Wednesday, June 8, 2011

Sourdough Banana Bread & Pizza Crust

I am still enjoying my sourdough starter and trying new things.. and making some things again.. like the other day I made sourdough French bread again to go with our spaghetti dinner.. oh yum!

My latest adventure was banana bread.. that was fantastic! I am patiently waiting for my current bunch of bananas to give me so over ripe ones so I can make this again. And I made sourdough pizza crust.

Here are the recipes….

 
Sourdough Banana Bread


1 cup cane juice crystals or white sugar
1/3 cup olive oil
½ cup proofed sourdough starter
2 eggs
1t vanilla
2 cups whole wheat pastry flour (aka soft white wheat)
1t salt
1 t baking soda
2 or 3 ripe bananas, mashed


Combine cane juice crystals (or sugar) and olive oil in a mixer. Add sourdough starter and mix. Add eggs and vanilla and mix well. Add remaining ingredients and mix well. Pour batter into a loaf pan and bake at 375 for 40 to 50 minutes. Cool on a wire rack.


For the pizza crust I converted my own pizza recipe into a sourdough recipe and it was very good! The night I made pizza I made one of each: one regular crust and one sourdough.. the sourdough crust pizza was eaten up first!

Sourdough Pizza Crust
Makes 1 crust


1 cup sourdough starter
¼ c warm water
1 to 1 ¾ cups whole wheat bread flour
1t salt
1 ½ T olive oil
3/4 t Italian seasonings
1/2 t chopped garlic

In a mixer such as a Bosch or a Kitchen Aid sourdough starter and warm water. Add 1cup of flour and all remaining ingredients. Mix dough well adding the extra flour until the dough will not stick to the sides of the bowl. Knead for about 4 minutes in the Bosch and 6 to 8 in the Kitchen Aid.

Let the dough rise until doubled in size. This may take a few hours depending on the temps of your kitchen and your starter.

Punch down dough and shape into a ball and roll out to fit a 14 inch pizza pan. Let rest for about 20 to 30 minutes.

While the dough is resting preheat oven to 475. Bake crust for 5 minutes. Remove from heat and add pizza sauce and your favorite toppings. Return to oven and bake another 10 to 15 minutes until pizza is done.


If you would like info on making your own sourdough starter and other sourdough recipes you can find that here: http://www.thefamilyhomestead.com/sourdoughstarter.htm

 

8 comments:

  1. Would you know by chance if sourdough recipes are an option for yeast allergies? I have read so online but still wonder due to the fermentation. They look so delicious. Lyn

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  2. Hi Lyn, I honestly don't know the answer to this. I have read that people with yeast allergies are typically allergic to manufactured yeast, not natural yeasts. It might be something worth looking into or talking with your health care provider about. If you can eat sourdough it would be a great addition to your diet as I am certain eating yeast free is very challenging!

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  3. Where can I find your sourdough starter recipe? I would love to try it.

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  4. I'm going to have to make another attempt at the starter. My first try went yucky. Maybe my house was to cold. You're stuff seems to work! Fermented food is one of my passions.

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  5. Jessica, I have had a few unsuccessful tries at sourdough starter.. so don't give up. Temps do have a lot to do with it. This is currently the longest I have been able to keep a starter going.. and it is going very well.. so give it another try!! :)

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  6. Can I use whole wheat pastry flour or regular whole wheat flour instead of bread flour?

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  7. Hi Vivian, bread flour is "regular whole wheat flour".. There are two types of wheat.. Hard wheat berries and soft wheat berries.. Hard wheat berries are typically used for making any items that have yeast.. (hence the term.. "bread flour").. soft wheat berries are called pastry flour and typically used in baking quick breads.. i.e... muffins, cakes, cookies.. etc..

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