Sourdough Starter, Try 2

My second go at making + using sourdough starter is almost complete. I'm at the stage now where I need to feed my mix for a few days before using it in baking. This time around, I used the organic grapes method, which is quite different than the store-bought yeast way, which I did it the last time.

Take a look:

That second photo is . . . gross, right?

First of all, I didn't tie my grapes up well enough in their cheesecloth bag, so they escaped, leaving a lump of cheesecloth in their wake. Then I googled for a good half hour to make sure that this stuff is still safe for consumption. After a quick stir, it reached that textbook bubbly pancake batter-like consistency that you see in the last photo. Phew.

I'm thinking I'll go back to the basics and make this No-Knead Loaf as my first experiment with the stuff. From there, though, I'd like to get more creative than the last time around. I'm thinking pancakes, pretzels, tortillas, pie crust, doughnuts, etc. I've read that some people even feed their chickens with sourdough starter!

Again: I'm not an expert at this by any means. So, if you're interested in starting, well, a starter of your own, certainly check out this recipe -- along with all these tips and tricks -- to get you going in the right direction.

Do you bake with sourdough starter? 

What's your favorite recipe? And how long have your kept your mother alive?

This woman has been maintaining one that's over 120 years old!

// PREVIOUS ADVENTURES

The Sourdough Experiment
Day 2 + Feeding the Beast
Stage 2: Baking Prep
Sneak Peek at the Results
No-Knead Sourdough Bread Recipe

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Our Recipes: Snacks, Starters, and Energy Chunks

SNACKS, STARTERS, AND ENERGY CHUNKS:

• Cookie Dough Balls*
• Healthy, Homemade Couscous Crackers*
• Double-Chocolate Granola-ish Bars
• Nutella Balls
• Vegan Tofu Wings*
• Flax Crackers*
• Three Seed Crackers*
• Goat Cheese Bruschetta
• Roasted Pears with Brie
• Dessert Parsnip Fries
• Cocoa-Hazelnut Energy Chunks*
• Maple-Walnut Energy Chunks*
• Marathon Chunks*
• Chocolate-PB Energy Chunk
• Cacao Energy Chunk*
• Runner's World Energy Bars

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Rutabaga-Carrot Soup

Another simple soup recipe to round out the afternoon. And what's best is that I can show you how to transform something ugly it into something beautiful (and yummy, too). I'd never eaten a rutabaga (also known as a yellow turnip) before. In fact, I don't even know if I'd ever stopped to look at one until last weekend. But there I was. Walking around the produce aisles at Wegmans . . . when I discovered they'd run out of asparagus.

Then this thing caught my eye. It was calloused, bruised, waxy, and misshapen. Almost like a diseased toe . . . or something equally grotesque.


Image Credit
I hear you can make a mashed rutabaga. Originally, that is what I set out to do. However, we had a bunch of carrots we needed to use up. Then I got the idea to make soup. The taste of it is actually VERY good. In fact, it may be the best soup I've ever made. Give rutabagas a chance if you haven't already. You'll be pleasantly surprised. As well, you'll benefit from enhanced nutrition.

What you'll need . . .

• 1 large rutabaga, peeled and chopped into 1/2" pieces
• 3 large carrots, peeled and chopped
• 1/2 large white onion, diced
• 1/2 cup vegetable broth
• 2 cups soy milk (or regular milk)
• Salt and pepper to taste

Method . . .

1. If you have a slow cooker, throw in the rutabaga, carrots, onions, and vegetable broth. Cook on high for approx. 3-1/2 hours or until the rutabaga and carrots have softened enough to mash.
2. If you don't have a slow cooker, soften the rutabaga, carrots, and onions in a large pot of boiling water until the are soft enough to mash and all the veggie broth later.
3. Lightly mash the softened veggies. Then, throw them in a blender and add the soy milk -- first add 1 cup, then 1/2 cup at a time until you reach your desired consistency.
4. Transfer the soup to the stove to heat and add the salt and pepper to your liking.

And if you haven't already -- be sure to enter our giveaway, which ends this evening at 9PM EST.

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Roasted Pears with Brie

It may not look so hot. But trust me, folks. This dish is divine. Before this past Saturday, I had never roasted pears before. I don't even know how the idea popped into my head exactly. When decided to make a lavish dinner in, I searched for a new appetizer recipe. After thirty or so minutes of Google-ing, only to find myself terribly uninspired, we headed to the grocery store to pick up our other supplies.


All of this (and more -- because we actually stocked up on double the veggies so we could make the main dish twice) set us back a mere $54. If we had gone out to eat, it would have been just as much, plus tip. And yet, that night we dined finer than we would at any of our favorite local establishments.



Back to the roasted pears. Stephen grabbed some of the fruit as we passed through the produce section looking for other ingredients. We hadn't bought any in quite a while. And that's when my mind got cooking. A few steps away, I found brie. Some slices of fruit and brie sounded like a nice thing to make. But roasting them would be better. The short after this long story: That's just what we did -- and I think this creation is suitable as a starter or dessert.

It's easy. It's classy (remember how much we LOVE classy?). It's unique. It's an alternative to a bowl of chips or salad or fat slice of chocolate cake. Just keep an eye on the fruit while you bake so it doesn't over-darken, and you'll be golden. Quite literally.

Roasted Pears with Brie

What you'll need . . . (for two healthy servings)

• 2 medium to large pears, not skinned, but sliced thickly
• 1 wheel of brie (cut off the rind)
• 2 tablespoons sugar (I used Sugar in the Raw)
• 2 tablespoons butter (or substitute -- I used Earth Balance)
• cinnamon

Method . . .

1. Preheat your oven to 400 degrees F.
2. Cut your pear slices like you see above. Then place them in a glass baking dish -- cut side up -- and spread them out.
3. Cut your butter (or sub.) into small pieces and scatter throughout. Sprinkle your sugar and cinnamon (to taste).
4. Place in oven and check every 10 minutes until pears reach your desired roasted-ness. You will also want to stir them around a bit to get all sides roasted.
5. While you're doing that, slice your brie into pieces about 1/4 inch thick. Maybe a little less. Set aside. (Note: You don't need the entire wheel, really, but we ate some while we waited.)
6. When the pear slices have finished roasting, divide them into two equal servings. Place them on a layer of folded tin foil (and then on a baking sheet), and top with brie slices. Set your oven to broil and place back in the oven until bubbly.
7. Serve warm.

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