This week we share some of our favorite sourdough bread recipes from the homestead, and how to start your own starter! We also cooked up a sourdough Salmon pizza over the fire, and made some beef heart and salmon jerky after getting the old smoker going!
Thank you for following our journey on the last frontier!
-Dennis, Amy & Lena
filmed at our cabin on the fringes of the wilderness
OPENING MUSIC BY:
@HawkenHorse
FRONTIER HOMESTEAD RECIPES
BASIC SOURDOUGH BREAD RECIPE
1/2 C active starter
1/2-1C water
2 tsp unrefined salt
4 C flour
1) Mix starter, flour, water, and salt. Add flour, stir until a shaggy dough forms. Let ferment 1.5 hrs and do 2-3 stretch and folds over 4-5 hours. Add in any add ins during stretch and folds. Shape your ball and let rise another 1-1.5 hours. Bake covered at 450 in a hot dutch oven for 20-25 minutes and uncovered another 20 min or until golden.
CHOCOLATE RYE SOURDOUGH & Cinnamon Honey Butter
1/2 C active starter
1/2-1C water
2 tsp unrefined salt
3 C flour
1 C rye flour
dash of honey, molasses
1/2 C cacao power
compound butter:
grassfed butter, dash of cinnamon, honey to taste, unrefined salt
-whip or mix together
1) Mix starter, flour, water, and salt. Mix in molasses and honey. Add flour and cacao, stir until a shaggy dough forms. Let ferment 1.5 hrs and do 2-3 stretch and folds over 4-5 hours. Shape your ball and let rise another 1-1.5 hours. Bake covered at 450 in a hot dutch oven for 20-25 minutes and uncovered another 20 min or until golden.
HOT HONEY, PIMENTO, OLIVE & CHEDDAR SOURDOUGH
-same as basic recipe, add ins go in loaf on second stretch and fold.
SOURDOUGH PIZZA
-same as above, except when shaping divide into 4, refrigerate 1-24hrs, and shape into pizza. Bake at 450 until golden.
HEART JERKY
apple cider vinegar
maple syrup
salt & pepper
-combine all and marinate 6-24hrs. Cook on lowest setting in oven, or smoke 3-6hrs.