Oh Dough!

I love Baker Creek Heirloom Seeds. I buy all my seeds from them for my garden. So when they came out with sour dough starter… I was intrigued.

OLD WORLD SOURDOUGH STARTER

“This highly effective dehydrated sourdough starter originated in a remote mountain village in Tajikistan. It’s the perfect choice for self-reliant homesteaders and home bakers alike, freeing you from the need for store-bought yeast. We hope you love this starter as much as we do. Each packet holds 1 tablespoon or more of the dehydrated starter. This is plenty to make a rehydrated starter that can be used and lasts for years if kept fed. (Some starters are reported to be over 500 years old.) Along with the starter are instructions on how to use and care for it.”

So naturally when I went to order, it was sold out. However, I checked back a couple days later and it was in stock. $10.95 with free shipping and a couple days later, I started on my sour dough journey.

Sourdough starter rising.

I followed the instructions included in the pack. I was meticulous. To my dismay, when the instructions said it should be ready… it wasn’t. My bread came out hard and a rock and dense as could be.

I did not give up.

I waited another day and like magic, the starter doubled after it’s next feeding. I followed a different recipe this time. Feasting at Home does a very detailed description of her process. I used her measurements, but I used my stand mixer to bring it all together. Look at this beautiful loaf.

My only disappointment is that I didn’t make more because this one went so fast. Tonight I will make another.

Bread Pudding on a rainy day

Bread pudding

It’s 42 feels like 35 degrees Fahrenheit.

I’m cold.

The house is cold.

I just wanted ONE WEEK of perfect weather where I wouldn’t need the air conditioner or the heater. However, Dallas has other plans and decided to skip Fall and go right into Winter. Rainy cold days call for the oven to be on with something sweet cooking up.

I made a loaf of Amish White Bread the other day. We loved eating it with meatball sandwiches, and butter with jelly. The last of it was begging to be made into bread pudding.

Big, crusty, loaf of white bread. 

With a bread machine, this bread is super simple… just toss the ingredients in and let it do its thing.

If you have left overs, try out this bread pudding:

Bread Pudding II

Ingredients

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional- I substituted for semisweet chocolate chips)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.