Mr. Bubbly’s Progeny

My new starter has worked far better than I’d dared to hope. I baked three loaves of Norwich sourdough from http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ . I even left a little bit over for making pizza this week. Sourdough pizza can only be awesome.

Results of taste test: om nom nom. Crackley chewy crust and bubbly, moist and tart crumb. Super good.

Mr. Bubbly

I have a new sourdough starter named Mr. Bubbly. He is a 100% hydration starter that I got from the Hungry Ghost bakery by way of my friend Noah. My last attempt to maintain a sourdough starter didn’t give me very good results, so I’m hoping a more mature starter will do better things for me. Plus, my more regimented baking routine will allow for more regular feeding and baking. There will be sourdough bread very soon, with a little luck juice.

Tonight I’m flying solo at work, so I’ll be there until 4 AM or so. Eughhh.

Green Olive Bialies

The following is shamelessly stolen from http://bewitchingkitchen.com/ , adapted where I felt like it.

1/2 tsp instant dry yeast
150 g pitted green olives, minced
25 g olive oil
1 tsp salt
550 g bread flour
1 medium onion, finely chopped
1 Tbs poppy seeds

Combine water, yeast, olives, salt, and olive oil in a large bowl. Mix in bread flour, then knead briefly. Cover and place in the refrigerator in an oiled bowl, and let rise for 1-2 days.

Turn out dough onto a floured surface and divide into 10 even pieces. Shape into balls and let sit for one hour. Preheat oven to 450˚F. Fry onion over low heat without oil until soft, then combine with poppy seeds.

Take five of the balls and stretch a dent in each so there is but a thin screen of dough in the middle. Fill with onion and poppy seed. Place on parchment paper on a baking sheet, and cook for 15-18 minutes. Repeat with remaining 5 balls.

Mandarin orange and onion, tomato basil and feta pizzas

Another successful Wednesday Pizza Night at Cassa Del Awesome. This week’s experiment was in letting the dough rise already in disk format. This lead to some structure issues, although that may also be due to the fact that I didn’t knead as much as usual.

Still, very tasty pizza that didn’t fall apart or anything. We had a surprise guest (the young lady on the right) who was rather astonished to be fed delicious pizza. She said she’d have to steal my mandarin orange idea, but that she doesn’t actually cook so it’ll just be oranges + cheese for her.

There was also cockroach pizza for the spiders.

Onion Bread

Q: How many onions did you put in this bread?
A: Just one-ion.

Ingredients:
300g bread flour
100g water
5g salt
7g yeast
1 large onion (minced)

Mix up everything but the onion, then go watch one episode of Rocky and Bullwinkle while the ingredients autolyze. Knead dough for about five minutes, then rise until doubled. Roll out the dough and fold in the onion. Proof for 45 minutes while preheating the oven to 450˚ F. Make slashes with a knife for the oven spring. Bake for a half hour.

I love it when I get the crust just right and then the bread sits there just crackling at you on the counter. It’s exciting.

Blueberry Muffins

This week’s muffins have blue berries inside of them. Here is how to make them.

1 1/2 cup flour
1 scant cup sugar
1/4 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1 egg
2/3 cup buttermilk
4.8 oz fresh blueberries
1 tbsp sugar

Preheat your oven to a whopping 400˚F. Sift together the flour, sugar, salt, baking powder, and baking soda. In another bowl, get grooving with the oil, buttermilk, and the egg. Add wet to dry, and vigorously throw in the blueberries. Just barely mix it up. Place in your muffin pan, and sprinkle the tbsp of sugar on top of them all. Bake for around 20 minutes.

Lemon Poppyseed Cake


Ingredients:
2 1/4 c flour
1 1/8 c sugar
1 tsp salt
1 1/2 tbsp lemon zest
4 tbsp poppyseeds
1 1/3 c melted butter (2 sticks plus 5 1/3 tbsp)
5 eggs

3/4 c white sugar
3/4 c lemon juice

Preheat the oven to 350˚ F. Grease and flour a bundt pan Put all the dry ingredients together in bowl. Put all the wet ingredients in another bowl. Add bowl B to bowl A and mix up. Place in the greased pan. Place the greased pan in the oven. Bake for like an hour or so (toothpick-ready).

While the cake is baking, put the sugar and lemon juice in a sauce pan, and put over a low heat until dissolved, then let cool. Drizzle over the cake and let it soak up as much as possible. Let the cake rest for a few hours (overnight is good) in the fridge. Eat.