The bread recipes are a little hard to share since it requires a specific sourdough starter. I got a starter from a friend at church and I store it in the refrigerator. Once or twice a week, I pull it out of the fridge in the morning, feed it with 3 Tbsp. potato flakes, 3/4 c. sugar and 1 c. water and let that sit on the counter for a day.
That night, I take one cup of the starter and put it in my mixing bowl, and return the rest of the starter to the fridge. Then I add 1 1/2 c. water, 1/2 c. oil, 1/3 c. sugar, 1 Tbsp. salt, 4 c. bread flour and 2 c. wheat flour. Mix and let rise overnight.
The next morning, I punch it down and divide it into three sections. At this point, you can either make pizza dough, bread, cinnamon rolls, or whatever your heart desires. If you live in the Upstate of SC and want a starter, just let me know and I can get you one (how you do that is after you feed it, give that one cup to your friend instead of making bread that week).
Once you have a basic sourdough recipe, you can roll one loaf of dough out into a rectangular, brush on melted butter, sprinkle the whole thing with about 1/2 c. each of brown sugar, raisins, and pecans, and about 1 Tbsp. of cinnamon. Roll up like a jelly roll, and slice away. Let rise one more time for about 12 hours (or overnight). Bake at 350 for 15 minutes, then cover with foil and bake 20 more minutes.
For the round loaves, I took one loaf worth of dough, and mixed in about 2 oz. of crumbled feta, 3 Tbsp. of chopped, roasted red peppers, 1/3 c. cooked, chopped spinach, 1-2 cloves minced garlic, and 1/3 c. chopped, marinated artichoke hearts. Sprinkle top with rosemary and let rise again. Then bake at 350F for 15 minutes, cover with foil and continue baking for 20 more minutes.
The garlic cheddar bread is just about 2 oz. of cheddar (small chunks work better than shredded, and sharp cheddar works better than mild) and 2 cloves minced garlic. Let rise again and bake at 350F for 15 minutes, cover with foil and continue baking for 20 more minutes.
For the croutons, if you have leftover bread that’s stale but not moldy, cut it into bite size cubes, drizzle them with olive oil (about 1/4 c.), and sprinkle with about 2 tsps. each of garlic salt, parsley, and basil. Toss so every cube is coated, then place in dehydrator for about one day. Yum! And way cheaper than the bags you buy in the grocery store.
And lest you’re concerned with me eating all of these and sabotaging my journey to lean, I definitely share my bread, especially the sweet kinds.