Sourdough Apple Pancakes 老面苹果小松饼. Here is how you achieve it.

You can cook Sourdough Apple Pancakes 老面苹果小松饼 using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Sourdough Apple Pancakes 老面苹果小松饼

1. It's 2 of medium size apples of any variety.
2. You need 2 Tsp of butter.
3. Prepare 1 tsp of apple spicy.
4. It's 1/2 cup of organic spelt flour.
5. You need 1/4 cup of organic oats flour, or any whole grain flour.
6. You need 1/4 cup of organic AP flour.
7. It's 3/4 cup of apple cider or water.
8. Prepare 1/2 cup of sourdough starter.
9. It's 1 tsp of baking powder.
10. It's 1/2 tsp of baking soda.

Sourdough Apple Pancakes 老面苹果小松饼 instructions

1. Dice apples into 1/2 inch cubes. Sauté them in 1 Tsp butter for about a minute. Add apple spicy and a pinch salt. Keep stir frying until the apple cook through but still firm to bite for about 2 minutes..
2. In a mixing bowl add all flour and sourdough. Cover with a plate and set it on the countertop overnight to ferment..
3. Next morning, stir in fried apples. Heat up a nonstick pan with a Tsp of butter. Add the baking powder and baking soda to the batter. Scope onto the hot pan and make 8 to 10 mini thick pancakes. Serve immediately..

Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche. Put the scallops in their shells onto a large baking sheet, then put a thick slice of the 'nduja butter on top of each. I love seafood and I am so lucky to live nearby Peterhead which has one of Europe's busiest harbours. These succulent hand-dived scallops are sizzled in a hot pan and served with a seasonal stir-fry of leafy Brussels sprouts and spicy nduja sausage, finished with a bright spritz of lemon juice.

Scallop & Nduja Spaghetti As you can probably tell, pasta is an absolute winner in our house, and this baby went down a storm when I made it last night. I literally threw a few bits in and hoped for the best, but these are the recipes that tend to taste the best! Looks like a great twist on shrimp n grits. You can have Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche

1. You need 6 of queen scallops.
2. Prepare 50 g of nduja.
3. Prepare 2 of duck eggs.
4. You need 2 slices of sourdough.
5. Prepare 1 tsp of Dijon or grainy mustard.
6. You need 4 tbsp of creme fraiche or natural yoghurt.
7. It's of Oil for frying.
8. You need of Cress to garnish.

Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds. Grilled scallops with 'nduja butter Start your dinner with a bang and serve these flavour-packed, spicy scallops in their shells. 'Nduja is a true symbol of Calabrian cuisine, and indeed part of the culture - so much so that there is an annual festival celebrating the ingredient in its native Spilinga. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. Scallops are molluscs, like mussels, oysters, and clams.

Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche instructions

1. Boil water to poach duck eggs & heat up a frying pan for nduja & scallops.
2. Chop nduja up into small bits (it’ll go breadcrumby when you cook it anyway) and add to frying pan. Once oil comes out of the nduja, push it to one side of the pan and add scallops and cook for 1-2 min each side..
3. Meanwhile, poach your duck eggs (4 mins in water) and toast the two slices of sourdough.
4. Take everything off the heat and eggs out of the water and onto kitchen roll to drain water.
5. Mix the creme fraiche and mustard together.
6. Put bread on plates. Spread a small amount of the mustard mixture onto each bit of sourdough. Place 3 scallops on each piece of toast, put a duck egg on top, drizzle with remaining mustard mix, sprinkle nduja on, and top with a sprinkling of cress!.

They're unique in that they're the only bivalve that can swim: Scallops use their large central muscle (called the adductor) to clasp their shells shut, shooting water out one end and propelling forward in the other direction. This big muscle is the part of the scallop that we eat. Add four torn basil leaves and two tablespoons of 'nduja. Sauté gently until the tomatoes are soft, then add a. The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish.

Poached eggs on sourdough. Butter bread, lightly add seasonings, split cheese slice in half and divide evenly on bread. This post is not a full recipe but a record of my daily breakfast. Dust your toast and avocado with the dukkah, sprinkle over the feta or goats cheese and place the poached egg on top.

Perfect when served as a special breakfast or brunch or as a snack, light lunch or a dinner party starter. Third, crack open an egg into a small dish and gently pour the egg into the water (bring dish close to the water). Don't worry if part of the egg white moves away. You can cook Poached eggs on sourdough using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Poached eggs on sourdough

1. It's of Sourdough bread (1-2 slices).
2. It's of Eggs (2-4).
3. You need of Swiss Cheese (one slice per piece of bread).
4. It's of Butter.
5. It's of Onion powder.
6. Prepare of Dried Dill.
7. You need of Dried cilantro.
8. Prepare of Salt.
9. Prepare of Pepper.
10. You need of Crushed dried hot pepper.

Remove with a slotted spoon and use a paper towel to catch water from the spoon. In a bowl, mash avocado with lime juice and salt, leaving some avocado pieces slightly bigger. Top toasts generously with avocado mixture, add a few slices of cucumber on each toast and top with micro greens. Poach eggs: bring water to a boil in a very small saucepan.

Poached eggs on sourdough instructions

1. Butter bread, lightly add seasonings, split cheese slice in half and divide evenly on bread. Broil until cheese is melted.
2. Poach eggs (2 per slice of bread).
3. Place poached eggs on top of bread, lightly re-season the eggs, break yolk and serve..

I just toasted a slice of fresh sourdough bread and topped it with my favorite dandelion and beet microgreens. Then I added the poached eggs and some dollops of the creamy avocado sauce. It was pretty spectacular, despite the runny egg. Smashed Avocado & Poached Egg on Rye Sourdough Toast is one of the Sunday brunch favourites. It is high in fibre, protein and packed with lots of nutrients.

Sourdough Akkawi Manoushe. Sourdough Akkawi Manoushe Thomas Guy Bristol. A couple of close friends showed me how to make manoushe. I also recently went on a sourdough bakery course.

This recipe, the cheese bread is topped with nigella seeds, but you could also use a spice mixture called za'atar which will add a bit more flavor to the bread. We loved Akkawi Manakeesh both ways. Manoushe (as it's also spelled) is a Lebanese street food, a popular breakfast that is eaten on the go, crispy on the outside, slightly chewy on the inside, and topped with the most aromatic of spice blends - za'atar. You can have Sourdough Akkawi Manoushe using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sourdough Akkawi Manoushe

1. It's of For the dough:.
2. It's 150 g of Active sourdough starter.
3. Prepare 250 g of Good quality white flour.
4. Prepare 125 ml of Water.
5. You need of Big pinch of salt.
6. Prepare of For the topping:.
7. It's of Akkawi cheese.
8. It's 1 tbs of nigella seeds.
9. It's of Equipment:.
10. You need of Pizza stone.

Mana'eesh is the most popular bread of Lebanese cuisine. Mana'eesh has various spellings including manakish, manaqish, mana'keesh, but also mu'ajjanāt. What is the origin of mana'eesh? The name mana'eesh is originally an Arabic word مناقيش (manaqish) which is plural and refers to several flatbreads.

Sourdough Akkawi Manoushe instructions

1. Grate the Akkawi cheese into a bowl and cover with water. This will draw out some of the salt..
2. Gather your dough ingredients..
3. Make a well in the flour. Add the sourdough starter and incorporate..
4. Incorporate the water bit by bit until you have a rough dough..
5. Put some tunes on and set a timer for 15 minutes. The dough will be sticky at first but with time it will come away from the table. A great opportunity for some mindfulness - Be in the moment..
6. After 15 minutes the dough should be smooth and soft. It should not stick to the back of your hand, if it does incorporate a little more flour. Put in a lightly floured bowl, cover and rest for a minimum of 10 minutes but ideally 30. Put your oven up to max and have a pizza stone in..
7. Divide the dough into 3 even balls and shape out with your hands or a rolling pin. Make sure you have some flour down so they don’t stick..
8. Take a pice of prepared dough and put on the pizza stone in the oven for 1 minute. Repeat for the others. This will Pre-Bake the base. I find this A) makes you life easier once toppings are added I.e it does not stick to the table and B) Gives you a crispier base.
9. Sprinkle with the cheese and some nigella seeds (These bad boys add a wonderful flavour).
10. Bake for 10 minutes each and enjoy!.

The singular form is called man'oushé, the Arabic word منقوشة. Make the dough: Whisk flour, sugar, and salt in a large bowl; set aside. This is what's known as the sponge, almost all sourdough recipes will call for this. Maui Artisan Sourdough Bread High quality organic whole grain wheat and bread flour from San Francisco, milled from spring wheat. Would you like any meat in the recipe?

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). I don't so I used rye sourdough starter). Great recipe for German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen). These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist.

Combined with the unmistakeable taste of sourdough these rolls are some of the tastiest you can make. This authentic German rye bread is made with sourdough and has many names: Some call it Mischbrot (mixed bread), some call it Graubrot (grey bread) and others call it Roggenbrot (rye bread), … It is a mix of wheat and rye flour and has a rather malty taste compared to a white bread. Rye bread comes in many shapes and sizes, and this sourdough rye bread is based on the German style "Mischbrot" using part rye and part wheat. You can cook German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)

1. It's of Rye Sourdough:.
2. Prepare 100 g of rye flour.
3. Prepare 100 g of warm water.
4. It's 2 g of rye sourdough starter/mother.
5. It's of Wheat Sourdough:.
6. Prepare 100 g of bread flour.
7. You need 100 g of water.
8. It's 2 g of sourdough starter (I used rye, but wheat is great too).
9. Prepare of Main Dough:.
10. Prepare 170 g of rye flour.
11. Prepare 120 g of bread flour.
12. It's 120 g of warm water.
13. You need 10 g of salt.
14. It's 15 g of molasses or honey.
15. It's 15 g of butter.

It's a bit lighter than a full-on rye, but packed with wonderful flavor. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Mix until fully combined, cover, and let stand at room temperature overnight.

German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen) step by step

1. Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature..
2. Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature..
3. The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread..
4. Cover the dough and let it proof for 2 hours at room temperature..
5. After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour..
6. Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator..
7. When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary).
8. When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven..
9. Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray..
10. Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C..
11. Remove and let cool on a rack..

A strong aroma and pleasant sour taste make this dough traditional. Rye bread in Germany and Austria is made with sourdough, as well as some mixed-flour breads ("Mischbrote"). In France and Italy, sourdough is used in white breads. Sourdough breads do not go stale as fast as non-soured breads, and some people think that they are better for the digestion. Here is a great recipe for authentic German Sourdough Bread.

Sourdough Wholemeal Loaf 🍞🐾. We love the combination of sourdough and whole wheat. The tanginess of a fed and active starter complements the inherent nuttiness of the flour. Together the two create a perfectly soft and moist loaf ideal for sandwiches, toast, and just about any other bread-based snack.

With the help of Kristen Dennis, a sourdough expert and popular Instagram baker, I've outlined the process for a simple, medium-hydration dough based on some of her methods. Build the Levain: A levain will be used to leaven your bread. whole wheat-ish; crusty but not super crusty; nicely salted; tangy though not super sour; I've outlined the process below to create this type of loaf, which as far as sourdough recipes go, is on the simple side — there's no kneading, no autolyse-ing, no pre-fermenting, no levain-ing, no fancy scoring. This whole wheat sourdough bread is another great bread for everyday baking if you like darker breads. You can have Sourdough Wholemeal Loaf 🍞🐾 using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sourdough Wholemeal Loaf 🍞🐾

1. Prepare 520 g of Wholemeal Flour.
2. It's 180 g of Sourdough Starter.
3. You need 3 Tbsp of Olive Oil.
4. You need 150 Ml of Water (you might need a little more or less).
5. You need 3 Tsp of Salt.
6. You need 5-6 of Ice Cubes.

This particular loaf has a wonderful open crumb, a nice chew, a mild acidity and a lot of flavor. The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf, which was made with whole wheat white flour), so the crust isn't quite the same, but still passes the test. And the interior is full of holes, chewy, and with just a touch of sourness. Sourdough is one of the oldest forms of grain fermentation.

Sourdough Wholemeal Loaf 🍞🐾 step by step

1. Combine the flour and water in a large bowl to make a rough, just combined dough. Add the water bit by bit, to make sure you don't add too much and the dough gets too wet. Cover, and leave to sit for 30 minutes- 1 hour..
2. Add the sourdough starter and oil. First stir into the dough with a wooden spoon then tip out onto an oiled surface and knead for 10 minutes until it is smooth and elastic. You should be able to judge how wet the dough is here, and can add some more water if needs be..
3. Form the dough into a ball and place in an oiled bowl. Leave to sit in a warm spot for 4-6 hours (until doubled in size.).
4. Tip the dough out onto a floured surface and knock it back, folding it in on itself. Add the salt. Form the dough into a ball, you do this by scooping the underside of the dough onto the top with 2 fingers. Repeat at a 45 degree angle and repeat around the dough about 3 times. Flip the dough and you should have a nice ball-shape (tucking all the folds you have made in the bottom). Make sure the counter is well-floured, so the dough doesn't stick when flipped..
5. Line a round cake-tin and place the dough onto it. Leave to proof for another 6 hours or overnight..
6. Turn on the oven to 160 Degrees. In the bottom place a baking tray with the ice (this is to create steam to soften the crust.) Bake the dough for 35-45 minutes. For the last 10 minutes remove the cake-tin..

Whole wheat and rye sourdough bread gives a flavorful loaf with a denser texture Mixing baking soda into the dough at the shaping stage (just after the bulk ferment) will give sourdough bread an extra boost and help it become lighter and more airy. An easy, everyday wholemeal sourdough bread recipe, that's great for beginners and gives you a beautiful crusty loaf. The perfect accompaniment to soups or lunches, just simply toasted, you won't need any special skills or effort. Transfer to a large jar or plastic container. There is no salt in this recipe but you can add half a teaspoon when you are making the dough.