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. 

Prep Time: 20 minutes Cook Time: 18–22 minutes Total Time: 40–45 minutes Servings: 12 scones Category: Snack ⸻ Notes After Making Add ⸻ Ingredients 2 cups (250 g) all-purpose flour ⅓ cup (66 g) granulated sugar Zest of 1 lemon, optional 1 tablespoon baking powder ¾ teaspoon table salt ½ cup (113 g) cold unsalted butter, cut into 8 pieces ½ cup (110 g) sourdough discard ¼ cup (60 ml) heavy cream 1 teaspoon vanilla extract ½ cup (75 g) fresh or frozen blueberries (do not thaw if frozen) ½ cup (85g) white chocolate chips, optional  Coarse sugar, for topping Optional Lemon Glaze Juice of ½ lemon ½ cup (60 g) powdered sugar ⸻ Instructions Preheat oven to 425°F. Line a baking sheet with parchment paper. In the bowl of a food processor, combine the flour, sugar, lemon zest (if using), baking powder, and salt. Pulse a few times until the lemon zest is evenly distributed and fragrant. Scatter the cold butter pieces over the dry ingredients. Pulse in 1-second intervals ...

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 8 Category: Main Dish ⸻ Notes After Making Add ⸻ Ingredients Beef Filling 2 pounds ground beef 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 medium yellow onion, diced 1 medium green bell pepper, diced 8 ounces cream cheese, cubed For Serving 8 brioche hamburger buns 8 slices Monterey Jack or Provolone cheese Mayonnaise, for spreading on buns Optional toppings: Sautéed mushrooms Pickled jalapeños Banana peppers Crispy bacon Hot sauce ⸻ Instructions Prepare the Filling Heat a large skillet over medium-high heat. Add the ground beef and season with the salt, black pepper, and garlic powder. Cook, breaking the beef into small crumbles, until browned, about 7–9 minutes. Remove all but 1 tablespoon grease and push the cooked beef to the edges of the skillet. Add the onion and bell pepper.  Cook, stirring occasionally, until the vegetables are soften...

*Add 110g to quick bread without subtracting other ingredients. 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 w...

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

250 g active sourdough starter 600 g warm water 1000 g bread flour 24 g sea salt 100 g cocoa powder 200 g of warm coffee 100 g brown sugar 2 tsp vanilla extract 1 cup chocolate chips 1. In bowl mix together cocoa powder and coffee. Let bloom 1 minute then add starter, warm water, brown sugar and vanilla extract with bread whisk then add flour, 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. Add desired amount of chocolate chips to last S&F. 4. Bulk ferment for 2-3 hours or doubled. 5. Flour surface and let fall out of bowl, half into two loaves and laminate dough. 6. Shape twice (20 minutes apart) 7. Place in banneton, cover and place in fridge for atleast 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 10 minutes. 10. Let cool atleast 1 hour before slicing! Recipe from: Sourdough Mom

125 g active sourdough starter 325 g warm water 12 g honey 12 g olive oil 500 g bread flour 12 g sea salt 1. In bowl mix together starter, water, honey and olive oil with bread whisk then add flour and salt. 2. Cover dough and let sit 1 hour. 3. Start 4 sets of stretch and folds every 30 minutes. 4. Rest 3-4 hours until doubled. 5. Spread out and roll into loaf. 6. Place into buttered loaf pan. 7. Rest until doubled. (Second Rise) 8. Bake at 375 degrees for 30 minutes. 9. Butter top and let cool 1 hour before slicing. Recipe from: Sourdough Mom

2 cups all purpose flour (240g) 2 tsp baking soda 1 1/4 cups sugar (245g) 20 oz can crushed pineapple (undrained) 11 oz can mandarin oranges (drained) 2 eggs 1 tsp vanilla 1 cup pecans, finely chopped (113g) Cream cheese frosting   Blend all in large bowl with a hand mixer, lastly fold in pecans.  Bake in a greased 9x13 or bundt pan for 35-40 minutes @ 350. Once cooled top with cream cheese frosting.

Presidente Margarita 1 oz tequila  1/2 oz orange liqueur  1/2 oz brandy Juice of 1/2 lime 1 Tbsp agave or 1/2 oz simple syrup  Shake with ice and serve over cube.   Orange Crush (The Lunchbox) 4 oz lager beer 4 oz orange juice  1.5 oz amaretto  In a pint glass, add the beer and orange juice. Fill a shot glass with amaretto and drop into the pint glass  Be ready to take a drink quickly as the shot glass makes it foam up! Lemon Vodka Summer Shandy 6 oz lemonade concentrate, thawed  1/2 c vodka 12 oz lager beer To a picture at the lemonade concentrate and vodka. Stir. Top with beer. Pour over glass with ice   Red Rooster 1 1/2 quarts cranberry juice cocktail  6 oz orange concentrate, thawed 2 c vodka Combine all of the ingredients in a plastic container and freeze for several hours until slushy. Scoop into wine glasses to serve.