Jessica's Joyful Kitchen

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)

 2 1/2 cups water 1 pkg ramen, broken up 3 tablespoons peas and carrots, frozen  In a large glass measuring cup, microwave water for 2 minutes. Dump in the broken noodles and seasoning packet, microwave for 5 minutes more. Stir in frozen vegetables, allow to slightly cool. 

2 cups flour (240g) 1/2 cup sugar (100g) 1 Tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter, frozen  1 cup blueberries, fresh 1/2 cup sourdough discard (110g) 2 Tablespoons heavy cream or milk 1 egg 1 teaspoon vanilla  Coarse sugar  Mix with dry ingredients with a fork. Grate in the stick of frozen butter into the mixture and use your hand to combine. Add blueberries and toss them in the dry mixture. Set aside.  Mix wet ingredients in a bowl with a fork. Add wet to dry and mix with a spatula until fairly well combined then switch to hand.  Pour dough out onto surface and form an 8 in round. Cut into 8 pieces. Top with coarse sugar and bake at 425 for 20 min.  Optional Lemon Glaze: 1/2 lemon juiced 1/2 cup powdered sugar Drizzle or brush on when scones are still warm. 

  2   pounds   ground beef 1   teaspoon   salt 1   teaspoon   black pepper 1   teaspoon   garlic powder 1 tablespoon   salted butter 1   medium   yellow onion, diced  1   medium   green bell pepper, diced  8   ounces   cream cheese 8  brioche  hamburger buns 8   slices  Monterey Jack or  Provolone cheese Mayonnaise for sandwich buns Heat a large skillet over medium-high heat. Add in  2 pounds ground beef  and season with  1 teaspoon salt ,  1 teaspoon black pepper , and  1 teaspoon garlic powder . Cook, breaking the beef into small pieces, until it starts to brown, about 7–9 minutes. Push the cooked ground beef to the edges of the pan. Add  4 tablespoons salted butter  to the center of the skillet, followed by the sliced onion and bell pepper. Cook, stirring occasionally, until the onion and pepper are softened and slightly browned, about ...

Substitution Ratio Keep in mind that 7 grams of commercial yeast (1  packet) is equivalent to 100 grams (~1/2  cup) of sourdough starter. Adjusting Yeast-Based Recipes To substitute discard or active starter in recipes calling for commercial yeast: Omit the yeast. Subtract 50 grams of flour (a scant 1/2 cup) and 50 grams of liquid (about 3 tablespoons) from the recipe. Add 100 grams (about 1/2 cup) of *active* sourdough starter. Adjusting Non-Yeasted Recipes In recipes that don't call for yeast, like banana bread or pancakes: Subtract 50 grams of flour (a scant 1/2 cup) and 50 grams of liquid (about 3 tablespoons). Add 100 grams of starter or discard (about 1/2 cup). Adjusting Low or No Liquid Recipes For recipes like chocolate chip cookies that don't contain a lot of liquid: Get creative by eliminating water by browning the butter. Alternatively, consider using only egg yolks instead of egg whites to reduce the water even further. Everyday Homemade | enwnutrition.com

250 g active sourdough starter 725 g warm water 1000 g broad flour 25 g sea salt Any inclusions you want to add 1. In a bowl mix together starter and warm water with bread whisk then add four and salt. Mix together until it makes a shaggy dough   2. Cover dough and let sit 1 hour. 3. Do 4 sets of stretch and folds every 30 minutes. 4 Bulk ferment for 2-3 hours or doubled. 5. Flour surface and let roll out of bowl, halve into two loaves and laminate dough. 5. Shape once for loaf with inclusions or twice for plain loaf. (Shape 20 minutes apart.) 7. Place in banneton, cover and place in fridge for at least 2 hours. 8. Preheat oven to 500 degrees with empty Dutch oven inside 9. Bake at 475 for 40 minute lid on, 435 lid off for 30 minutes. 10. Let cool at least 1 hour before slicing! Notes: If you are adding inclusions you can add into last set of stretch and folds or during shaping process. Recipe from: Sourdough Mom