From the monthly archives:

March 2009

Sourdough Bagels

by Julie Kohl on March 22, 2009

Sourdough Bagels

1 Cup starter
1/4 Cup vegetable oil (I used canola oil)
1/4 Cup warm water
2 tsp. Salt
2 – 2 1/2 Cups flour
Egg
Spices and seeds for topping.
Salt for water (about 1/8 cup)

In a handled mixing bowl combine starter, oil, water, 2 tsp. of salt and the flour. Start with 2 cups and add more if needed. Mix dough with a spoon. Turn dough onto a floured surface and knead just until all the flour is incorporated and the dough is smooth. Place dough in a bowl and cover with a moist towel. Allow to rise several hours or overnight. Turn dough out and divide into 8 equal pieces for standard bagels or 4 – 6 pieces for jumbo bagels. Work each piece of dough into a pancake shape, poke a hole in the middle with your finger and shape the bagel. Set aside and repeat for each bagel. Allow bagels to rest about 30 minutes. While bagels rest, preheat your oven to 425 and put on a big pot of water to boil. This is also a good time to mix up your topping(see below). When water has come to a boil add 1/8 cup of salt to the water and stir well. Making sure you maintain a full boil add bagels 2-4 at a time (depending on the size of your pot) to the boiling water. Boil 2-3 minutes. Remove with a slotted spoon to a rack. Repeat. Mix an egg until light yellow and brush over the tops of the slightly cooled bagels. Bake plain or dip into a spice and seed mixture. Place on a sheet pan coated with cornmeal and bake 12 – 15 minutes or until golden in color.

Toppings
You can use your imagination with the toppings or you can leave your bagels plain. For my bagels I used a combination of black pepper, kosher salt, poppy seeds, dill seeds and onion powder.

These have a wonderful thin crunchy outside and a moist chewey center! They were so good!


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Sourdough Pizza Crust

by Julie Kohl on March 22, 2009

Sourdough Pizza Crust
Makes 1 Large Pizza

1 1/2 c. Sourdough Starter
2 Tbs. olive oil 1 tsp. kosher salt
1 1/2 c. flour

Preheat oven to 500. In an 8 cup measure or mixing bowl combine starter, olive oil, salt, and flour. Use a wooden spoon to combine until it blends and forms a ball. If the dough is to wet, add more flour, if it is too dry, add more starter. Allow the dough to rest about 30 minutes. Do not expect the dough to rise much during this time. Roll out the dough on a lightly floured surface with a rolling pin and transfer to a pizza stone or baking sheet. Pre-bake the crust 5-7 minutes, then remove from the oven. Before adding toppings, brush the crust with a little bit of olive oil. Top pizza as desired and bake until the crust is golden and the cheese has melted.

1 1/2 cups starter

1 1/2 cups starter

 

Pre-bake the crusts about 5 minutes.

Pre-bake the crusts about 5 minutes.

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The Bread Project

March 15, 2009

I am so excited about a new project I have been involved in for about two months now.  Back in January, I was approached by MaryJane Butters from www.maryjanesfarm.org to see if I would be interested in helping with some projects for the website and magazine.  About the same time, the newest issue of MaryJanes Farm […]

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Visiting My Boys

March 8, 2009

The last week of January we had a BIG ICE STORM!  It began rolling in the morning of the 26th bringing frigid temperatures and icy rain.  We got the call Monday night that school would be closed Tuesday.  Rain continued to fall all night long, freezing to everything it came in contact with.  Rain fell […]

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