Cultured Butter Recipe – Super simple and wonderful butter
If you are anything like me, you think that butter is amazing. There’s nothing that you can do to make it better, or is there? There is, and I am going to show you 3 different ways to make butter better. You do it by culturing the cream before you churn it to butter. This is my recipe for cultured butter.
Butter has been around for at least 9,000 years. It’s been speculated that it was discovered by accident. Some chilled milk was being shaken around on a horse going down a rugged trail. That’s at least what author Elaine Khosrova explains in her book Butter – a rich history.
No matter what the story is, butter is delicious. I am going to show you how to make it even more delicious.
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Jewish Sourdough Rye Recipe | The wonderful bread known from NYC
Jewish Rye Bread is famous all over the world. Nowhere in the world does it have the same iconic status as in New York City. Every delicatessen and sandwich shop serves its delicious sandwiches on Jewish rye bread. While these loaves of bread are delicious, they often miss the mark regarding the depth of flavor you get from a long fermentation. I created my version of this iconic bread, using a sourdough starter as leavening, with a long cold fermentation to tease out all those delicious tastes hidden in the grains. This is my recipe for Jewish sourdough rye.
A cousin of the Jewish rye bread is the Swedish limpa, a sweeter type of bread. They do love their syrup in Sweden.
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Sourdough Babka Recipe | A gorgeous and simple sweet bread
Making bread with a sourdough starter is usually lean bread. Don’t get me wrong, those are great. I love a wonderful sourdough bread with a crunchy crust, a chewy crumb, great tang, and a super developed taste. Sometimes you’d like something else. Something sweet. Something chocolaty. This is my recipe for a sourdough babka with a chocolate filling.
Baking enriched doughs with a sourdough starter is a bit next level. At the beginning of my sourdough career, I had a hard time with these types of doughs, simply because I underestimated how long you need to ferment a dough like that. So follow the instructions on proofing, because that is imperative to get a wonderful result.
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Irresistible Sourdough Spelt Loaf Recipe | Healthy, Simple, and Delicious
You love bread but worry that you may be overeating the good stuff like most others. Staying healthy is all about moderation, variety, and getting your fiber. An excellent source of fiber is whole grains, plus they have lots of minerals and vitamins that are good for you, but whole-grain bread? It’s that hard, tough stuff that tastes like cardboard, right? Well, not if done right. Using spelt gives it outstanding nutty notes and a perfect sandwich crumb. This is my recipe for a whole-grain sourdough spelt loaf.
I have many recipes with spelt flour, and I like it, but this is the first time I’ve ever tried to make a recipe with whole bread using spelt—not just regular spelt flour, but coarse whole grain. I was surprised at what a great bread you can produce using this. It’s not at all like the whole-wheat stuff our Moms tried to get us to eat when we were kids.
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