Sourdough and Such

18/07/2024

⭐️New Recipe for Gluten-Free Sourdough Hamburger Buns!!⭐️

https://sourdoughandsuch.com/gf-sourdough-hamburger-buns/

18/07/2024

I will definitely be adding this Grain-Free Sourdough Pizza Crust recipe on my blog! My 9 year old loved it, so it’s a winner! 👏

17/07/2024

⭐️I’m testing a new recipe today! It’s a Grain-Free Sourdough Pizza Crust 👏. This recipe does not use xanthan gum or psyllium husk to bind it! I’m hopeful that it turns out tasty! 🤞

06/07/2024

✨Traditional Sourdough Bread for Beginners✨

⭐️This guide will help anyone looking to start their sourdough journey. If you have recently created your own sourdough starter, this is your next step! 🥖

https://sourdoughandsuch.com/sourdough-bread-for-beginners

02/07/2024

🐶 Spoil your dog like I spoil mine with these Healthy Homemade Dog Treats! 🐶

https://sourdoughandsuch.com/healthy-homemade-dog-treats/

02/07/2024

✨Easy Homemade Sourdough Pizza✨

🍕 This sourdough pizza recipe is amazing in flavor and super easy and flexible to make! This recipe makes four 8 inch pizzas or two 16 inch pizzas, but feel free to double it and freeze for easy use later on. 🍕

Full Recipe ➡️ https://sourdoughandsuch.com/easy-homemade-sourdough-pizza-recipe/

05/06/2024

⭐️Grain-Free Sourdough Bread⭐️ Blog post now includes instructions on how to make a grain-free sourdough starter!!

‼️Recipe ⬇️

https://sourdoughandsuch.com/grain-free-sourdough-bread/

25/05/2024

✨GF Strawberry Rhubarb Cake recipe as promised!

https://sourdoughandsuch.com/grain-free-strawberry-rhubarb-cake-with-coconut-whipped-cream/

22/05/2024

🍰 Wow! This smells so amazing in my kitchen!!

Strawberry Rhubarb Cake that is gluten-free and grain-free 😋! Recipe coming soon!!! 🍰

14/05/2024

✨Just in time to use all that Spring asparagus! This easy one-pan meal features sautéed pork chops smothered in a mustard cream sauce with fresh asparagus. Serve it alone as a low carb dinner or with a slice of crusty sourdough bread to sop up the delicious sauce!✨

Find the full recipe here: https://sourdoughandsuch.com/mustard-pork-chops-with-asparagus/

07/05/2024

⭐️”Almost” Grain-Free Sourdough Bread!⭐️

This fully gluten-free sourdough bread is almost grain-free with only two flours - almond flour and tapioca flour. The sourdough starter is fed with sorghum flour which is why it is not quite fully grain-free, but it could easily be with a grain-free starter!

This bread tastes amazing and toasts beautifully! It is also extremely easy to digest and is great for those with digestive issues.

The full recipe can be found here: ➡️ https://sourdoughandsuch.com/almost-grain-free-sourdough-bread/

24/04/2024

🍕 This whole grain gluten-free sourdough pizza crust is made with mostly brown rice flour and a little white rice flour. With the addition of gluten-free sourdough starter, this pizza is full of flavor! Enjoy with your favorite toppings for pizza night or any night! 🍕

Recipe ➡️ https://sourdoughandsuch.com/gluten-free-sourdough-pizza-crust

20/04/2024

⭐️New blog recipe! ⭐️ Homemade 24 Hour Instant Pot Yogurt. This yogurt is creamy, delicious, and wonderful to bake with!!

What is your favorite way to eat yogurt? Or do you prefer to bake with it? Let me know in the comments!

Recipe ➡️ https://sourdoughandsuch.com/easy-24-hour-instant-pot-yogurt

15/04/2024

Paleo Chocolate Chip Granola Squares! These are an irresistible, nutrient-dense snack. 😋

https://sourdoughandsuch.com/paleo-chocolate-chip-granola-squares

These paleo chocolate chip granola squares are nutrient-dense and delicious.

09/04/2024

Sourdough doesn’t have to be complicated!

This loaf was made with sourdough discard straight from the refrigerator with no added yeast! So, if you don’t have time to feed your starter and you need bread, just use what you have and don’t worry about. ☺️ 🥖

08/04/2024

⭐️New recipe and video on my blog!⭐️

This buckwheat & thyme bread is gluten free and naturally leavened with gluten free sourdough starter. It reminds me so much of regular whole wheat bread with the essence of fresh thyme!

I hope you will check it out and share with your friends! If you try this recipe, I would love to hear your thoughts! 😊

https://sourdoughandsuch.com/buckwheat-thyme-bread-gluten-free-sourdough

02/04/2024

⭐️These gluten-free sourdough discard chocolate chip muffins are a perfect sweet treat for breakfast or on the go snack. Made with almond flour and sweetened with honey, you can feel good about eating these! ⭐️

Find the full recipe here:

https://sourdoughandsuch.com/gluten-free-sourdough-chocolate-chip-muffins

29/03/2024

This classic gluten-free sourdough bread recipe has been a work in progress for over two years! I’m so excited to share it with you!

https://sourdoughandsuch.com/gluten-free-sourdough-bread

20/03/2024

I finally launched my blog and published my first post! 😊

My first post is all about making a sourdough starter, with info about making it gluten free as well.

https://sourdoughandsuch.com/how-to-make-a-sourdough-starter

If you want to get started on your sourdough journey, the first thing you need to do is make your very own sourdough starter! When properly cared for, your starter will become your new best friend,…

03/03/2024

24 Hour Homemade Instant Pot Yogurt!

For so long, I couldn’t eat yogurt without getting a stomachache, but with this homemade yogurt that is fermented for 24 hours in the Instant Pot, I can eat it with no problems and it tastes so much better than store bought! With this method, there is very little mess too, since you ferment it right in the jars that you store the yogurt. You can just place them directly in the refrigerator after the 24 hours.

Here is the recipe if you are interested in giving it a try. You can hop over to YouTube to check out my video if you are a visual learner! I will put a link for that in the comments. 😊

Ingredients:

- 48 oz Fresh Whole Milk (don’t use milk that has been opened for a few days)
- 2 tablespoons Plain Yogurt (previous batch of homemade or store bought)

Directions:

1. Heat milk in a large pot until it reaches at 180 degrees. Remove from heat and let cool to 110 degrees.

2. Add yogurt to a small bowl, then add 1 cup of warm milk to the yogurt. Whisk to combine. Then whisk the yogurt mixture into the pot of warm milk.

3. Add milk/yogurt mixture to 4 pint jars. Seal tightly with lids and place in a 6 quart Instant Pot. Place the lid on and select the Yogurt setting and set it to 24 hours.

4.Once done, place directly in the refrigerator until cooled completely. Enjoy!!

25/02/2024

Nice way to start a Sunday!

24/02/2024

I recently uploaded a new video about how to make a Gluten Free Sourdough Starter. I show each day step by step to get an active starter that is ready to bake with on day 6!

If you’re looking to make a regular wheat starter, the process is the same, just use Rye instead of Buckwheat and All Purpose flour instead of Brown Rice flour! I hope this helps!

The link for the video is in the comments. 😊

Also, please bear with me…I’m still learning how to edit videos!

12/02/2024

I saw this and just had to share! I could never go back to store bought bread.

09/02/2024

A quick and easy homemade snack! I love it because I can control type of oil that is used and amount of salt, unlike the stuff on grocery store shelves.

08/02/2024

If you are gluten free you don’t have to continue eating bread that tastes like cardboard! This Gluten Free Sourdough Bread has tons of flavor and is the closest thing to regular bread that I have tried. 😋

For the full recipe and video, click on the “Watch Now” button on my page!

01/02/2024

HOW TO CREATE A SOURDOUGH STARTER FROM SCRATCH

You will need:

- A Kitchen Scale (can be purchased inexpensively on Amazon)

-Something to stir with that fits in a jar (small rubber spatula or chop stick)

-At least 2 Pint Jars (you will transfer to Quart jars once fully developed)

-Stoneground Rye Flour (for first day only, but important to have)

-Unbleached All Purpose Flour

-Filtered Water

When I did this earlier this month as an experiment, I was able to get my starter fully developed by day 6. It might take up to 10 days, so be patient!

For this example, I am going to say to feed at 8:00 AM and 8:00 PM, but do what works for you, it just needs to be 12 hours in between.

Day One

8:00 AM - Add 113g Rye Flour to a clean pint jar. Pour in 113g warm filtered water and stir well until no dry bits remain. It will be quite thick. Put the lid on loosely and place in a warm spot. For this experiment, I put mine in a cabinet with our WI-FI router. Somewhere that is between 75-79 degrees is ideal.

8:00 PM - Take the lid off and give it a stir. You probably won’t notice much difference at this point. It is normal that it won’t smell or look pleasant! But, don’t worry it will transform soon enough! Put it back in your warm spot.

Day Two

8:00 AM - Open the lid and give it a stir. You should see some air pockets and it should have risen. Mine almost filled the jar. Pour 50g of the starter culture into a clean pint jar. Add 50g All Purpose Flour and 50g warm water. Stir well and replace the lid. Place a rubber band around the jar where the culture begins. This will help measure how far it is rising. Place the jar back in the warm spot.

8:00 PM - Repeat exactly what you did at 8:00 AM and put back in the warm spot.

Day Three

8:00 AM - Open the lid and give it a stir. You should see more bubbles. It still won’t smell great, but give it time! Repeat the steps from Day two. Get a clean jar, add 50g starter, 50g All purpose flour, and 50g warm water. Replace the lid and rubber band. Return to the the warm spot.

8:00 PM - Repeat steps from morning and return to the warm spot.

Day Four

8:00 AM - Open the lid and you will notice the color is starting to lighten and more bubbles should be present. It should have risen above the rubber band, but probably not doubled. Repeat the steps from yesterday. To a clean jar, add 50g starter, 50g All purpose flour, and 50g warm water.

8:00 PM - Repeat steps from morning and put back in the warm spot.

Days 5 - 10 keep repeating the steps morning and night until your starter is consistently doubling in size and falling back down after 12 hours. When it is ripe it should have a sweet pleasant smell with lots of bubbles. Now all you need to do is give it a name and start baking!

For maintenance feeding:

If you only bake once a week, you can keep it in the refrigerator and pull it out when you need it. Just feed it equal parts, starter:flour:water and let it sit loosely covered at room temperature until it has at least doubled in size with lots of bubbles. I usually do 113g starter, 113g flour, and 113g warm water so that I get a full quart jar. You will have plenty for most recipes.

If you bake a lot like I do, you can keep it on your counter and feed it once a day. For me that is in the morning. Any extra I have, I place in the refrigerator to make discard recipes with.

If you have any QUESTIONS please let me know in the COMMENTS!

23/01/2024

Homemade Almond Butter!

Ingredients:

- 375g raw almonds (2 1/2 cups)
- 2 1/2 tablespoons avocado oil
- 1/2 teaspoon salt
- drizzle of honey to taste

Directions:

Preheat oven to 325 degrees and roast almonds for 15 minutes.

Transfer almonds to the bowl of a food processor. Add salt and honey, then put the lid on. Turn on the food processor and slowly add avacado oil through top feeder. Process until smooth. It fits perfectly into a pint size jar!