Dandelion Shortbread

Out of all of our crops, our lawn dandelions are doing phenomenally! The kids had fun picking and eating something that usually gets mulched by the mower. Don’t worry, no bees were hurt in the making of these cookies.

Ingredients

• 1 cup salted butter, room temperature

• 1/2 cup sugar

• 1 cup dandelion petals (yellow part only, the green bits are bitter)

• 2 1/2 cups BCF Partially Sifted flour

• 1 egg, slightly beaten

• brown sugar

Directions

1. Beat together butter and sugar until fluffy. Add in the dandelion petals.

2. Add in flour until a ball forms. You may have to use your hands.

3. Split the dough in half. Roll each half into logs that are 1-2 inches in diameter.

4. Brush the egg on the outside of each log and roll in brown sugar until coated.

5. Wrap each log in plastic wrap and refrigerate for at least 2 hours. We did ours overnight.

6. Preheat oven to 325F.

7. Cut the logs into 1/2 inch slices and place on a parchment lined baking sheet.

8. Bake for 20 - 25 minutes.

Sourdough Pizza Dough

Oh my! This pizza dough is light, crisp and chewy all at once. The only thing that would make it more delicious is to be baked in a wood-fired oven. Until then, a pizza stone on the barbeque will do just fine. The recipe was from Little Spoon Farm.

Ingredients

• 100 g sourdough starter

• 2 teaspoons salt

• 2 tablespoons BCF Cold Pressed Canola Oil

• 500 g BCF Partially Sifted Flour

• 375 g water

Method

1. Mix together the ingredients just until combined. Let rest at room temperature over night.

2. In the morning, separate the dough into 4 balls and let rest in the fridge covered with plastic or beeswax wrap.

3. Bring the out of the fridge 30 minutes before shaping.

Sourdough Waffles

We have an ongoing group chat about sourdough adventures. One friend shared a photo of their sourdough waffles and we knew we had to try them. We doubled the recipe so we could have some in the freezer to pop into the toaster. The recipe is from Alton Brown on the Food Network.

Ingredients

• 125 g sourdough starter

• 170 g BCF Partially Sifted Flour

• 1 cup whole milk

• 1 large egg, separated

• 1 tbsp sugar

• 4 tbsp butter, melted

• 1 tsp salt

• 1/4 tsp cream of tartar

Method

1. Mix together sourdough starter, milk and flour. Let rest for 8 hours or in the fridge overnight.

2. Add egg yolk, butter, sugar and salt to the sourdough mixture. Mix gently until combined.

3. Beat egg whites and cream of tartar together until soft peaks form.

4. Gently fold in the egg whites into the dough.

5. Heat the waffle iron and cook according to your iron’s directions.

Sourdough Hotdog Buns

There is nothing like a couple of warm spring days to get us excited to barbeque. Since we are still on our sourdough kick, we decided to make this recipe from Kitchen Joy. Homemade buns make a sausage from our friends at Sandy Acres that much more delicious.

Ingredients

• 220 grams warm milk

• 37 grams sugar

• 150 grams sourdough starter

• 400 grams BCF Partially Sifted Flour

• 2 tablespoons soft butter

• 1 teaspoon salt

Method

1. Combine warm milk, sugar, flour and starter. Let rest 30 minutes.

2. Add in butter and salt. Knead for 8-10 minutes.

3. Place the dough in an oiled bowl. Cover with plastic wrap and allow to rise 3-4 hours.

4. Gently split the dough into 8 balls. Cover and allow to rest for 30 minutes.

5. Shape each ball into logs that are about 6 inches long.

6. Line them evenly along the length of a parchment covered cookie sheet.

7. Cover and allow to rise for 1-2 hours.

8. Preheat oven to 350F. Bake for 28-30 minutes.

Sourdough Bread

We have absolutely hopped the sourdough trend during these strange times. Baking bread gives us something to focus on while we are at home more. It is also just plain comforting to smell and taste. This recipe was shared with us by a family friend.

Ingredients

• 1 1/4 cup warm water (split)

• 3 cups BCF Partially Sifted Flour

• 3/4 cup active sourdough starter

• 1 tbsp honey

• 1 1/2 tsp salt

Method

1. Mix together 1 cup warm water, flour and starter. Let it sit 15-30 minutes. You are hydrating the flour in this step.

2. Dissolve the salt and honey in the remaining 1/4 cup of water.

3. Add the salt and honey water to the flour mixture and need for 8 - 10 minutes.

4. Put it in an oiled bowl and let rise for at least 3 hours. You can turn and fold the dough once or twice during this time.

5. Remove the dough, turn and fold it again. Put it in a rising basket or bowl. Allow it to rise for 2 hours.

6. Preheat a Dutch oven in the oven at 450F.

7. Gently dump the bread onto parchment paper. Slash the top of the dough 1 inch deep.

8. Bake for 15 minutes with the lid on.

9. Bake for 15 minutes longer with the lid off.

10. Allow to cool completely before cutting.