When I learned the challenge for the Sourdough Surprises Baking Group for May was to make biscuits, I knew I didn’t want to miss this one. I have been a biscuit lover as long as I can remember. To me, nothing says “Southern” more than biscuits. I should mention however, that although I adore biscuits, I have not always made good biscuits. Making soft and
The April challenge for the Sourdough Surprises Baking Group is Biscotti. I’m several days late to the party, but I love making biscotti so I didn’t want to miss out on this one. My version is made with sourdough and includes toasted slivered almonds, lemon zest and crushed anise. I really enjoyed the combination of the finely crushed almonds, lemon zest and cinnamon in
This month marks the 3rd year anniversary of Sourdough Surprises Baking Group. So for the monthly bake, we were given the opportunity to make or revisit the sourdough surprise of our choice. Since I started baking with this group late in the game and skipped several months due to my schedule, this provided me with lots of choices. I decided to make sourdough scones, and
It’s beginning to look a lot like Christmas, and what would Christmas be without a traditional Holiday bread. Stollen, a bread which originated in Dresden, Germany, is a festive loaf which represents the blanket of Jesus and is typically filled with candied fruit to signify the gifts of the Magi. Sourdough Stollen is the bread of the month for the Sourdough Surprises baking group. I’ve
The monthly challenge for the Sourdough Surprises Baking Group was to make soft and fluffy dinner rolls using sourdough starter. I love rolls: big ones, small ones, soft ones, you name it. The biggest challenge for me was choosing what kind of bun to make. I finally decided to convert a recipe that I had made before and really enjoyed. I substituted sourdough for the
The October challenge for the Sourdough Surprises Baking Group is croissants. I made pretzel croissants with yeast earlier this year and enjoyed them so much I decided to adapt that recipe to use sourdough instead of yeast. The timing of this challenge worked out really well. My oldest son came in town this past weekend. He loves rolls so I wanted to make sure these
The challenge for the Sourdough Surprises Baking Group for September is sourdough cornbread. I opted to make a loaf of bread rather than skillet bread, muffins or a pan-fried type of cornbread. The original version of this Toasted Cornmeal Bread was published in 1967. I adapted it to use sourdough only and gave it a longer fermentation time as well as a unique shape.
I’ve had granola bars on my mind for a long time. So when I learned the challenge of the month for the Sourdough Surprises Baking Group was Sourdough Granola Bars, I was delighted to finally get the chance to make some. I had never made granola bars before, much less ones made with sourdough so I wasn’t exactly sure how to go about it.
The monthly challenge for the Sourdough Surprises Baking Group is Hot Cross Buns. As it happens, the 20th of the month (the day we normally post our breads) falls on Easter. And, my youngest son is celebrating his birthday this week. So I made these Sourdough Hot Cross Buns to commemorate both occasions. I combined the ingredients from two different recipes and came up with
St. Patrick’s Day is over so why am I posting about Irish Soda Bread? For starters, who said you could only enjoy soda bread on St. Patrick’s Day? And secondly, this bread is not your normal soda bread. Traditional soda bread is made with flour, baking soda, salt, and buttermilk. This one is leavened with sourdough instead of baking soda, although you can use a