Tuesday, January 8, 2013

Sourdough Pigs in a Blanket

I started a sourdough starter a few weeks ago and my world has opened up. I want to add sourdough to everything that I can! Not only does it taste good, but it's better for you.

Check out this article about the benefits of sourdough. There's also a great recipe from my new favorite cookbook, "The Art of Baking with Natural Yeast" by Caleb Warnock and Melissa Richardson. My other go to sourdough book is"Alaskan Sourdough" by Ruth Allman. Both of these books provide different styles and recipes, but the results are both tasty!

I would like to share  a recipe that I modified from a soft pretzel recipe:

- 1 cup active sourdough starter (starter recipe post)
- 3-3-1/2 cups all purpose flour
- 1 cup water
- 1 teaspoon salt
- 1 Tablespoon sugar

Mix ingredients together until dough forms ball and is not very sticky. Place on floured surface and knead until soft.

Place dough in large greased bowl, cover with towel or plastic wrap, and set in warm place to rise to double it's original size. (1-2 hrs.)

Place on floured surface and roll into rectangle to roughly 14" x 12". I used 8 hotdogs, so if you're making more, roll out a larger rectangle.

 Cut 7" x 4" squares or big enough to roll a hotdog

Roll the dough around the hotdog and pinch the ends closed

Cut into 4 pieces

Place onto parchment paper lined (optional) cookie sheet.

At this point you can put the cookie sheet in the freezer and place in separate container once frozen for later use

For a crunchy crust, brush dough with water and salt before baking.

Bake 425 degrees for 20-25 minutes or until golden brown


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