Sourdough

the mother of all…

The humble sourdough starter. Someone, long ago, decided to let out some grains, and allow naturally occurring yeasts and bacteria to colonize it. It started to bubble and smell. Rather than waste it, they decided… let’s add it to some other stuff, cook it, and see what happens! Lo and behold, so many good things are made from this probiotic mass. Our sourdough mass is based on our own home grown winter whole wheat. We have been feeding/splitting her for over two years now, and we have made many wonderful foods based on this humble jar of seemingly innocuous goop. Here is just a small sampling of what we make on the farm based on this mother (the gallery view works best on a desktop. mobile views may not allow the ability to scroll through images with accompanying text).

Sourdough bread

Wheat, water, salt… those are the only ingredients required to make delicious sourdough bread. Simple, but delicious, sourdough breads form the basis of our carbohydrate intake. No need for yeast. Indeed, yeasty breads have been shown to be less healthy that sourdough variants.

Sourdough Pizza Margherita

Another home grown farm staple: Sourdough pizza. The dough is made with our starter, and topped off with farm grown pizza sauce (hoop house grown San Marzano tomatoes, garlic, oregano, and basil), all topped off with goat mozzarella. Farm brewed blackberry kombucha in the background rounds out this pro biotic meal

Sourdough donuts

Made without any yeast, an overnight rise allows these donuts to look just like yeast donuts… with a chocolate glaze.

Check out those holes

Who needs yeast?

Sourdough Chinese cruller

aka “youtiao” 油条..ours is made with sourdough instead of yeast. This is formed, and right before frying

2 minutes @ 375

Golden, light, and puffy.

Look at those holes!

Sourdough focaccia

We make love to make panini out of our focaccia. This one is what we like to call the “spamwich.” Pan fried spam, farmed zucchini chutney, fried egg, and avocado. Kind of a cross between a mufuletta and a croque madame

Sourdough baguettes

proofed, and ready to go into the oven

425 degrees for 20 minutes

Golden brown and crunchy!

Sourdough bagels

Bagels

with a fresh schmear of onion and goat cream cheese

Farm crostini

When you have a little extra sourdough boule and a lot of fresh tomato

Sourdough quiche

with some farm chowder and lily melon boba smootie

Sourdough waffles

A breakfast staple, but so yummy. Sourdough sponge made with starter, flour, and goat buttermilk allowed to mature overnight. Add an egg, butter, slat, and baking soda, and you have a delicious breakfast