Here I am again! Popping in to show some pics along with a few related links I’ve been saving up to share.
This is the sourdough discard cracker recipe that I’ve made twice now.
They are tangy just like bread and can be made with almost zero effort.
I add a bunch of salt on top, score half way through baking, and the kids devour them as part of their afternoon snack with delight.
Next up are my two different pizza dough recipes.
The first I made was with yeast, not sourdough starter, and was as easy as the King Arthur Flour recipe claims.
I halved it, because Kyle was out of town so the pizza was just for the three of us and it was still enough for two meals. It was a perfect neutral dough.
The second recipe was also from King Arthur flour but it differed in that it called for both sourdough discard and a bit of instant yeast.
It was also a great success and to be honest, I’m not sure we had a preference.
I think they maybe liked the first more, but that could be because they made that one themselves. 😉
He did sauce and she did cheese and then I did pepperoni. And then we baked it on our pizza stone.
On the side I served sautéed zucchini with pesto and feta (which I had as 80% of my meal because I wanted to save most of the pizza for them).
The next day we ate the leftovers outside on a picnic blanket pretending we were at farmer’s market.
The sourdough pizza we had a week later was tangier (because it used sourdough starter) and the crust was a touch more crispy, which is not my favorite, but Kyle loves it that way.
He was glad to be around for the pizza this time, although I’m pretty sure he ordered pizza while he was traveling for work too. Anyway.
I served it with sautéed zucchini tossed in pesto again.
Between the banana bread I’m baking on repeat and the sourdough obsession I’ve stumbled into, I have almost used up the 2 kg of all purpose flour I got a couple of weeks ago!
Luckily my local bakery delivers and seemingly has most flours in stock these days (maybe not always the fancy stone ground heirloom grain flours, but at least some kind of all purpose).
Also while Kyle was out of town, I took the opportunity to make myself a salad that I love, but nobody else does.
It is from the first cookbook by Shalane Flanagan and Elyse Kopecky, Run Fast Eat Slow.
Do you like fennel? I didn’t really, until this recipe.
I made it five times last year after discovering it (because I kept getting fennel in our CSA and I’m the only one in the family who likes it!).
It calls for shaved fennel and green apples, a bright apple cider vinaigrette, roasted hazelnuts and chopped dates. Instead of ricotta salata, I use chevre because (a) it’s my preference and (b) it’s what I had on hand.
I love Cypress Grove’s goat cheese the most and it took a few cycles of farmfreshtoyou to get this specific flavor because it was continuously sold out! But I finally got my hands on some.
Side note: if you want to try farm fresh to you here is a referral code for $15 off (ELIS5262). I’ve found the food supply chain to be super unreliable outside of direct and local offerings. I can hardly believe it’s been almost two months since I’ve been to a grocery store!
Anyway, fennel is fabulous and that’s that.
I made tea later that night with the last of the fennel fronds and some mint leaves.
I steeped it over night and strained it the next morning and have been sipping it every night ever since. It’s a great thing to soothe your stomach. You could also through in a chunk of ginger or squeeze of lemon. Both would be good additions, in my opinion.
In other Kyle-out-of-town-news, we made “sushi” hand rolls that barely worked out, but were still tasty so nobody was complaining.
We were pretty limited in our options, but we had seaweed, cucumber, sushi rice, tuna, and sriracha mayo. Forks were required for sure.
And that’s all my computer seems willing to upload at the moment. I’ll be back with more food photos (and probably more sourdough links too) later. 😉
