cookies & sourdough bread

[Guest guest]

I tried the almond cookies (528) and the ginger snaps (530) today. Both were

made with arrowroot. They were all hits. I tried a couple different things

with the ginger ones. The first batch I used sucanat the second batch date

sugar. Both were delicious and both with very different flavors. I added

currants to both batches which everyone loved.

Finally, had a very successful loaf of sourdough bread and hamburger buns.

Borrowed a Le Crueset bread pan with a lid from a friend. I think it works a

little better than the dutch oven and the bread comes out in the shape of a

bread loaf instead of round. They are a fortune though. Don't think I will

be purchasing one in the near future. I oiled it with olive oil first. Put

the dough in the pan and let it raise in the dehydrator for about an hour

before baking it.

Here's what I added to my sourdough...

Lots of starter that has been refreshed and sat out overnight

Spelt flour

1/2 c butter

1-1/2 tsp salt

2 tsp cream of tartar

1-1/2 tsp soda dissolved in a little warm water

I ended up with a light, fluffy loaf that has more the consistency of a

non-fermented whole wheat bread. The crust is nice and soft instead of being

tough. I baked it most of the time at 300 degrees as I was baking cookies at

the same time. I used the same recipe for hamburger buns only I baked them

at 375. The hamburger buns were baked on a stoneware pan. I had let them

raise first for about 45 minutes with some parchment paper and a damp towel

over them. They stuck to the paper a little. I pushed the sides in a little

before baking as they had spread out a little to far. Tucking the sides in a

bit thickened them up and the dough was dry enough it held. Some stainless

burger rings would be just the ticket here forcing the dough to raise up

rather than out. The burger buns were excellent. Again, real similar to

storebought. To keep the crust soft on the buns and bread I covered them

with a couple towels after removing them from the oven keeping the moisture

in.

With the alternative flours the baking soda and cream of tartar seem to be

the ticket. If you were to use a wheat that's meant for bread making

however, you may not need the soda and cream of tartar. My bread actually

lifted the lid right off of the pan.

Also, made some popsicles from kombucha - they are icy and ummm good!!!