bread

Sourdough Recipes For Beginners | Cannot rave about this enough | Facebook

2 tips are guranteed to help🍞🦠💪🏽

Easy Homemade Sourdough Pasta Recipe

155K views · 1.4K reactions | Sourdough discard pie crust🥧 This pie crust is my go to, it never fails me! It’s flaky and buttery, but sturdy, and doesn’t shrink! Perfect for those Christmas pies you need to get baking. Full recipe is up on my blog if you prefer that version! Ingredients 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup cold butter 1/2 cup sourdough discard Start by adding the dry ingredients (flour, salt, and sugar) to your food processor. Give them a quick pulse to combine. Add the cold, cubed butter. Pulse until the butter pieces are about the size of peas. Pour in the sourdough discard and pulse again until the dough begins to form a ball. If your dough is too dry, add a couple of tablespoons of ice water, one at a time, until the desired consistency is reached. Be careful not to overmix. Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking. Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges. If the dough tears, don’t worry! Simply pinch it back together. Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation. . . #pie #piecrust #homesteading #homemade #piecrustrecipe #sourdough #sourdoughpiecrust #discardrecipes #christmas #christmasbaking #baking #recipe | The Sprouting Homestead

645K views · 13K reactions | Orange Blender Cake | 🍊 Orange Blender Cake! 🍊 Recipe in the comments ⬇️ Get ready for a burst of citrusy goodness! This whole orange blender cake, with a hint of cardamom,... | By Steph de Sousa | Facebook

360K views · 5.4K reactions | You have to try this! | You have to try this! | By Kim J | Facebook

278K views · 12K reactions | After so many requests for a nut-free bar I give you our new favorite bar 😍 Made with just a few simple ingredients these delicious sourdough breakfast bars come together quick! I can’t wait for you to try them! Comment bar for the recipe or find it at https://countryroadssourdough.com/sourdough-breakfast-bars/ #granolabar #oatmealbars #jam #strawberry #breakfast #sourdough | Emily Christensen | Easy Sourdough Recipes & Tips

Shelf Stable Sourdough Pasta

7.7M views · 137K reactions | The secret behind Pizzana (THE Los Angeles destination for real deal Italian pizza 🍕🙌🏼) is my longtime friend Daniele Uditi. (Also, hi, Candace Nelson... | By Jennifer Garner | Hello? Daniel. Yes, I'm here. PretendCookingShow's first impossible only ever guess Daniel Mutiti who has pizza on it. Los Angeles's big new pizza crates that everyone flips it out but he's an old friend of mine. Yes. So he came over to make pizza with you. This is tomato sauce. All it is it's a can of Marzano. San Marzano. San Marzano. Whole peeled tomatoes and we smash them. I just add a little salt. That's it. I usually put mine in the blender. Do you really do it by it? We go by. Okay. That's enough salt. That's enough salt. No oil. No garlic. No oregano. Nothing. Nothing. You've been really gentle sweetos tomatoes. Oh really? Yeah. Just smash it. I think we have blood, right? You're delightful. First thing I learned, don't put them in the blender. Now, we gotta make the dough. Three cup of bread flour, a teaspoon, we put it in the water. Do you want any sugar in there? No. No sugar. I'm going to add another cup of flour. Yeah. And I like your technique too. I don't even have to tell you just from the bottom and then in the center. We are at four and 1half cups. You can see that the dough is starting to get air, right? Yeah. So, we're ready for the salt. Half. Yes. Daniel. That's a lot of salt. Wait, I want a little flour. What I like to do at this point because I don't want to break it, break it up too much. Take one side and knead the center. You just form a bowl. Yeah. Just to let it rest for two, 3 minutes. The gluten will relax and then, we will mix it again and this will become really smooth. So, you're chilling out for two or 3 minutes. Chill it up. Just chill. Yeah. Knock yourself out. It's always good to have a flag flying through your Think it's ready? Yeah. It will become smooth. That's it. That's it. You're done. It's a baby butt right now. I'll see you in an hour. Yeah. See you in an hour. Yeah. In the meantime, Daniel brought some from Pizzana. Yep. We have a lot of air inside. So, what we have to do, we have just to transport that air into the crust. So, I just push the air. And then squat. They look pretty similar. Uh huh. Little bit of olive oil on the crust. Oh my gosh. I never do that. Okay. Just go with your hand. We're not going to put cheese right now. Oh. We're going to put cheese the last two, 3 minutes that we're going to bake it. That smells so good. Do we turn it like you would in a pizza oven? No, you don't need to because in the pizza oven, the source of heat is on one side. When I do pizza in my house, that's the way I do it though. Okay, okay. Thank you so much more sauce than I thought you did. Yes we do. And I use a lot of basil. Before to put it blow it. Just on top. Back. Is that ready? Cheese? Yeah. What do you not have nerve? And back in the oven. How long? I think another two, 3 minutes, just the time for the cheese to melt and then I'm hungry. Meanwhile, okay, right here. Why not? Some pepperoni too. Do you need wine? Mm it'll be great. It's crispy. Listen. Now you see, look, we're talking about flop, right? Oh. Cheers. Cheers. Cheers. Cheers. Cheers. Mhm. We're going to make pepperoni. I use my. You want to taste these too? Yes. Push it. Lord have mercy. Lord. Yes. There you go. It looks delicious. Cheers. Cheers. Bye. Thank you for watching PretendCookingShow. Thank you guys. I know it made us feel very legitimate but we're just pretend. Ciao. That's delightful.

6.4K views · 441 reactions | Ready for a super simple sourdough bread recipe that has ZERO stretch and folds, but still results in a fluffy loaf of bread? INGREDIENTS
100 g (1/2 cup) active sourdough starter ⁣  350 g (1 & 1/2 cup) water 500 g (3&1/4 cup) unbleached bread flour⁣ 8 g (1 tsp) salt INSTRUCTIONS In a large bowl combine all ingredients. Mix well so that all of the flour has been absorbed. Cover and let ferment for 8-10 hours. Once the dough has doubled in size. Gently stretch into a rectangle and then fold up into a rough ball. Flip the dough over and shape using a push and pull motion. Do this gently, you do not want the surface to tear, but want the folds no longer visible. Alternatively, you can place the dough into a standard loaf pan if shaping is intimidating. Sprinkle the loaf with brown rice flour and place into a small bowl (or banneton basket). Sprinkle a little more brown rice flour, cover and let proof for 30-90 minutes on the counter at room temperature or place into the fridge for at least 3 hours and up to 3 days. ⁣ When you are ready to bake place your dutch oven in the oven and preheat to 450F. Flip your dough onto a piece of parchment paper and score the bread. Finally, gently place your parchment lined loaf into your dutch oven. Bake covered at 450 for 20 minutes, then uncovered at 425 for 20 minutes. Your crust should be nice and golden brown when it is done. If you aren’t sure if your loaf is completely cooked, use a thermometer to see if the internal temperature reaches 190 F. | Kayla Zenner | family friendly meals from the farm

Homemade all Butter Pie Crust Recipe from Scratch-id#593845- by Budget101.com

Easy Homemade Pie Crust in Bulk - Six Figures Under

1.4M views · 89K reactions | Another week of fresh homemade sandwich bread. #homemadebread #easyrecipes #bread | By Food By Jenn | Facebook

242K views · 89K reactions | HOMEMADE CROISSANTS—the simple(r) way that I make them🥐🧈🤝 Recipe - In a large mixing bowl, whisk together 2 tbsp of cane sugar, 2 tsp of instant yeast, and 4 tbsp of melted butter. Then, whisk in 1 egg and 3/4 cup of cold milk. - Mix in 2 & 1/2 cups of all purpose flour and 1/4 tsp of salt until a dough forms. Knead until smooth & transfer back to the mixing bowl. Cover and let chill in the fridge for 30 mins. - Then, make the butter block—place 2 sticks of butter between 2 pieces of parchment paper. Roll until you have a rectangle (about 8” x 5”) Place in the freezer until the dough is done chilling. - Roll out the chilled dough into a longer rectangle (about 13” x 5”) and place the butter block in the middle. Secure the dough around the butter block and roll out. - Fold the dough in thirds, and roll out again. Repeat this and then chill in the fridge for 30 minutes. Repeat this process once more and after it chills, roll it out into a long rectangle (about 1/4 cm thick) - Cut your dough into rectangles and roll into croissants. - Place on a baking sheet and bake on 370F on the top rack for 17-20 mins, or until golden brown. OR place in an airtight container and store in the fridge until you’re ready to bake 🥐 | Skylar Sokolowski