FEEDING YOUR SOURDOUGH STARTER 1 ounce sourdough starter 1
ounce unbleached flour or whole wheat flour (preferably freshly ground or sprouted flour) 1/2 cup water (filtered for chlorine and fluoride, room temperature)(If you need more starter, for example, if you are doing bulk baking and freezing your bread, you can increase these amounts)
Not exact matches
Beth's Best Biscuits: 6 cups King Arthur
Unbleached All - Purpose
Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4
ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk
4 1/2 cups (20.25
ounces)
unbleached high - gluten, bread, or all - purpose
flour, chilled 1 3/4 -LRB-.44
ounce) teaspoons salt 1 teaspoon -LRB-.11
ounce) instant yeast 1/4 cup (2
ounces) olive oil (optional) 1 3/4 cups (14
ounces) water, ice cold (40 °F) Semolina
flour OR cornmeal for dusting
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur
Unbleached All - Purpose
Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16
ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
16
ounces medium or small macaroni elbows 16
ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided 1 cup Panko breadcrumbs or crumbled cornbread 10 tablespoons Cabot Salted Butter 1/2 cup King Arthur
Unbleached All - Purpose
Flour 4 cups hot milk Optional additions: cooked and diced bacon, ham, sausage or vegetables
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half of one envelope i.e. 1/8
ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2
ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4
ounces)
unbleached all - purpose
flour
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10
ounces), picked over 1 1/8 cups sugar (8
ounces) plus 1 tsp 2 1/2 cups
unbleached all - purpose
flour (12 1/2
ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract
The Cream Cheese Pasty 3 sticks (12
ounces) unsalted butter at room temperature 12
ounces cream cheese at room temperature 1/2 tsp salt 3 cups
unbleached all - purpose
flour
2 fresh jalapeno peppers 4
ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur
Unbleached All - Purpose
Flour 2 cups whole milk, heated to just below simmer 12
ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups) salt to taste 8
ounces dry garganelli or penne pasta
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur
Unbleached All - Purpose
Flour 1 1/4 cups of lowfat (1 %) milk 4
ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
1 1/2 cups whole milk 1 envelope dry yeast or.6
ounce fresh yeast (1 cake) 2 cups
unbleached all - purpose
flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 teaspoon ground cardamon 1/2 vanilla bean 2 large eggs, separated
2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1
ounce unsweetened chocolate 1/2 cup whole - wheat
flour 3 cups medium rye
flour 3 cups
unbleached, all - purpose or bread
flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon
unbleached all - purpose
flour (optional) 1 teaspoon caraway seeds (optional)
5
ounces semisweet or bittersweet chocolate, chopped 2
ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup
unbleached all - purpose
flour
8 mini pumpkins 4 large eggs 4 teaspoons King Arthur
Unbleached All - Purpose
Flour 1/4 teaspoon baking powder 3
ounces Cabot Habanero Cheddar, diced (about 3/4 cup) Salt and ground black pepper to taste
One cup of King Arthur
Unbleached All - Purpose
Flour weighs 4 1/4
ounces (120g).
7
ounces good quality dark chocolate 7
ounces unsalted butter (the nice French kind if you can afford it, such as Lurpak or Beurre d'Isigny), cut into 1/2 - inch cubes 1 1/3 cup sugar 5 large eggs 1 tablespoon
unbleached all - purpose
flour
1 cup warm (110 degrees F) water 1 (1 / 4 -
ounce) envelope active dry yeast 1 teaspoon honey 3 cups
unbleached all - purpose
flour or bread
flour 1 tablespoon olive oil 1 teaspoon salt
Add a scant 1 cup (4
ounces) King Arthur
Unbleached All - Purpose
Flour, and 1/2 cup water to the 4
ounces starter.
2 eggs 1/4 cup milk 1/4 cup half and half 1/2 tsp vanilla extract 1 vanilla bean 3 cups
unbleached flour 1 Tbsp baking powder 1/2 tsp salt 1/3 cup sugar * 1 stick butter, cut into chunks 6
ounces fresh strawberries, hulled and finely chopped
4 1/2 Cups (20 1/4
ounces / 607.5 g)
Unbleached high - gluten (% 14) bread
flour or all purpose
flour, chilled (I used 3 1/2 cups plain
flour and 1 cup of wholemeal
flour)
2/3 cup (148g) light brown sugar, packed 2 tablespoons (20g) potato starch 1/3 cup (75g) refined coconut oil, melted (but not hot) 1/4 cup (56g) Califia Farms unsweetened almondmilk, room temperature 1 1/2 teaspoons real deal vanilla extract 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 1/3 cups (185g) all purpose
unbleached flour 1 1/2
ounces good quality dark chocolate, roughly chopped
1 tablespoon canola oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons
unbleached all purpose
flour 1/2 teaspoon baking powder food coloring (red, orange, yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted butter, room temperature 4
ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar
1 cup
unbleached white or whole wheat
flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne 2/3 cup beer of choice 2 8 -
ounce packages tempeh 1 cup canola or grapeseed oil
2 cups (about 10
ounces) fresh blueberries 1 1/8 cups (8
ounces) plus 1 teaspoon sugar 2 1/2 cups (12 1/2
ounces)
unbleached all - purpose
flour (or 2 cups white; 1/2 cup whole wheat) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil (I used Canola) 1 cup buttermilk (see note) 1 1/2 teaspoons vanilla extract
To maintain your starter, feed 1
ounce of starter with 1
ounce of
flour (you can use either white,
unbleached flour or whole wheat
flour) and 1
ounce filtered water every 12 hours (twice a day).
5
Ounces Pitted Dates (about 1 cup or 20 dates) 1 Cup Organic
Unbleached Flour 1 Cup Raw Cashews 1 Teaspoon Baking Soda 1/3 Cup Coconut Sugar 1/2 Cup Butter 1 Teaspoon Vanilla 2 Eggs 1 Cup Chocolate Chips
1/4 cup (2
ounces / 57 grams) warm water 1 teaspoon granulated sugar 1 package (1/4
ounce / 8 grams) instant yeast — 1 3/4 teaspoons for cold rise 1 1/4 cups (10
ounces / 280 grams) whole milk 3 tablespoons (1 1/2
ounces / 42 grams) unsalted butter 4 1/4 cups (19
ounces / 544 grams)
unbleached all - purpose
flour, spooned and leveled 1 1/2 teaspoons fine sea salt
Take 4 1/2 cup (105g) light brown sugar, packed 1 tablespoon (10g) potato starch 1/4 cup (52g) refined coconut oil, melted (but not hot) 2 tablespoons (28g) unsweetened almondmilk, room temperature 1 1/2 teaspoons (6g) pure vanilla extract 1/4 teaspoon (1g) baking soda 3/4 teaspoon (3g) baking powder 1/4 teaspoon (1g) fine sea salt 3/4 cup + 2 tablespoons (123g) all purpose
unbleached flour 1 1/2
ounces strong dark chocolate, roughly chopped
Take 1 1/2 cup (105g) light brown sugar, packed 1 tablespoon (10g) potato starch 1/4 cup (52g) refined coconut oil, melted (but not hot) 2 tablespoons (28g) unsweetened almondmilk, room temperature 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1 cup (140g) all purpose
unbleached flour 2
ounces strong dark chocolate, roughly chopped
4 Fuji, Granny Smith, Gala or other firm, dense apples 4
ounces Cabot Sharp Cheddar King Arthur
Unbleached All - Purpose
Flour
2 cups
unbleached all - purpose
flour 2 cups whole wheat pastry
flour 1/2 cup brown sugar 4 teaspoons baking powder 1/4 teaspoon salt 10
ounces dried figs, diced small 2 cups heavy cream, cold 1/4 cup honey
Take 4 1/2 cup (105g) light brown sugar, packed 1 tablespoon (10g) potato starch 1/4 cup (52g) refined coconut oil, melted (but not hot) 2 tablespoons (28g) unsweetened almondmilk, room temperature 1 1/2 teaspoons (6g) pure vanilla extract 1/4 teaspoon (1g) baking soda 3/4 teaspoon (3g) baking powder 1/4 teaspoon (1g) fine sea salt 3/4 cup + 2 tablespoons (123g) all purpose
unbleached flour 1 1/2
ounces strong dark chocolate, roughly chopped
Here is the recipe: No - Knead Peasant Bread 2 14 -
ounce loaves INGREDIENTS 4 cups
unbleached all - purpose
flour 2 teaspoons kosher salt 2 teaspoons sugar 2 1/4 teaspoons instant yeast 2 cups lukewarm water softened butter, for greasing Here it is.
1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup
unbleached organic
flour (4
ounces) 1 cup stone ground or whole wheat
flour (4.5
ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake