Gâteau aux pignons - Untested

https://foodlavie.com/recettes/gateau-italien-aux-pignons-noix-de-pinhttps://www.750g.com/gateau-aux-pignons-r55120.htm
https://www.cuisineactuelle.fr/recettes/gateau-aux-pignons-225020

Blueberry Coffee Cake - Testing

I started experimenting with sourdough. OMG so much discard, so much waste! I know sourdough discard gives good biology to the compost pile but I've been conditioned to not waste good food. So, when in doubt, make a dessert.
1 - No matter the results, this will remain in the testing phase for this first try. What I haven't worked out with the sourdough is timing. I decided to make this dish, then thought I ought to feed the sourdough, too, then thought oh but when do I want the stuff to be ready for baking and then that through me off. So I decided to do the optional sourdough-free version. But what I'm most curious about is the sourdough version!
2 - I did it with sourdough and it worked! But I added another variable so the results still need testing. Last time, I used a 9x9 glass baking dish and the cake took forever to cook, far more than the half hour in the instructions. The resulting cake was light, crumbly and a bit dry, perfect for eating with a warm beverage like coffee. This time I used an 8x11 ceramic gratin dish, thinking that a more spread out cake would be more mouth-sized and easier to pick up and eat with your fingers. I got the correct height of cake, but it came out moist and soft. I mean, oh, horror of horrors, I made a perfectly moist cake with sourdough! However, for the effect I'm seeking is different. I've made the required changes to the recipe for the next attempt.

The Cake
¼ cup butter
¾ cup sugar
1 egg
1-¼ cups flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
½ cup milk
½ cups sourdough discard
1 1/2 cups blueberries, fresh or frozen
The Topping
¼ cup butter
¼ cup sugar
¼ cup brown sugar
⅓ cup flour
½ tsp cinnamon

1. Preheat oven to 350ºF. Grease an 8×8 9×9 inch or a 7×11 pan.
2. For the cake: Cream together butter, sugar and egg. 
3. Add flour, baking powder, cinnamon and salt. 
4. As you are mixing in the dry ingredients, pour in the milk and sourdough. (SEE NOTE) Blend well. 
5. Pour about 2/3 of the mixture into the prepared pan. Over this, evenly distribute 1 cup of blueberries. Add the remaining batter and the remaining blueberries. 
6. For the crisp topping, mix ingredients together well and sprinkle over batter in the pan.
7. 
   
8. Bake for 30-35 minutes or until lightly browned.

To make without sourdough:
Increase milk to 3/4 cup, flour to 1 1/2 cups and add 2 teaspoons baking powder. Omit sourdough. Combine as directed above.

(If you don’t have a stand mixer, add the dry and wet ingredients alternately.)

Sourdough Bread - Testing

Useful sourdough tips
https://breadtopia.com/sourdough-starter-management/

Sourdough recipe

https://www.nutmegnanny.com/no-yeast-sourdough-bread/
https://anoregoncottage.com/easy-sourdough-artisan-bread/

1 - I should take pictures. I baked the first batch in the usual covered casserole I use for the Commons Bread for one loaf, and just on a cookie sheet for the other. Neither had the amount of loft I'd like, but the dough was very sticky and separating it into two loaves didn't go well and it was next to impossible to do it 'gently'. Paying more attention to this part might make all the difference. ANYwayyy, the one in the 'cocotte' rose most and browned nicely, but was still a bit dense. The one on the cookie sheet looked like a slightly puffy facaccia. I'm curious about using a bread pan for this second one, instead. I have another batch rising now, that's what I'll do with that one. Over all, the flavor was good, and the texture was ok; I just want more bigger bubbles (so good when it's toasted)!
2 - A complete re-write of the recipe, and it worked. Because there are several differences from the original I'm uncertain which new element made the difference or if it was a combination. Nonetheless, the loaf is vastly improved; it rose nicely and didn't have an overly pronounced sour flavor.
3 - I think I have it! I still have to make it twice more, but I think I have it. Simplified, as well. And again, it was an accident. Once I'd mixed all the ingredients, I was supposed to leave it for 15 minutes before kneading it; I forgot it and it rose for 3 hours. And it was glorious! Hopefully it'll work again.
4 - Once again, an alteration. This time, I really think I've got it! The rise and handling of the dough is essentially like the boule, although this first attempt resulted in a very sticky and wet dough in the for the final rise. Next time, I'd like to try using less water, reducing by increments of 25 grams, maybe? To see until what point it isn't enough for a proper loaf; These loaves, while much better, still seemed a tad too moist inside.

5 - I've been making this bread with all sorts of different results, sometimes amazing, sometimes not so much. Even, once, Ben said it was like the Commons Bread, which is his favorite; this seemed like a good sign. There are all sorts of little tips and tricks that it really gets confusing. However, I just watched https://www.youtube.com/watch?v=BnvhhxQZQ14 where among other useful tips, he explains hydration. I've therefore altered my recipe to try his 90% hydration. All that means is that if you use 100g for flour, you use 90 grams of water. But this apparently all depends on the flour. When trying this, when I pull at my dough and it just tears, there isn't enough gluten formation and too much water.

Now that I've tried adding more water, I realize that I have to do the hydration test he makes in the video - it was way, way too wet, I ended up adding more flour for its second rise! The loaf turned out edible but too dense. After doing a hydration test, I'll know how much water my flour can take.

6 - I've been slacking for quite a while now, making bread that I'm not 100% satisfied with. With the Xmas season approaching, I have found some energy to return to figuring out my perfect bread, and I've been enjoying it! I'm starting to follow more closely the advise given by the Bread Code on YouTube and I'm already starting to see results. Currently I'm still working on figuring out hydration, but I've also followed more closely the kneading timing and frequency. I'm going to stop keeping record of the changes in the recipe with the formatting and put it in as a narrative in this section instead. But first, on the starter. Essentially, it's incredibly resilient. According to the Bread Code you can rinse out your container (with water, not soap and not sterilized), but in water and flour, and get your starter going again just with the invisible residue of yeasts in the container. Amazing. Generally though, he uses a 1 to 5 to 5 ratio. So if I need 415gr of starter and want some leftover to save, I could aim for a total of 500gr, and put in 45gr of starter and add 250gr of flour and 250gr of water. In terms of bread baking, on the Bread Code he uses 14% protein bread flour. I use 10% all purpose. The question remains if I can use this kind of flour to good effect. The high hydration ratio I last tried was 350gr water to 500gr of flour per loaf, so a total of 700gr to 1000gr. The dough was quite sticky. I would like to try the overnight autolyze method to see what kind of difference it makes. 

5:00

1 to 5 to 5 ratio (10gr 50gr 50gr or 45 250 250)

last feeding, same ratio of 1 to 5 to 5

350gr water 500gr flour

overnight autolyse

small jar hack

Makes 2 loaves
600gr water at no less than 105F and no more than 110F
415 g of 'fed' sourdough starter
2 Tbsps honey (35-40gr)
3 tsps salt (21gr)
1kg flour, + more for kneading

1. Whisk together the water and flour and mix together by hand until combined, then knead lightly for about 5 minutes. The dough should be wet and shaggy. 
2. Allow to rest in a warm, dark place covered by a damp dish towel overnight.
3. Also feed your starter and leave on the counter until morning.
4. Next day, test the starter by dropping a tsp of it into a glass of water - if it floats it's read to use. Into the ball of autolyzed flour mix in the starter, honey and salt, kneading until everything is evenly incorporated. You should not see any pockets of starter in your dough. Allow to rest for about 15 minutes in a warm spot, covered by the damp towel.
5. Keep a bowl of water on the counter to dip your hands or your dough blade  in so that the dough doesn't stick to them. On an unfloured surface, stretch and fold the dough use your scraping blade to unstick the ball of dough from the work surface.
6. Next, continuing with no flour, pull the dough open into a sheet by pulling from equidistant points around the ball (ie. North East South West) then fold it back onto itself. You'll likely need your dough blade to scrape up the dough. Hopefully you only have to do this once. Divide your dough into two pieces. Your dough should now have enough strength to hold its shape when you form the two sections into balls.
7. Oil two large bowls and a ball inside each. Cover with the damp towel and allow to rise for (1hour? 2hours? or is there a marker I should be looking for?)
8. Turn out your risen dough onto a flour surface, very gently fold again into a ball. If you don't have bannetons, generously flour a tea towel, set the newly form ball of dough in the middle and loosely fold over. Allow the bread to rise another two hours then, with a floured finger, test it by gently poking it. If the dough bounces back quickly, it hasn't proofed long enough. Only when the dough's resistance means it bounces back slowly is it ready.
9. There are two options for the next step:
1. Cover and put in the refrigerator for 8 hours. This means the fermentation stops, the gasses get trapped, and you get more oven spring when you bake it from cold. This may depend on a refrigerator that is exactly at 4C.
2. Bake it right away. (I'll test this by baking one and holding one back.)
10. When ready to bake, put two dutch ovens or deep casserole dishes with lids in the oven and preheat to 450F.
11. When the oven reaches temperature, take out the baking dishes and carefully dump in the balls of dough. Remove as much flour as possible then, with a very sharp knife using a lame, safety razor blade, or a serrated knife for a clean cut (this lets out steam for an even bake, otherwise the steam builds up inside and bursts the crust willy-nilly).
12. Put the hot lid on and pop back into the oven with the dough.
13. Bake for 20-30 minutes, until it is light brown, then remove the lid and bake another 10-15, or until the top crust browns nicely.

OLD RECIPE Makes 2 loaves

1 cup (227g) "fed" sourdough starter
1-1/2 cups (340g) lukewarm water
5 cups (602g) all-purpose flour, divided (361g and 240g)
1 Tbsps sugar
2-1/4 tsps salt

1. In a large bowl combine the starter, water and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours.
3. Refrigerate overnight, for about 12 hours.
4. After refrigeration, add the remaining 2 cups flour, sugar, and kosher salt.
5. Knead to form a smooth dough.
6. FIRST RISE: Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on how active your starter is this may take up to 5 hours, or even longer.
7. Note: sourdough bread (especially sourdough without added yeast) can be finicky and may not go exactly to the written plan. Please allow yourself to go with the flow, and not treat this as an exact to-the-minute process.
8. When the dough is ready, gently divide the dough in half.
9. SECOND RISE: Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet TEST one in a glass bread pan and one in a covered casserole. Cover and let rise until very puffy, about 2 to 4 hours. This step could take longer but give them sufficient time to become noticeably puffy. Don't worry if the loaves spread more than they rise, they'll pick up once they hit the oven's heat.
10. Towards the end of the rising time, preheat the oven to 425°F.
11. Spray the loaves with lukewarm water.
12. Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep, a serrated bread knife works well here.
13. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.
14. Remove it from the oven, and cool on a rack.
15. Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.

Lentil stew with Dombré - Test 2

1 - The dombré pasta is a fascinating little thing. I'm still not sure if I've made it right, given that I've been using just the one batch so far, but it has a lot of promise. After looking at the lentil and dombré recipes online, I decided to adapt the DuPuy Lentil Soup recipe instead to include the pasta. There are fewer onions and no garlic but there is lots of flavor! And the dombré help to thicken the soup into a stew.

2 - I quite liked it this time, with the dombré well cooked and the quantity of the little pastas seems correct. The addition of bacon really rounds the flavour. 

3 - Ben liked it, which is my badge of honor. It can take a little while to make the dombre, so I'll make them while I'm on a call or in a farm meeting. The weird thing is that the lentils didn't cook completely, so I had to leave it for longer.

4 - I'm making a few changes that are substantive enough to return this to Test 1. I've looked up a few more dombre stew recipes and so I'm tweaking the spices. This time 'round I added celery seed, thyme sprigs and a pinch of clove. Next time 'round I'd like to substitute the red pepper flakes with chipotle powder instead.

https://www.tatiemaryse.com/dombres-de-lentilles-a-la-viande-de-boeuf/

https://cuisine-creole.com/dombres-lentilles/

To Make the Dombré

56g of flour

2 Tbsps water

scant pinch of salt

a brief splash of oil

1. follow instructions in the Dombré recipe.

The Stew

2 oz bacon cut into lardons

1 Tbsp oil
1 large onion, chopped
2 Bay laurel leaves
2 tsps ground cumin

A pinch of clove powder

A small pinch of celery seed

A few sprigs of thyme

1 pinch red pepper flakes 1/2 tsp chipotle powder
1 cup DuPuy lentils
5-6 cups water
2 tsps red wine vinegar
1 Tbsp beef broth concentrate
1/2 tsp salt
Ground black pepper, to taste
Hot sauce, to taste

1. In a soup pot heat the oil and fry the bacon until just crispy. Add the onion and slowly cook along with the Bay leaves and cumin until the onion is very soft and browning (cooking the onions over low heat allows for the sweetness of the onion to come through). NOTE if the spices look like they're starting to burn, add a splash (1Tbsp) water to get things moving again. This is perfectly acceptable in the browning process of the onion.
2. Add the pepper flakes and cook another minute.
3. Stir in the lentils until they are covered in fat, then add the water, vinegar, beef broth concentrate and dombré balls. 
4. Bring to a boil then simmer, stirring occasionally, for about 50-60 minutes, or until the lentils are completely soft.
5. Stir in the salt and adjust to taste.
6. Serve with ground black pepper on top and, if desired, a few drops of hot sauce.

Dombré - Test 2

1 - What are these French Caribean pasta/dumpling bites like? Can I make them work in my recipes? I have halved a recipe I found for them in another recipe for pig tail stew.
Now that I've eaten it, and that Ben commented on how they seemed undercooked, I realized I did little recipe comparison. When I went back to look, I saw that some recommend cooking the balls separately is salted water for 45 minutes, while others recommend adding them to the soup/stew and simmering for 1 hour.

2 - It worked fine once cooked for an hour in the stew I made. That was the missing bit. It takes a while to make them, but I was talking to my mom and kept my hands busy making the little balls.

3 - Work like a charm! The trick is to just take small pinches of the stuff - the balls swell as they cook so big pinches means it takes longer to cook and the large balls aren't as elegant.

1 3/4 cups of flour
1/2 cup water
1/2 tsp salt
2 tsps of oil

1. In a large bowl, place the flour and create a well in the middle.
2. Hold back a couple of Tbsps of water, but add the rest along with the oil and salt.
3. Work with your hands to create a ball that isn't tacky; if it's too dry, add the remaining water and, if it ends up being too tacky, add flour to achieve the correct texture.
4. Sprinkle some flour in a plate. Roll the dough into small balls by taking small pinches of the stuff to roll and pop onto the plate (the flour prevents the balls from sticking to each other or the plate. Set aside until it's time to add them to the stew.
5. The dombré need about an hour of simmering to cook through, so adjust the recipe you're using them in to reflect that - if all the other ingredients require less time to cook, boil the dombré first.

Sourdough Pancakes - Testing

I adapted the Panekoeken recipe for sourdough, which made nice flapjacks with a satisfying chew. But then I didn't write anything down. So I'm starting again.

1 - This worked pretty well, but I only had 2 eggs, therefore I can't consider this a first attempt. With the missing egg, the mixture was too liquid and the edges thinned out to the point where it would damage the pancake when I tried to lift it. But it sure did bubble!

1 1/2 cup sourdough starter
1 1/2 cup white flour
1 cup milk

THEN
1 1/2 cups sourdough and milk mixture
2 tsps. sugar
1 tsp. baking soda
3 eggs
1 1/2 cups milk
A splash of vanilla (1 tsp. - 1 Tbsp., to taste)
1 Tbsp oil
Butter for frying.

1. The day before cooking, mix together the sourdough starter, flour and 1 cup of milk. Cover with a tea towel and leave in a warm place for about 24 hours.
2. THE NEXT DAY.
3. Take 1 1/2 cups of the sourdough and milk mixture and store the rest in the refrigerator for another time. Keeps for about a week.
4. Add sugar and baking soda, mixing these in.
5. Add the eggs and whisk thoroughly before adding the milk, vanilla and oil.
6. Measure out 1/3 cup portions to fry in butter in a pan until browned on both sides.