Sourdough Pizza Dough or Stromboli

Join Jenny Brown, a pastor's wife with many years of experience in opening her home to others, as she shares practical wisdom on everyday hospitality. Jenny talks about letting go of excess stuff, numerous uses for sourdough, and why doing the small stuff is a big deal. She offers encouragement to prep in advance, but also to know when to let go of the prep work and the expectations that come with it. Plus, Jenny shares how making your home more inviting can bless your family every day, not just when guests come over. You'll also hear why you might need a sous vide! We're so glad you're here!

Recipes:

Everyday Sourdough (adapted from Emilie Raffa-The Clever Carrot/Artisan Sourdough Made Simple)

Ingredients:

50g (1/4 cup) active, bubbly starter

350g (1-1/3 cup + 2 tbsp) warm water

500g (4 cups + 2 tbsp) flour

9g (1-1/2 tsp) salt

Directions:

Whisk starter and water together in a large bowl and add flour and salt. Cover with a damp cloth and let rest for 30 minutes. After rest, cloak dough.

Bulk Rise: Cover bowl with a damp towel and let rise 8-10 hours at room temp.

Shape: Coax the dough into a lightly floured work surface and cloak dough and shape into a round loaf.

Second Rise: Cover the bowl and let rest for 30 minutes-1 hour.

Bake: Bake on center rack for 20 minutes, covered. Remove the lid and bake for another 30 minutes.

Stromboli/Ham Roll-up:

Using the basic sourdough bread recipe- roll out risen dough onto a floured surface. Top the dough with any meat and cheese combos of your choice- ham and cheddar, roast beef and provolone, mozzarella and pepperoni. Roll up the dough like you would a cinnamon roll, cut into slices, and place in cast iron skillet (or baking dish) for cooking. Bake for around 20 mins at 400 degrees.

Serve with:

Roasted vegetables

Salad

Fruit

A fun sourdough Brie appetizer - from Emilie Raffa - Artisan Sourdough Made Simple

Sourdough Camembert Wreath - Spinach Tiger

Pulled pork reheating how to -

After smoking the pork butt or any smoked meat, let it cool a bit and shred or cut as desired. Then vacuum seal the meat with its juices and freeze. The day before serving, let it thaw then a few hours before serving then reheat it in the water bath using the sous vide (follow sous vide instructions for setting correct temp). Once meat is reheated, cut open vacuum sealed bag and serve meat out of a hot serving dish! Meat will have retained its moisture! 

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