Sourdough Surprises - April

Monday, March 23, 2015

Thanks for all you lovely friends who joined us in celebrating our Third Anniversary! We really could't do this without you!



We thought this month it would be fun to make biscotti!! We know some of you have already done this, but biscotti are too delicious and we wanted to make sure everyone had the chance to try them! Biscotti are oblong shaped, crunchy twice baked cookies. They are often served with coffee, tea, or even a dessert wine for dunking! They are made by making a rustic shaped loaf (kind of like a quick dough recipe) and then before the loaf is done, slicing it into strips and baking the rest of the way. Biscotti do not need yeast, since the batter is more of a cross of a quick bread and a cookie dough - so here your sourdough will just be for flavor! So make sure you give it a few good feedings to get it nice and active before you start baking!

As always, please feel free to use any recipe you like (but we suggest taking a look at this one and this one). If you need more inspiration, don't forget to check out our Pinterest Monthly Inspiration Board!

How to Join this Month:
1. Make some amazing Biscotti utilizing your sourdough starter!
2. Take some photos and blog about it on April 20, 2015
3. Make sure that you include a link back to our blog somewhere in your post. Make sure it says "www.sourdoughsurprises.blogspot.com" 
4. If you would like the linky to appear on your blog, this link: get the InLinkz code  and choose the HTML code that works best for you and your blog. Copy and paste it into the HTML section of your blog. You will know you have done it correctly if you see a blue link appear. (If you need help with this, or want the code without having to sign in to Inlinkz, just send us an email and we will gladly help!)
5. Make sure you enter your post into the linky tool on reveal day so everyone can see what you have made!



We can't wait to see the delicious crunchy biscotti that you make!

If you don't have a blog but want to bake along with us anyway, great! If you like you can email us a picture of your creation at sourdoughsurprises@gmail.com and we will include it in our post.

And, you can always post pictures to social media with the #sourdoughsurprises tag so we can all see!




Third Anniversary - Choose Your Own Adventure!

Friday, March 20, 2015

Three years.

Thirty six months.

That's how long you have been on this sourdough adventure with us.

And for that we are so grateful and humbled and so very, very happy. We have truly had a wonderful time baking (and eating) with you and getting to know you all!

This month, to celebrate this milestone, we gave you the opportunity to go back and review all thirty six of our previous challenges, and to revisit any challenge of your choice.


Maybe you missed one.  Maybe one didn't turn out as well as you'd hoped. Maybe one was so amazingly delicious, you've been waiting for the opportunity to make it again.

Whatever your reason for making your selection, we can't wait to see what you chose.



So link up and share!



We hope you'll stay with us for many more challenges to come - we can't wait to continue this delicious adventure with you!!

And don't forget to check back in a few days to see what we'll be sourdough-ing next!




Sourdough Tips: Dehydration & Storage

Friday, March 6, 2015



Every now and then there might be a situation in your life when you can't use your sourdough starter as regularly as you want. And there might be times when you just physically can't take care of it! For these situations, it is good to know how to prepare your starter for long term storage.



It is also nice to have some starter stored in case, heaven forbid, something were to happen to your starter! Then you don't have to start from scratch.



How to Dry Your Starter:
Start with a freshly fed starter, and wait until the starter has doubled in size.
Place a sheet of parchment paper on a rimmed baking sheet (like a jelly roll pan).
Place about 1/2 cup of your starer on the parchment paper and spread it as evenly and thinly as you can over the parchment paper.
Place the parchment paper on the middle rack of your oven.
Turn the oven light on and leave it overnight.
In the morning, remove the parchment paper from the oven. The starter should be nice and dry now (if it isn't, leave it in the oven with the light on until it is completely dry. This could take anywhere between 24 hours and 5 whole days. You can tell in the picture that mine was not completely dry. I powdered the portion that was dry and tossed the rest).
Lift or scrape the dried starter off the parchment paper and into a bowl.
Grind the dried starter into a powder. You can do this with a mortal and pestle, a food processor, a rolling pin, however you like.
Place the powder in a glass container with a lid and store in a cool, dry place.

*If kept in a cool, dry place, your starter can last years. You can also place the powder in the freezer for extra insurance, if you want.

To Revive Dried Starter:
Place the powder to a clean bowl with 1/4 cup room temperature water.
Mix and let soak for 10 minutes.
Add 1/4 cup flour, mix well, cover, and leave in a warm place.
The next day, feed it 1/2 cup flour and 1/2 cup water, mix and cover.
Keep feeding it every 12 hours until you bring it up to full activity level and the amount that you like to keep on hand.
Store and feed as you regularly would.

** From now on this information will be posted in our Sourdough Tips page!


Sourdough Surprises - March

Sunday, February 22, 2015

Guys.

We cannot believe it, but we have reached the THIRD ANNIVERSARY of Sourdough Surprises!
We are so excited that we have reached this milestone, and we really could not have done it without you! You cannot believe how thrilled we are that so many of you have joined us on this adventure, and how many of you are so loyal to us!

We thought to celebrate this special time, we would have a fun theme for the month. We are going to have a "Choose Your Own Adventure"! Whether there was a challenge you missed, a recipe you want to revisit, or you are just now joining us, we invite you to check out our Recipe Page and pick something you would like to do!

To join us this month:
1. Visit our Recipe page and pick a recipe you missed or want to revisit, and make sure you include your sourdough starter in the fun!
2. Take some photos and blog about it on March 20, 2015
3. Make sure that you include a back link to our blog somewhere in your post. Make sure it says "www.sourdoughsurprises.blogspot.com" 
4. Follow this link: get the InLinkz code  and choose the HTML code that works best for you and your blog. Copy and paste it into the HTML section of your blog. You will know you have done it correctly if you see a blue link appear. (If you need help with this, or want the code without having to sign in to Inlinkz, just send us an email and we will gladly help!)
5. Make sure you enter your post into the linky tool on reveal day so everyone can see what you have made!




Don't forget that you can share your pictures on Facebook, twitter or Instagram with #sourdoughsurprises at any time during the month so we can all see!




Have a fun idea for us to do? Want your monthly creation displayed on our page? Want to join us even if you don't have a blog! Awesome! Just send us an email at sourdoughsurprises@gmail.com

~Jenni and Shelley


Sourdough Beignets

Friday, February 20, 2015

Our friend Kim sent us this photo of the beignets she made.
Don't they look awesome?


Pillows of warm fluffy fried dough drenched in sugar with a slight sourdough tang? YUM! We hope you enjoyed making (and eating!) sourdough beignets this month!

If you baked along with us this month, please link up!





If you aren't a blogger but still joined us, don't forget you can always email us a photo (sourdoughsurprises@gmail.com) and we will put it up!


And don't forget to stop by in a few days to see what we will be making next!


Sourdough Surprises - February

Thursday, January 22, 2015


Mardi Gras (also known as Fat Tuesday) refers to the celebrations beginning after Kings Day and lasting until Ash Wednesday, and reflects the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten Season.  It is celebrated all over the world, but here in the US we can't help but think of associating Mardi Gras with New Orleans. And you can't really think of New Orleans and not think of a yummy beignet. 

Beignets are delicious square pastries that are basically a deep fried choux pastry. They are traditionally eaten fresh and hot, with a smattering of powdered sugar on top. 

So, put on some good jazz music, feed your starter, and cook up some delicious beignets! If you are looking for a recipe, we suggest this recipe and this recipe, and of course, check out our monthly Pinterest board for more inspiration!

** You probably noticed, but we had some issues with the InLinkz code last month, and we finally figured out why. The company has changed policy, and to keep our link-ups from appearing on un-wanted sites, you now have to sign in with a free account to get the code. We think this is ridiculous, but we understand the company's policy. So, you have three choices. You can create a free account so you can have access to our link up codes; or you can forget about it and just come to the Sourdough Surprises page to link up and not have it show on your own blog; or you can email us and we will gladly send you the code. We understand that this is another step, and therefore do not blame you if you want to skip it. We do, however, wish you will keep showing the link-up on your page, since it directs more traffic to us (and we want more people to share their love of sourdough!) and so we will of course gladly send you the link if you request it.

To join us this month:
1. Choose a recipe and bake up some delicious beignets, utilizing your sourdough starter!
2. Take some photos and blog about it on February 20, 2015
3. Make sure that you include a back link to our blog somewhere in your post. Make sure it says "www.sourdoughsurprises.blogspot.com" 
4. Follow this link: get the InLinkz code and choose the HTML code that works best for you and your blog. Copy and paste it into the HTML section of your blog. You will know you have done it correctly if you see a blue link appear.
5. Make sure you enter your post into the linky tool on reveal day so everyone can see what you have made!

*Extra points to you if you share, share, share! We would love for more people to join us on our sourdough adventures!


Sourdough Steamed Buns

Tuesday, January 20, 2015

We hope you enjoyed making (and eating!) steamed buns as much as we did! We loved that there were so many ways to take this - sweet or savory, a quick recipe or a long recipe. And anyway you made them, they were delicious!



Check out all the awesome Sourdough Steamed Buns that were made, and don't forget to share your link with us to show what kind of deliciousness you steamed up this month!





An InLinkz Link-up



With so many creative varieties to choose from, we know there will be a lot more buns steamed in our kitchens now!!

Don't forget to stop by in a few days to see what we are making next! We hope you will join us! :)
~Jenni and Shelley