FAT DONNA SOURDOUGH

“Fat Donna” is the name that our family has lovingly bestowed on our Sourdough Culture. She lives on the top shelf of our refrigerator and she knows the answer to the timeless question: Does the "Light Stay On” or Does The “Light Turn Off” when the refrigerator door is closed?

Fat Donna has become a very active member of our family. She doesn’t move around by herself like our cat, but she contributes to the well being of our home. She’s a living thing and when you nurture something, you develop feelings for it. We enjoy baking with her and spending time in the kitchen with her and we love to try out new recipes with her. She also reminds us that we need to “Exercise Every Day” so that we all stay healthy and fit and enjoy living together.

We hope you enjoy seeing what The Reuter Family and Fat Donna are up to in our little Kitchen.

Sourdough Starter Day 1

100 Grams of Stone Ground Rye Flour

100 Grams of Unbleached White Flour

150 Grams of Lukewarm Water 85 Degrees Fahrenheit

Stir together and cover with a loose lid

Let stand at room temperature for 24 hours

 

Sourdough Crackers

Ingredients: 1 cup Unbleached White Flour, 1/2 teaspoon Sea Salt, 1 cup Sourdough Starter, 1/4 cup Softened Butter, 2 tablespoons Dried Herbs, Olive Oil for brushing and Coarse Salt and Pepper for sprinkling on top.

  1. Pre-Toast the raw flour at 350°F for about 15 minutes then let cool

  2. Mix together the flour, salt, sourdough starter, melted butter and herbs

  3. Shape into a ball and refrigerate in a glass bowl coated with Olive Oil for 1 hour

  4. Remove dough from refrigerator and let it rest for an hour to come to room temperature

  5. Preheat the oven to 400°F

  6. Cut the dough into thirds and lightly flour parchment paper and rolling pin

  7. Working with one piece, roll the dough thinly to about 1/16 of an inch thick

  8. Prick the entire surface with a fork

  9. Lightly brush the surface with olive oil and sprinkle with salt and pepper

  10. Cut the dough into 1 1/4" squares or shapes with a dough or pizza cutter

  11. Transfer parchment paper to a cookie sheet and bake for 20 – 25 minutes until browned top.

 

Sourdough Crackers

 

Black Walnut Sourdough Banana Bread

Ingredients:

1 cup of bubbly active sourdough starter

3 - 4 ripe bananas, mashed

½ cup white sugar

¼ cup brown sugar

2 eggs

¼ cup melted butter

¼ cup of vegetable oil

2 ½ - 3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup of toasted black walnuts 

Directions:

Toast black Walnuts for 10 - 15 minutes at 350° degrees Fahrenheit and let cool 

Mix all dry baking ingredients in a bowl  

In a mixer blend together:

Sourdough starter

Bananas 

Eggs

Melted butter

Oil  

Add dry ingredients and mix together thoroughly

Add roasted black walnuts                 

Baking: 

Preheat oven to 350°

Grease a 9x5-inch loaf pan.

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

 

Sourdough Crêpes

 

Sourdough Chocolate Chip Cookies

 

New York Sourdough Crumb Cake

 
SOURDOUGH CHOCOLATE CHIP COOKIES

Sourdough Chocolate Chunk Cookies

 

Sourdough Pecan Sticky Buns

 

White Chocolate Chip Macadamia Nut Sourdough Cookies

 

Sourdough Bread

 
 

Sourdough Pizza Dough

 
SOURDOUGH WAFFLE

Sourdough Waffle

 

Merry Christmas Fat Donna

We got Fat Donna a Christmas present, An air-tight container for her crackers

 

Brown Sugar Sourdough Apple Bread

Dominique and I did a little “Father- Daughter Bonding” in the kitchen last night. We made this loaf of BROWN SUGAR SOURDOUGH APPLE BREAD

 

Sourdough Pancakes

Ingredients:

1 Cup of Sourdough Starter

1 Cup of Flour

1 Teaspoon of Baking Powder

1 Teaspoon of Baking Soda

1/8 teaspoon of Salt

2 Eggs

1/4 cup of Vegetable Oil

1/2 to 1 Cup of Milk

Directions:

Mix together Dry Ingredients

Add Sourdough Starter

Add Eggs

Add Oil

Thin with batter with Milk (the more milk you add the thinner the pancakes will be)

Heat a Cast Iron Skillet with a little oil seasoned with butter

Add batter and only flip the pancake once

Plate and Top with Butter

 

Sourdough Biscuits

 

Sourdough Herb Bread

 

Sourdough Crêpes with Ham, Cheese, Red Peppers and Mushrooms

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