Archive for the ‘Bread the MaryJane Way’ Category

Sourdough Carrot Cake

2 – large carrots, grated to equal 1 cup
1/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
dash of salt
1/4tsp. ground nutmeg
1/4 tsp. allspice
1/2tsp. ground cinnamon
2 tsp. baking soda
1 cup starter
1/4 cup of milk
1 1/2 cups flour
1/2 cup raisins and/or 1/2 cup chopped walnuts (optional)
In a small saucepan add carrots and just enough water to cover. Simmer 20 minutes until carrots are tender. In a large bowl cream together butter and sugars. Add one egg and beat until smooth. Add salt, spices and baking soda and mix well.
In a separate bowl combine starter, milk and flour. Mix to combine and add nuts and raisins if desired. Add to the butter and sugar mixture and stir until well combined. Pour batter into a prepared 13×9 inch pan and bake at 350 about 40 minutes or until it tests done.
Cool and serve. Top with cream cheese frosting if desired.

Cream Cheese Frosting

(If making a layer cake, double this recipe)
1 – 8oz package of cream cheese
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
In a large bowl use a blender to cream together all ingredients.


To learn more about how to make a sourdough starter please read this article. http://www.maryjanesfarm.org/Recipes-Patterns-Instructions/no-knead_bread.asp.

To chat with others about their sourdough experience you can visit http://www.breadthemaryjaneway.org.

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Sourdough Bagels

1 Cup starter
1/4 Cup vegetable oil (I used canola oil)
1/4 Cup warm water
2 tsp. Salt
2 – 2 1/2 Cups flour
Spices and seeds for topping.
Salt for water (about 1/8 cup)

In a handled mixing bowl combine starter, oil, water, 2 tsp. of salt and the flour. Start with 2 cups and add more if needed. Mix dough with a spoon. Turn dough onto a floured surface and knead just until all the flour is incorporated and the dough is smooth. Place dough in a bowl and cover with a moist towel. Allow to rise several hours or overnight. Turn dough out and divide into 8 equal pieces for standard bagels or 4 – 6 pieces for jumbo bagels. Work each piece of dough into a pancake shape, poke a hole in the middle with your finger and shape the bagel. Set aside and repeat for each bagel. Allow bagels to rest about 30 minutes. While bagels rest, preheat your oven to 425 and put on a big pot of water to boil. This is also a good time to mix up your topping(see below). When water has come to a boil add 1/8 cup of salt to the water and stir well. Making sure you maintain a full boil add bagels 2-4 at a time (depending on the size of your pot) to the boiling water. Boil 2-3 minutes. Remove with a slotted spoon to a rack. Repeat. Mix an egg until light yellow and brush over the tops of the slightly cooled bagels. Bake plain or dip into a spice and seed mixture. Place on a sheet pan coated with cornmeal and bake 12 – 15 minutes or until golden in color.

You can use your imagination with the toppings or you can leave your bagels plain. For my bagels I used a combination of black pepper, kosher salt, poppy seeds, dill seeds and onion powder.

These have a wonderful thin crunchy outside and a moist chewey center! They were so good!

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Sourdough Pizza Crust
Makes 1 Large Pizza

1 1/2 c. Sourdough Starter
2 Tbs. olive oil 1 tsp. kosher salt
1 1/2 c. flour

Preheat oven to 500. In an 8 cup measure or mixing bowl combine starter, olive oil, salt, and flour. Use a wooden spoon to combine until it blends and forms a ball. If the dough is to wet, add more flour, if it is too dry, add more starter. Allow the dough to rest about 30 minutes. Do not expect the dough to rise much during this time. Roll out the dough on a lightly floured surface with a rolling pin and transfer to a pizza stone or baking sheet. Pre-bake the crust 5-7 minutes, then remove from the oven. Before adding toppings, brush the crust with a little bit of olive oil. Top pizza as desired and bake until the crust is golden and the cheese has melted.

1 1/2 cups starter

1 1/2 cups starter


Pre-bake the crusts about 5 minutes.

Pre-bake the crusts about 5 minutes.

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I am so excited about a new project I have been involved in for about two months now.  Back in January, I was approached by MaryJane Butters from http://www.maryjanesfarm.org to see if I would be interested in helping with some projects for the website and magazine.  About the same time, the newest issue of MaryJanes Farm Magazine was due to hit newsstands with an articleabout making a no-knead homemade bread that took less than 5 minutes a day.  MaryJane asked if I might be interested in \”baking up a storm\” and helping out with an online forum they would be launching to give readers a place to ask questions and interact about their break-baking experiences.  Of COURSE I would!!  So basically I have spent the last two months becoming a bread-baking guru and studying all about sourdough bread.  I have written and altered all kinds of recipes, covered my kitchen in flour, gained five pounds, kept the teachers at my school well fed, made my husbands tummy happy and had a blast!  I have been meaning to keep my progress chronicled here on my blog as well but this has been a really busy two months so now I have to play catch up.  I will be posting all of my recipes and photos here on the blog.  In the meantime, if you are interested in joining me in this project, please visit the links below.

No Knead Artisan Bread Article and Recipes

Online Web Forum

Link to buy MaryJanes amazing flour

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