Eliza’s sourdough lactation cookies…

Lactation cookies do not contain breast milk. They contain nutritious ingredients that support milk production, and every new mom’s right to have a cookie whenever she wants 🤙🏼 So a sourdough version had to be made 😜 Thick, lightly crunchy on the outside, chewy and melt in your mouth on the inside 🤤 My husband had 4 right out of the oven. Now we wait and see who does the first breastfeeding tomorrow 🤞🏼

#iwanttosleepin

Notes: This was an experiment batch of dough, that yielded 17 medium sized cookies. I simply added the “milk bomb” muesli mix to an adjusted cookie dough recipe. I didn’t include any extra ingredients, but apparently adding rolled oats and brewer’s yeast would make the lactation effect extra strong. Chocolate chips, cinnamon, raisins, rum flavoring also seem like they would work well with this flavor profile. Enjoy 🙂

“Milk bomb” muesli

(recipe from a Danish midwife)

50 gram almonds

30 gram hazelnuts

50 gram pumpkin seeds

50 gram sunflower seeds

15 gram white sesame seeds

15 gram black sesame seeds

30 gram linseed

30 gram coconut flour

50 gram brown sugar (brun farin)

Roughly chop almonds and hazelnuts. Mix everything well, spread out on baking paper, bake for 1 hour at 100*C. When cool, I chopped everything finely in my food processor, because I don’t like bigger pieces. The finished mix should be stored in the fridge, and can be served as topping on oatmeal, yoghurt, ice cream, pancakes, mixed into cake/cookie/bread dough, etc.

Sourdough lactation cookies

15 g sourdough starter

80 g butter softened at room temperature

1 egg

90 g sugar

150 g flour

1 teaspoon baking powder

1 drizzle vanilla extract

100 g “milk bomb” mix

Optional for decoration: hazelnuts cut in half, or powdered sugar or chocolate drizzle

Mix all the ingredients together, by hand or machine, in the order above. The dough will be homogeneous, but soft and sightly crumbly. Shape the dough into a ball and refrigerate for 1 hour. Then tear off small pieces of the dough, roll them into balls, and place on a baking sheet lined with baking paper. Slightly flatten each ball. If you want to make the lactation theme extra obvious, you can decorate them with a hazelnut half in the center of each cookie 😜

Place the tray back in the fridge for 15 minutes, and preheat the oven to 180*C. Bake cookies for 15 minutes or until golden brown.

Cool on the sheet until slightly hardened, then transfer to cooling rack if you plan to decorate further.

Eliza’s Sourdough taralli…

Sourdough taralli aka crumbly Italian olive oil & white wine pretzels. You know, the kind that sane people buy from the store for little to no money or effort. Luckily, I do not live with the burden of sanity 😜

I used the master recipe with tipo 00 flour, and swapped the water for 200 g dry white wine and 125 g olive oil. Added oregano, garlic powder and chili flakes. One hour autolyse, shaped them, boiled them in batches until they floated up in the water, then baked them at 180*C/350*F for 35 minutes.

Worth it ☺️

Kellie’s Gingerbread Sourdough Waffles..

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Gingerbread Sourdough Waffles for a lazy weekend breakfast or brunch. Adaptable to non-sourdough recipes, too!

Note: this recipe requires 12-hour (overnight) fermentation.

Ingredients: The Overnight Sponge

• 120 g light spelt flour or plain/all-purpose
• 1 tbsp brown sugar
• 225 ml yogurt or buttermilk
• 120 g sourdough starter unfed/discard

Waffle Mix

• Overnight Sponge
• 2 free-range eggs
• 2 tbsp olive oil or melted butter
• 1/2 tsp bicarbonate of soda US: baking soda
• 2 tsp cornflour
• 2 tsp Gingerbread spice mix Lebkuchen spice mix
• extra oil for greasing the waffle iron or use an oil spray

Ginger-Date Syrup

• 8 g gingerroot, peeled and chopped
• 1/2 tsp anise seeds optional but fabulous here
• 12 Deglet Nour dates, pitted or 8 Medjool dates

Instructions

1. Mix together the Overnight Sponge Mix. Cover and let sit out at a cool (16-18C) room temperature for 8-12 hours.
2. The next day, beat the eggs and liquid fat into the sponge mix, along with the salt, bicarbonate of soda and the gingerbread spice mix. The mix should aerate a bit and “feel” lighter.
3. Heat and oil your waffle iron as directed by manufacturer for waffles. Dollop on your waffle batter and bake according to the manufacturer’s instructions. Serve hot with the ginger-date syrup, or maple syrup.

Ginger-Date Syrup

1. Soak the dates in hot water for 15-30 minutes (longer time for dry dates). Pour off the water and add the dates, 200 ml of warm water, ginger and anise seeds to a blender or food processor (high speed blender works best). Add more water if you want a thinner syrup.

Recipe Notes

To make as non-sourdough waffles, use a standard waffle recipe for 6, 8-inch waffles, adding the Gingerbread/Lebkuchen spice mix.

The waffles freeze well if interleaved with parchment paper and storing in food bags. Heat from frozen under a grill/broiler or in a toaster on the appropriate setting for your toaster.

The Ginger-Date Syrup will keep in the refrigerator for four days.

For more tips, details and photos visit Kellie’s original recipe post on her fabulous blog.

James’s sourdough schiacciata…

I used the Foodbod Sourdough master recipe as a base, modifying hydration to around 80%, and spread it out in a baking pan after fermentation.

There was no fridge time and I did the final proof in the tin for one hour before dimpling, spreading with olive oil and baking.

For this kind of flatter bread, try using 0.5g flour per cm² of baking tray.

Bake at 230C for 15-20mins or until the top turns a light brown.

James ramazan pidesi flatbread…

I used the Foodbod Sourdough recipe as a base.

I put the fermented dough in the fridge in the morning and took it out to come up to room temperature before dinner.

I brushed with an egg yolk/milk wash and made the dimples in it with my fingers before sprinkling with black onion seeds and toasted sesame seeds.

Prick gently with a fork before baking to avoid any of your lovely shaping from blowing out.

Bake at 200C for about 20mins. You can continue pricking sections as it bakes, just in case!

Ulrike’s za’atar, turmeric and olive loaf..

Oh I am excited to bake this Za’atar, turmeric and kalamata olive filled sourdough later today…☃️ I decided to bring some much needed sunshine into the kitchen🌞 the bright color of the turmeric and the heady aroma of the olives is just so good for the heart as well as the body!

Made with Foodbod Master Recipe as follows:

🍞 Water: 403gms

🍞 Starter: 52gms 100% hydrated

🍞 Flours

🍞 Cdn All Purpose: 100gms

🍞 Anita’s Organic Stone Ground Whole Wheat : 400gms

🍞 Salt: 9gms

🍞 Inclusions:

🍞 Kalamata Olives: 91gms, drained & sliced

🍞 Turmeric: 1 sm tsp

🍞 Za’atar: 1 TB

🌾Mixed altogether at once… just until there are no dry spots left in the dough.

🌾Let rest covered for 1 hour

🌾Do 20-25 stretch and folds till dough comes nicely together into a ball

🌾Do 3 more stretch folds of 4 each every 45minutes or so…🌾Bulk for 8-10hrs (I usually bulk over night)

🌾Next shape in the bowl and transfered to a banneton, cover and put in fridge for at least 3-6 hours… or till you are ready to bake.

🌾I will cold bake straight from the fridge at 455°F for 55 minutes.

Some FYI notes: I thought I could have added more salt. I was being careful because of the salt in the olives but found I didn’t need to be and it needed a bit more proving… but otherwise… yum😋😋 if you try it have fun! 👏👏👏☃️

Happy Baking

☃️❄💙🌨🤍🌨💙❄

Ulrike’s Mediterranean swirl loaf…

🥳There is nothing better than creating a special loaf for a special person on a special day! This was a 🎉50th birthday loaf and it turned out delicious… When we turn 50 years old it is such a swirl of emotions so…why not a Swirl Loaf… a Mediterranean Swirl Loaf… so delicious 🌞

Temp: Inside: 22°C
Outside: 2°C
Final Dough Temp: 22.9°C
Final Dough Weight: 657gms

On Day 1, when your starter is doubled and visibly active… which for me was at 5pm…
1. Mix together and warm to just melt the butter then let cool
Butter: 28gms 
Milk: 160gms 

2. In a Kitchen Aid mix together till totally incorporated the following: 

Egg: 59gms (1 lg egg)
Sugar: 12gms
Starter: 100gms (fed, doubled and very active)

3. “Slowly” add the cooled butter/milk  mixture 

4. Now add the following into wet mixture and let mix for 1 minute: 

Flour: 300gms Cdn unbleached AP

Salt: 6gms

5:10pm rest dough in bowl covered about 30 minutes
5:40pm At 2-2.5 speed, mix for 8-10min. Transfer to buttered proofing bowl
5:55pm let dough rest for another 30 min.
6:30pm stretch and fold once around the bowl
7:00pm stretch and fold once around the bowl
7:05pm Cover and bulk on kitchen counter till double in size (I did overnight)

Next morning:
7:00am
-prepare loaf pan with parchment paper
-Gently roll/pat out dough (no wider than your loaf pan is long)
Spread on your dough:
*room temp tahini on dough
*personally desired amount of Za’atar
*chopped sun-dried tomatoes
*crumbled feta cheese
-roll up short side to make a nice compact log, tuck in the ends and lift gently into loaf pan.
-cover with shower cap or cover of choice

7:30am let prove for another 2 hrs till double
9:15am Preheat oven to 355°F
9:45am bake loaf uncovered for 60 minutes. Be prepared to tent with tin foil to prevent overbrowning.
Checking for doneness: I added 5 min to bake to bring internal temp to 207.5°F
Tapped bottom of loaf to ensure sounds similar to a drum.

Let it cool for a number of hours before slicing to ensure nice round even slices.🎉🥳 enjoy the delicious flavors of the Mediterranean 🌞 and let it transport you…

Clare’s polenta and rosemary sandwich loaf…

Rosemary & Polenta Sourdough

440g Strong white bread flour

60g Medium rye flour (see note 1)

70g fine polenta

100g boiling water for soaking the polenta

300g water for the dough (see note 2)

50g active starter (see note 3)

10g salt (or to taste) 

1g chopped dried rosemary or 7g chopped fresh rosemary (see note 4)

Feed your starter 30g flour and 30g water and leave to get active

Prepare a 2lb loaf tin by either lining it with parchment or oiling it (see note 5).

At least an hour before you are ready to mix your dough, pour the boiling water over the polenta and leave to soak.

Mix your flours, salt and chopped rosemary together

Mix the water, starter and polenta together so the polenta disperses (the odd lump won’t matter)

Mix in the flour until it forms a shaggy dough. Leave for 1 hour.

Do the 1st set of stretch and folds, the dough will be sticky, so wet hands will help.

After 30 mins, do a second set of stretch and folds, (the dough should start to feel smoother).

After another 30 minutes do a final set of stretch and folds then leave it to ferment.

When the dough has doubled in size and has a smooth domed top with a jiggle when you gently wobble the bowl it is ready to shape. 

Shape the dough, using your preferred method (I like to pre-shape it on a lightly floured surface, let it sit for 15 minutes then shape it ready for the tin) and put it into your prepared  loaf tin.

Cover it and put it in the fridge for a minimum of 3 hours.

Pre-heat your oven to 220c (fan) with an empty tray in the bottom of the oven.

Load your loaf tin and add some boling water to the tray.

Bake for 30 minutes then remove the water tray and turn the loaf tin.

Reduce the oven to 180c (fan) and bake for a further 30 minuites. The top of the loaf will darken quite quickly.

Remove the loaf from the tin and pop back into the oven on its side on the rack for another 5-10 minutes, until you get a nice hollow sound when you thump the base.

Allow to cool and enjoy!

Notes

1. You can use all white flour or any other wholegrain flour of your choice, I find rye gives that extra depth of flavour

2. The reduced water is needed as the soaked polenta will increase the hydration

3. If the temperature is likely to be warmer than 21c, I would use less starter as the polenta can speed up fermentation

4. I find this amount of rosemary adds just a subtle taste rather than being overpowering.

5. If you want to make a free standing loaf, you can put the dough into a banneton as normal and bake in a covered tin at 220c (fan) for 55 minutes. Take the lid off and pop back into the oven for 5 to 10 minutes extra to colour the crust and ensure the moisture is fully baked out.

Ulrike’s dried cranberry and orange essence loaf..

🙆🏻‍♀️Oh my gosh…if you can… be prepared for the most amazing aroma in your kitchen! 💃There are satisfying bakes and then there are delightful, giddy bakes… this was the latter…☀️

A beautiful satiny dough to work with at 76% hydration. I had 37% humidity in my kitchen. 🌞It was a beautiful spring day, so I started this dough later in the day for an overnight bulk. The times are what my dough dictated, so they are a guide line not a must…read your dough and follow accordingly to your weather and kitchen temperatures. And remember that the inclusions may cause the dough to be slower to proof…

🌞 Next morning I took a very chilly dough 🥶 and put it on top of my fridge (warmest spot in the kitchen) shaped a few hours later; left it 20 minutes more …d’voila perfect! Into the fridge it went overnight for a fridge ferment, then cold baked it…🙏🙏🙏 The loaf came out lovely… so aromatic and soft. The taste was phenomenal… this is definitely a keeper. 🙆🏻‍♀️ What a delightful bake!

Ingredients:
🌱Water: 380gms at 21°C
🌱Starter: 50gms (100% hydrated and active)
🌱Orange Essence: 5gms (1tsp)
🌱Orange Zest: from one Orange
🌱Orange juice: 25gms (fresh squeezed)
🌱Cdn All Purpose: 300gms
🌱Cdn Whole Wheat: 200gms
🌱Salt: 8gms
🌱Dried cranberries: 95gms
Total dough temp: 22.8°C
Total dough weight: 1064gms

Method:
🌱at about 5pm rough mix everything together assuring there is no dry flour left in the dough or bowl
🌱Autolyse: 5:30pm
🌱Initial Mix: 6:35pm 22.3°C
🌱1st s&f: 7:25pm 24.3°C
🌱2nd s&f 8:15pm 22.2°C
🌱3rd s&f 9:00pm 22.2°C
🌱 Continue Bulk Proof on counter in a cool spot (it was 15°C overnight)
🌞Next morning:
🌱Put dough on top of fridge where it was the warmest 7am
🌱Shaped and into banneton at 12:15pm let rest
🌱Into cold retard 12:45pm
🌞Next morning:
🌱Score and pan 7:15am
🌱Cold Bake 455°F for 55minutes
… then another 4min on oven rack for drum sound…🥁 Happy Baking!!!
⚘🌱🌞🌿🌞🌱⚘

Linda’s potato and rosemary loaf…

Made using the foodbod master recipe as the base with a mix of bread flour and wholemeal/wholewheat spelt flour.

Linda says:

I “tweaked” Elaine’s sweet potato and spelt recipe just a little bit. Instead of sweet potato I added:

75g of cooked mashed white potatoes

1/2- 1 tsp dried Rosemary

The dough is always silky soft and the finished bread has a great texture!