Sourdough Revisted

Just an update on my starter...I thought it looked "done" two days ago. I proofed it overnight and made bread yesterday in the AM. It really didn't rise much and I was very disappointed, though it tasted like sourdough should.

So I kept the starter going, and I'm happy to report that today it is much more healthy and alive than it was when I tried the bread. It's now doubling itself after a feeding, which it wasn't so much the other day. I'm not getting the separation of wet stuff, or "hooch", as I was...it's all cohesive and very bubbly! I'm going to proof again overnight and we shall see...

Though I still feel that I'm not a huge sourdough fan. My husband says he loves sourdough, so I'll keep at it. Maybe I'll learn to like it more.

I also started some whole wheat starter a few days ago. It's...there lol We'll see if it surprises me as much as my current starter...

I'll post pics if I have success tomorrow.

French Bread

I made french bread this week. We're not crusty bread fanatics here, my usual bread is a whole grain sandwich loaf. But I had to see that rerun of Alton Brown's artisan bread show...and I wanted to try it.
It tasted really good...we made french bread pizzas out of some, garlic bread for another meal, and just picked at it here and there until it was gone.

Here's the recipe I used...

1 cup warm water
1 tbsp butter
2 1/2 cups bread flour
1 tbsp white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

I used my bread machine to mix it all and for the first rise. Then I took it out, shaped it and let rise again, then baked at 350 until it looked done (was around 30 mins).

As I don't usually do french bread, I don't have a couche to use for the proofing/second rise...so they're kind of wonky shaped lol You could use anything really to keep them straight during the rise I'd think....I just didn't :)

Best Oatmeal Chocolate Chip Cookies

I made these this week...the kids devour them...and I like them too lol

1 cup butter (I prefer butter for baking, but margarine works well too)
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups bread flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp cinnamon
3 cups rolled oats
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Mix butter and sugars together well. Add eggs one at a time, mixing well. Add vanilla and mix again.

In separate bowl, sift together the flour, baking soda, salt and cinnamon. I don't have a sifter and I've found that either whisking the dry ingredients or stirring with a fork gets the same light consistency.

Add the dry ingredients to the wet. When mixed, add the oats, chocolate chips and pecans.

Bake at 350 for about 9 minutes. Time it, don't let them start to brown. I always take them out before they really look done.

You don't HAVE to use bread flour...but bread flour tends to make them nice and chewy. If you use AP flour they'll be crunchier, but still amazing!

The pecans are also not totally necessary, but they really take them to the next level. We love these cookies and I hope someone out there enjoys them too!!

Currently I'm working on a sourdough starter. I've been dilligently feeding and caring for this for three days now - not a long time in the grand scheme of things but it's doing well.

Watching for the froth and hoping to start a sponge tonight. Fingers crossed...