Sourdough Waffles

The lightest, crispiest waffles you may ever make at home. Slightly tangy from the sourdough and perfect for a lazy weekend morning. Enjoy!

Sourdough Waffles

Yield: 6 Belgian waffles
Ingredients

• 1 cup sourdough starter
• 450g warm water
• 325g all-purpose flour
• 1 egg
• 2 tablespoons canola oil
• optional: 1/4 cup milk
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• optional: 2 tablespoons sugar

Cooking Directions

1. The night before you want waffles, mix the sourdough starter with the warm water. Then mix in the flour. Some lumps are fine and will even out overnight. Let sit covered in a warm place for about 12 hours.
2. In the morning, remove one cup of the batter and set aside. This is your starter now. Save it for next time.
3. Mix in an egg, oil, and milk, if using, into the batter.
4. In a separate small bowl, combine the salt, baking soda, and sugar, if using.
5. Heat your waffle iron to the second-highest setting highest setting.
6. Once preheated, sprinkle the salt/soda mixture over the batter. Fold (don't mix) to incorporate.
7. Cook according to waffle iron manufacturer's instructions.

Sandwich Bread from Sourdough Starter

Sandwich bread can be made with a sourdough starter. The result is a bread with a softer texture, stronger crumb, and a slightly tangy taste. The sour taste can be changed depending on how long the dough ferments and the amount of sugar used. Either way, you'll get a beautiful loaf that is easy and healthier than almost anything you'll find in the stores.

Check below the recipe on how to make your sourdough leaven. Enjoy!

Sandwich Bread from Sourdough Starter

Yield: 2 loaves
Ingredients

• 2 cups sourdough leaven
• 256 g all-purpose flour
• 400 g whole wheat flour
• 398 g warm water
• 4 tablespoons canola oil
• 1 teaspoon salt
• 80 g brown sugar, optional

Cooking Directions

1. In a stand mixer with the mixing paddle, mix the sourdough leaven with the water, oil, salt, and brown sugar, if using.
2. Mix in the flour with the same attachment.
3. Let sit 12-36 hours. The longer the fermentation time, the stronger the sourdough flavor. I recommend 24 hours at first, then adjust from there next time.
4. Over the 12-36 hours, fold and turn dough over itself 2 to 4 times.
5. About an hour before baking, split into two lightly greased loaf pans. Allow to double in size. Score if you like.
6. Bake at 350 F for 60 minutes.
7. Let rest 5 minutes in the pans before removing to a wire rack. Allow to cool completely.

2 cups sourdough leaven:

4 tbs sourdough starter
202 g warm water
144 g all-purpose flour

Mix together (but leave some lumps). Let sit overnight to 24 hours. Put 4 tbs back with the other starter in the morning.

Fluffy Soft Dinner Rolls

Deliciously soft and fluffy dinner rolls. Very easy, and what little effort there is is totally worth it. They're also small enough so that you don't need to feel guilty at all about them. Enjoy!

Fluffy Soft Dinner Rolls

Yield: 24-30 rolls
Ingredients

• 1 package active dry yeast
• 1 cup warm water
• 1/2 cup sugar
• 1 egg, beaten
• 2 teaspoons salt
• 1 cup milk, scalded but cooled to warm
• 6 ounces butter, melted
• 5 cups all-purpose flour

Cooking Directions

1. In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar.
2. Mix in egg, salt, warm milk, and 4 ounces of melted butter.
3. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Knead for 5 minutes.
4. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
5. Lightly oil a muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
6. Preheat oven to 425 degrees F.
7. Brush with the remaining melted butter. Bake for 10 to 15 minutes, until golden brown.

Homemade Mushroom Stuffing

If you ever wanted to make your own stuffing (or dressing) instead of buying that boxed stuff, this is as easy as it gets. Enjoy!

Homemade Mushroom Stuffing

Yield: 10 servings
Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 3 celery stalks, sliced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1 teaspoon dried thyme
• 10 cups dried breads cubes (1 inch)
• 1 cup water or broth
• 1 teaspoon dried parsley

Cooking Directions

1. Melt butter in a large pan. Saute onions and celery on medium heat until onions are translucent.
2. Add mushrooms, salt, and thyme for 5 minutes.
3. Turn off heat. Add bread cubes and gently stir them into the mushroom mixture.
4. Slowly pour water or broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much.
5. Preheat oven to 350 degrees F.
6. Scoop stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

Homemade Tempeh

It is incredibly easy to make your own tempeh at home. There are dozens of sites out there that will show you how, with this being the most basic and least expensive way. You will have to order some tempeh starter for yourself, however. That said, you can use any kind of bean you want! The real trick is keeping it incubated at the right temperature, but it's not that difficult. Enjoy!

Homemade Tempeh

Yield: 10 servings
Ingredients

• 1 lb beans
• 1.5 tablespoons white vinegar
• 1 teaspoon tempeh starter

Cooking Directions

1. Soak beans overnight (or for 8-12 hours).
2. Cook them until soft but still firm (slightly under done).
3. Strain liquid and let cool. Make sure the beans are dry. If necessary, heat in a pot on the stove, stirring constantly. Then let it cool.
4. Mash beans or place in food processor, leaving some whole beans remaining.
5. Add vinegar and mix.
6. Add tempeh starter and mix thoroughly.
7. Place into a baking dish or plastic bag with holes poked in it.
8. Spread evenly and pack it down tight.
9. Place a piece of aluminum foil on top of dish, if using. Poke a number of fork holes in the foil.
10. Find a place to incubate for 24 hours, between 85-90 degrees. I place mine in the oven, occasionally turning on the heat for a few seconds. This can also take up to 48 hours.

To cook the tempeh, either steam it then marinate and saute or just saute. If the tempeh is particularly dry, steam it for 5 to 15 minutes first, to desired softness. The marinade recipe is below. Let marinate for at least 15 minutes.

1/5th of the batch of tempeh
2 tablespoons oil, either canola, sesame, or a mix
2 tablespoons soy sauce
1 tablespoon lemon juice or 1/2 tablespoon vinegar
2 cloves garlic, diced
optional: 2 tablespoons fresh ginger, diced