Sourdough bread

 

1040 grams white bread flour(Lehi roller mills Turkey flour works great.) 8 cups

24 grams sea salt (4 tsp)

190 grams sourdough starter (1/3 cup). If you want a more sour taste use an unfed starter, 4-6 days after feeding if refrigerated. 

770 grams warm water

Evening: Mix sourdough starter into the warm water. Add flour and salt and mix until there is no powder left in bowl. dough will be sticky and shaggy. Cover and leave on counter top until morning. 

Do two to three stretch and folds 30 minutes apart. 

Allow dough to rest for 30 minutes to an hour. Prepare a bowl or banneton by lining it with a linen cloth/dish cloth (do not use terry cloth) that has been dusted with flour. Divide dough into two or three parts. Form the dough into a ball using the normal method where you cup and pull the the sides to create tension in the top of the loaf. (search on youtube how to shape into a boule (round loaf) or battard (long loaf shape). Carefully place seam side up in a bowl, banneton or what ever you want to use. Place bowls/bannetons with dough in fridge for 1 hour uncovered. You can leave them up to three hours but if you leave longer than an hour cover them loosely with a plastic grocery bag. After putting dough in fridge, heat oven to 450 or as hot as your oven will go. If you have convection option, use it. If you are planning to use a dutch oven, put it in the oven to heat up. If you are using a griddle, thick cookie sheet or baking stone, put it in the oven also. If you are using the open method (no dutch oven) place a high heat safe pan or container in the bottom of the oven with hot water in it. If you want thick crisp crust make sure you can remove the water partly through baking without splashing hot water on yourself. Allow oven and pans/water to heat until dough has proofed for 1 hour. Cut parchment as needed to place dough onto/into cooking container.

Carefully flip dough onto parchment. Make a quick deep slice into the dough to allow it to spring in the hot oven. Again, you tube has all kinds of videos on how to do this if you are unsure. Quickly and carefully place dough into cooking container and put lid on if dutch oven. Bake for 22 minutes at 450. Remove lid to dutch oven. If you want a really crisp crust on your bread, you can remove the water from the bottom. Lower temperature to 425 and bake another 20 minutes or until internal temp is 204 - 208.

Allow to cool for a full hour to allow the center to finish cooking and to retain moisture. Enjoy.

Healthy Almond Oat Biscotti Cookies

Preheat oven to 350 degrees. Line two cookie sheets with parchment and set aside. 

 Combine dry ingredients in a large bowl:

2 3/4 cups Almond flour

1 1/2 cups Oat flour (blend rolled oats in a blender to make flour)

1/2 cup tapioca flour or starch

1/3 cup freshly ground flax seeds

1 tsp baking powder

1 tsp baking soda

1/2 - 3/4 cup chocolate chips (optional)

Combine wet ingredients:

3/4 cup olive oil

3/4 cup maple syrup

1 tsp Almond extract. 

Mix wet ingredients into the dry ingredients. Form into four logs and space equally on one of the cookie sheets. They will expand into one another but that's to be expected. Bake at 350 for 20 minutes until golden brown. allow to set for 10 minutes and then slice into 1/2 inch slices. If you want the biscotti more crunchy put them back into the oven for 5 more minutes. If the outside rows are already firm I remove those and put the middle back in. Allow the oven to cool for 10 minutes or so. While the oven is cooling, spread an additional 1/2 to 3/4 cup chocolate chips on the second parchment lined baking sheet and place in the warm oven. Watch carefully until all the chocolate chips are shiny and then remove from the oven. Spread the melted chocolate evenly over the parchment. Using a wide spatula lift rows of the cooled biscotti and set it carefully into the melted chocolate. Put the whole sheet pan in the fridge until the chocolate is completely set. Remove the parchment with the cooled chocolate cookies from the sheet pan and carefully break individual cookies. Store in the refrigerator, can be frozen. Makes about 40 depending on how big you make them. 

White Bean Hummus

 

• 1/4 cup olive oil

• 2 tablespoons coarsely chopped garlic

• 2 (15.8-ounce) cans white beans, such as Great Northern, cannellini beans, or navy beans, rinsed and drained

       2 TBS freshly squeezed lemon juice or 2 TBS water and 1 tsp True Lemon

• 1 teaspoon ground cumin
  
  1 teaspoon smoked paprika (optional)
  

• 1/2 tablespoon sea or kosher salt

        1/2 tsp cayenne pepper

Heat oil and garlic in a small frying pan until garlic is fragrant and cooked. Allow to cool. 

Add all other ingredients to a food processor and run on high until smooth, scraping sides as needed. Slowly drizzle garlic and olive oil into running food processor scraping garlic out of the pan as needed. Mix well. You can enjoy it right away but flavors will improve as it chills.