shanicealisha's blog

My all time favorite recipe - Sourdough Sugar Cookies! They are soft and fluffy and just so amazing. I hope you'll enjoy this recipe as well and give it a try. Truly worth the time! Thank you GeniusKitchen!! Recipe Here - Sourdough Sugar Cookies 

p.s. I highly recommend using Animal (Pork or Duck) Lard, Real (Grass Fed) Butter, or Coconut Oil as the fat. 

• 1cup animal lard
• 1 1⁄2cups sucanat sugar (or sugar of choice)
• 3large eggs
• 1⁄2cup sourdough starter
• 1 1⁄2teaspoons lemons or 1 1⁄2teaspoons almond extract
• 1teaspoon vanilla extract
• 4 1⁄2cups all-purpose flour
• 1teaspoon salt
• 1⁄2teaspoon baking soda
• EGG YOLK PAINT
• 3 -4large egg yolks
• 5teaspoons water
• food coloring
• 1tablespoon white corn syrup
• ICING
• 3large egg whites, at room temperature
• 1lb powdered sugar
• 1⁄2teaspoon cream of tartar

1. Cookies: Cream together shortening and sugar.
2. Add eggs, sourdough starter, and flavorings;.
3. mix well.
4. Stir flour mixture into starter mixture until well blended.
5. Chill dough, if desired.
6. Roll out dough 1/4-inch thick and cut with cookie cutters.
7. Place on ungreased cookie sheet.
8. Bake at 350° until very lightly browned.
9. Remove immediately from oven and transfer cookies to cooling rack.
10. When cool, paint with egg yolk paint.
11. Use clean paint brush.
12. Decorate with icing.
13. Egg-Yolk Paint: Blend together egg yolks, water, desired good coloring and corn syrup to sweeten.
14. If you want to use more than one color, divide into small jars before adding color.
15. Icing: Combine ingredients.
16. Beat with electric mixer at high speed for 7-10 minutes--Icing is now ready to use.
17. Keep bowl covered with damp cloth to prevent drying.
18. Icing will dry very hard and cookies are stackable.

thanks for looking! :) 

Hello again thefreshloaf community! I've done this a bit backwards, uploading my 1st bake on my second post. I was really excited about that five seed loaf! Anyways, this recipe came from Joshua Weissman on YouTube. His No Knead Beginner Sourdough Bread recipe was the least overwhelming for me. I even followed his schedule to help me out. From my results, I'd say it turned out great and was a huge success for my very first sourdough bake ever! I used, once again, my spouse's months old un-bleached organic white starter. We've just purchased some spelt flour, course rye, finely milled rye, banana flour, and chickpea flour. So excited to get baking! 

Levain:

• 45g mature starter
• 45g unbleached all purpose flour
• 45 g stone ground whole wheat flour
• 90g filtered water at room temperature

Dough:

• 273g unbleached bread flour
• 500g unbleached all purpose flour
• 175g stone ground whole wheat
• 660g filtered water @ 90-95 degrees F 180g
• mature levain (just use all of your levain splinter that you made seperately)
• 18g fine sea salt

Sample Schedule (just to give you an idea:) 9am Start Levain 2:25 P.M. Begin Autolyse 3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that. 3:15 Bulk fermentation begins, performing 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minutes after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation. 7:00 P.M. Preshape your loaves. 7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours. (the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour. 10:00 A.M. Optionally score, and bake your loaves. Cool them on wire racks.

Thanks for looking! :) 

Hey thefreshloaf! It's my first ever post. I followed this recipe from Fat Sourdough on YouTube. It's my second time baking sourdough - I've been using my boyfriends un-bleached white starter which is a few months old now.  I'm very proud of how it came out! 

Link: https://www.youtube.com/watch?v=0iEiMUinCF0

The dough:

• 150g semolina
• 70g buckwheat flour or wholewheat
• 660g bread flour
• 135g sourdough starter
• 700g water 

Seed mix:

• 40g flaxseeds
• 17g fennel
• 20g toasted sesame
• 20g poppy seeds
• 55g sunflower seeds
• 21g salt
• 120g hot water

p.s. I did have to sub the sunflower seeds for hemp seeds because we didn't have any. Still very delicious! 

Thanks for looking! :)