SOURDOUGH STARTER
A starter, which is a mix of active wild yeasts and bacteria, is the key to leavening all kinds of sourdough-based delicacies. This recipe, adapted from Artisan Bryan, calls for a combination of flours; the rye flour helps speed up the process. Once the starter is established, you can continue to feed with a mix, or transition to entirely white flour. Note that you don't add any yeast yourself; instead, you allow the wild yeast present in the flour to develop over time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time P7D
Number Of Ingredients 3
Steps:
- Mix together both flours. Measure 45 grams flour mixture (about 1/4 cup), setting the rest aside. Place in a bowl or container (we use a quart takeout container, so it's easy to watch grow). Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. Keep at room temperature, covered with a kitchen towel.
- Repeat feedings of 45 grams each water and flour mixture once a day at the same time, mixing with a rubber spatula, for 4 days. In the beginning you won't notice much movement; by the end, the starter should appear lively, with a bubbly appearance.
- On the 5th day, switch to entirely white flour and water, and start feeding twice-once in the morning and once at night. (At first you may smell some strong, not-very-pleasant smells, but eventually the starter will smell nutty and a little sour but pleasant.) Once it ferments-predictably rises, doubling in volume and creating a porous, webby-looking mixture after feedings-it is ready to use; this took us about 7 days. From this point, refrigerate your starter completely covered with the container lid.
- Start a regular feeding schedule-at least once or twice a week. For each feed, to maintain a large starter, remove all but 100 grams (discard the rest, or use for another purpose, such as our banana bread and cookies recipe), and add 100 grams each all-purpose flour and water.
- To maintain a smaller starter, remove 40 grams (discarding or using the rest), and feed with 40 grams each all-purpose flour and water. In the latter case, you may need to build your starter up to have amounts you'll need for recipes with leftover to maintain it; just feed without discarding for a couple of days in advance of when you'll need it.
TOMATO-CHEDDAR STRATA
Fill this sourdough strata with sun-dried tomatoes, Cheddar and scallions.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Butter a 9-by-13-inch baking dish.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
SOURDOUGH STRATA WITH TOMATOES AND GREENS
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.
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