Maybe because they were practically exclusively
from flour and water.
Simply put, a sourdough starter is a live culture made
from flour and water.
Not exact matches
But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me
from going right ahead
and whisking together some
flour, sugar,
and salt, cutting in two sticks of butter, adding some
water,
and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
Vallone's pastas are made using
flour and mineral
water imported
from Italy.
My personal preference is the Aroy - D brand — just coconut
and water — I always have a box of that in my fridge My good friend, Danielle has a great blog post about making homemade coconut milk
from shredded coconut (you can also make homemade coconut
flour from the pulp when you're done!)
so much difference
from room temperature
water and melted butter... special pastry
flour I am not going to quit with my poor experience, I will try this new method..
Mix the remaining A cup is an American imperial measurement used to measure all your ingredients,
from milk
and water through to
flour, fruit
and vegetables.
In each section he explains what essential properties make the ratios work
and the subtle variations that differentiate, for instance, a bread dough (five parts
flour, three parts
water)
from a biscuit dough (three parts
flour, one part fat, two parts liquid).
You'll need rye
flour (or whole wheat
flour), all - purpose wheat
flour, dried malt extract (available
from a brewing supply house or health food store), salt
and water.
Ingredients: 1 tbs margarine 3 cups diced onions 3/4 cup crumbs (
from unsalted oyster crackers) 1/4 cup
flour 2 cups
water 1 cup clam juice 2 cups chicken, beef or ham broth 3 cups diced potatoes 2 cups half
and half 2 cups frozen corn kernels, defrosted
Fantastic Peter Reinhart inspired rustic, thin - ish crust pizza dough recipe - made
from white whole wheat
flour, yeast, olive oil, salt,
and ice
water.
Compliments of: June Pagan — Private Chef
and Menu Developer 310.659.4235 This is a great Imitation of a Sourdough Jewish Rye, if you happen to be miles away
from a deli Ingredients 1/2 Cup Warm
Water 2 Packages Dry Yeast 1 Cup Plain Yogurt, warmed 1 Cup Bluebird Rye
Flour 2 1/2 Cups - 3 Cups All... Continued
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends
and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose
flour salt
and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons
water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them
from sitting in puddles of
water; don't put on a cookie rack — the thin metal cuts through the soft dough
and all your fillings slurp out), then freeze them on baking sheets dusted with
flour.
Ingredients:
water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola oil, organic ancient grain
flour (kamut ®, amaranth, millet, quinoa), natural flavors (
from plant sources), modified vegetable gum, yeast extract, sea salt, potato starch, organic cane sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika
and turmeric.
The beauty of crêpes is that the traditional buckwheat galettes
from Brittany, France were naturally gluten free, made
from just buckwheat
flour,
water,
and salt (2 cups
flour, 3 cups
water).
Fluffy ginger
and date cake
from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose
flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake
from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose
flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper
and butter the paper as well.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted
from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake
flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml)
water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Emma, my first ciabatta attempt... used my sourdough starter, the
flour /
water / salt ratios in your ciabatta recipe
and the method
from the tartine recipe.
Slowly add enough
water to the
flour mixture to make a soft but manageable dough, mixing
and kneading as you do so - you will need anything
from 175 ml to all of the gingery
water.
It's made
from cassava root, otherwise known as yuca
and the
flour is just that — 100 % yuca
and water....
gnocchetti, homemade
from about 4 parts cooked potatoes, 1 part
flour and some
water, boiled in
water for about 3 minutes *
cans of chunk light tuna in
water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt
and pepper 4 small to medium tortillas (
flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off
water from tuna
and add both cans into a...
The stickiness
from the ground chia seeds
and water mixture permitted me to make these spinach muffins
from my homemade gluten - free
flour without using any xanthum gum, guar gum, or psyllium husk.
Upside down pear chocolate cake slightly adapted
from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies,
and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml)
water 3 ripe but firm pears, peeled, cored
and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose
flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
Fennel seed
and onion loaf slightly adapted
from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose
flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove
from heat, season to taste
and cool.
Pineapple coconut cakes with pineapple syrup
from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising
flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice
and 1/2 cup (120 ml)
water in a saucepan
and stir over medium - high heat until sugar dissolves.
White chocolate cupcakes with candied kumquats slightly adapted
from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in small saucepan over medium heat until sugar dissolves.
Apple
and cinnamon mini pies filling adapted
from Donna Hay magazine, pastry
from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose
flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced
water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored
and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the
flour, sugar
and butter in a food processor until the mixture resembles fine breadcrumbs.
Levain is made
from a pure sourdough starter that is made with a mix of
flour and water,
and creates an environment conducive to growth of wild yeast in the
flour (
and to a smaller extent in the air).
Finnish rye bread shouldn't involve much more than three ingrdients: rye
flour, salt,
and water,
and apart
from those all it takes is a sourdough starter
and a bit of time
and patience.
She should be able to feed it with 1 cup of
water and 1/2 cup of
flour, just as you would with yours,
and use it
from there!
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled
and chopped 2 parsnips, peeled, cored,
and chopped 1 container button mushrooms, sliced 1/4 cup
flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover
from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp
water, for eggwash
Lime yogurt cake
from here 220g unsalted butter, melted
and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4 cup (60 ml) lime juice 1 1/2 tablespoons lime zest 2 cups (280g) all purpose
flour 2 teaspoons baking powder Icing: 1 1/2 cups (210g) confectioners» sugar, sifted 1 1/2 tablespoons lime juice 1 1/2 tablespoons
water lime zest, to decorate Preheat the oven to 160ºC / 320ºF.
Reindeer blood (available
from the freezers in all supermarkets) is mixed with
water and rye
flour and made into crisp, crepe like pancakes that are served with lingonberry.
A trick I learned
from King Arthur's Baker's Hotline: first measure half of the Harvest Grains
and whole wheat
flour and set them aside to soak with the recipe's full measure of warm
water while combining the rest of the ingredients.
1) Mix
flour, butter
and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks
and vanilla extracts
and mix well, then add iced
water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc
and then wrap in plastic wrap,
and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core
and slice the apples into as thin slices as possible 6) Mix sugar
and ground cinnamon powder with sliced apples
and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting
from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling
and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown
and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed
from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax
and or flax / chia mixed with 3 tablespoons of
water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat
flour (you can make your own by blending in a food processor down to
flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
What started as an obsession with coconut
water has led to a market packed with coconut products, everything
from milk
and oil to
flour and sugar.
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp
water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup
water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground
from raw almonds) 1 1/4 cup gluten free
flour (I used Bob's Redmill) Optional: Topped with pepitas
and walnut pieces
Households originally baked thin crisps
from wholemeal rye
flour, salt
and water,
and hang them on sticks under the roof.
Subtracting 8 tsp
flour and 1/2 cup
water from the original recipe I heated it to about 149 °F stiring constantly until it thickened to create the tangzhong.
Yorkshire Pudding is made
from a batter using eggs,
flour and milk or
water.
Then you have to subtract (take away) the amount of the
flour and water that used in tangzhong
from the main ingredients.
Mix the yeast
and flour together
and then gradually add the cup of
water with oil & salt stirring with a large fork until it starts to come together, knead lightly picking up all of the
flour from the sides of the bowl while kneading.
I know this Buy cups cup low - sodium chicken broth2 tablespoons low - sodium soy sauce2 tablespoons rice wine vinegar1 tablespoon light brown sugarSalt
and freshly ground black pepper5 A cup is an American imperial measurement used to measure all your ingredients,
from milk
and water through to
flour, fruit
and vegetables.
I know this Buy cups cups cooked brown rice4 A cup is an American imperial measurement used to measure all your ingredients,
from milk
and water through to
flour, fruit
and vegetables.
Each of their hand crafted loaves starts with organic
flour from Gunnedah, filtered
water, sourdough starter
and sea salt.
From my own starter — I always feed it with equal parts * by weight * of
flour and water.