to preserve a tender texture in the biscuits, allowing the sourdough to shine through.
3. Symphony of Milk Addition: Gradually pour in the milk or buttermilk, stirring gently until the dough starts to come together. Should the dough appear too dry, introduce additional milk, one tablespoon at a time, until reaching the desired consistency. The dough should exhibit a slight stickiness, yet remain manageable.
4. The Choreography of Cutting and Shaping: Roll out the dough to a thickness of approximately 1/2 inch using a rolling pin or your hands. Employ a round biscuit cutter to craft the biscuits, placing them onto a prepared baking sheet with about 1 inch of space between each. Optionally, add a sprinkle of your chosen toppings – be it cheese, herbs, garlic powder, or any other favorites. I like to roll my biscuits into crescent shapes because it is fun, but not necessary.
5. The Serenade of Overnight Rest: Envelop the baking sheet with a clean kitchen towel or beeswax wrap and allow the dough to rest at room temperature for an extended period of 8-12 hours, or overnight. This prolonged fermentation not only enhances the digestibility of the grains but also imparts a nuanced depth of flavor to the biscuits.
6. The Culmination: Bake and Revel in the Sensation: Preheat the oven to 350 degrees. Place the biscuits in the oven and bake for 12-15 minutes or until the tops achieve a glorious golden brown hue. Once ready, delicately remove them from the oven and let them cool slightly on a wire rack. Serve warm and relish the delightful combination of sourdough goodness and the chosen toppings.

Versatility and Serving Suggestions:

The beauty of overnight sourdough biscuits without baking powder lies in their versatility. They can be enjoyed in numerous ways and accompany a wide range of meals. Here are a few serving suggestions to inspire you:

• Serve them as a classic breakfast side with butter and jam (this is our favorite!)
• Make a delightful breakfast sandwich with scrambled eggs, bacon, and cheese nestled between two sourdough biscuit halves.
• Pair them with a hearty soup or stew for lunch or dinner.
• Get creative and make mini sliders with various fillings for a crowd-pleasing appetizer.
• Whip up a delicious dessert by serving warm biscuits with fresh berries and whipped cream.

Overnight sourdough biscuits without baking powder offer a convenient way to enjoy the taste and texture of freshly baked bread in a fraction of the time. With their tangy flavor, fluffy interior, and golden crust, these biscuits are sure to become a family favorite. So, why not give this recipe a try? Your taste buds and your mornings will thank you!

Want more sourdough recipes? Try These!

Same-Day Sourdough Bread

3 Easy Sourdough Discard Recipes

In the rich tapestry of baking traditions, sourdough stands out as an ancient art form, revered for its complexity of flavor, chewy texture, and the patience it demands. The time-honored methods of crafting sourdough often involve lengthy fermentation periods, making it a labor of love for many bakers. However, the demands of modern life sometimes necessitate a quicker route to that tangy, aromatic loaf. In this extensive guide, we will delve deep into the intricate world of same-day sourdough bread, exploring techniques and tips to create a delicious artisanal bread on a shortened timeline without compromising quality.

In this comprehensive guide, we will embark on a journey to demystify the process of crafting same-day sourdough bread, allowing you to enjoy the wholesome goodness of homemade sourdough without the extended waiting times. From understanding the basics of sourdough fermentation to mastering the art of quick fermentation, we’ll cover every aspect of the same-day sourdough baking process.

Understanding Sourdough Fermentation

Before diving into the same-day sourdough bread adventure, it’s crucial to grasp the fundamentals of sourdough fermentation. At its core, sourdough relies on wild yeast and lactic acid bacteria to leaven the dough and develop its characteristic tangy flavor. The longer the fermentation, the more complex and nuanced the flavor becomes. This method is also used to ferment the grains which can typically be hard to digest when not fermented.

Traditional sourdough recipes often involve an overnight or even multi-day fermentation process, allowing the wild yeast and bacteria to work their magic. However, same-day sourdough bread employs a few clever techniques to expedite this process without sacrificing flavor or nutrients. Of course, the longer you ferment the dough the more nutrients you are adding into it, or the more anti-nutrients you’re taking out of it.

The Quick Fermentation Approach

The key to same-day sourdough lies in accelerating the fermentation process. Here’s a step-by-step breakdown of how to achieve that:

1. Active Starter: Feed your sourdough starter very early in the morning, ideally around 6-7am of the morning you are wishing to bake. Keep it in a warm place for at least 3 hours, I like to turn my oven light on and put the starter in there to stay warm. You could also feed it the day before if you remember but either way, ensure that your starter has been recently fed and is at its peak activity. A lively starter is essential for kick starting the fermentation process.
2. Warmer Environment: Maintain a slightly warmer environment for your dough to foster quicker fermentation. This can be achieved by placing the dough in a slightly warmer room or using your oven light.
3. Increased Starter Percentage: Adjust the ratio of sourdough starter to flour in your recipe. A higher percentage of starter introduces more active yeast and bacteria into the mix, expediting fermentation.
4. Autolyse Technique: Allow the flour and water to hydrate and rest before incorporating the starter. This autolyse technique improves dough extensibility and jumpstarts enzymatic activity, contributing to faster fermentation.
5. Fold and Stretch: Incorporate a series of gentle folds and stretches during the bulk fermentation phase. This helps redistribute yeast, strengthen gluten, and enhances overall dough structure.

Same-Day Sourdough Bread Recipe

Now, let’s explore a basic same-day sourdough recipe to put these principles into practice:

Ingredients:

• 500g bread flour
• 300g water
• 100g active sourdough starter
• 10g salt

Instructions:

1. Begin: Mix flour, 250g of water (room temperature, not cold), and starter in a bowl. The dough might seem shaggy but it will rest and come together, trust me. Let it sit in a comfortable temperature for about 30 minutes.
2. Incorporate Water and Salt: Pour the remaining water on to the dough along with the salt. Using your hand squeeze the water and salt into the dough to incorporate. Allow this to rest for another 15-30 minutes.
3. Stretch + Fold: Once the dough has rested, Perform a series of 3 gentle stretch and folds every 15-20 minutes. This looks like: stretch + fold, wait 15 minutes, stretch + fold, wait 15 minutes, last stretch + fold.
4. Bulk Fermentation: Allow the dough to rest in a warm place for 3-4 hours.
5. Shape and Proof (1-2 hours): After the dough has risen, shape the dough into its final form and let it proof until visibly increased in size. If using a banneton basket, allow the dough to rise in the basket. If you don’t have a banneton basket, line a large bowl with parchment paper and place the dough in there. Either way, get a kitchen towel wet with warm water and squeeze out the excess. Use this warm/wet towel to cover your bowl during the rising process. This keeps the dough from forming a hard shell on the outside while it is fermenting.
6. Bake: Preheat your oven with the dutch oven in it. While baking the same-day sourdough at 450°F (230°C) for 25 minutes in a cast iron dutch oven with the lid on, remove the lid, bake for another 20 minutes with the lid off, or until golden brown, add a small pan filled with water into the bottom rack of the oven. This steam will help make a softer bread once done baking.

Mastering the art of same-day sourdough bread requires a balance of science, technique, and a dash of intuition. By understanding the principles of sourdough fermentation and implementing specific strategies to expedite the process, you can enjoy the satisfaction of baking a delicious loaf in a fraction of the time.

Same-Day Sourdough Bread on Pinterest

Experiment with different flour types, hydration levels, and fermentation temperatures to tailor the same-day sourdough experience to your preferences. Whether you’re a seasoned baker or a novice in the world of sourdough, this guide provides a solid foundation for incorporating same-day sourdough bread into your repertoire, allowing you to savor the delights of homemade artisan bread without the lengthy wait.

Want more sourdough recipes? Check these out!

3 Easy Sourdough Discard Recipes

If you are an avid sourdough starter user you are familiar with those times that you have left your starter on the counter for more than 24 hours and it isn’t as full of life as it used to be. By all means, this sourdough starter is still good! It can simply be considered discard at that point which means you can make easy sourdough discard recipes with it.

You might also have sourdough discard if you are starting a new sourdough starter and literally “discarding” half of your starter in those first few days. Once a sourdough starter is established there is no need to discard before feeding again. It is important to note, all of these 3 easy sourdough discard recipes can be made with bubbly and active starter, it does not have to be lacking bubbles in order to make sourdough discard recipes.

3 Easy Sourdough Discard Recipes

• Sourdough Discard Crepes
• Sourdough Discard Tortillas
• Sourdough Discard Pizza

What are the benefits of sourdough?

Sourdough is a long time tradition, dating back to biblical times. Although it wasn’t always called sourdough, any reference to ‘yeast’ before approximately 1850 was most likely referring to sourdough. Packet yeast was not available until right before the turn of the 20th century.

The benefits of sourdough come from the probiotics that create a nice bubbly sourdough starter. In order for the sourdough starter to become bubbly, it must continuously multiple good bacteria (aka, probiotics). As most of us probably know, probitoics are great for our gut health!

The benefits from a sourdough starter are more prominent when you do extended soaking time with your recipes. This means making the mixture and allowing it to rest for at least 12 hours so the good bacteria can soak up into your flour (depending on the recipe).

Sourdough Discard Crepes

Ingredients:

• 2 Cups Sourdough Discard
• 2 Farm Fresh Eggs
• 2 Tablespoons Butter, Melted
• 1 Tablespoon Raw Honey
• Pinch of Sea Salt

Directions:

1. Preheat a well seasoned cast iron pan on medium heat.
2. Combine all of the ingredients into a bowl or cup with a spout, I use one like this.
3. Whisk thoroughly until all ingredients are well combined. The mixture will be water-y
4. Pour a pancake-size amount of crepe batter into your preheated pan. Move the pan around until the batter thins out into a crepe size.
5. Allow the crepe to become brown on one side before flipping, about 1 minute per side.
6. Serve with real butter and more raw honey on top!

Sourdough Discard Tortillas

Ingredients:

• 2 Cups Flour, I use this.
• 2 Tablespoons Butter or Lard, Melted.
• 1/2 Cup Water
• 1/2 Cup Sourdough Discard
• Pinch of Sea Salt

Directions:

1. Start by melting your butter in a small saucepan.
2. Preheat a cast iron skillet to medium heat.
3. Combine all of the ingredients in a stand mixer with the dough hook attachment.
4. Turn the mixed on low and allow the sourdough discard tortillas knead for about 10 minutes.
5. Once the dough is done, take it out of the mixer and start pinching off palm-size balls to roll out.
6. Roll out your tortillas to whatever size you like, I prefer to do around 6-8 inches.
7. Add the tortilla to your hot pan and allow to cook about 1 minute on each side.
8. IMPORTANT!!!!! Once the tortillas has cooked, immediately place it into a towel and wrap it up. This is what makes the tortillas stay soft. If you skip this step they might feel crunchy or hard to roll/fold.
9. Store flat in the freezer and defrost as needed.

Sourdough Discard Pizza

Ingredients:

1 Cup Sourdough Discard

Toppings of Choice

Directions:

Preheat a well seasoned cast iron skillet in a 425 degree oven.

Once the pan is hot, take it out of the oven and pour your 1 cup of sourdough discard into the skillet.

Move the skillet around so the sourdough discard coats the entire pan, even up the sides of the pan. This will be your pizza crust.

Put the sourdough discard pizza crust back into the oven to cook for about 10 minutes.

While the crust cooks prepare whatever toppings you like, I used onions caramelized in a balsamic glaze.

NOTE* It is best to precook any raw ingredients before adding them to the pizza to ensure the crust will not overcook.

Once the crust is done cooking it will come away from the sides. Take your sourdough discard pizza out of the oven and add all of your toppings.

Place the pizza back into the oven and use the broil function to quickly melt the cheese, if you choose.

Serve as usual.

All of these 3 easy sourdough discard recipes can be made in unique ways depending on what you have or what is in season. Adding fresh fruit and raw whipped cream to the sourdough discard crepes would be a marvelous addition!

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